Discover not only the best ways to declutter and organize, but also how to create a positive growth mindset that will keep you motivated and solution-focused. Learn to plan for obstacles and stay resilient throughout the organizing process, all while moving through it with self-compassion and a newfound vision of what’s possible.   Included in this easy-to-read handbook are sections that discuss pertinent topics such as:  Setting Manageable GoalsSorting Through Your BelongingsCreating AssociationsManaging Your SpaceFinishing the Task!Defining Different Types of ClutterAnd more!  Using eight simple but powerful principles coupled with the science of positive psychology, the authors, founders of Organize Me! of NY, LLC, a New York-based organization consulting company, help you to declutter and organize effectively. With an empowering and non-judgmental approach, they demonstrate how organization (and disorganization) impacts our home, relationships, quality of life and overall wellbeing. With this guide, you will discover how each principle saves you time, money, space and energy, giving you more to spend on family and activities you love. There are many reasons why people become disorganized and have cluttered spaces. However, none of them have to stop you from getting your home, your office, or any other aspect of your life sorted out and headed back in the right direction. With these newfound skills, you’ll be empowered to go “beyond tidy” to create a home and life you love!

    There he wrote five scrolls describing the "true principles" required for victory in the martial arts and on the battlefield. Instead of relying on religion or theory, Musashi based his writings on his own experience, observation, and reason.

    Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food.Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today. “In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered.  This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren’t just about preserving foods—it's about preserving a way of life.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill   “In her first gorgeous book, Nancy delved into the soul of Japanese country cooking.  In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery.”   —Edward Lee, author of Smoke & Pickles and owner of 610 Magnolia   “Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It’s almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.” —Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine

    Learn how to make different kinds of seams, hems, fasteners and bindings, as well as when and why to use each kind. Find your perfect signature style with fanciful finishing techniques like ruffles, pleats, ribbons and applique.

    At the height of the McCarthy era, an experimental theater troupe set up shop in a bar near the University of Chicago. Via word-of-mouth, astonished crowds packed the ad-hoc venue to see its unscripted, interactive, consciousness-raising style. From this unlikely seed grew the Second City, the massively influential comedy theater troupe, and its offshoots—the Groundlings, Upright Citizens Brigade, SNL, and a slew of others.   Sam Wasson charts the meteoric rise of improv in this richly reported, scene-driven narrative that, like its subject, moves fast and digs deep. He shows us the chance meeting at a train station between Mike Nichols and Elaine May. We hang out at the after-hours bar Dan Aykroyd opened so that friends like John Belushi, Bill Murray, and Gilda Radner would always have a home. We go behind the scenes of landmark entertainments from The Graduate to Caddyshack, The Forty-Year Old Virgin to The Colbert Report. Along the way, we commune with a host of pioneers—Mike Nichols and Harold Ramis, Dustin Hoffman, Chevy Chase, Steve Carell, Amy Poehler, Alan Arkin, Tina Fey, Judd Apatow, and many more. With signature verve and nuance, Wasson shows why improv deserves to be considered the great American art form of the last half-century—and the most influential one today.

     Originally self-published as IBS--Free at Last! and now expanded with 50 recipes, this is the bible of the low-FODMAP lifestyle. FODMAP is an acronym for a group of difficult-to-digest carbohydrates found in wheat, milk, beans, and soy, as well as some fruits, veggies, nuts, and sweeteners ("fermentable oligo-, di-, mono-saccharides and polyols"), and this book walks you through eliminating all of them from your diet, and then adding them back in one by one to discover your unique sensitivity fingerprint. Originally developed by researchers at Monash University in Australia, the low-FODMAP diet offers relief to IBS sufferers (estimated 64 million in the US), as well as those with Crohn's disease, ulcerative colitis, and nonresponsive celiac disease. The IBS Elimination Diet and Cookbook offers the theory along with a step-by-step elimination program, comprehensive Q&A's, delicious recipes, and 25 full-color photos.

    Strawberry ice cream. Making faces at monkeys in the zoo. Dog dishes that say "Good Dog." Carolers singing around a Norwegian spruce. Sun burning off the morning fog. Cabanas. It's the little things that make life worth living, and they can be found by the dozens in this obsessive, quirky, and utterly captivating compendium with over 950,000 copies in print. A pure, unadulterated listing, it offers not a single explanation, aside, or footnote, but reading it is as irresistible as eating popcorn. Randomly selected and catalogued over the course of twenty years-and illustrated with joyous and jewel-like precision by the gifted artist Pierre Le-Tan-14,000 THINGS is Barbara Ann Kipfer's perfect antidote to the all-too-frequently-mentioned things we should be unhappy about.It's a celebration of almost everything that's ever made us smile. And that itself is reason number 14,001.

    The wrong thought patterns can start to set in, and pretty soon you aren’t making your quota and are looking through job listings on your lunch break, waiting for the axe to fall.Mark Hunter’s own start in sales was inauspicious, to say the least. He was fired from his first two stints before he began to learn the lessons that he covers in A Mind for Sales. He discovered that sales can be incredibly rewarding, such as when your customers call you for advice, thanking you for improving their business, and letting you know they just referred you to colleagues. The difference is simply developing mindset and momentum habits.The good news is that you can learn how to grow a mind for sales like Hunter’s: “Today, sales is my life. It has gone way past being a job. I do not even see sales as a profession anymore; it is a lifestyle, and one I am proud to be living. I cannot imagine doing anything else.”Let A Mind for Sales inspire and prepare you to form the new thoughts and habits you need to succeed and to realize the incredible rewards that a successful life in sales makes possible. Feel reenergized by renewed purpose and success in your sales role by following the success cycle approach outlined in the book. Receive practical strategies on how to change your mindset and succeed in sales. Learn the daily habits needed to maximize productivity and make hitting the ground running strategy #1. Gain real-world insights from Hunter’s vast experience as a highly successful sales professional and sales coach.

    Her five beloved Fix-It and Forget-It cookbooks have themselves sold more than 8 million copies! Three of her cookbooks have been New York Times bestsellers.This is the perfect BIG COOKBOOK! Easy to understand, easy to use.Absolutely manageable for those who lack confidence in the kitchen.Convenient for those who are short on time.Will bring a “make-it-again” request from all who are lucky enough to enjoy these tasty dishes.Fix-It and Forget-It BIG COOKBOOK, with its 1400 best slow-cooker recipes, is another winner!

    Frankel, Ph.D., New York Times bestselling author of Nice Girls Don't Get the Corner Office ARE YOU A VICTIM OF SUBTLE ABUSE? Are you always the one apologizing?Constantly questioning and blaming yourself?Do you often feel confused, frustrated, and angry? If you answered yes to any of these questions, you're not alone. Nearly half of all women--and men--in the United States experience psychological abuse without realizing it. Manipulation, deception, and disrespect leave no physical scars, but they can be just as traumatic as physical abuse. In this groundbreaking book, Avery Neal, founder of the Women's Therapy Clinic, helps you recognize the warning signs of subtle abuse. As you learn to identify patterns that have never made sense before, you are better equipped to make changes.From letting go of fear to setting boundaries, whether you're gathering the courage to finally leave or learning how to guard against a chronically abusive pattern, If He's So Great, Why Do I Feel So Bad? will help you enjoy a happy, healthy, fulfilling life, free of shame or blame."This book can open eyes for people who may have lost pieces of themselves along the way. Great examples and exercises. It is a companion from start to finish." --Dr. Jay Carter, author of Nasty People "No-nonsense insights and practical ways to regain control of and empower your life."--Dr. George Simon, author of In Sheep's Clothing"The new gold standard in abuse recovery, allowing readers to break free from old patterns and reclaim their lives." --Jackson MacKenzie, author of Psychopath Free"This insightful book can awaken self-esteem, save relationships, even save lives."--Gavin de Becker, author of The Gift of Fear

    Style and minimalism blogger Anuschka Rees presents a fascinatingly strategic, prescriptive approach to identifying, refining, and expressing personal style and building the ideal wardrobe to match it, with style and shopping strategies that women can use every day. Including beautiful full-color fashion photography, infographics, and activities, The Curated Closet is a useful guide covering everything women need to know to fully realize their individual style and create their perfect functional and beautiful wardrobe.

    In simple, often poetic, language, Daisetz Suzuki describes what Zen is, how it evolved, and how its emphasis on primitive simplicity and self-effacement have helped to shape an aesthetics found throughout Japanese culture. He explores the surprising role of Zen in the philosophy of the samurai, and subtly portrays the relationship between Zen and swordsmanship, haiku, tea ceremonies, and the Japanese love of nature. Suzuki's contemplative discussion is enhanced by anecdotes, poetry, and illustrations showing silk screens, calligraphy, and examples of architecture.

    Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly.  Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

    Beloved author and illustrator Roman Muradov weaves together the words and stories of artists, writers, philosophers, and eccentrics who have pursued inspiration by doing less. He reveals that doing nothing is both easily achievable and absolutely essential to leading an enjoyable and creative life. Cultivating idleness can be as simple as taking a long walk without a destination or embracing chance in the creative process. Peppered with playful illustrations, this handsome volume is a refreshing and thought-provoking read.

    Includes dedicated safaris chapter, offering expert advice on car, boat, walking, balloon and canoe safaris. Special section coverage on gorilla trek. 16 page colour wildlife guide and thorough coverage of cultures and peoples.