She was first featured in Diana's Story, which Longden wrote some years after his wife's death. Now the author's mother appears as the central character in this book, which takes the story forward to the time after Diana's death, and also back to Deric Longden's childhood. She makes her eccentric way through Marks & Spencer, converses with her two cats, offers comments on the fresh developments in her son's life, and finally endures the stroke that led eventually to her death.

    Reprint.

    Though her boyfriend dedicates a novel to her and then leaves her in the middle of a party she gives to celebrate its publication, she comes away from it all with more than the bouquet of magazine scent strips that he left behind. In attempting to get rid of his stuff, she discovers the Zen of making jam, and through it the simple pleasure of creating a little world in which things turn out the way they're supposed to. She shares her funny stories of love lost, the twisted road out of her depression and the advice she got from psychics and strangers. Each of the chapters sees her go off in a new direction, looking for help in a different way, from dating again to taking a job, and sampling all the new cultural landscape has to offer to heal, from seeing a shrink to taking a seminar with a relationships guru.After years in New York and a move to Montana, Bull finds herself suddenly drawn back to her childhood home of Wisconsin, where "USA Today has just announced in a colorful pie chart that the people there are the only ones in the country who are fatter and drinking more beer than they were ten years ago." Bull delights in taking aim at all the celebrities who've crossed her path as a journalist, tossing their worst moments into the stories wherever they help. Wise, funny, and enlightening in spite of itself, Blue Jelly argues that depression, when it sends you off on adventures like these, is very good for the soul. Plus, there are 15 real canning recipes.

    From the Twin Bing to the Idaho Spud, the Valomilk to the Abba-Zaba, and discontinued bars such as the Caravelle, Marathon, and Choco-Lite, Almond uncovers a trove of singular candy bars made by unsung heroes working in old-fashioned factories to produce something they love. And in true candyfreak fashion, Almond lusciously describes the rich tastes that he has loved since childhood and continues to crave today. Steve Almond has written a comic but ultimately bittersweet story of how he grew up on candy-and how, for better and worse, the candy industry has grown up, too. Candyfreak is the delicious story of one man's lifelong obsession with candy and his quest to discover its origins in America.

    This wonderful collection of pieces from her popular column is a wry look at family life and relationships.

    Now, in this uproarious collection, she sneaks her sharp wit through airport security and delivers her most absurd and hilarious stories ever.On safari in Africa, it's anyone's guess as to what's more dangerous: the wildlife or Chelsea. But whether she's fumbling the seduction of a guide by not knowing where tigers live (Asia, duh) or wearing a bathrobe into the bush because her clothes stopped fitting seven margaritas ago, she's always game for the next misadventure.The situation gets down and dirty as she defiles a kayak in the Bahamas, and outright sweaty as she escapes from a German hospital on crutches. When things get truly scary, like finding herself stuck next to a passenger with bad breath, she knows she can rely on her family to make matters even worse. Thank goodness she has the devoted Chunk by her side-except for the time she loses him in Telluride.Complete with answers to the most frequently asked traveler's questions, hot travel trips, and travel etiquette, none of which should be believed, UGANDA BE KIDDING ME has Chelsea taking on the world, one laugh-out-loud incident at a time.

    THE AMISH COOK, a full-color cookbook based on Elizabeth's columns, compiles more than 75 traditional Amish recipes, photographs of the Coblentz farm, practical gardening tips, cherished family tales, and firsthand accounts of traditional Amish events like corn-husking bees and barn raisings. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, THE AMISH COOK is a poignant and authentic look at a disappearing way of life.‚Ä¢ ‚ÄúThe Amish Cook‚Äù column is syndicated in more than 100 newspapers nationwide.‚Ä¢ Elizabeth wrote THE AMISH COOK in longhand by the light of a kerosene lamp.‚Ä¢ Elizabeth has been a writer for the Amish newspaper, The Budget, for 40 years.

    From the values she learned from her parents (including, but not limited to, advice on not bringing outside germs onto your clean bed) to her and her boyfriend, lovingly known as British Baekoff, deciding to have a child-free union, to the way the Black Lives Matter movement took center stage in America, and, finally, the continual struggle to love her 4C hair, each essay is packed with humor and humanity.By turns insightful, laugh-out-loud funny, and heartfelt, Please Don't Sit On My Bed In Your Outside Clothes is not only a brilliant look at our current cultural moment, but a collection that will stay with you for years to come.

    But no animal was dearer to his heart, and no animal provided him with more heartwarming and wonderful tales. With over a million copies sold, James Herriot's Favorite Dog Stories has inspired dog lovers the world over. After being out of print for many years, it is now again available in an affordable, beautifully repackaged hardcover edition, filled with original watercolors that illustrate Herriot's charming and wholesome tales. This classic heartwarming collection of ten stories about dogs - from border collies and sheepdogs to the exploits of Tricki Woo, the unforgettable Pekinese - by the late author of All Creatures Great and Small is prefaced by a moving introduction from Herriot himself - the very last piece of writing the beloved author ever completed. So, follow the master veterinarian as he journeys through Yorkshire, caring for big dogs and small with his characteristic gentleness and peace, profound observation, and deep, loving humor.A warm and joyful collection of James Herriot’s loving tales of our furry friends. From delightful old favorites like Tricki Woo to heartwarming stories of Brandy, Hermann, Jock, and more. James Herriot’s Favorite Dog Stories is a must-have for any dog lover.Contains:“Tricki Woo Goes Crackerdog” * “Prince and the Card Above the Bed” * “Jock Top Dog” * Tricki Woo “A Triumph of Surgery” * “Jake Rides into Town”* Gyp “Only One Woof” * Roy “From Rags to Riches” * Tricki Woo “A Judge of Form” * Hermann “A Happy Ending” * Brandy “The Dustbin Dog”

    But what else is sh*t - and what's actually not sh*t? Is it all as bad as we feel like it is most of the time?No part of our weird world and strange behaviour is spared as our long-haired guru tells us what he reckons about it all - and amps up the flavour with some eye-watering stories from his early years before a sweary video about pasta sauce shot him to global fame.With Nat's nine no-nonsense rules, you'll be on the road to being a better d*ckhead faster than you can say 'quarantine spirit risotto with parzley on top'. And if you screw it up- it doesn't bloody Parramatta, champ.Features a small selection of Nat's favourite recipes illustrated by Sydney artists Bunkwaa, Glenno and Onnie O'Leary.

    But for many years Maeve was a journalist, writing for The Irish Times.From 'The Student Train' to 'Plane Bores', 'Bathroom Joggers' to 'When Beckett met Binchy', these articles have all the warmth, wit and humanity of her fiction. Arranged in decades, from the 1960s to the 2000s, and including Maeve's first and last ever piece of writing for The Irish Times, the columns also give a fascinating insight into the author herself.With an introduction written by her husband, the writer Gordon Snell, this collection of timeless writing reminds us of why the leading Irish writer was so universally loved.

    She's a satellite sister, a friend or sibling or college roommate who supports, accepts, sometimes busts, and always encourages you. She can get you through a bad haircut-or a bad marriage. And, because nothing beats old-fashioned hilarity, your satellite sister makes you laugh so hard that Diet Coke comes out your nose. Meet the Satellite Sisters: Five real-life sisters who grew up, grew apart, and then came together again, united by the belief that whether by nature or by choice, being someone's sister or friend is what gives meaning to our lives. In Satellite Sisters' UnCommon Senses, the Dolan sisters apply their big-family wisdom to the range of experiences and issues we face in our grown-up lives. The result is their UnCommon Senses-5 essential traits needed to face the challenges and demands of our over-subscribed modern lives...and still end the day with our laughter intact. Warm, spirited, wise, and hilarious, these Satellite Sisters will remind you of your own satellite sisters.

    Some only did it in college, or got out by sheer determination, good luck . . . or suicide. Others took it on as permanent employment. And many remain haunted by nightmare scenarios where they are the sole server in a restaurant packed with complaining patrons. For all those disenchanted current and former food service employees, Darron Cardosa has your back. His career began at a Texas steakhouse in 1984, and since 2008 he’s vented his frustrations in the popular blog The Bitchy Waiter. A snarky mix of David Sedaris, Anthony Bourdain, Erma Bombeck, and Mo Rocca, Cardosa distills 30 years of food service into dark, funny tales—about crazy customers, out-of-control egos, and what really goes on in that fancy restaurant—that anyone who worked in the industry will recognize and relate to.

    Known for roles on the small screen such as "never-nude" Tobias Funke on "Arrested Development "and the role of "David" in "Mr. Show With Bob And David, "as well as a hugely successful stand-up routine full of sharp-tongued rants and rages, Cross has carved out his place in American comedy. Whether deflating the pomposity of religious figures, calling out the pathetic symbiosis of pseudo-celebrity and its leaching fandom, or merely pushing the buttons of the way-too-easily offended P.C. left or the caustic, double-standard of the callous (but funnier) right, Cross has something to say about everyone, including his own ridiculous self. Now, for the first time, Cross is weaving his media mockery, celebrity denunciation, religious commentary and sheer madness into book form, revealing the true story behind his almost existential distaste of Jim Belushi ("The Belush"), disclosing the up-to-now unpublished minutes to a meeting of Fox television network executives, and offering up a brutally grotesque run-in with Bill O'Reilly. And as if this wasn't enough for your laughing pleasure in these troubled times, some of the pieces splinter off with additional material being created online in exclusive video and animated web content created solely for the book-a historical first (presumably)! With a mix of personal essays, satirical fiction posing as truth, advice for rich people, information from America's least favorite Rabbi and a top-ten list of top-ten lists, I DRINK FOR A REASON is as unique as the comedian himself, and cannot be missed.

    Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.