Documents pour «Redlightning Books»

Affiche du document Liquid Dessert — Liquid Dessert
Bryan Paiement
1h20min15
Cuisine et vins
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107 pages. Temps de lecture estimé 1h20min.
You're probably tired of asking the same old question, "What should we make for dessert?" The answer is simple—cocktails! In Liquid Dessert, professional bartender and mixologist Bryan Paiement invites you to join him on a trip around the world to discover cocktails inspired by the best desserts on the planet. Liquid Dessert is not your average cocktail or dessert book but a unique combination of the two. Traditional desserts, though delicious, can be heavy and overwhelming after a big meal. Or you may be wavering on whether or not to have another beverage or dessert—now it doesn't have to be one or the other! From cocktails-inspired favorites like Bananas Foster or Cannoli, whether you're a fan of rich, decadent chocolate or you have more of a citrusy-tart palate, the simple-to-follow recipes in Liquid Dessert have you covered, no matter your craving.Photography by Alex Ho / Sky Pond Photo and Video - Estes Park, ColoradoIntroduction1. North America2. South America3. Europe4. Africa5. Australia6. Asia7. AntarcticaRecipes for Syrups

Liquid Dessert
Bryan Paiement
1h20min15
Cuisine et vins
Youscribe plus
107 pages. Temps de lecture estimé 1h20min.
You're probably tired of asking the same old question, "What should we make for dessert?" The answer is simple—cocktails! In Liquid Dessert, professional bartender and mixologist Bryan Paiement invites you to join him on a trip around the world to discover cocktails inspired by the best desserts on the planet. Liquid Dessert is not your average cocktail or dessert book but a unique combination of the two. Traditional desserts, though delicious, can be heavy and overwhelming after a big meal. Or you may be wavering on whether or not to have another beverage or dessert—now it doesn't have to be one or the other! From cocktails-inspired favorites like Bananas Foster or Cannoli, whether you're a fan of rich, decadent chocolate or you have more of a citrusy-tart palate, the simple-to-follow recipes in Liquid Dessert have you covered, no matter your craving.Photography by Alex Ho / Sky Pond Photo and Video - Estes Park, ColoradoIntroduction1. North America2. South America3. Europe4. Africa5. Australia6. Asia7. AntarcticaRecipes for Syrups

Accès libre

Affiche du document The Allergy-Friendly Cookbook — The Allergy-Friendly Cookbook
Elizabeth Pecoraro
1h43min30
Développement personnel
Youscribe plus
138 pages. Temps de lecture estimé 1h43min.
No one should feel left out when it comes to healthy eating, regardless of food allergies. In The Allergy-Friendly Cookbook, registered dietitian Elizabeth Pecoraro teaches families with allergies to cook simple, healthy, delicious meals that are completely free of the top nine allergens: peanuts, tree nuts, egg, milk, wheat, soy, fish, shellfish, and sesame. Pecoraro, whose own children live with food allergies, offers 60 allergy-friendly recipes that won't take you hours to prepare and that your whole family will enjoy. With each recipe, she also provides substitution options, nutrition notes, and cooking tips. In addition, she shares which allergy-friendly manufacturers she trusts for her own family. The Allergy-Friendly Cookbook is a must-have resource for families who live with food allergies and want to feed their children healthy, safe meals.Uncorrected Excerpt from Chapter 3: MainsWe have a vegetable garden where we grow a number of things, including basil. Basil is probably my favorite herb, so I had to create a recipe that included it. That's how chicken with balsamic tomatoes and basil came about. If you already have a garden or are thinking of starting one, you will see that for many of these recipes you can just go to your garden and pick a lot of the ingredients right from there!For the turkey recipes, opt for a lean ground turkey, such as 93/7. This means it is 93% lean meat and 7% fat. Lean ground turkey still has a lot of flavor with not as much saturated fat as lean beef. Lean beef is still an acceptable option that can be substituted for the lean ground turkey in any of these recipes. If you choose to use ground beef, go for 95% lean and 5% fat. The key to cooking with ground turkey is the herbs and spices. Turkey isn't terribly flavorful on its own, so what you add to it is important. One of the first recipes I ever created with the help of my mom is the sweet potato turkey loaf. I was not one to love meatloaf as a child, so I didn't know if I could create something that the whole family would eat, but we did it! The sweet potato adds a sweetness to the ground turkey that is so delicious and it is also acting as a binder, so you don't need the egg. Whenever we don't know what to make for dinner and we have ground turkey in the house, this is our go-to. We always seem to have a sweet potato lying around, since this has always been a favorite of our daughter. I bet this is the reason why we thought to incorporate it into the loaf when she was a baby. Her first bite as a toddler and she was hooked. This is another recipe where there are usually no leftovers.I created two different meatball recipes because meatballs are a common food that children like to eat. One is a baked meatball recipe and the other is a slow cooker recipe. The slow cooker recipe is another one of the original recipes I created when we were first diagnosed with food allergies. Putting the meatballs in the crockpot makes it not only an easy recipe for busy parents, but even without the egg, the meatballs come out so tender due to the slow cooking process.This chapter also has a couple of pasta recipes that are non-vegetarian. Dad's Pasta Dish was obviously created by my husband. One day he decided to experiment in the kitchen with chicken and tons of veggies and this dish was born. The pasta "carbonara" recipe is a healthy take on a traditional favorite. It is super simple to create and of course, does not contain eggs. The Triple-B Mac and Cheese contains turkey bacon, which I think my children would eat everyday if I let them. The flavor of the turkey bacon is so delicious and then the nutrition from the butternut squash and broccoli make this dish a true winner in my book.Baked Chicken CutletsIngredientsChicken breasts (2-3 breasts)Oil or milk/milk substitute for dipping cup Italian breadcrumbs* cup grated cheese*1 tsp of garlic powder1 tsp of onion powder tsp oreganoSalt, to tasteDirections1. Preheat oven to 400 degrees.2. Wrap breasts in plastic wrap and pound until somewhat thin.3. Place chicken in a bowl and coat with oil or milk substitute.4. In a small bowl, mix remaining ingredients (breadcrumbs, grated cheese, garlic powder, onion powder, oregano and salt).5. Add seasoning to chicken, making sure to cover all sides of the chicken with the seasoning.6. Put chicken on a baking sheet with aluminum foil.7. Bake 25 minutes or until cooked through. Chicken is done when there is no longer any pink inside and it reaches an internal temperature of 165 degrees.Nutrition NoteOur family loves to make parsnip "fries" when we have chicken cutlets. You can make them exactly like you would make sweet potato fries (recipe in vegetarian section). Parsnips are a root vegetable and they have a sweet taste like carrots. Parsnips are a great source of vitamin C, vitamin K and folate as well as fiber. You get 7g of fiber in 1 cup of parsnips.*See appendix for allergy-friendly alternatives.Chicken and Artichoke OrzoIngredients1 cups uncooked orzo*1T olive oil2 garlic cloves, minced4 boneless, skinless thin sliced chicken breastsSalt and pepper, to taste1 cups tomato sauce1 can of artichoke hearts in water, drained and quartered2T balsamic vinegar2 tsp oregano1 tsp dried basil cup shredded cheddar cheese*Directions1. Cook orzo* according to package directions.2. In a large pan, heat 1T of olive oil on low/medium heat and sauté garlic for 2 minutes.3. Place chicken breasts in the pan on low/medium heat and season with salt and pepper. Cover.4. Cook chicken until outside is golden brown and no longer pink in the middle. Cooking times vary depending on thickness of breast; about 7 minutes per side or until an internal temperature of 165 degrees is reached.5. When chicken is cooking, combine tomato sauce, artichokes, vinegar, oregano and basil in a bowl and set aside.6. Transfer chicken to a plate when completely cooked.7. Turn heat down to low and pour sauce into pan used to cook chicken.8. Add cooked orzo and cheese*. Mix until blended.9. Slice chicken into bite sized pieces and add to the pan. Combine.Cooking TipAnother option that our family likes is to separate the components and build the meal on your plate. For example, do not combine the sauce, chicken, orzo and cheese*. Instead, put the plain orzo on your plate, top with artichoke tomato sauce and sliced chicken and finally sprinkle shredded cheese*. This way if someone doesn't want sauce or any other ingredient that day, which happens a lot with children, they can make that decision. This is a good tip when it comes to feeding young children. Give them choices and allow the ingredients to be separated. A lot of children do not like meals that mix together a number of ingredients.Nutrition NoteWe like this dish with gluten free orzo, but feel free to use any gluten free pasta.*See appendix for allergy-friendly alternativesIntroduction1. Breakfast2. Soups & Starters3. Mains4. Sides & Sauces5. DessertAppendixIndex of Recipes

The Allergy-Friendly Cookbook
Elizabeth Pecoraro
1h43min30
Développement personnel
Youscribe plus
138 pages. Temps de lecture estimé 1h43min.
No one should feel left out when it comes to healthy eating, regardless of food allergies. In The Allergy-Friendly Cookbook, registered dietitian Elizabeth Pecoraro teaches families with allergies to cook simple, healthy, delicious meals that are completely free of the top nine allergens: peanuts, tree nuts, egg, milk, wheat, soy, fish, shellfish, and sesame. Pecoraro, whose own children live with food allergies, offers 60 allergy-friendly recipes that won't take you hours to prepare and that your whole family will enjoy. With each recipe, she also provides substitution options, nutrition notes, and cooking tips. In addition, she shares which allergy-friendly manufacturers she trusts for her own family. The Allergy-Friendly Cookbook is a must-have resource for families who live with food allergies and want to feed their children healthy, safe meals.Uncorrected Excerpt from Chapter 3: MainsWe have a vegetable garden where we grow a number of things, including basil. Basil is probably my favorite herb, so I had to create a recipe that included it. That's how chicken with balsamic tomatoes and basil came about. If you already have a garden or are thinking of starting one, you will see that for many of these recipes you can just go to your garden and pick a lot of the ingredients right from there!For the turkey recipes, opt for a lean ground turkey, such as 93/7. This means it is 93% lean meat and 7% fat. Lean ground turkey still has a lot of flavor with not as much saturated fat as lean beef. Lean beef is still an acceptable option that can be substituted for the lean ground turkey in any of these recipes. If you choose to use ground beef, go for 95% lean and 5% fat. The key to cooking with ground turkey is the herbs and spices. Turkey isn't terribly flavorful on its own, so what you add to it is important. One of the first recipes I ever created with the help of my mom is the sweet potato turkey loaf. I was not one to love meatloaf as a child, so I didn't know if I could create something that the whole family would eat, but we did it! The sweet potato adds a sweetness to the ground turkey that is so delicious and it is also acting as a binder, so you don't need the egg. Whenever we don't know what to make for dinner and we have ground turkey in the house, this is our go-to. We always seem to have a sweet potato lying around, since this has always been a favorite of our daughter. I bet this is the reason why we thought to incorporate it into the loaf when she was a baby. Her first bite as a toddler and she was hooked. This is another recipe where there are usually no leftovers.I created two different meatball recipes because meatballs are a common food that children like to eat. One is a baked meatball recipe and the other is a slow cooker recipe. The slow cooker recipe is another one of the original recipes I created when we were first diagnosed with food allergies. Putting the meatballs in the crockpot makes it not only an easy recipe for busy parents, but even without the egg, the meatballs come out so tender due to the slow cooking process.This chapter also has a couple of pasta recipes that are non-vegetarian. Dad's Pasta Dish was obviously created by my husband. One day he decided to experiment in the kitchen with chicken and tons of veggies and this dish was born. The pasta "carbonara" recipe is a healthy take on a traditional favorite. It is super simple to create and of course, does not contain eggs. The Triple-B Mac and Cheese contains turkey bacon, which I think my children would eat everyday if I let them. The flavor of the turkey bacon is so delicious and then the nutrition from the butternut squash and broccoli make this dish a true winner in my book.Baked Chicken CutletsIngredientsChicken breasts (2-3 breasts)Oil or milk/milk substitute for dipping cup Italian breadcrumbs* cup grated cheese*1 tsp of garlic powder1 tsp of onion powder tsp oreganoSalt, to tasteDirections1. Preheat oven to 400 degrees.2. Wrap breasts in plastic wrap and pound until somewhat thin.3. Place chicken in a bowl and coat with oil or milk substitute.4. In a small bowl, mix remaining ingredients (breadcrumbs, grated cheese, garlic powder, onion powder, oregano and salt).5. Add seasoning to chicken, making sure to cover all sides of the chicken with the seasoning.6. Put chicken on a baking sheet with aluminum foil.7. Bake 25 minutes or until cooked through. Chicken is done when there is no longer any pink inside and it reaches an internal temperature of 165 degrees.Nutrition NoteOur family loves to make parsnip "fries" when we have chicken cutlets. You can make them exactly like you would make sweet potato fries (recipe in vegetarian section). Parsnips are a root vegetable and they have a sweet taste like carrots. Parsnips are a great source of vitamin C, vitamin K and folate as well as fiber. You get 7g of fiber in 1 cup of parsnips.*See appendix for allergy-friendly alternatives.Chicken and Artichoke OrzoIngredients1 cups uncooked orzo*1T olive oil2 garlic cloves, minced4 boneless, skinless thin sliced chicken breastsSalt and pepper, to taste1 cups tomato sauce1 can of artichoke hearts in water, drained and quartered2T balsamic vinegar2 tsp oregano1 tsp dried basil cup shredded cheddar cheese*Directions1. Cook orzo* according to package directions.2. In a large pan, heat 1T of olive oil on low/medium heat and sauté garlic for 2 minutes.3. Place chicken breasts in the pan on low/medium heat and season with salt and pepper. Cover.4. Cook chicken until outside is golden brown and no longer pink in the middle. Cooking times vary depending on thickness of breast; about 7 minutes per side or until an internal temperature of 165 degrees is reached.5. When chicken is cooking, combine tomato sauce, artichokes, vinegar, oregano and basil in a bowl and set aside.6. Transfer chicken to a plate when completely cooked.7. Turn heat down to low and pour sauce into pan used to cook chicken.8. Add cooked orzo and cheese*. Mix until blended.9. Slice chicken into bite sized pieces and add to the pan. Combine.Cooking TipAnother option that our family likes is to separate the components and build the meal on your plate. For example, do not combine the sauce, chicken, orzo and cheese*. Instead, put the plain orzo on your plate, top with artichoke tomato sauce and sliced chicken and finally sprinkle shredded cheese*. This way if someone doesn't want sauce or any other ingredient that day, which happens a lot with children, they can make that decision. This is a good tip when it comes to feeding young children. Give them choices and allow the ingredients to be separated. A lot of children do not like meals that mix together a number of ingredients.Nutrition NoteWe like this dish with gluten free orzo, but feel free to use any gluten free pasta.*See appendix for allergy-friendly alternativesIntroduction1. Breakfast2. Soups & Starters3. Mains4. Sides & Sauces5. DessertAppendixIndex of Recipes

Accès libre

Affiche du document Cheers! — Cheers!
Brandon Cook
4h41min15
Langues
Youscribe plus
Livres audio
375 pages. Temps de lecture estimé 4h41min.
Milk Street Radio interviewSalut! Prost! Skål! Na zdrave! Tagay! No matter what country you clink glasses in, everyone has a word for cheers. In Cheers! Around the World in 80 Toasts, Brandon Cook takes readers on a whirlwind trip through languages from Estonian to Elvish and everywhere in between. Need to know how to toast in Tagalog? Say "bottoms up" in Basque? "Down the hatch" in Hungarian? Cook teaches readers how to toast in 80 languages and includes drinking traditions, historical facts, and strange linguistic phenomena for each. Sweden, for instance, has a drinking song that taunts an uppity garden gnome, while Turkey brandishes words like Avrupalılaştıramadıklarımızdanmışsınızcasına. And the most valuable liquor brand in the world isn't Johnny Walker or Hennessey, but Maotai—President Nixon's liquor of choice when he visited China. Whether you're traveling the globe or the beer aisle, Cheers! will show you there's a world of fun waiting for you. So raise a glass and begin exploring!The audio book is narrated by Nicholas Smith. Produced by Speechki in 2021.Croatian"Živjeli" or "U Zdravlje"(zheev ye lee), (oo zdrav'lee)("Cheers," "To Health")A golden rule of Balkan toasts: if you've heard one "Zhiveli" you've heard them all. Croatians express their version of the staple Balkan toast with a different vowel on the middle syllable—zhivyeli, rather than zhiveeli. Croatians will also say "U zdravlje," as well as "Živjeli," but that's about it. But what could possibly account for this astonishing coincidence in Živjelis? Once upon a time in the early nineteenth century, a Serbian folklorist named Vuk Karadžić got the idea to simplify his native Serbian by introducing a simplified Cyrillic alphabet. Simplification in the name of standardization was a theme later taken up by the Croatian poet Ljudevit Gaj, who urged his countrymen to adopt as a literary standard a dialect spoken throughout the Balkans called Shtokavian ("Shto," meaning "what," the dialect literally translates into something like "what-ese"). The suggestion was debated, bandied about, tossed around, laid aside, taken back up, and finally, by the end of the 19th century, accepted as a pretty good idea. The result was later called Serbo-Croatian or Croato-Serbian—a rather testy balance, like Lennon-McCartney. Later, this stylistic cobbling encompassed even more languages and became the eloquently termed Bosnian-Croatian-Montenegrin-Serbian, or BCMS. By 2009, the former Yugoslavia was a puzzle-board of new and semi-newly independent countries and a national language was a patriotic hammer in the toolbox of independence. BCMS lost its hyphens as Bosnians claimed a Bosnian language, Serbians Serbian, Croatians Croatian, and Montenegrins Montenegrin. The separation is mostly political but there is a difference in the alphabet. Serbians use the Cyrillic and Latin, Bosnian Latin, Montenegrin nominally both, but leans towards Latin, and Croatian is strictly Latin. This might not seem like much of a difference, but take a moment to reflect on how the extra "L" in "traveller" or the "S" in "organise" immediately distinguishes a Brit from an American. Now as for drinks, the go-to liquor of Eastern Europe is rakia/rakija in all its forms (cherry, pear, plum, walnut, etc.). Too many shots and even the most resilient drinker may have trouble getting out of bed in the morning but if you're lucky, before bed your Croatian comrades will prescribe you a good dose of sage tea—Croatia's hangover remedy. In addition to some of the bluest beaches on the planet, Croatia has also got a flourishing wine market. While in Croatia, take some time to sample the dark red Plavac Mali (considered a relative of Zinfandel), white Pošip, or the dessert wine Prošek (no relation to Prosecco). If you're eating out, ask for a recommendation and you'll get something new every night. And while you're at it, why not supplement your language learning with the Serbo-Croatian/or BCMS, or just plain Croatian version of 'Bon Appetit: "Dobar tek."Tasting Note: Rakia, Šljivovica fruit brandy, Karlovačko, Ozujsko, and Pan beersNorwegian"Skål"(skol)("Toast")Norwegian loan words are easily spotted in English. Fjord and floe take little linguistic training to recognize. There's a kind of curveball with the word ski, but slalom (not-too-fast downhill skiing) and klister (ski wax) are decidedly foreign, as is the skrei (crowd) of fish terms: brisling, krill, and lutefish. If you fall off your yngling (small boat) or wipe out trying to execute a complex Telemark (ski turn) you might say "Uff da!" and Norwegian even has its own term for a Benedict Arnold—a Quisling. This sounds a little humdrum but it ought to be mentioned that Norwegian also gave English its kraken and its narwhal, two sea-dwelling, alienesque creatures of mythological proportions. The kraken was a giant squid that dragged merchant ships to the bottom of the sea, according to Jules Verne, Herman Melville, and Captain Jack Sparrow. The narwhal is an arctic-dwelling whale masquerading as a unicorn. They're the ones responsible for all the unicorn horns you find in old museums. There's even a whole throne made of "unicorn horn" in Copenhagen. But back to the list. You might guess from it that Norwegians are a laid-back people with a fondness for skiing, sailboats, and salty fish and you'd be exactly right. Actually, according to the World Economic Forum, it's a close match between the Finns and the Norwegians deciding who are the happiest people in the world. While there are all kinds of hypotheses about what makes the world's happiest people (I imagine it has something to do with also being named one of Europe's most beautiful countries by Travel Away), there's an idea that Norway's restrictive alcohol laws might play a part. This starts with prices. A standard Norwegian beer generally costs between six and ten bucks. Young Norwegians usually avoid getting drunk at bars but when they go to supermarkets, they have to buy their beer before 8 pm. Wine Monopoly (Vinmonopolet)—the only outlet where you can buy stuff over 4.75 percent—closes even earlier, at 6 PM. That sounds awfully restrictive. Hell, it is restrictive, but Norwegians seem to like it this way: 80% of people voted to keep their Vinmonopolet, according to a 2016 survey. Does less opportunity equal less drinking? Logically yes, but drinking is still done with gusto, albeit more often at house parties and home settings. All the usual spirits are brought out for casual consumption, but for special toasts and holidays you may be introduced to Akevitt (from aqua vitae), a grain spirit flavored with anise, cumin, cardamom, caraway, fennel, or orange, and sipped, not chugged. For a quiet toast there's cheers with the simple skål but before you take shots, don't be freaked out if the Norwegians break out into song. Actually, feel free to join in: the most popular is "Ol, øl og mere øl" and the only thing you need to know before belting it out is that øl is "beer" and og mere, "one more." Happy countries, simple pleasures. Tasting Note: Pils, Export beers, Akevitt/aquavit schnappsForewordAcknowledgmentsPart I: Europe and Eastern Europe1. Albanian2. Basque (Euskara)3. Breton4. Bulgarian5. Croatian6. Czech7. Dutch8. English9. Estonian10. Finnish11. French12. Galician13. German14. Greek15. Hungarian16. Irish17. Italian18. Latvian19. Lithuanian20. Maltese21. Norwegian22. Polish23. Portuguese24. Romanian25. Russian26. Serbian27. Slovak28. Slovenian29. Spanish30. Swedish31. Turkish32. Ukrainian33. WelshPart II: Eurasia34. Armenian35. Azerbaijani36. Belarusian37. Georgian38. Kazakh39. Mongolian40. Tajik41. UzbekPart III: Asia and Austronesia42. Myanmar (Burmese)43. Cebuano44. Mandarin Chinese45. Chinese Dialects46. Hawaiian47. Hindi48. Indonesian49. Japanese50. Khmer51. Korean52. Malayalam53. Malay54. Nepali55. Sinhala56. Tagalog57. Tamil58. Thai59. VietnamesePart IV: Africa and the Middle East60. Afrikaans61. Amharic62. Arabic63. Hausa64. Igbo65. Kinyarwanda66. Persian (Farsi)67. Somali68. Swahili69. Wolof70. Xhosa71. YorubaPart V: Ancient, Constructed, and Miscellaneous72. American Sign Language73. Ancient Greek74. Aramaic (Syriac)75. Esperanto76. Hebrew77. Latin78. Na'vi79. Quenya (Elvish)80. Toki PonaLanguage List by CountryBibliography

Cheers!
Brandon Cook
4h41min15
Langues
Youscribe plus
Livres audio
375 pages. Temps de lecture estimé 4h41min.
Milk Street Radio interviewSalut! Prost! Skål! Na zdrave! Tagay! No matter what country you clink glasses in, everyone has a word for cheers. In Cheers! Around the World in 80 Toasts, Brandon Cook takes readers on a whirlwind trip through languages from Estonian to Elvish and everywhere in between. Need to know how to toast in Tagalog? Say "bottoms up" in Basque? "Down the hatch" in Hungarian? Cook teaches readers how to toast in 80 languages and includes drinking traditions, historical facts, and strange linguistic phenomena for each. Sweden, for instance, has a drinking song that taunts an uppity garden gnome, while Turkey brandishes words like Avrupalılaştıramadıklarımızdanmışsınızcasına. And the most valuable liquor brand in the world isn't Johnny Walker or Hennessey, but Maotai—President Nixon's liquor of choice when he visited China. Whether you're traveling the globe or the beer aisle, Cheers! will show you there's a world of fun waiting for you. So raise a glass and begin exploring!The audio book is narrated by Nicholas Smith. Produced by Speechki in 2021.Croatian"Živjeli" or "U Zdravlje"(zheev ye lee), (oo zdrav'lee)("Cheers," "To Health")A golden rule of Balkan toasts: if you've heard one "Zhiveli" you've heard them all. Croatians express their version of the staple Balkan toast with a different vowel on the middle syllable—zhivyeli, rather than zhiveeli. Croatians will also say "U zdravlje," as well as "Živjeli," but that's about it. But what could possibly account for this astonishing coincidence in Živjelis? Once upon a time in the early nineteenth century, a Serbian folklorist named Vuk Karadžić got the idea to simplify his native Serbian by introducing a simplified Cyrillic alphabet. Simplification in the name of standardization was a theme later taken up by the Croatian poet Ljudevit Gaj, who urged his countrymen to adopt as a literary standard a dialect spoken throughout the Balkans called Shtokavian ("Shto," meaning "what," the dialect literally translates into something like "what-ese"). The suggestion was debated, bandied about, tossed around, laid aside, taken back up, and finally, by the end of the 19th century, accepted as a pretty good idea. The result was later called Serbo-Croatian or Croato-Serbian—a rather testy balance, like Lennon-McCartney. Later, this stylistic cobbling encompassed even more languages and became the eloquently termed Bosnian-Croatian-Montenegrin-Serbian, or BCMS. By 2009, the former Yugoslavia was a puzzle-board of new and semi-newly independent countries and a national language was a patriotic hammer in the toolbox of independence. BCMS lost its hyphens as Bosnians claimed a Bosnian language, Serbians Serbian, Croatians Croatian, and Montenegrins Montenegrin. The separation is mostly political but there is a difference in the alphabet. Serbians use the Cyrillic and Latin, Bosnian Latin, Montenegrin nominally both, but leans towards Latin, and Croatian is strictly Latin. This might not seem like much of a difference, but take a moment to reflect on how the extra "L" in "traveller" or the "S" in "organise" immediately distinguishes a Brit from an American. Now as for drinks, the go-to liquor of Eastern Europe is rakia/rakija in all its forms (cherry, pear, plum, walnut, etc.). Too many shots and even the most resilient drinker may have trouble getting out of bed in the morning but if you're lucky, before bed your Croatian comrades will prescribe you a good dose of sage tea—Croatia's hangover remedy. In addition to some of the bluest beaches on the planet, Croatia has also got a flourishing wine market. While in Croatia, take some time to sample the dark red Plavac Mali (considered a relative of Zinfandel), white Pošip, or the dessert wine Prošek (no relation to Prosecco). If you're eating out, ask for a recommendation and you'll get something new every night. And while you're at it, why not supplement your language learning with the Serbo-Croatian/or BCMS, or just plain Croatian version of 'Bon Appetit: "Dobar tek."Tasting Note: Rakia, Šljivovica fruit brandy, Karlovačko, Ozujsko, and Pan beersNorwegian"Skål"(skol)("Toast")Norwegian loan words are easily spotted in English. Fjord and floe take little linguistic training to recognize. There's a kind of curveball with the word ski, but slalom (not-too-fast downhill skiing) and klister (ski wax) are decidedly foreign, as is the skrei (crowd) of fish terms: brisling, krill, and lutefish. If you fall off your yngling (small boat) or wipe out trying to execute a complex Telemark (ski turn) you might say "Uff da!" and Norwegian even has its own term for a Benedict Arnold—a Quisling. This sounds a little humdrum but it ought to be mentioned that Norwegian also gave English its kraken and its narwhal, two sea-dwelling, alienesque creatures of mythological proportions. The kraken was a giant squid that dragged merchant ships to the bottom of the sea, according to Jules Verne, Herman Melville, and Captain Jack Sparrow. The narwhal is an arctic-dwelling whale masquerading as a unicorn. They're the ones responsible for all the unicorn horns you find in old museums. There's even a whole throne made of "unicorn horn" in Copenhagen. But back to the list. You might guess from it that Norwegians are a laid-back people with a fondness for skiing, sailboats, and salty fish and you'd be exactly right. Actually, according to the World Economic Forum, it's a close match between the Finns and the Norwegians deciding who are the happiest people in the world. While there are all kinds of hypotheses about what makes the world's happiest people (I imagine it has something to do with also being named one of Europe's most beautiful countries by Travel Away), there's an idea that Norway's restrictive alcohol laws might play a part. This starts with prices. A standard Norwegian beer generally costs between six and ten bucks. Young Norwegians usually avoid getting drunk at bars but when they go to supermarkets, they have to buy their beer before 8 pm. Wine Monopoly (Vinmonopolet)—the only outlet where you can buy stuff over 4.75 percent—closes even earlier, at 6 PM. That sounds awfully restrictive. Hell, it is restrictive, but Norwegians seem to like it this way: 80% of people voted to keep their Vinmonopolet, according to a 2016 survey. Does less opportunity equal less drinking? Logically yes, but drinking is still done with gusto, albeit more often at house parties and home settings. All the usual spirits are brought out for casual consumption, but for special toasts and holidays you may be introduced to Akevitt (from aqua vitae), a grain spirit flavored with anise, cumin, cardamom, caraway, fennel, or orange, and sipped, not chugged. For a quiet toast there's cheers with the simple skål but before you take shots, don't be freaked out if the Norwegians break out into song. Actually, feel free to join in: the most popular is "Ol, øl og mere øl" and the only thing you need to know before belting it out is that øl is "beer" and og mere, "one more." Happy countries, simple pleasures. Tasting Note: Pils, Export beers, Akevitt/aquavit schnappsForewordAcknowledgmentsPart I: Europe and Eastern Europe1. Albanian2. Basque (Euskara)3. Breton4. Bulgarian5. Croatian6. Czech7. Dutch8. English9. Estonian10. Finnish11. French12. Galician13. German14. Greek15. Hungarian16. Irish17. Italian18. Latvian19. Lithuanian20. Maltese21. Norwegian22. Polish23. Portuguese24. Romanian25. Russian26. Serbian27. Slovak28. Slovenian29. Spanish30. Swedish31. Turkish32. Ukrainian33. WelshPart II: Eurasia34. Armenian35. Azerbaijani36. Belarusian37. Georgian38. Kazakh39. Mongolian40. Tajik41. UzbekPart III: Asia and Austronesia42. Myanmar (Burmese)43. Cebuano44. Mandarin Chinese45. Chinese Dialects46. Hawaiian47. Hindi48. Indonesian49. Japanese50. Khmer51. Korean52. Malayalam53. Malay54. Nepali55. Sinhala56. Tagalog57. Tamil58. Thai59. VietnamesePart IV: Africa and the Middle East60. Afrikaans61. Amharic62. Arabic63. Hausa64. Igbo65. Kinyarwanda66. Persian (Farsi)67. Somali68. Swahili69. Wolof70. Xhosa71. YorubaPart V: Ancient, Constructed, and Miscellaneous72. American Sign Language73. Ancient Greek74. Aramaic (Syriac)75. Esperanto76. Hebrew77. Latin78. Na'vi79. Quenya (Elvish)80. Toki PonaLanguage List by CountryBibliography

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Affiche du document At the Altar of the Appellate Gods — At the Altar of the Appellate Gods
Lisa Sarnoff Gochman
1h41min15
Droit et juridique
Youscribe plus
135 pages. Temps de lecture estimé 1h41min.
Law.com feature: The Marble Palace Blog: What It's Really Like to Argue Before SCOTUSThe Jabot Podcast interview: Career Appellate Prosecutor Dishes On What It's Really Like To Argue Before The Supreme Court with Lisa Sarnoff GochmanThe Julian J. Franco Show interview: Lisa Gochman: Arguing Before The United States Supreme CourtHave you ever wondered what it's like to argue before the Supreme Court of the United States?In this poignant and compelling memoir, Lisa Sarnoff Gochman captures the terror, wonder, and joy of preparing for and arguing a landmark criminal case before the nine justices of the US Supreme Court in Washington, DC. At the Altar of the Appellate Gods traces the arc of a violent, racially motivated crime by white supremacist Charles C. Apprendi Jr. in rural Vineland, New Jersey, through the New Jersey state court system, and all the way up to the Supreme Court, where Gochman defended the constitutionality of New Jersey's Hate Crime Statute before a very hot bench. Gochman went head-to-head with Justice Antonin Scalia, fielded tough questions from Justice Ruth Bader Ginsburg, and strolled down memory lane with Justice Sandra Day O'Connor. Told with grace and humor, At the Altar of the Appellate Gods will interest anyone who is curious about the inner workings of our court system and what it is really like to bring a case before the highest court in the country.From CHAPTER ONE"Ms. Gochman, we'll hear from you."There is no sound I have ever heard more intimidating than that of Chief Justice William H. Rehnquist's booming voice calling my name to begin my argument before the Supreme Court of the United States (SCOTUS) in Washington, D.C. I gingerly rose from the high-back leather chair at counsel table, careful not to spill my glass of ice water all over my opening statement as I took one step to my left to the lectern. Drawing a deep breath, I stood before the altar of the appellate gods, a mere mortal dressed in a simple black skirt and notched-collar jacket, patent leather cap-toed pumps, and my Grandma Eva's double-stranded pearl necklace. I was so close to the Justices' raised mahogany bench that when I faced Ruth Bader Ginsberg seated on the far left I could not see in my peripheral vision Stephen G. Breyer seated on the far right. The majestic Courtroom, its coffered ceiling soaring forty-four feet above my head, was utterly silent. Hundreds of eyes were fixed upon me, waiting for me to speak. My throat tightened up as nerves seized me and my first few words - "Mr. Chief Justice, and may it please the Court" – came out muffled and a bit squeaky. For the next twenty minutes on the morning of Tuesday, March 28, 2000, it was just me and the nine Justices of the Supreme Court of the United States locking horns in a raucous verbal battle over the constitutionality of New Jersey's Hate Crime Statute in the landmark sentencing case of Charles C. Apprendi, Jr., v. New Jersey. That I had the honor of appearing in the highest temple of justice in the United States in the first place was nothing short of improbable. I was a graduate of a second-tier New York City law school, toiling away as an interchangeable state government attorney in a cramped, windowless office in Trenton, New Jersey. In the rarified world of United States Supreme Court litigation, partners in elite private law firms and double-Ivy League former SCOTUS law clerks are far more likely to argue a case in Washington, D.C., than a commoner like me. But, even with a double-Ivy pedigree, it is nearly impossible for any attorney to argue there. When a lawyer vows to take his case all the way up to the Supreme Court of the United States, bet against him. The Justices are very persnickety about the issues they choose to tackle. Of the nine to ten thousand petitions for certiorari filed with the Clerk's Office in Washington, D.C., each year by disappointed litigants, the Justices select less than one percent to hear at oral argument. This means only a tiny fraction of the more than 1.35 million attorneys licensed to practice law across the United States will have the privilege of presenting their oral argument to the nine Justices of the Supreme Court. I was one of those lucky few. Actually, the word "lucky" is a misnomer. Crazy, meshugah, and "two tacos short of a combo plate" (as one New Jersey newspaper columnist once labeled my legal argument in an unrelated case) are some of the adjectives more accurately describing the grueling, pothole-riddled road to the Supreme Court. Quirky court rules must be followed and impossible deadlines must be met. The Apprendi litigation consumed me for nine months while I wrote my merits brief and prepared for oral argument. And that was on top of my already burdensome caseload of criminal appeals. Family life was shunted aside completely. I barely saw my husband Steven and missed most of my nine-year-old son Jordan's school year. If the law is a jealous mistress, then SCOTUS is a woman scorned. New Jersey's Hate Crime Statute particularly riled the Justices. No one doubted that a state legislature could enact a law requiring enhanced punishment for criminal defendants convicted of hate crimes. The question before SCOTUS was thornier: who was required by the United States Constitution to determine whether a crime was racially motivated, the trial judge or the jury? As the attorney representing the State of New Jersey, I had spent the better part of the prior four years successfully arguing to the New Jersey state courts that the United States Constitution permitted trial judges to make the critical determination whether a defendant's violent crimes against a black family were racially motivated and thus subject to a longer prison sentence. But SCOTUS would have the final word on this significant constitutional issue and the rapid-fire and often hostile questioning from the Justices on the morning of March 28, 2000, revealed a deeply divided Court.AcknowledgmentsPrologueChapter 1Chapter 2Chapter 3Chapter 4Chapter 5Chapter 6Chapter 7Chapter 8Chapter 9Chapter 10Chapter 11Chapter 12Chapter 13Chapter 14Chapter 15Chapter 16Chapter 17Chapter 18Chapter 19Chapter 20Chapter 21Chapter 22Chapter 23

At the Altar of the Appellate Gods
Lisa Sarnoff Gochman
1h41min15
Droit et juridique
Youscribe plus
135 pages. Temps de lecture estimé 1h41min.
Law.com feature: The Marble Palace Blog: What It's Really Like to Argue Before SCOTUSThe Jabot Podcast interview: Career Appellate Prosecutor Dishes On What It's Really Like To Argue Before The Supreme Court with Lisa Sarnoff GochmanThe Julian J. Franco Show interview: Lisa Gochman: Arguing Before The United States Supreme CourtHave you ever wondered what it's like to argue before the Supreme Court of the United States?In this poignant and compelling memoir, Lisa Sarnoff Gochman captures the terror, wonder, and joy of preparing for and arguing a landmark criminal case before the nine justices of the US Supreme Court in Washington, DC. At the Altar of the Appellate Gods traces the arc of a violent, racially motivated crime by white supremacist Charles C. Apprendi Jr. in rural Vineland, New Jersey, through the New Jersey state court system, and all the way up to the Supreme Court, where Gochman defended the constitutionality of New Jersey's Hate Crime Statute before a very hot bench. Gochman went head-to-head with Justice Antonin Scalia, fielded tough questions from Justice Ruth Bader Ginsburg, and strolled down memory lane with Justice Sandra Day O'Connor. Told with grace and humor, At the Altar of the Appellate Gods will interest anyone who is curious about the inner workings of our court system and what it is really like to bring a case before the highest court in the country.From CHAPTER ONE"Ms. Gochman, we'll hear from you."There is no sound I have ever heard more intimidating than that of Chief Justice William H. Rehnquist's booming voice calling my name to begin my argument before the Supreme Court of the United States (SCOTUS) in Washington, D.C. I gingerly rose from the high-back leather chair at counsel table, careful not to spill my glass of ice water all over my opening statement as I took one step to my left to the lectern. Drawing a deep breath, I stood before the altar of the appellate gods, a mere mortal dressed in a simple black skirt and notched-collar jacket, patent leather cap-toed pumps, and my Grandma Eva's double-stranded pearl necklace. I was so close to the Justices' raised mahogany bench that when I faced Ruth Bader Ginsberg seated on the far left I could not see in my peripheral vision Stephen G. Breyer seated on the far right. The majestic Courtroom, its coffered ceiling soaring forty-four feet above my head, was utterly silent. Hundreds of eyes were fixed upon me, waiting for me to speak. My throat tightened up as nerves seized me and my first few words - "Mr. Chief Justice, and may it please the Court" – came out muffled and a bit squeaky. For the next twenty minutes on the morning of Tuesday, March 28, 2000, it was just me and the nine Justices of the Supreme Court of the United States locking horns in a raucous verbal battle over the constitutionality of New Jersey's Hate Crime Statute in the landmark sentencing case of Charles C. Apprendi, Jr., v. New Jersey. That I had the honor of appearing in the highest temple of justice in the United States in the first place was nothing short of improbable. I was a graduate of a second-tier New York City law school, toiling away as an interchangeable state government attorney in a cramped, windowless office in Trenton, New Jersey. In the rarified world of United States Supreme Court litigation, partners in elite private law firms and double-Ivy League former SCOTUS law clerks are far more likely to argue a case in Washington, D.C., than a commoner like me. But, even with a double-Ivy pedigree, it is nearly impossible for any attorney to argue there. When a lawyer vows to take his case all the way up to the Supreme Court of the United States, bet against him. The Justices are very persnickety about the issues they choose to tackle. Of the nine to ten thousand petitions for certiorari filed with the Clerk's Office in Washington, D.C., each year by disappointed litigants, the Justices select less than one percent to hear at oral argument. This means only a tiny fraction of the more than 1.35 million attorneys licensed to practice law across the United States will have the privilege of presenting their oral argument to the nine Justices of the Supreme Court. I was one of those lucky few. Actually, the word "lucky" is a misnomer. Crazy, meshugah, and "two tacos short of a combo plate" (as one New Jersey newspaper columnist once labeled my legal argument in an unrelated case) are some of the adjectives more accurately describing the grueling, pothole-riddled road to the Supreme Court. Quirky court rules must be followed and impossible deadlines must be met. The Apprendi litigation consumed me for nine months while I wrote my merits brief and prepared for oral argument. And that was on top of my already burdensome caseload of criminal appeals. Family life was shunted aside completely. I barely saw my husband Steven and missed most of my nine-year-old son Jordan's school year. If the law is a jealous mistress, then SCOTUS is a woman scorned. New Jersey's Hate Crime Statute particularly riled the Justices. No one doubted that a state legislature could enact a law requiring enhanced punishment for criminal defendants convicted of hate crimes. The question before SCOTUS was thornier: who was required by the United States Constitution to determine whether a crime was racially motivated, the trial judge or the jury? As the attorney representing the State of New Jersey, I had spent the better part of the prior four years successfully arguing to the New Jersey state courts that the United States Constitution permitted trial judges to make the critical determination whether a defendant's violent crimes against a black family were racially motivated and thus subject to a longer prison sentence. But SCOTUS would have the final word on this significant constitutional issue and the rapid-fire and often hostile questioning from the Justices on the morning of March 28, 2000, revealed a deeply divided Court.AcknowledgmentsPrologueChapter 1Chapter 2Chapter 3Chapter 4Chapter 5Chapter 6Chapter 7Chapter 8Chapter 9Chapter 10Chapter 11Chapter 12Chapter 13Chapter 14Chapter 15Chapter 16Chapter 17Chapter 18Chapter 19Chapter 20Chapter 21Chapter 22Chapter 23

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Affiche du document Cheers! — Cheers!
Brandon Cook
1h24min00
Langues
Youscribe plus
112 pages. Temps de lecture estimé 1h24min.
Milk Street Radio interviewSalut! Prost! Skål! Na zdrave! Tagay! No matter what country you clink glasses in, everyone has a word for cheers. In Cheers! Around the World in 80 Toasts, Brandon Cook takes readers on a whirlwind trip through languages from Estonian to Elvish and everywhere in between. Need to know how to toast in Tagalog? Say "bottoms up" in Basque? "Down the hatch" in Hungarian? Cook teaches readers how to toast in 80 languages and includes drinking traditions, historical facts, and strange linguistic phenomena for each. Sweden, for instance, has a drinking song that taunts an uppity garden gnome, while Turkey brandishes words like Avrupalılaştıramadıklarımızdanmışsınızcasına. And the most valuable liquor brand in the world isn't Johnny Walker or Hennessey, but Maotai—President Nixon's liquor of choice when he visited China. Whether you're traveling the globe or the beer aisle, Cheers! will show you there's a world of fun waiting for you. So raise a glass and begin exploring!The audio book is narrated by Nicholas Smith. Produced by Speechki in 2021.Croatian"Živjeli" or "U Zdravlje"(zheev ye lee), (oo zdrav'lee)("Cheers," "To Health")A golden rule of Balkan toasts: if you've heard one "Zhiveli" you've heard them all. Croatians express their version of the staple Balkan toast with a different vowel on the middle syllable—zhivyeli, rather than zhiveeli. Croatians will also say "U zdravlje," as well as "Živjeli," but that's about it. But what could possibly account for this astonishing coincidence in Živjelis? Once upon a time in the early nineteenth century, a Serbian folklorist named Vuk Karadžić got the idea to simplify his native Serbian by introducing a simplified Cyrillic alphabet. Simplification in the name of standardization was a theme later taken up by the Croatian poet Ljudevit Gaj, who urged his countrymen to adopt as a literary standard a dialect spoken throughout the Balkans called Shtokavian ("Shto," meaning "what," the dialect literally translates into something like "what-ese"). The suggestion was debated, bandied about, tossed around, laid aside, taken back up, and finally, by the end of the 19th century, accepted as a pretty good idea. The result was later called Serbo-Croatian or Croato-Serbian—a rather testy balance, like Lennon-McCartney. Later, this stylistic cobbling encompassed even more languages and became the eloquently termed Bosnian-Croatian-Montenegrin-Serbian, or BCMS. By 2009, the former Yugoslavia was a puzzle-board of new and semi-newly independent countries and a national language was a patriotic hammer in the toolbox of independence. BCMS lost its hyphens as Bosnians claimed a Bosnian language, Serbians Serbian, Croatians Croatian, and Montenegrins Montenegrin. The separation is mostly political but there is a difference in the alphabet. Serbians use the Cyrillic and Latin, Bosnian Latin, Montenegrin nominally both, but leans towards Latin, and Croatian is strictly Latin. This might not seem like much of a difference, but take a moment to reflect on how the extra "L" in "traveller" or the "S" in "organise" immediately distinguishes a Brit from an American. Now as for drinks, the go-to liquor of Eastern Europe is rakia/rakija in all its forms (cherry, pear, plum, walnut, etc.). Too many shots and even the most resilient drinker may have trouble getting out of bed in the morning but if you're lucky, before bed your Croatian comrades will prescribe you a good dose of sage tea—Croatia's hangover remedy. In addition to some of the bluest beaches on the planet, Croatia has also got a flourishing wine market. While in Croatia, take some time to sample the dark red Plavac Mali (considered a relative of Zinfandel), white Pošip, or the dessert wine Prošek (no relation to Prosecco). If you're eating out, ask for a recommendation and you'll get something new every night. And while you're at it, why not supplement your language learning with the Serbo-Croatian/or BCMS, or just plain Croatian version of 'Bon Appetit: "Dobar tek."Tasting Note: Rakia, Šljivovica fruit brandy, Karlovačko, Ozujsko, and Pan beersNorwegian"Skål"(skol)("Toast")Norwegian loan words are easily spotted in English. Fjord and floe take little linguistic training to recognize. There's a kind of curveball with the word ski, but slalom (not-too-fast downhill skiing) and klister (ski wax) are decidedly foreign, as is the skrei (crowd) of fish terms: brisling, krill, and lutefish. If you fall off your yngling (small boat) or wipe out trying to execute a complex Telemark (ski turn) you might say "Uff da!" and Norwegian even has its own term for a Benedict Arnold—a Quisling. This sounds a little humdrum but it ought to be mentioned that Norwegian also gave English its kraken and its narwhal, two sea-dwelling, alienesque creatures of mythological proportions. The kraken was a giant squid that dragged merchant ships to the bottom of the sea, according to Jules Verne, Herman Melville, and Captain Jack Sparrow. The narwhal is an arctic-dwelling whale masquerading as a unicorn. They're the ones responsible for all the unicorn horns you find in old museums. There's even a whole throne made of "unicorn horn" in Copenhagen. But back to the list. You might guess from it that Norwegians are a laid-back people with a fondness for skiing, sailboats, and salty fish and you'd be exactly right. Actually, according to the World Economic Forum, it's a close match between the Finns and the Norwegians deciding who are the happiest people in the world. While there are all kinds of hypotheses about what makes the world's happiest people (I imagine it has something to do with also being named one of Europe's most beautiful countries by Travel Away), there's an idea that Norway's restrictive alcohol laws might play a part. This starts with prices. A standard Norwegian beer generally costs between six and ten bucks. Young Norwegians usually avoid getting drunk at bars but when they go to supermarkets, they have to buy their beer before 8 pm. Wine Monopoly (Vinmonopolet)—the only outlet where you can buy stuff over 4.75 percent—closes even earlier, at 6 PM. That sounds awfully restrictive. Hell, it is restrictive, but Norwegians seem to like it this way: 80% of people voted to keep their Vinmonopolet, according to a 2016 survey. Does less opportunity equal less drinking? Logically yes, but drinking is still done with gusto, albeit more often at house parties and home settings. All the usual spirits are brought out for casual consumption, but for special toasts and holidays you may be introduced to Akevitt (from aqua vitae), a grain spirit flavored with anise, cumin, cardamom, caraway, fennel, or orange, and sipped, not chugged. For a quiet toast there's cheers with the simple skål but before you take shots, don't be freaked out if the Norwegians break out into song. Actually, feel free to join in: the most popular is "Ol, øl og mere øl" and the only thing you need to know before belting it out is that øl is "beer" and og mere, "one more." Happy countries, simple pleasures. Tasting Note: Pils, Export beers, Akevitt/aquavit schnappsForewordAcknowledgmentsPart I: Europe and Eastern Europe1. Albanian2. Basque (Euskara)3. Breton4. Bulgarian5. Croatian6. Czech7. Dutch8. English9. Estonian10. Finnish11. French12. Galician13. German14. Greek15. Hungarian16. Irish17. Italian18. Latvian19. Lithuanian20. Maltese21. Norwegian22. Polish23. Portuguese24. Romanian25. Russian26. Serbian27. Slovak28. Slovenian29. Spanish30. Swedish31. Turkish32. Ukrainian33. WelshPart II: Eurasia34. Armenian35. Azerbaijani36. Belarusian37. Georgian38. Kazakh39. Mongolian40. Tajik41. UzbekPart III: Asia and Austronesia42. Myanmar (Burmese)43. Cebuano44. Mandarin Chinese45. Chinese Dialects46. Hawaiian47. Hindi48. Indonesian49. Japanese50. Khmer51. Korean52. Malayalam53. Malay54. Nepali55. Sinhala56. Tagalog57. Tamil58. Thai59. VietnamesePart IV: Africa and the Middle East60. Afrikaans61. Amharic62. Arabic63. Hausa64. Igbo65. Kinyarwanda66. Persian (Farsi)67. Somali68. Swahili69. Wolof70. Xhosa71. YorubaPart V: Ancient, Constructed, and Miscellaneous72. American Sign Language73. Ancient Greek74. Aramaic (Syriac)75. Esperanto76. Hebrew77. Latin78. Na'vi79. Quenya (Elvish)80. Toki PonaLanguage List by CountryBibliography

Cheers!
Brandon Cook
1h24min00
Langues
Youscribe plus
112 pages. Temps de lecture estimé 1h24min.
Milk Street Radio interviewSalut! Prost! Skål! Na zdrave! Tagay! No matter what country you clink glasses in, everyone has a word for cheers. In Cheers! Around the World in 80 Toasts, Brandon Cook takes readers on a whirlwind trip through languages from Estonian to Elvish and everywhere in between. Need to know how to toast in Tagalog? Say "bottoms up" in Basque? "Down the hatch" in Hungarian? Cook teaches readers how to toast in 80 languages and includes drinking traditions, historical facts, and strange linguistic phenomena for each. Sweden, for instance, has a drinking song that taunts an uppity garden gnome, while Turkey brandishes words like Avrupalılaştıramadıklarımızdanmışsınızcasına. And the most valuable liquor brand in the world isn't Johnny Walker or Hennessey, but Maotai—President Nixon's liquor of choice when he visited China. Whether you're traveling the globe or the beer aisle, Cheers! will show you there's a world of fun waiting for you. So raise a glass and begin exploring!The audio book is narrated by Nicholas Smith. Produced by Speechki in 2021.Croatian"Živjeli" or "U Zdravlje"(zheev ye lee), (oo zdrav'lee)("Cheers," "To Health")A golden rule of Balkan toasts: if you've heard one "Zhiveli" you've heard them all. Croatians express their version of the staple Balkan toast with a different vowel on the middle syllable—zhivyeli, rather than zhiveeli. Croatians will also say "U zdravlje," as well as "Živjeli," but that's about it. But what could possibly account for this astonishing coincidence in Živjelis? Once upon a time in the early nineteenth century, a Serbian folklorist named Vuk Karadžić got the idea to simplify his native Serbian by introducing a simplified Cyrillic alphabet. Simplification in the name of standardization was a theme later taken up by the Croatian poet Ljudevit Gaj, who urged his countrymen to adopt as a literary standard a dialect spoken throughout the Balkans called Shtokavian ("Shto," meaning "what," the dialect literally translates into something like "what-ese"). The suggestion was debated, bandied about, tossed around, laid aside, taken back up, and finally, by the end of the 19th century, accepted as a pretty good idea. The result was later called Serbo-Croatian or Croato-Serbian—a rather testy balance, like Lennon-McCartney. Later, this stylistic cobbling encompassed even more languages and became the eloquently termed Bosnian-Croatian-Montenegrin-Serbian, or BCMS. By 2009, the former Yugoslavia was a puzzle-board of new and semi-newly independent countries and a national language was a patriotic hammer in the toolbox of independence. BCMS lost its hyphens as Bosnians claimed a Bosnian language, Serbians Serbian, Croatians Croatian, and Montenegrins Montenegrin. The separation is mostly political but there is a difference in the alphabet. Serbians use the Cyrillic and Latin, Bosnian Latin, Montenegrin nominally both, but leans towards Latin, and Croatian is strictly Latin. This might not seem like much of a difference, but take a moment to reflect on how the extra "L" in "traveller" or the "S" in "organise" immediately distinguishes a Brit from an American. Now as for drinks, the go-to liquor of Eastern Europe is rakia/rakija in all its forms (cherry, pear, plum, walnut, etc.). Too many shots and even the most resilient drinker may have trouble getting out of bed in the morning but if you're lucky, before bed your Croatian comrades will prescribe you a good dose of sage tea—Croatia's hangover remedy. In addition to some of the bluest beaches on the planet, Croatia has also got a flourishing wine market. While in Croatia, take some time to sample the dark red Plavac Mali (considered a relative of Zinfandel), white Pošip, or the dessert wine Prošek (no relation to Prosecco). If you're eating out, ask for a recommendation and you'll get something new every night. And while you're at it, why not supplement your language learning with the Serbo-Croatian/or BCMS, or just plain Croatian version of 'Bon Appetit: "Dobar tek."Tasting Note: Rakia, Šljivovica fruit brandy, Karlovačko, Ozujsko, and Pan beersNorwegian"Skål"(skol)("Toast")Norwegian loan words are easily spotted in English. Fjord and floe take little linguistic training to recognize. There's a kind of curveball with the word ski, but slalom (not-too-fast downhill skiing) and klister (ski wax) are decidedly foreign, as is the skrei (crowd) of fish terms: brisling, krill, and lutefish. If you fall off your yngling (small boat) or wipe out trying to execute a complex Telemark (ski turn) you might say "Uff da!" and Norwegian even has its own term for a Benedict Arnold—a Quisling. This sounds a little humdrum but it ought to be mentioned that Norwegian also gave English its kraken and its narwhal, two sea-dwelling, alienesque creatures of mythological proportions. The kraken was a giant squid that dragged merchant ships to the bottom of the sea, according to Jules Verne, Herman Melville, and Captain Jack Sparrow. The narwhal is an arctic-dwelling whale masquerading as a unicorn. They're the ones responsible for all the unicorn horns you find in old museums. There's even a whole throne made of "unicorn horn" in Copenhagen. But back to the list. You might guess from it that Norwegians are a laid-back people with a fondness for skiing, sailboats, and salty fish and you'd be exactly right. Actually, according to the World Economic Forum, it's a close match between the Finns and the Norwegians deciding who are the happiest people in the world. While there are all kinds of hypotheses about what makes the world's happiest people (I imagine it has something to do with also being named one of Europe's most beautiful countries by Travel Away), there's an idea that Norway's restrictive alcohol laws might play a part. This starts with prices. A standard Norwegian beer generally costs between six and ten bucks. Young Norwegians usually avoid getting drunk at bars but when they go to supermarkets, they have to buy their beer before 8 pm. Wine Monopoly (Vinmonopolet)—the only outlet where you can buy stuff over 4.75 percent—closes even earlier, at 6 PM. That sounds awfully restrictive. Hell, it is restrictive, but Norwegians seem to like it this way: 80% of people voted to keep their Vinmonopolet, according to a 2016 survey. Does less opportunity equal less drinking? Logically yes, but drinking is still done with gusto, albeit more often at house parties and home settings. All the usual spirits are brought out for casual consumption, but for special toasts and holidays you may be introduced to Akevitt (from aqua vitae), a grain spirit flavored with anise, cumin, cardamom, caraway, fennel, or orange, and sipped, not chugged. For a quiet toast there's cheers with the simple skål but before you take shots, don't be freaked out if the Norwegians break out into song. Actually, feel free to join in: the most popular is "Ol, øl og mere øl" and the only thing you need to know before belting it out is that øl is "beer" and og mere, "one more." Happy countries, simple pleasures. Tasting Note: Pils, Export beers, Akevitt/aquavit schnappsForewordAcknowledgmentsPart I: Europe and Eastern Europe1. Albanian2. Basque (Euskara)3. Breton4. Bulgarian5. Croatian6. Czech7. Dutch8. English9. Estonian10. Finnish11. French12. Galician13. German14. Greek15. Hungarian16. Irish17. Italian18. Latvian19. Lithuanian20. Maltese21. Norwegian22. Polish23. Portuguese24. Romanian25. Russian26. Serbian27. Slovak28. Slovenian29. Spanish30. Swedish31. Turkish32. Ukrainian33. WelshPart II: Eurasia34. Armenian35. Azerbaijani36. Belarusian37. Georgian38. Kazakh39. Mongolian40. Tajik41. UzbekPart III: Asia and Austronesia42. Myanmar (Burmese)43. Cebuano44. Mandarin Chinese45. Chinese Dialects46. Hawaiian47. Hindi48. Indonesian49. Japanese50. Khmer51. Korean52. Malayalam53. Malay54. Nepali55. Sinhala56. Tagalog57. Tamil58. Thai59. VietnamesePart IV: Africa and the Middle East60. Afrikaans61. Amharic62. Arabic63. Hausa64. Igbo65. Kinyarwanda66. Persian (Farsi)67. Somali68. Swahili69. Wolof70. Xhosa71. YorubaPart V: Ancient, Constructed, and Miscellaneous72. American Sign Language73. Ancient Greek74. Aramaic (Syriac)75. Esperanto76. Hebrew77. Latin78. Na'vi79. Quenya (Elvish)80. Toki PonaLanguage List by CountryBibliography

Accès libre

Affiche du document Buckeyes — Buckeyes
Cyle Young
1h38min15
Cuisine et vins
Youscribe plus
131 pages. Temps de lecture estimé 1h38min.
What goes better together than chocolate and peanut butter? This match made in heaven has delighted young and old alike for decades. In the Midwest, these two delicious ingredients are combined into a sweet treat named after an Ohio tree nut: the buckeye. These little round balls of peanut buttery goodness—rolled and dipped in chocolate, of course—appear on platters at fan tailgates, church potlucks, family gatherings, and on cash register displays. They have become a staple of Midwestern culture and even have their own Buckeye Candy Trail through the state of Ohio. Midwestern native, author, and food lover Cyle Young reveals the history of the buckeye tree and the stories, folklore, and superstitions that accompany the famous nut. From the buckeye's place in the presidential campaign of William Henry Harrison to Ohio State's self-proclaimed biggest football fan, Buckeyes includes fascinating tidbits and stories for any candy lover. Young also shares which stores on the trail still make the buckeye candies the traditional way—by hand. Alongside classic recipes for the candy itself and sweet treats inspired by buckeye flavors—cakes, brownies, beverages, and more—are numerous tips on how to choose your peanut butter and chocolate, the many ways to melt your chocolate, and other secrets to help you become a buckeye connoisseur.The Buckeye Candy tradition dates back to 1964. Fourteen years after the Ohio State University declared its new school mascot, Gail Lucas invented the unique dessert. Interesting enough, Gail did not herself attend Ohio State. She was an alumnus of Marshall College in West Virginia. In 1964, she lived in Columbus, Ohio and worked at the Citizen Journal. Her husband Steve was a rabid buckeye fan who also was pursuing his PhD in business at Ohio State.The invention of the buckeye candy was merely a sweet coincidence. Gail's mother had previously sent he some chocolate covered peanut butter candy. Her family loved the candies so much, Gail asked her mother to share the recipe with her. During the Christmas of 1964, Gail replicated the recipe, but when she used a toothpick to dip the peanut butter balls into the chocolate, she realized something familiar. It looked exactly like a buckeye.Needless to say, the happy accident would also please her Ohio State husband. That day, the buckeye candy was born. Gail made multiple batches of the candy and gave them away to family and friends. But she didn't share her mother's recipe until her husband graduated from the university in 1971.Steve's new career required the family to move away from Columbus. A family "friend" repeatedly asked Gail to share her buckeye candy recipe. Gail eventually relented to the pestering. But during a return visit to Columbus in 1973, Gail discovered a newspaper article about her buckeye candy. She'd go on to discover that same woman previously wrote into the Ohio State Alumni magazine and claimed to be the inventor of the recipe.Gail had been betrayed. Furious, she needed to set the record straight. For well over a decade, she and her family had celebrated the buckeye candy tradition, especially during the Ohio State-Michigan rivalry weekend. In a 1983 column in the Arizona Republic newspaper, Gail set the record straight.We have her to thank for the delicious buckeye candy that still lives on during every football season in Ohio. In 2012, Gail finally joined the great confectionary in the clouds. Her son, Guy Lucas, a second-generation journalist, found his mother's 1983 column when he was going through her belongings. He decided to share it with the world, so everyone would know the true inventor of the buckeye candy. Now, you too can enjoy the original buckeye balls.The "Original" Buckeye Balls4 pounds powdered sugar1 pound butter6 or more tablespoons peanut butter2 teaspoons vanilla12 ounces chocolate chips1 block canning waxCombine first four ingredients, adding a bit of milk if necessary. Rolls into small balls. Melt chocolate chips and canning wax in top of double boiler. Make sure chocolate and wax are mixed well so wax doesn't rise to the top. With toothpick, dip the balls into the chocolate, but do not cover completely. Chill in refrigerator. After chocolate is hardened, store candy in plastic bags in freezer.Over the last 60 years, while the buckeye has grown in popularity, its history has come into question. Who is the real creator that launched a Midwestern craze and turned this amazing dessert into a delicacy? Although the history of the buckeye candy is clouded, there is one uniting factor that every maker of buckeye candy can agree upon—the ingredients.Powdered SugarHeaping mounds of powdered sugar turn the mess of ingredients into a perfectly round ball of dough. The more the better. Every buckeye recipe calls for different amounts of powdered sugar, but one thing remains the same—it's always the main ingredient on the list. You can skimp on the powdered sugar, but you risk losing flavor and turn the sweet delicacy into a ball of bland mush.When you are ready to make buckeye candies, stock up on as much powdered sugar as you can store. You will use it. It's not uncommon to use over 5 lbs. of powdered sugar to make a large batch. If you want to make enough to last the season, you could need as much as 10-15 lbs.Butter or MargarineThe choice between butter or margarine is highly debated. Which tastes better in a buckeye? I guess it depends on which one you prefer in your everyday routine. Do you butter your toast? Or put margarine on it? I would say that whatever you use on toast is the correct answer for whichever you should use in your recipe. If you're really adventurous, replace some of the butter with lard. You may shorten your life a little, but your buckeyes will be insanely delicious.Whichever fat you decide to use, just make sure to follow the recipe. I have used both butter and margarine and I can't really tell a difference between the two—but if you are a butter snob, use the best butter you can find. The fat helps to hold all the ingredients together because buckeyes are a "no bake" dessert.1. The Buckeye Candy2. History of the Buckeye Tree3. People, Places, and Things (and the Buckeye Candy)4. The "Original" Buckeye Recipe5. Recipes6. Appendix: Original Buckeye Candy Trail

Buckeyes
Cyle Young
1h38min15
Cuisine et vins
Youscribe plus
131 pages. Temps de lecture estimé 1h38min.
What goes better together than chocolate and peanut butter? This match made in heaven has delighted young and old alike for decades. In the Midwest, these two delicious ingredients are combined into a sweet treat named after an Ohio tree nut: the buckeye. These little round balls of peanut buttery goodness—rolled and dipped in chocolate, of course—appear on platters at fan tailgates, church potlucks, family gatherings, and on cash register displays. They have become a staple of Midwestern culture and even have their own Buckeye Candy Trail through the state of Ohio. Midwestern native, author, and food lover Cyle Young reveals the history of the buckeye tree and the stories, folklore, and superstitions that accompany the famous nut. From the buckeye's place in the presidential campaign of William Henry Harrison to Ohio State's self-proclaimed biggest football fan, Buckeyes includes fascinating tidbits and stories for any candy lover. Young also shares which stores on the trail still make the buckeye candies the traditional way—by hand. Alongside classic recipes for the candy itself and sweet treats inspired by buckeye flavors—cakes, brownies, beverages, and more—are numerous tips on how to choose your peanut butter and chocolate, the many ways to melt your chocolate, and other secrets to help you become a buckeye connoisseur.The Buckeye Candy tradition dates back to 1964. Fourteen years after the Ohio State University declared its new school mascot, Gail Lucas invented the unique dessert. Interesting enough, Gail did not herself attend Ohio State. She was an alumnus of Marshall College in West Virginia. In 1964, she lived in Columbus, Ohio and worked at the Citizen Journal. Her husband Steve was a rabid buckeye fan who also was pursuing his PhD in business at Ohio State.The invention of the buckeye candy was merely a sweet coincidence. Gail's mother had previously sent he some chocolate covered peanut butter candy. Her family loved the candies so much, Gail asked her mother to share the recipe with her. During the Christmas of 1964, Gail replicated the recipe, but when she used a toothpick to dip the peanut butter balls into the chocolate, she realized something familiar. It looked exactly like a buckeye.Needless to say, the happy accident would also please her Ohio State husband. That day, the buckeye candy was born. Gail made multiple batches of the candy and gave them away to family and friends. But she didn't share her mother's recipe until her husband graduated from the university in 1971.Steve's new career required the family to move away from Columbus. A family "friend" repeatedly asked Gail to share her buckeye candy recipe. Gail eventually relented to the pestering. But during a return visit to Columbus in 1973, Gail discovered a newspaper article about her buckeye candy. She'd go on to discover that same woman previously wrote into the Ohio State Alumni magazine and claimed to be the inventor of the recipe.Gail had been betrayed. Furious, she needed to set the record straight. For well over a decade, she and her family had celebrated the buckeye candy tradition, especially during the Ohio State-Michigan rivalry weekend. In a 1983 column in the Arizona Republic newspaper, Gail set the record straight.We have her to thank for the delicious buckeye candy that still lives on during every football season in Ohio. In 2012, Gail finally joined the great confectionary in the clouds. Her son, Guy Lucas, a second-generation journalist, found his mother's 1983 column when he was going through her belongings. He decided to share it with the world, so everyone would know the true inventor of the buckeye candy. Now, you too can enjoy the original buckeye balls.The "Original" Buckeye Balls4 pounds powdered sugar1 pound butter6 or more tablespoons peanut butter2 teaspoons vanilla12 ounces chocolate chips1 block canning waxCombine first four ingredients, adding a bit of milk if necessary. Rolls into small balls. Melt chocolate chips and canning wax in top of double boiler. Make sure chocolate and wax are mixed well so wax doesn't rise to the top. With toothpick, dip the balls into the chocolate, but do not cover completely. Chill in refrigerator. After chocolate is hardened, store candy in plastic bags in freezer.Over the last 60 years, while the buckeye has grown in popularity, its history has come into question. Who is the real creator that launched a Midwestern craze and turned this amazing dessert into a delicacy? Although the history of the buckeye candy is clouded, there is one uniting factor that every maker of buckeye candy can agree upon—the ingredients.Powdered SugarHeaping mounds of powdered sugar turn the mess of ingredients into a perfectly round ball of dough. The more the better. Every buckeye recipe calls for different amounts of powdered sugar, but one thing remains the same—it's always the main ingredient on the list. You can skimp on the powdered sugar, but you risk losing flavor and turn the sweet delicacy into a ball of bland mush.When you are ready to make buckeye candies, stock up on as much powdered sugar as you can store. You will use it. It's not uncommon to use over 5 lbs. of powdered sugar to make a large batch. If you want to make enough to last the season, you could need as much as 10-15 lbs.Butter or MargarineThe choice between butter or margarine is highly debated. Which tastes better in a buckeye? I guess it depends on which one you prefer in your everyday routine. Do you butter your toast? Or put margarine on it? I would say that whatever you use on toast is the correct answer for whichever you should use in your recipe. If you're really adventurous, replace some of the butter with lard. You may shorten your life a little, but your buckeyes will be insanely delicious.Whichever fat you decide to use, just make sure to follow the recipe. I have used both butter and margarine and I can't really tell a difference between the two—but if you are a butter snob, use the best butter you can find. The fat helps to hold all the ingredients together because buckeyes are a "no bake" dessert.1. The Buckeye Candy2. History of the Buckeye Tree3. People, Places, and Things (and the Buckeye Candy)4. The "Original" Buckeye Recipe5. Recipes6. Appendix: Original Buckeye Candy Trail

Accès libre

Affiche du document How to Drink Like a Rock Star — How to Drink Like a Rock Star
Albert W. A. Schmid
2h11min15
Cuisine et vins
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175 pages. Temps de lecture estimé 2h11min.
Who doesn't dream of the rock star lifestyle? Loud music, throngs of adoring fans, and parties that last for days. The glitz, the glamor, and the drinking. In How to Drink Like a Rockstar, Albert W. A. Schmid offers readers a taste of how the rock stars live with his various cocktail recipes inspired by some of America's favorite musicians, from classic rock to contemporary artists. Drinks like Opera, Jumpin' Jack Flash, and T.N.T pay tribute to bands such as Queen, the Beatles, and AC/DC, each with a different twist. Every one of Schmid's cocktail recipes celebrates the lives and careers of artists such as Van Halen's Michael Anthony with his Jack Daniels–shaped guitar or The Grateful Dead and their army of "Dead Head" groupies. Not only does he detail the best mixing techniques, list the necessary equipment, and provide instructions on how to make homemade cocktail cherries and syrups but Schmid also includes rock star life advice so that readers can maximize their rock star experience. With easy-to-follow glossaries for both rock 'n' roll and cocktail-making terms alongside a wide array of drinks that will quench any sort of thirst, How to Drink Like a Rock Star is an informative and light-hearted manual to get your night started right. VodkaA good rock star lives large—in part because they can but also because life is short! Alcohol lowers humans inhibitions which allows them to live large, at least for a little while—like a rock star! The genesis of alcoholic beverage starts with a near invisible process, fermentation. All alcoholic beverage starts with fermentation. During fermentation, yeast converts sugar into alcohol and carbon dioxide. Fermentation creates both beer and wine. Beer is made from a liquid laced primarily with grains like barley, rice and corn. Wine is made from the liquids from fruit. Fermented beverages like beer and wine can be served in cocktails but they can also be distilled into a spirit at a higher alcohol by volume. Spirits fall into three categories: 1) Clear spirits, 2), Spirits that are sometimes clear and sometimes brown and 3) Brown Spirits. Each of the spirit categories are represented in this chapter. First, the clear spirits, Vodka and Gin, then, the spirits that come both clear and brown, Rum and Tequila (and Mescal), followed by the brown spirits brandy and whiskey, and finally other cocktails which are cocktails made with wine, beer or liqueurs. Enjoy the music and the drinks!Vodka is the choice of bartenders. Vodka is the perfect spirit for a rock star and for a bartender albeit for different reasons. Vodka is colorless, flavorless and has little aroma, in other words–;the spirit is neutral, once vodka is mixed into a cocktail which allows maximum creativity from the bartender and rock stars can mix vodka with whatever they like or they can drink vodka straight. This lack of distinguishable character is achieved by distilling vodka to higher alcohol by volume and then watering it down to the desired proof. Smirnoff capitalized on this in 1953 creating an ad campaign, "it leaves you breathless!" The campaign was a play on words. But, for a rock star that is a good place to start. The vodka is undetectable when mixed with other beverages such as orange juice, tomato juice or tonic water. Most other spirits can be detected on the breath of the person consuming that spirit. Vodka can be made from anything but most are made from grains or potatoes. Today, vodka is one of the most popular spirits with bar customers and bartenders love vodka too because as many bartenders will tell you, "Vodka pays the bills".Vodka CocktailsThe Beastie Boys penned a song about this cocktail on their debut album, Licensed to Ill, in 1986. The group consisted of Michael "Mike D" Diamond, Adam "MCA" Yauch, and Adam "Ad-Rock" Horovitz. The Beastie Boys were induced into the Rock and Roll Hall of Fame in April of 2012 less than a month later Yauch passed away of cancer. Diamond confirmed that the Brass Monkey cocktail was something that the group enjoyed and inspired their song of the same name. Also, the term Brass Monkey is a British colloquialism for extremely cold weather. Brass Monkey subbing for, "cold enough to freeze the balls off a brass monkey". Brass Monkey is basically an "amped up" screwdriver.Brass Monkey1-ounce vodka1-ounce dark rum1-ounce orange juiceFill an Old-Fashioned glass with ice and water to chill the glass. Fill the tin side of a Boston shaker with ice. Add the vodka, dark rum and orange juice to a mixing glass. Pour the contents of the mixing glass into the tin side of the Boston shaker and close the shaker. Shake until the ice sounds different. Empty the Old-Fashioned glass then add ice. Strain the drink into the Old-fashioned glass. Then "put your left leg down, right leg up, tilt your head back let's finish the cup."Foreword by TJ JohnsonAcknowledgmentsRock Star Lexicon by Bennett Schmid (AKA: DJ Bennett)1. Drink Like a Rock Star!2. Cocktail RecipesBibliographyIndex

How to Drink Like a Rock Star
Albert W. A. Schmid
2h11min15
Cuisine et vins
Youscribe plus
175 pages. Temps de lecture estimé 2h11min.
Who doesn't dream of the rock star lifestyle? Loud music, throngs of adoring fans, and parties that last for days. The glitz, the glamor, and the drinking. In How to Drink Like a Rockstar, Albert W. A. Schmid offers readers a taste of how the rock stars live with his various cocktail recipes inspired by some of America's favorite musicians, from classic rock to contemporary artists. Drinks like Opera, Jumpin' Jack Flash, and T.N.T pay tribute to bands such as Queen, the Beatles, and AC/DC, each with a different twist. Every one of Schmid's cocktail recipes celebrates the lives and careers of artists such as Van Halen's Michael Anthony with his Jack Daniels–shaped guitar or The Grateful Dead and their army of "Dead Head" groupies. Not only does he detail the best mixing techniques, list the necessary equipment, and provide instructions on how to make homemade cocktail cherries and syrups but Schmid also includes rock star life advice so that readers can maximize their rock star experience. With easy-to-follow glossaries for both rock 'n' roll and cocktail-making terms alongside a wide array of drinks that will quench any sort of thirst, How to Drink Like a Rock Star is an informative and light-hearted manual to get your night started right. VodkaA good rock star lives large—in part because they can but also because life is short! Alcohol lowers humans inhibitions which allows them to live large, at least for a little while—like a rock star! The genesis of alcoholic beverage starts with a near invisible process, fermentation. All alcoholic beverage starts with fermentation. During fermentation, yeast converts sugar into alcohol and carbon dioxide. Fermentation creates both beer and wine. Beer is made from a liquid laced primarily with grains like barley, rice and corn. Wine is made from the liquids from fruit. Fermented beverages like beer and wine can be served in cocktails but they can also be distilled into a spirit at a higher alcohol by volume. Spirits fall into three categories: 1) Clear spirits, 2), Spirits that are sometimes clear and sometimes brown and 3) Brown Spirits. Each of the spirit categories are represented in this chapter. First, the clear spirits, Vodka and Gin, then, the spirits that come both clear and brown, Rum and Tequila (and Mescal), followed by the brown spirits brandy and whiskey, and finally other cocktails which are cocktails made with wine, beer or liqueurs. Enjoy the music and the drinks!Vodka is the choice of bartenders. Vodka is the perfect spirit for a rock star and for a bartender albeit for different reasons. Vodka is colorless, flavorless and has little aroma, in other words–;the spirit is neutral, once vodka is mixed into a cocktail which allows maximum creativity from the bartender and rock stars can mix vodka with whatever they like or they can drink vodka straight. This lack of distinguishable character is achieved by distilling vodka to higher alcohol by volume and then watering it down to the desired proof. Smirnoff capitalized on this in 1953 creating an ad campaign, "it leaves you breathless!" The campaign was a play on words. But, for a rock star that is a good place to start. The vodka is undetectable when mixed with other beverages such as orange juice, tomato juice or tonic water. Most other spirits can be detected on the breath of the person consuming that spirit. Vodka can be made from anything but most are made from grains or potatoes. Today, vodka is one of the most popular spirits with bar customers and bartenders love vodka too because as many bartenders will tell you, "Vodka pays the bills".Vodka CocktailsThe Beastie Boys penned a song about this cocktail on their debut album, Licensed to Ill, in 1986. The group consisted of Michael "Mike D" Diamond, Adam "MCA" Yauch, and Adam "Ad-Rock" Horovitz. The Beastie Boys were induced into the Rock and Roll Hall of Fame in April of 2012 less than a month later Yauch passed away of cancer. Diamond confirmed that the Brass Monkey cocktail was something that the group enjoyed and inspired their song of the same name. Also, the term Brass Monkey is a British colloquialism for extremely cold weather. Brass Monkey subbing for, "cold enough to freeze the balls off a brass monkey". Brass Monkey is basically an "amped up" screwdriver.Brass Monkey1-ounce vodka1-ounce dark rum1-ounce orange juiceFill an Old-Fashioned glass with ice and water to chill the glass. Fill the tin side of a Boston shaker with ice. Add the vodka, dark rum and orange juice to a mixing glass. Pour the contents of the mixing glass into the tin side of the Boston shaker and close the shaker. Shake until the ice sounds different. Empty the Old-Fashioned glass then add ice. Strain the drink into the Old-fashioned glass. Then "put your left leg down, right leg up, tilt your head back let's finish the cup."Foreword by TJ JohnsonAcknowledgmentsRock Star Lexicon by Bennett Schmid (AKA: DJ Bennett)1. Drink Like a Rock Star!2. Cocktail RecipesBibliographyIndex

Accès libre

Affiche du document Melania and Michelle — Melania and Michelle
Tammy R. Vigil
1h21min45
Politique
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109 pages. Temps de lecture estimé 1h22min.
At home or at the podium, the First Lady is uniquely poised to serve as advisor, confidant, and campaigner, with the power to shape American political and social conversation. At first blush, First Ladies Michelle Obama and Melania Trump appear categorically different from each other; however, as women rising from humble origins to pursue their ambitions and support their husbands, the two have more in common than one might think.In Melania & Michelle: First Ladies in a New Era, author Tammy R. Vigil provides a compelling account of our modern first ladies, exploring how each woman has crafted her public image and used her platform to influence the country, while also serving as a paragon of fashion and American womanhood. Both women face constant scrutiny and comparison—from their degrees of political activism to their cookie recipes—and have garnered support as well as criticism. From their full lives pre-nomination to their attitudes while occupying the White House, Vigil builds careful and thoughtful portraits of Melania Trump and Michelle Obama that provide a new appreciation for how these women, and the first ladies that came before them, have shaped our country.AcknowledgmentsIntroduction: Comparing First Ladies1. Auditioning for First Lady: Their Debut Presidential Campaigns2. The Transition to the White House: Becoming First Lady3. Forging Their Own Paths: Michelle and Melania as First Ladies4. Can't Please Everyone: Managing Criticism and Scandal5. Presidential Election, Round Two: Campaigning as First LadyAfterword: Contrasting Michelle Obama and Melania TrumpNotesSelected BibliographyIndex

Melania and Michelle
Tammy R. Vigil
1h21min45
Politique
Youscribe plus
109 pages. Temps de lecture estimé 1h22min.
At home or at the podium, the First Lady is uniquely poised to serve as advisor, confidant, and campaigner, with the power to shape American political and social conversation. At first blush, First Ladies Michelle Obama and Melania Trump appear categorically different from each other; however, as women rising from humble origins to pursue their ambitions and support their husbands, the two have more in common than one might think.In Melania & Michelle: First Ladies in a New Era, author Tammy R. Vigil provides a compelling account of our modern first ladies, exploring how each woman has crafted her public image and used her platform to influence the country, while also serving as a paragon of fashion and American womanhood. Both women face constant scrutiny and comparison—from their degrees of political activism to their cookie recipes—and have garnered support as well as criticism. From their full lives pre-nomination to their attitudes while occupying the White House, Vigil builds careful and thoughtful portraits of Melania Trump and Michelle Obama that provide a new appreciation for how these women, and the first ladies that came before them, have shaped our country.AcknowledgmentsIntroduction: Comparing First Ladies1. Auditioning for First Lady: Their Debut Presidential Campaigns2. The Transition to the White House: Becoming First Lady3. Forging Their Own Paths: Michelle and Melania as First Ladies4. Can't Please Everyone: Managing Criticism and Scandal5. Presidential Election, Round Two: Campaigning as First LadyAfterword: Contrasting Michelle Obama and Melania TrumpNotesSelected BibliographyIndex

Accès libre

Affiche du document The Winning Cars of the Indianapolis 500 — The Winning Cars of the Indianapolis 500
J. Craig Reinhardt
3h31min30
Sports
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282 pages. Temps de lecture estimé 3h31min.
At speeds of over 230 miles per hour, the Indy open-wheel race cars set the bar for American Championship car racing. For over 100 years, the Indy cars and their drivers have drawn hundreds of thousands of spectators to Speedway, Indiana, with another 6 million people watching the race on television or by live stream. In The Winning Cars of the Indianapolis 500, James Craig Reinhardt, author and official tour guide for the Indianapolis Motor Speedway, details the history of the famous race and how the open-wheel race cars have evolved over the last century. Starting in 1911 with the first running of the Indy 500, Reinhardt profiles each race and car, including the starting position, engine, tires, race speed, margin of victory, and much more. Featuring nearly 200 images of the automobiles and individuals who make the race renowned, this book showcases the top drivers and how racing has changed through two world wars, the Great Depression, and unforgettable accidents. This beautifully illustrated book is a must-have for veteran and rookie race fans alike.PrefacePart 1 The Indianapolis Motor SpeedwayPart 2 The Winning Cars of the Indianapolis 500 Mile Race1911 Ray and the Wasp "Sting" the Competition1912 The Push Falls Short1913 The Good Wine1914 "Deux" for France1915 DePalma Gets His Win1916 A 300 Mile 5001919 The Race Resumes1920 Lighter is Better1921 Chevrolet Again1922 Murphy Dominates1923 Milton is the First with Two1924 It's a Dusie!1925 A Glimpse into the Future1926 A Great Day for Lockhart, Miller, and Firestone1927 Duesenberg's Last Hurrah1928 Only the Beginning1929 The Millers Rule1930 Arnold Nearly Perfect1931 Not to Be1932 Arnold's Final Effort1933 Too Fast?1934 Slow Down!1935 My Name is Offenhauser, but You May Call Me "Offy"1936 A Third for Louis1937 The Silver Anniversary: One for the Books!1938 Innovation, Innovation, and Innovation!1939 Wilbur's Second1940 Back to Back!1941 Back to Back!1946 The Dawn of a New Era1947 Too "EZY"1948 A Rose is a Rose is a Rose1949 Holland Finally Has His Day1950 The California Invasion1951 Broken Records, Broken Cars, and Broken Dreams1952 Beginnings and Endings1953 A Promise Fulfilled1954 "Vuky" Prevails1955 Triumph and Tragedy1956 Luck of the Irish1957 Hanks and Salih Wind Their Way to Victory1958 Victory Overshadowed by Sorrow1959 Watson, Ward, and Wilke Win1960 An Instant Classic1961 The British Invasion1962 Records Are Made to be Broken1963 Old Calhoun Triumphs1964 The Last Hurrah1965 Here to Stay1966 Where are all the Cars?1967 What's That Sound?1968 "Maybe somebody up there doesn't want me to win." 1969 "I can still smell the garlic."1970 Another Unser1971 Two in a Row for Al1972 Speed, Speed, and More Speed1973 "Low-level Aviation" 1974 Supertex versus Lone Star J.R.1975 Mother Nature Has Her Say1976 A Soggy Conclusion1977 Four for Foyt1978 Cosworth Makes a Statement1979 Ground What?1980 The Yellow Submarine1981 "and the winner is ..."1982 0.16 of a Second!1983 The "Gas Man" Triumphs1984 A Mears' Masterpiece1985 ".. and around he goes!"1986 The Greatest Gift1987 The Reading Connection1988 Mears and the Baby Borg1989 Two Thumbs Up!1990 The "Flying Dutchman"1991 The Pass1992 "You just don't know what Indy means."1993 Farewell to a Legend1994 "The Beast"1995 "Get back to Indianapolis!"1996 "It's a new track record!"1997 The Flying Dutchman Flies Again1998 No "Under A-Cheever"1999 A.J.'s "Fifth"2000 A "Juan-derful" Performance2001 "The Best Day of My life!"2002 "Two for Two"2003 A Penske "Hat Trick"2004 Vindication2005 Dan and Danica2006 "As Good As It Gets!"2007 One for Dario2008 "The Ice Man"2009 Three for Helio2010 A Great Day for Britain2011 "The Most Important Race in History"2012 A Third for Dario2013 "Finally!"2014 USA! USA!2015 Sixteen and Counting2016 The 100th Running of the Indianapolis 500 Mile Race20172018AppendixWinning Entrants (Owners)Winning EnginesWinning Engines' SpecificationsWinning ChassisWinning TiresWinning DriversWinning Chief MechanicsRookie WinnersWinners from the Pole PositionStarting Positions of Winning CarsWinning Car NumbersRace SummariesRace RecordsRace MilestonesQualifying RecordsQualifying MilestonesBroken Speed BarriersNotesBibliographyIndex

The Winning Cars of the Indianapolis 500
J. Craig Reinhardt
3h31min30
Sports
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282 pages. Temps de lecture estimé 3h31min.
At speeds of over 230 miles per hour, the Indy open-wheel race cars set the bar for American Championship car racing. For over 100 years, the Indy cars and their drivers have drawn hundreds of thousands of spectators to Speedway, Indiana, with another 6 million people watching the race on television or by live stream. In The Winning Cars of the Indianapolis 500, James Craig Reinhardt, author and official tour guide for the Indianapolis Motor Speedway, details the history of the famous race and how the open-wheel race cars have evolved over the last century. Starting in 1911 with the first running of the Indy 500, Reinhardt profiles each race and car, including the starting position, engine, tires, race speed, margin of victory, and much more. Featuring nearly 200 images of the automobiles and individuals who make the race renowned, this book showcases the top drivers and how racing has changed through two world wars, the Great Depression, and unforgettable accidents. This beautifully illustrated book is a must-have for veteran and rookie race fans alike.PrefacePart 1 The Indianapolis Motor SpeedwayPart 2 The Winning Cars of the Indianapolis 500 Mile Race1911 Ray and the Wasp "Sting" the Competition1912 The Push Falls Short1913 The Good Wine1914 "Deux" for France1915 DePalma Gets His Win1916 A 300 Mile 5001919 The Race Resumes1920 Lighter is Better1921 Chevrolet Again1922 Murphy Dominates1923 Milton is the First with Two1924 It's a Dusie!1925 A Glimpse into the Future1926 A Great Day for Lockhart, Miller, and Firestone1927 Duesenberg's Last Hurrah1928 Only the Beginning1929 The Millers Rule1930 Arnold Nearly Perfect1931 Not to Be1932 Arnold's Final Effort1933 Too Fast?1934 Slow Down!1935 My Name is Offenhauser, but You May Call Me "Offy"1936 A Third for Louis1937 The Silver Anniversary: One for the Books!1938 Innovation, Innovation, and Innovation!1939 Wilbur's Second1940 Back to Back!1941 Back to Back!1946 The Dawn of a New Era1947 Too "EZY"1948 A Rose is a Rose is a Rose1949 Holland Finally Has His Day1950 The California Invasion1951 Broken Records, Broken Cars, and Broken Dreams1952 Beginnings and Endings1953 A Promise Fulfilled1954 "Vuky" Prevails1955 Triumph and Tragedy1956 Luck of the Irish1957 Hanks and Salih Wind Their Way to Victory1958 Victory Overshadowed by Sorrow1959 Watson, Ward, and Wilke Win1960 An Instant Classic1961 The British Invasion1962 Records Are Made to be Broken1963 Old Calhoun Triumphs1964 The Last Hurrah1965 Here to Stay1966 Where are all the Cars?1967 What's That Sound?1968 "Maybe somebody up there doesn't want me to win." 1969 "I can still smell the garlic."1970 Another Unser1971 Two in a Row for Al1972 Speed, Speed, and More Speed1973 "Low-level Aviation" 1974 Supertex versus Lone Star J.R.1975 Mother Nature Has Her Say1976 A Soggy Conclusion1977 Four for Foyt1978 Cosworth Makes a Statement1979 Ground What?1980 The Yellow Submarine1981 "and the winner is ..."1982 0.16 of a Second!1983 The "Gas Man" Triumphs1984 A Mears' Masterpiece1985 ".. and around he goes!"1986 The Greatest Gift1987 The Reading Connection1988 Mears and the Baby Borg1989 Two Thumbs Up!1990 The "Flying Dutchman"1991 The Pass1992 "You just don't know what Indy means."1993 Farewell to a Legend1994 "The Beast"1995 "Get back to Indianapolis!"1996 "It's a new track record!"1997 The Flying Dutchman Flies Again1998 No "Under A-Cheever"1999 A.J.'s "Fifth"2000 A "Juan-derful" Performance2001 "The Best Day of My life!"2002 "Two for Two"2003 A Penske "Hat Trick"2004 Vindication2005 Dan and Danica2006 "As Good As It Gets!"2007 One for Dario2008 "The Ice Man"2009 Three for Helio2010 A Great Day for Britain2011 "The Most Important Race in History"2012 A Third for Dario2013 "Finally!"2014 USA! USA!2015 Sixteen and Counting2016 The 100th Running of the Indianapolis 500 Mile Race20172018AppendixWinning Entrants (Owners)Winning EnginesWinning Engines' SpecificationsWinning ChassisWinning TiresWinning DriversWinning Chief MechanicsRookie WinnersWinners from the Pole PositionStarting Positions of Winning CarsWinning Car NumbersRace SummariesRace RecordsRace MilestonesQualifying RecordsQualifying MilestonesBroken Speed BarriersNotesBibliographyIndex

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Affiche du document The Indianapolis 500 — The Indianapolis 500
J. Craig Reinhardt
1h59min15
Sports
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159 pages. Temps de lecture estimé 1h59min.
Known as the "Greatest Spectacle in Racing," the Indy 500 humbly began in 1911. Labeled as the first speedway, this two-and-a-half-mile oval is now home to many of today's top races, including the Brickyard 400, the Verizon IndyCar Series, the Monster Energy NASCAR Cup Series, the SportsCar Vintage Racing Association, the Red Bull Air Race World Championship, and its most famous race, the Indianapolis 500. In The Indianapolis 500: Inside the Greatest Spectacle in Racing, speedway tour guide and racing aficionado James Craig Reinhardt shares what makes the legendary racetrack special. He reveals the speedway's unbelievable history, fast-flying action, notorious moments, and its secrets, including facts about the beginning of the brickyard, why the drivers kiss the finish line, how milk became the drink of choice, and much more. The perfect gift for the veteran or rookie, The Indianapolis 500 is a must-have for all race fans. PrefaceAcknowledgmentsPart 1: The Indianapolis Motor Speedway1. The Brickyard2. The Yard of Bricks3. The Wing and Wheel4. Yellow Shirts5. The Pagoda6. The Scoring Pylon7. Food8. Gasoline Alley9. The Indianapolis Motor Speedway Museum10. Fore!11. Donald Davidson12. Tom CarnegiePart 2: The Month of May13. "Mr. First in Line"14. 11 Rows of 315. Qualifications16. Carb Day17. Concerts18. Last Row Party19. Public Drivers' Meeting20. Legends' Day21. 500 Festival22. Coke Lot23. Snake Pit24. Armed Forces Day25. Radio and "The Greatest Spectacle in Racing26. Gordon PiperPart 3: Race Day27. Percussion Grenades28. Spectacle of Bands29. 500 Festival Princesses30. Purdue University All-American Marching Band31. Celebrity Guests32. "On the Banks of the Wabash"33. "America the Beautiful" and God Bless America"34. National Anthem35. Flyover36. Invocation37. Remarks38. "Taps"39. "Back Home Again in Indiana"40. Balloon Spectacle41. The Command42. Pace Car43. Pace Lap44. Honorary Starter45. Green! Green! Green!46. Winners Drink Milk47. Kissing the Bricks48. The Borg-Warner Trophy49. The Borg-Warner Victory Lane Wreath50. Quilt LadyPart 4: Epilogue51. Victory Banquet52. Herff-Jones Champion of Champions RingPart 5: A Lifetime of MemoriesAppendixIndianapolis 500 Mile Race ChampionsIndianapolis 500 Mile Race RecordsIndianapolis 500 Mile Race Qualifying RecordsIndianapolis 500 Mile Race Broken Speed Barriers (Qualifications)Indianapolis 500 Mile Race Pace Cars and DriversWhen The Indianapolis Motor Speedway OpenedCentennial EraThe FansBibliographyIndex

The Indianapolis 500
J. Craig Reinhardt
1h59min15
Sports
Youscribe plus
159 pages. Temps de lecture estimé 1h59min.
Known as the "Greatest Spectacle in Racing," the Indy 500 humbly began in 1911. Labeled as the first speedway, this two-and-a-half-mile oval is now home to many of today's top races, including the Brickyard 400, the Verizon IndyCar Series, the Monster Energy NASCAR Cup Series, the SportsCar Vintage Racing Association, the Red Bull Air Race World Championship, and its most famous race, the Indianapolis 500. In The Indianapolis 500: Inside the Greatest Spectacle in Racing, speedway tour guide and racing aficionado James Craig Reinhardt shares what makes the legendary racetrack special. He reveals the speedway's unbelievable history, fast-flying action, notorious moments, and its secrets, including facts about the beginning of the brickyard, why the drivers kiss the finish line, how milk became the drink of choice, and much more. The perfect gift for the veteran or rookie, The Indianapolis 500 is a must-have for all race fans. PrefaceAcknowledgmentsPart 1: The Indianapolis Motor Speedway1. The Brickyard2. The Yard of Bricks3. The Wing and Wheel4. Yellow Shirts5. The Pagoda6. The Scoring Pylon7. Food8. Gasoline Alley9. The Indianapolis Motor Speedway Museum10. Fore!11. Donald Davidson12. Tom CarnegiePart 2: The Month of May13. "Mr. First in Line"14. 11 Rows of 315. Qualifications16. Carb Day17. Concerts18. Last Row Party19. Public Drivers' Meeting20. Legends' Day21. 500 Festival22. Coke Lot23. Snake Pit24. Armed Forces Day25. Radio and "The Greatest Spectacle in Racing26. Gordon PiperPart 3: Race Day27. Percussion Grenades28. Spectacle of Bands29. 500 Festival Princesses30. Purdue University All-American Marching Band31. Celebrity Guests32. "On the Banks of the Wabash"33. "America the Beautiful" and God Bless America"34. National Anthem35. Flyover36. Invocation37. Remarks38. "Taps"39. "Back Home Again in Indiana"40. Balloon Spectacle41. The Command42. Pace Car43. Pace Lap44. Honorary Starter45. Green! Green! Green!46. Winners Drink Milk47. Kissing the Bricks48. The Borg-Warner Trophy49. The Borg-Warner Victory Lane Wreath50. Quilt LadyPart 4: Epilogue51. Victory Banquet52. Herff-Jones Champion of Champions RingPart 5: A Lifetime of MemoriesAppendixIndianapolis 500 Mile Race ChampionsIndianapolis 500 Mile Race RecordsIndianapolis 500 Mile Race Qualifying RecordsIndianapolis 500 Mile Race Broken Speed Barriers (Qualifications)Indianapolis 500 Mile Race Pace Cars and DriversWhen The Indianapolis Motor Speedway OpenedCentennial EraThe FansBibliographyIndex

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Affiche du document The Wellness Lifestyle — The Wellness Lifestyle
Daniel Orr
2h09min00
Développement personnel
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172 pages. Temps de lecture estimé 2h09min.
Have you meticulously counted calories and obsessed over what you eat and how you move, only to feel exhausted, unfulfilled, and overweight? The Wellness Lifestyle: A Chef's Recipe for Real Life is the easy-to-follow and life-changing book for those who love food and want a healthier and more fulfilling life. Renowned chef Daniel Orr (Chef D) teams up with wellness coach Kelly Baute (Dr. K) to identify and navigate the eight dimensions of wellness: nutritional, physical, social, spiritual, emotional, intellectual, occupational, and environmental. The result is a fulfilling recipe for everyone interested in improving their overall health and shedding pounds while still enjoying life.The path to total wellness is a lifelong journey of self-exploration and adaptation. Chef D and Dr. K explain how to implement and maintain effective behavior changes, including better ways to move, like yoga; better ways to think, like through meditation; and better ways to eat, with easy recipes for whole, healthful foods. From Muscle Mud Breakfast Bars to Cauliflower "Popcorn," Happy Mouth Quinoa Salad to Tuscan Flatiron Steak with Garlic, Rosemary, and Lemon, The Wellness Lifestyle is packed with delicious and fun recipes that combine the healthy nutrients your body needs with the great flavors you crave. Featuring the secrets to good food and an even better life, The Wellness Lifestyle is essential for every kitchen.PrefaceAcknowledgments1. An Introduction to the MyTendWell Lifestyle Plan2. Who Am I and Why Am I Reading the MyTendWell Lifestyle Book?3. Cultivating a New You: The MyTendWell Lifestyle Plan Mind and Body4. Enlightening Yourself With the MyTendWell Lifestyle Plan5. Dipping into the MyTendWell Well of Knowledge6. Dipping into the MyTendWell Well of RecipesHealthy Foods GlossaryIndex

The Wellness Lifestyle
Daniel Orr
2h09min00
Développement personnel
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172 pages. Temps de lecture estimé 2h09min.
Have you meticulously counted calories and obsessed over what you eat and how you move, only to feel exhausted, unfulfilled, and overweight? The Wellness Lifestyle: A Chef's Recipe for Real Life is the easy-to-follow and life-changing book for those who love food and want a healthier and more fulfilling life. Renowned chef Daniel Orr (Chef D) teams up with wellness coach Kelly Baute (Dr. K) to identify and navigate the eight dimensions of wellness: nutritional, physical, social, spiritual, emotional, intellectual, occupational, and environmental. The result is a fulfilling recipe for everyone interested in improving their overall health and shedding pounds while still enjoying life.The path to total wellness is a lifelong journey of self-exploration and adaptation. Chef D and Dr. K explain how to implement and maintain effective behavior changes, including better ways to move, like yoga; better ways to think, like through meditation; and better ways to eat, with easy recipes for whole, healthful foods. From Muscle Mud Breakfast Bars to Cauliflower "Popcorn," Happy Mouth Quinoa Salad to Tuscan Flatiron Steak with Garlic, Rosemary, and Lemon, The Wellness Lifestyle is packed with delicious and fun recipes that combine the healthy nutrients your body needs with the great flavors you crave. Featuring the secrets to good food and an even better life, The Wellness Lifestyle is essential for every kitchen.PrefaceAcknowledgments1. An Introduction to the MyTendWell Lifestyle Plan2. Who Am I and Why Am I Reading the MyTendWell Lifestyle Book?3. Cultivating a New You: The MyTendWell Lifestyle Plan Mind and Body4. Enlightening Yourself With the MyTendWell Lifestyle Plan5. Dipping into the MyTendWell Well of Knowledge6. Dipping into the MyTendWell Well of RecipesHealthy Foods GlossaryIndex

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Affiche du document How to Murder Your Wealthy Lovers and Get Away With It — How to Murder Your Wealthy Lovers and Get Away With It
Jane Simon Ammeson
1h17min15
Témoignages et autobiographies
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103 pages. Temps de lecture estimé 1h17min.
What's a gal to do when her loaded lover is getting to be a nuisance? Why, just murder him and take all his money, of course. If you want to be fabulously single with tons of cash, just follow the lead of the beautiful and conniving Minnie Wallace Walkup Ketcham, who left a trail of broken hearts, empty wallets, and corpses.Minnie was just 16 when she stood trial in 1885 for the wrongful death of her first husband, a successful businessman and politician almost 40 years her senior. Despite overwhelming witness testimony that the Creole beauty from New Orleans had purchased the arsenic that killed him, Minnie's own testimony brought the entire courtroom to tears. She was acquitted. Minnie returned to New Orleans with James Walkup's fortune, life insurance, Civil War pension, and all the expensive clothes she had shipped home before he even died.Minnie still didn't have enough cash for her liking, so she successfully targeted, seduced, and murdered two more wealthy older men while evading justice in the courtroom (and escaping her lawyer's fees, too). How to Murder Your Three Lovers and Get Away with It is an extraordinary and off-the-wall true story of intrigue, scandal, and murder.Prologue1. True Love Never Runs Smooth: The Death of a New Groom2. There is a House in New Orleans3. Don't Cry for Me, Emporia4. Pardon My Dust: Nonstop to Nowhere5. The Company She Keeps6. Moving On Up: In Which Josephine Captures and Loses a Prince7. Blood Money Squandered: The Necessity of Catching Mr. Ketcham8. The Importance of Keeping Mr. Ketcham – and His Money9. Of Plum Jam, Champagne, Wills, Unpaid Bills, and the Final Death That We Know OfEpilogue: The Final Love?Bibliography

How to Murder Your Wealthy Lovers and Get Away With It
Jane Simon Ammeson
1h17min15
Témoignages et autobiographies
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103 pages. Temps de lecture estimé 1h17min.
What's a gal to do when her loaded lover is getting to be a nuisance? Why, just murder him and take all his money, of course. If you want to be fabulously single with tons of cash, just follow the lead of the beautiful and conniving Minnie Wallace Walkup Ketcham, who left a trail of broken hearts, empty wallets, and corpses.Minnie was just 16 when she stood trial in 1885 for the wrongful death of her first husband, a successful businessman and politician almost 40 years her senior. Despite overwhelming witness testimony that the Creole beauty from New Orleans had purchased the arsenic that killed him, Minnie's own testimony brought the entire courtroom to tears. She was acquitted. Minnie returned to New Orleans with James Walkup's fortune, life insurance, Civil War pension, and all the expensive clothes she had shipped home before he even died.Minnie still didn't have enough cash for her liking, so she successfully targeted, seduced, and murdered two more wealthy older men while evading justice in the courtroom (and escaping her lawyer's fees, too). How to Murder Your Three Lovers and Get Away with It is an extraordinary and off-the-wall true story of intrigue, scandal, and murder.Prologue1. True Love Never Runs Smooth: The Death of a New Groom2. There is a House in New Orleans3. Don't Cry for Me, Emporia4. Pardon My Dust: Nonstop to Nowhere5. The Company She Keeps6. Moving On Up: In Which Josephine Captures and Loses a Prince7. Blood Money Squandered: The Necessity of Catching Mr. Ketcham8. The Importance of Keeping Mr. Ketcham – and His Money9. Of Plum Jam, Champagne, Wills, Unpaid Bills, and the Final Death That We Know OfEpilogue: The Final Love?Bibliography

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Affiche du document The Essential Pantry — The Essential Pantry
Maggie Green
1h46min30
Cuisine et vins
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142 pages. Temps de lecture estimé 1h46min.
For many of us, it can be a challenge to find the time, money, and ingredients to enjoy preparing a meal. Imagine a cookbook where you didn't have to shop for expensive ingredients and the meals were easy and delicious. A cookbook where you knew you had everything needed to prepare quick and amazing recipes. Wouldn't this change the way you think and feel about cooking?Enter The Essential Pantry, the indispensable resource for cooks who want everyday recipes right at their fingertips, without the fuss of an extended shopping trip. Food and nutrition expert Maggie Green reveals the secret to her miraculous meal preparation routine. By bringing together a few fresh ingredients like meat, dairy, and produce with Green's comprehensive list of easy-to-find, pantry-safe foods, you can prepare delicious recipes on time and within budget—without running to the store halfway through. Packed with amazing recipes like Greek-style green beans, zucchini and carrot pancakes, 10-minute flatbread pizza, spicy chicken asiago pasta, grilled pork chops with brown sugar brine, and Indian-spiced meatballs, The Essential Pantry will revolutionize the way you think and feel about cooking.IntroductionThe Essential Pantry ConceptSips and Small PlatesSaucesSoupsSaladsSidesSupper and Savory BowlsCooking Equipment ListIndex

The Essential Pantry
Maggie Green
1h46min30
Cuisine et vins
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142 pages. Temps de lecture estimé 1h46min.
For many of us, it can be a challenge to find the time, money, and ingredients to enjoy preparing a meal. Imagine a cookbook where you didn't have to shop for expensive ingredients and the meals were easy and delicious. A cookbook where you knew you had everything needed to prepare quick and amazing recipes. Wouldn't this change the way you think and feel about cooking?Enter The Essential Pantry, the indispensable resource for cooks who want everyday recipes right at their fingertips, without the fuss of an extended shopping trip. Food and nutrition expert Maggie Green reveals the secret to her miraculous meal preparation routine. By bringing together a few fresh ingredients like meat, dairy, and produce with Green's comprehensive list of easy-to-find, pantry-safe foods, you can prepare delicious recipes on time and within budget—without running to the store halfway through. Packed with amazing recipes like Greek-style green beans, zucchini and carrot pancakes, 10-minute flatbread pizza, spicy chicken asiago pasta, grilled pork chops with brown sugar brine, and Indian-spiced meatballs, The Essential Pantry will revolutionize the way you think and feel about cooking.IntroductionThe Essential Pantry ConceptSips and Small PlatesSaucesSoupsSaladsSidesSupper and Savory BowlsCooking Equipment ListIndex

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Affiche du document How to Drink Like a Mobster — How to Drink Like a Mobster
Albert W. A. Schmid
48min00
Cuisine et vins
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64 pages. Temps de lecture estimé 48min.
From John Dillinger's Gin Fizz to Al Capone's Templeton Rye, mobsters loved their liquor—as well as the millions that bootlegging and speakeasies made them during the Prohibition. In a time when any giggle juice could land you in the hoosegow, mobsters had their own ways of making sure the gin mill never ran dry and the drinks kept flowing. And big screen blockbusters like The Godfather, GoodFellas, and Scarface and small screen hits like The Sopranos and Boardwalk Empire ensure that our obsession with mobsters won't run dry, either.Mixology expert Albert W. A. Schmid shows how you can recreate the allure of the gangster bar life with step-by-step instructions on how to set up the best Prohibition-style bar and pour the drinks to match. Recipes include mob favorites like the Machete, the Paralyzer, Greyhound (Salty Dog), Say Hello to My Little Friend, and Angel Face, as well as classics like the Gimlet, Kamikaze, and Bee's Knees. How to Drink Like a Mobster also includes profiles of the most notorious mobsters' connections to the booze business, along with tips to stay under the radar in any speakeasy: always have at least one or more aliases ready, pay with cash, don't draw attention to yourself, and in the case of a raid, drink the evidence as fast as you can!Foreword by Noah RothbaumAcknowledgmentsMobster Lexicon1. Drink Like a Mobster!2. People, Places and Things3. Cocktail Recipes

How to Drink Like a Mobster
Albert W. A. Schmid
48min00
Cuisine et vins
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64 pages. Temps de lecture estimé 48min.
From John Dillinger's Gin Fizz to Al Capone's Templeton Rye, mobsters loved their liquor—as well as the millions that bootlegging and speakeasies made them during the Prohibition. In a time when any giggle juice could land you in the hoosegow, mobsters had their own ways of making sure the gin mill never ran dry and the drinks kept flowing. And big screen blockbusters like The Godfather, GoodFellas, and Scarface and small screen hits like The Sopranos and Boardwalk Empire ensure that our obsession with mobsters won't run dry, either.Mixology expert Albert W. A. Schmid shows how you can recreate the allure of the gangster bar life with step-by-step instructions on how to set up the best Prohibition-style bar and pour the drinks to match. Recipes include mob favorites like the Machete, the Paralyzer, Greyhound (Salty Dog), Say Hello to My Little Friend, and Angel Face, as well as classics like the Gimlet, Kamikaze, and Bee's Knees. How to Drink Like a Mobster also includes profiles of the most notorious mobsters' connections to the booze business, along with tips to stay under the radar in any speakeasy: always have at least one or more aliases ready, pay with cash, don't draw attention to yourself, and in the case of a raid, drink the evidence as fast as you can!Foreword by Noah RothbaumAcknowledgmentsMobster Lexicon1. Drink Like a Mobster!2. People, Places and Things3. Cocktail Recipes

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Affiche du document Pence — Pence
Andrea Neal
1h59min15
Biographies
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159 pages. Temps de lecture estimé 1h59min.
The inside story as told by Pence's closest confidants—and his harshest critics.What does a person need to learn before they can survive as the vice president under a tumultuous administration? How do you continue to honor the laws and the constitution of the country in the face of increasingly vitriolic partisan politics? Mike Pence's vice presidency of the United States wasn't always easy. To some, he is the personification of American conservative values, but to others, his ideals are the epitome of prejudice and bigotry. In Pence: The Path to Power, journalist Andrea Neal showcases how the vice president arrived at this position of influence. Neal interviews friends, family, staff, former teachers, and politicians on both sides of the aisle to reveal a multifaceted view of the self-described Christian, Conservative, and Republican–in that order–from his beginnings in a large Irish Catholic family in Columbus, Indiana, through the scandals of his first election, to his time beside Donald Trump. This candid look at Mike Pence's life exposes his unexpected path to power and the individuals who influenced him along the way.

Pence
Andrea Neal
1h59min15
Biographies
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159 pages. Temps de lecture estimé 1h59min.
The inside story as told by Pence's closest confidants—and his harshest critics.What does a person need to learn before they can survive as the vice president under a tumultuous administration? How do you continue to honor the laws and the constitution of the country in the face of increasingly vitriolic partisan politics? Mike Pence's vice presidency of the United States wasn't always easy. To some, he is the personification of American conservative values, but to others, his ideals are the epitome of prejudice and bigotry. In Pence: The Path to Power, journalist Andrea Neal showcases how the vice president arrived at this position of influence. Neal interviews friends, family, staff, former teachers, and politicians on both sides of the aisle to reveal a multifaceted view of the self-described Christian, Conservative, and Republican–in that order–from his beginnings in a large Irish Catholic family in Columbus, Indiana, through the scandals of his first election, to his time beside Donald Trump. This candid look at Mike Pence's life exposes his unexpected path to power and the individuals who influenced him along the way.

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Affiche du document The Hot Brown — The Hot Brown
Albert W. A. Schmid
42min00
Cuisine et vins
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56 pages. Temps de lecture estimé 42min.
The Hot Brown Sandwich is a delicious staple of culture and heritage in Louisville, Kentucky. Originally created at its namesake the Brown Hotel, the Hot Brown began as turkey on bread covered in Mornay sauce and topped with tomato wedges and two slices of bacon, and has developed into an entire industry of fries, pizza, salads, and more. Chef Albert W. A. Schmid offers a wealth of recipes for the notorious sandwich and reveals the legends and stories that surround the dish. For example, it may have had humble beginnings as a tasty way to use up kitchen scraps, or it could have been invented to ward off hangovers—scandalous since the first Hot Browns were served during the Prohibition. Schmid treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel Way), and Louisville-inspired cocktails such as the Muhammad Ali Smash.Foreword by Steve Coomes Preface1. The Hot Brown 2. People, Places, & Things3. Recipes4. Kentucky Hotel Cuisine

The Hot Brown
Albert W. A. Schmid
42min00
Cuisine et vins
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56 pages. Temps de lecture estimé 42min.
The Hot Brown Sandwich is a delicious staple of culture and heritage in Louisville, Kentucky. Originally created at its namesake the Brown Hotel, the Hot Brown began as turkey on bread covered in Mornay sauce and topped with tomato wedges and two slices of bacon, and has developed into an entire industry of fries, pizza, salads, and more. Chef Albert W. A. Schmid offers a wealth of recipes for the notorious sandwich and reveals the legends and stories that surround the dish. For example, it may have had humble beginnings as a tasty way to use up kitchen scraps, or it could have been invented to ward off hangovers—scandalous since the first Hot Browns were served during the Prohibition. Schmid treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel Way), and Louisville-inspired cocktails such as the Muhammad Ali Smash.Foreword by Steve Coomes Preface1. The Hot Brown 2. People, Places, & Things3. Recipes4. Kentucky Hotel Cuisine

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Affiche du document The Curse of the Indy 500 — The Curse of the Indy 500
Stan Sutton
1h33min45
Sports
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125 pages. Temps de lecture estimé 1h34min.
On May 30, 1958, thousands of racing fans poured into the infield at dawn to claim the best seats of the Indianapolis 500, unaware that they were going to witness one of the most notorious wrecks in racing history. Seconds after the green flag, a game of chicken spiraled out of control into a fiery 16-car pile-up that claimed the life of 29-year-old Indiana native and rising star Pat O'Connor. The other drivers escaped death, but the tragic 1958 Indy 500 seemed to leave its mark on them: the surviving drivers were hounded by accidents and terrible crashes, and most would die at tracks around the country. But the tragedy also prompted new regulations and safety precautions like roll bars that would ultimately save hundreds of lives. In The Curse of Indy 500: 1958's Tragic Legacy, veteran sportswriter Stan Sutton profiles the ill-fated race and the careers of the drivers involved, highlighting their lives in the dangerous world of auto racing.Acknowledgments1. A Convoluted Account of the Crash2. A Race-Day Shootout3. May was Busting Out All Over4. O'Connor's Eternal Home5. The City of Railroads6. Deadly Summer of '587. Safety Wasn't First8. Daytona Enters the Picture9. No Average Day at the Teach10. Champion of the Dirt11. How Fast is Too Fast12. O'Connor Victim of Jinx13. Jerry Unser Unlucky Trend Setter14. The Good and Bad of Ed Elisian15. Journeymen Drivers Also Victimized16. Death Common at Langhorne17. The Short Career of Bobby Ball18. Speedway Claims Bettenhausen19. Tony's Legacy Continues20. Check Out Those Helmets21. Keller in Vukovich Crash22. Thomson Known for Bravery23. Among All Else, Foyt is Survivor24. Sachs Almost Won in '6125. The Little Car that Could26. Everyone Loved the Novi27. Innocent Victims28. Sport Loses Two Good Men29. He Was a Wonderful Gentleman30. Fire and Fear are Synonymous31. Just Get Over It32. Danger Highest on Short Tracks33. '58 Drivers Can't Escape Fate34. Dodge Loses in Photo Finish35. Phrase Almost Prophetic36. Later that Night he was Gone37. Jud Larson, A Breed Apart38. A New Rival for Indy39. Ward's Time Finally Arrives40. Dick is Jim and Jim is Dick41. Ward Walks Away42. Major Celebrities Missed Race43. Dick, the Other Rathmann44. Hollywood Comes to Indy45. Fans Fall to Their Death46. Goldsmith was Multi-dimensional47. The Lady Lost her Life48. Indy Among Top 10 Dangerous Tracks49. The Former Winner's Last Race50. Death Wasn't Only Bad Result51. Most Great Indy Drivers Survived52. Mario Survives Spectacular Flip53. The Most Deadly Sport?54. The Trials of Cal Niday55. Weyant the Oldest Survivor56. Stewart Pushes for Safety57. He was Still Alive58. Lower Leg Injuries were Prevalent59. Flying Starts Can Be Frightening60. Getting Out While Getting's Good61. Major Survivable Crashes62. No Chance of Survival63. Bill Cheesbourg, One of a Kind64. Sutton Retired After Seeing Kenyon Wreck65. Turner Did a Turnover66. Boyd Saw A Lot of Action67. Speed and Safety May Not Mix

The Curse of the Indy 500
Stan Sutton
1h33min45
Sports
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125 pages. Temps de lecture estimé 1h34min.
On May 30, 1958, thousands of racing fans poured into the infield at dawn to claim the best seats of the Indianapolis 500, unaware that they were going to witness one of the most notorious wrecks in racing history. Seconds after the green flag, a game of chicken spiraled out of control into a fiery 16-car pile-up that claimed the life of 29-year-old Indiana native and rising star Pat O'Connor. The other drivers escaped death, but the tragic 1958 Indy 500 seemed to leave its mark on them: the surviving drivers were hounded by accidents and terrible crashes, and most would die at tracks around the country. But the tragedy also prompted new regulations and safety precautions like roll bars that would ultimately save hundreds of lives. In The Curse of Indy 500: 1958's Tragic Legacy, veteran sportswriter Stan Sutton profiles the ill-fated race and the careers of the drivers involved, highlighting their lives in the dangerous world of auto racing.Acknowledgments1. A Convoluted Account of the Crash2. A Race-Day Shootout3. May was Busting Out All Over4. O'Connor's Eternal Home5. The City of Railroads6. Deadly Summer of '587. Safety Wasn't First8. Daytona Enters the Picture9. No Average Day at the Teach10. Champion of the Dirt11. How Fast is Too Fast12. O'Connor Victim of Jinx13. Jerry Unser Unlucky Trend Setter14. The Good and Bad of Ed Elisian15. Journeymen Drivers Also Victimized16. Death Common at Langhorne17. The Short Career of Bobby Ball18. Speedway Claims Bettenhausen19. Tony's Legacy Continues20. Check Out Those Helmets21. Keller in Vukovich Crash22. Thomson Known for Bravery23. Among All Else, Foyt is Survivor24. Sachs Almost Won in '6125. The Little Car that Could26. Everyone Loved the Novi27. Innocent Victims28. Sport Loses Two Good Men29. He Was a Wonderful Gentleman30. Fire and Fear are Synonymous31. Just Get Over It32. Danger Highest on Short Tracks33. '58 Drivers Can't Escape Fate34. Dodge Loses in Photo Finish35. Phrase Almost Prophetic36. Later that Night he was Gone37. Jud Larson, A Breed Apart38. A New Rival for Indy39. Ward's Time Finally Arrives40. Dick is Jim and Jim is Dick41. Ward Walks Away42. Major Celebrities Missed Race43. Dick, the Other Rathmann44. Hollywood Comes to Indy45. Fans Fall to Their Death46. Goldsmith was Multi-dimensional47. The Lady Lost her Life48. Indy Among Top 10 Dangerous Tracks49. The Former Winner's Last Race50. Death Wasn't Only Bad Result51. Most Great Indy Drivers Survived52. Mario Survives Spectacular Flip53. The Most Deadly Sport?54. The Trials of Cal Niday55. Weyant the Oldest Survivor56. Stewart Pushes for Safety57. He was Still Alive58. Lower Leg Injuries were Prevalent59. Flying Starts Can Be Frightening60. Getting Out While Getting's Good61. Major Survivable Crashes62. No Chance of Survival63. Bill Cheesbourg, One of a Kind64. Sutton Retired After Seeing Kenyon Wreck65. Turner Did a Turnover66. Boyd Saw A Lot of Action67. Speed and Safety May Not Mix

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