These days, a nice original Vauxhall Viva costs an arm and a leg, but back in the 1970s, £100 bought you a ‘good little runner’, with the rust, bald tyres and dodgy MOT thrown in for free. All you needed was someone who knew how to fix it when it broke down!Brian Cunningham is that someone – or, at least, he used to be. Under the Bonnet is the totally true* story of being a car mechanic in the old days, when fixing a car was one thing, but keeping it fixed was something else entirely. These are the tales of a bygone age, full of secret scams, chaotic characters and cars almost bursting with personality.* some tales may be taller than others
Why raise your own meat? Because you know you will make the right choices. The chicken you eat will have been raised the way you want it to be raised. Exactly. You choose its feed, you choose its home, you choose how it is treated. You keep them healthy and content. Because you love food. The texture will be exquisite. The taste will be unique to you and your land. Because you'll also develop a deeper connection with your humanity as a meat-eater. You will directly connect with your meals. You will earn your food. You will be a real provider. Because you will truly make your dinner from scratch. The real question you need to ask if you have the land and resources is: why not? Everything in this book comes from several years of experience working with hundreds upon hundreds of chickens first hand. Processes and plans are original and have been developed and refined as the author learned from successes and failures. Here's a glimpse at what is covered in this comprehensive guide: - Thorough, step-by-step guidance to planning, preparing, raising, and processing chickens- Checklists for everything you'll need- Sequential instructions for everything you need to do- Criteria for raising meat chickens - Information on selecting breeds - Guidance for determining how many chicks to order - Complete, detailed, and simple plans for building brooders and movable pens - Guidance on feeding practices to optimize the health of your birds- Troubleshooting Brian is a passionate supporter of local food. On nights and weekends he works alongside his wife, Amy, to supply all of their family's maple syrup, chicken meat, eggs, and garlic. They seek out local sources for all other foods to supplement the other crops in their garden. They are also avid cooks and bakers. By day, Brian is an experienced project manager, focused on improving process and achieving quality results with clear, simple procedures. He brings these skills to books like this one to help everyone achieve their own goals of living local and enjoying food deeply.
The perfect bedtime "yarn" to close out your child's day softly. This simple, iterative tale is based on a story the author made up one night to help his girls wind down for bed. The illustrations are homemade and simple, with limited stimulation and natural material. Learn to make your own sheep at the end
Brian Cunningham’s popular first book, Under the Bonnet, was a colourful and humorous collection of memories of his time as a car mechanic in the 1970s and ‘80s. When he wrote it, he was sure he had put everything of interest down, but it turns out there were quite a few escapades he’d forgotten to mention. Time, then, for part two . . .When the Wheels Come Off is a joyous return, covering what he missed first time round: cars fixed and some broken, fads and crazes, crashes and scrapes and near misses, evolutionary dead-ends in technology, underhanded practices and downright skulduggery, run-ins with management, the tools used, the cars ‘stolen’ and scrapyards visited. A lively and engaging trip back to the workshop.
This complete guide will give you all of the information you need to make your own maple syrup from the amazing, free sap in your own maple trees. Everything is based on a do it yourself attitude, making the most of simple materials and not over-investing time or money. It doesn't mess around with filler and fluff. This book gets right to the point. WHAT YOU'LL FIND IN THE BOOK: - organized tables - checklists - clear, sequential instructions for every phase COMPLETE AND EASY TO FOLLOW INFORMATION: - A complete materials list- Details on how to identify maple trees any time of year- Guidance to determine how many taps you'll need- Estimating how much firewood you'll need if you boil outside- Tips to calculate how much sap you might yield- How to make your own maple taps and collecting jugs- Plans to build your own evaporator- Tips for storing sap- Instructions on how to evaporate the sap and finishing to perfectly delicious syrup- Bonus ideas for what you can do with leftover sap Making your own syrup can be as hard or as difficult as you want it to be. You can tap 1 tree or you can tap 1,000 trees. Why not give it a shot Ferrin Brook Farm is a family home and nano farming operation in Madison, NH. They raise poultry for eggs and meat and maintain several productive gardens and fruit trees. And of course make maple syrup. Their passion is enjoying quality, healthy, local food.
Camila's Lemonade Stand is a book about entrepreneurship, tailored to Pre-K imaginations Camila is a plucky kid in the Career Launcher Crew, seven fearless children in search of their futures. When she finds herself with no money for the Ferris wheel, friendly sprite Itsy shows up to give her some good advice: she can start a business What happens when Jaden opens a competing cookie stall? And will the dark clouds on the horizon rain out their fun? With endearing characters kids love, and charming illustrations by Lizzy Duncan (Tollins series, HarperCollins), Camila's Lemonade Stand is a wonderful first introduction to the key principles of entrepreneurship. Grounded in the key principles underpinning every successful venture, the MyCareerLauncher goal is to plant the seeds of the next generation of entrepreneurs. "Your product is terrific. There is huge potential in teaching children to think like entrepreneurs. And how needed it is these days MyCareerLauncher will help form linkages among parents and educators - and engage grandparents as well. I love the approach " -Parents.com Blogger Dr. Richard Rende, Brown University Camila's Lemonade Stand is the first in a unique series of six early learning career guides for Pre-K kids. The series is the first in a comprehensive preschool to college career discovery program. Featuring delightful characters and compelling narratives, and backed by rigorous research, MyCareerLauncher engages children in a quest for their best-fit careers with the power of their imaginations. Don't miss the forthcoming Companion Guide for parents, grandparents and teachers More information at MyCareerLauncher.com. Discover a path where your passions can shine with MyCareerLauncher
While Steve Ditko and Stan Lee may have created Spider-Man, it was John Romita Sr. who defined him, bringing his clean, romantic style of illustration to the book. From his days before Marvel, through the Sliver Age and on into designing and creating the characters we know and love still today (including Wolverine, the Punisher and many, many more), Romita: Generations covers it all.
While Steve Ditko and Stan Lee may have created Spider-Man, it was John Romita Sr. who defined him... Romita came to the book as a replacement for Steve Ditko, bringing his clean, romantic style of illustration to the book. Romita once expected Ditko to return to the book within a few months and when he didn't, history was truly made. A history that is now fully explored by writer Tom Spurgeon and this presentation of the definitive book - lavishly illustrated with classic and unseen art -- starring Jazzy John Romita! From his days before Marvel, through the Sliver Age, and his days designing and creating the characters we know and love still today (including Wolverine, the Punisher and many, many more), Romita: Generations covers it all. Spurgeon's exhaustive interview includes not only Romita Sr., but the second beloved artist in the family, John Romita Jr.! About Tom SpurgeonTom Spurgeon is one of North America's best-known experts on the comic strip and comic book art forms and the industries that service them. The son of a newspaperman in East Central Indiana, Tom and his brothers helped their father select new strips for the paper's comic-book page, making the Muncie Star-Press one of the first publications to carry "Calvin and Hobbes" and "The Far Side," as well as sone of the few to carry "Rudy."After receiving a broad education at Washington and Lee University and a focused one at Garrett seminary on the campus of Northwestern University, Tom worked briefly for QVC, Inc. Drawing on experience in his nepotism-fueled career as a beat writer, editor and entertainment reporter, Tom in 1994 took the position of managing editor at The Comics Journal in Seattle, Washington. Tom edited the Journal for five years, first as managing editor and then as executive editor. During that time, the magazine won multiple industry awards, increased its focus on world comics and encouraged the comics community to see small press and mini-comics as legitimate artistic outlets rather than a training ground for traditionally published works. In forcing the magazine to build on the breadth and depth of its coverage, Tom helped improve the magazine's general mainstream profile as one of American Arts' most unique and valuable publications. When literary comics began to make a major impact in the late 1990s, the Journal was the gateway publication for many editors and writers to understand the phenomenon. Tom also edited the magazine's infamous "Stan Lee issue" (October 1995) and helped launch its popular companion Web site. In 1999, Tom left the magazine to become a freelancer. He remains a columnist, reviewer and occasional newsman for the publication he previously edited. He has written about comics and a variety of arts-related subjects for Suck.com, Feed, The Stranger, and more than a dozen newspapers and regional magazines. From 1999 to 2002, he wrote the critically lauded newspaper comic strip "Wildwood," which enjoyed a daily presence in more than 18 million homes. He currently lives in Silver City, New Mexico.
Maple syrup undergoes way, way less processing than refined cane sugar. That alone makes it a great alternative sweetener for any diet. And even if we didn't make our own, it is also made locally in North America. It has a limited environmental impact and even boasts some essential nutrients. But syrup is liquid, which makes it hard to substitute into recipes that use refined sugar... until now What you'll find in this book: - An overview of why maple syrup is better than refined sugar in just about every way- Detailed advice for how to substitute maple syrup for refined sugar in every recipe you come across: Case by case advice on how, where, and when to replace refined sugar with maple syrup. No sweeping declarations to use across the board, this advice is based on the context of the individual recipe to give quality, uncompromising resultsTHE RECIPES (most of which are gluten free by nature ): - Essentials to serve with Syrup: Our favorite recipes for pancakes, waffles, and even a surprise recipe that pairs well with pure maple syrup as a topping- Pure Maple Syrup Recipes: These are recipes that use candy-making techniques to go from liquid maple syrup to a variety of textures and applications. Learn how to make granulated maple sugar, spreadable maple "butter", and the sugarmaker's favorite seasonal treat, sugar on snow - Artisanal Maple Syrups - Infusions and Beyond: These will give a great twist to your next stack of pancakes, or you can bring out the bottle for savory dishes as well. Learn how to make bourbon barrel syrup, bright red strawberry "love potion" syrup, pour over coffee syrup, and over a dozen other unique and fun ideas - Desserts & Snacks: Syrup is sweet, but sometimes it's hard to use liquid sugar to make a great dessert. These recipes are formulated and tested to embrace the moisture of syrup with cakes, cookies, and more that stand up to even the best of desserts made with refined sugar.- Main Dishes, Side Dishes, and Appetizers: Bring the tree to the dinner table and wow your friends and family with the warm comfort of maple in their meals. Many of these recipes have become weekly staples in our dinner menu, they're that good (and easy to make) - Condiments and Dressings: Syrup is liquid, so these are no brainers. When you take two of the basic tastes and pair them together, you can have some real fun. Here are some ideas for adding sweet and spicy, sweet and tangy, or sweet and salty to your arsenal, all with the unexplainable goodness of maple flavor.- Drinks: Coffee with maple syrup is smoother and just better tasting than coffee with refined sugar. And you know what, this applies to a lot of drinks. Explore some new territory with these unqiue ideas, include maple sap coffee and homebrewed maple seltzer.Ferrin Brook Farm is a family home and nano farming operation in Madison, NH. They raise poultry for eggs and meat and maintain several productive gardens and fruit trees. And of course make maple syrup. Their passion is deeply enjoying quality, healthy, local food.
