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With the thought of Ma working so hard for so little, Maybelle and her brothers brew up an idea to surprise her. They will rescue the stray potatoes from a farmer's field that were just left to rot in the ground. As the children gather "spuds" in the frosty dirt under the blanket of night, they hide from passing cars in a joyful autumn-night dance. They can almost taste Ma's mouthwatering spuds--sliced thin as fingernails and fried up crusty brown, hot, and sparkling with salt. Won't Ma be surprised? But Ma's reaction to their good-hearted gift is not what the children anticipated. How will they set things right? Only Karen Hesse could construct such a delicate and delicious narrative, filled with stunning images and overflowing with love. Wendy Watson's glowing, moonlight-drenched art perfectly compliments the story.
The battle to keep the nation fed during the Second World War was waged by an army of workers on the land and the resourcefulness of the housewives on the Kitchen Front. The rationing of food, clothing and other substances played a big part in making sure that everyone had a fair share of whatever was available. In this fascinating book, Katherine Knight looks at how experiences of rationing varied between rich and poor, town and country, and how ingenuous cooks often made a meal from poor ingredients. Charting the developments of the rationing programme throughtout the war and afterwards, Spuds, Spam and Eating for Victory documents the use of substitutions for luxury ingredients not available, resulting in delicacies such as carrot jam and oatmeal sausages. The introduction of Spam in America in the forties led to this canned spiced pork and ham becoming an iconic symbol of the worse period of shortage in the twentieth century. Seventy years after the outbreak of the Second World War, this book listens to some of the people who were young during the conflict share their memories, both sad and funny, of what it was like to eat for Victory.
The cat's pajamas, the bee's knees, and the whole nine yards rolled into one, this true feast for word lovers skewers commonly accepted word-origin myths and etymological folktales. Writing with flair and authority, word maven and Oxford English Dictionary contributor Michael Quinion shows us that the real story behind a word or phrase is often much stranger than the commonly accepted one. With this book in your arsenal, you'll have the last word in every word-lover's game of one-upmanship. So if you've ever wondered why we utter such oddities as "raining cats and dogs," "I couldn't care less," or "twenty-three skidoo," this one's for you. No ballyhoo!
The potato has gone gourmet, with a healthy twist! Here are a hundred diverse, exciting yet nutritionally-sound recipes for turning the world's most popular vegetable into a satisfying light meal. Hungry for a different taste? Choose from the Chicken Tarragon Stuffed SPud, Chili Bowl Spud, Ham Quiche Spud, the Pizza Potato and many more to satisfy that appetite. High in vitamins, minerals and fiber, lower in cholesterol, these one-dish meals can be simple or elaborate, economical or extravagant, sinfully indulgent with an eye on what's good for you. For a fresh new kind of meal sure to tickle your palate without giving you a gut, start stuffing spuds!
Narrates the story of a young boy, Bud, who watched so much TV that he became a couch potato, with three different endings about what happened to him as a result.
Ireland's rich culinary heritage is brought to life in this new edition of Darina's bestselling Irish Traditional Cooking. With 300 traditional dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next. Darina's fascination with Ireland's culinary heritage is illustrated with chapters on Broths & Soups, Fish, Game, Vegetables and Cakes & Biscuits. She uses the finest of Ireland's natural produce to give us recipes such as Sea Spinach Soup, Potted Ballycotton Shrimps with Melba Toast and Rhubarb Fool.
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
The famous and irresistible song about potatoes is now on the printed page in lively storybook form.
Spud is a potato who loves his couch. He watches TV all day and never participates in extracurricular activities with his family or friends. One day the TV breaks and Spud can no longer watch his shows. He is forced to get off the couch and walk outside where he is invited by several other young potatoes to join him for a game of baseball. He is hesitant but agrees and they teach him how to play. He quickly learns how enjoyable playing outside and being active is and learns a valuable lesson that TV can wait and it is much better to lead an active lifestyle.
The next middle-grade rhyming novel from the award-winning author of Zorgamazoo! Prince Puggly of the muddy, terminally unfashionable Kingdom of Spud is surprised when he receives an invitation to a lavish ball in the far more chic Kingdom of Spiff. Puggly is sure that the Spiffs will take one look at him and laugh him out of their kingdom. And that’s exactly what they do. . . . But then Puggly meets Francesca, the bookish Princess of Spiff, and together the two set out to teach Francesca’s Spiffian countrymen an absurd lesson in style. Award-winning author Robert Paul Weston once again delivers a humorous fantasy in rhyming verse that just begs to be read aloud. And this time, it comes with a message that’s sure to impress: There’s more to a person than how they are dressed.