"Give me a dollar or I'll spit on you."..Meet Bradley Chalkers. He's the oldest child in the class. He tells ENORMOUS lies. He picks fights with girls. The teachers say he has 'serious behaviour problems'. And no one likes him Except Carla, the new school counsellor. She thinks Bradley is sensitive and generous, and she even enjoys his far-fetched stories. Carla knows that Bradley could change, if only he weren't afraid to try. Sometimes the hardest thing in the world is believing in yourself...A heartwarming story of isolation, bravery and acceptance from the bestselling author of Holes, Louis Sachar.
A new arrival quickly becomes a rival, with potentially tragic consequences, in this evocative wartime novel.
"Give me a dollar or I'll spit on you."
Big baking plans turn into tiny little cupcakes when Mia gets a fairy s help for her neighborhood bake sale. Tinker Bell and the Disney Fairies star in a magical early chapter book series for readers ages 6 to 9 The Never Girls!"
This is a wonderful collection of 30 recipes featuring the succulent taste of earthy woodland mushrooms. It includes recipes from around the world including Wild Mushroom Risotto, Mushroom Samosas, Shiitake Mushroom Namul, Steak and Mushroom Pudding, and Wild Mushroom and Pine Nut Muffins. It is a concise introduction describes the most popular types of mushroom and the best way to cook them. It features tasty appetizers and snacks, fish and shellfish, meat and poultry, and delicious pasta, rice and vegetable dishes. It offers step-by-step instructions, cooking tips and techniques will ensure complete success. It is clearly illustrated with over 75 photographs. A nutritional breakdown for each recipe is included. Mushrooms are one of the most mysterious of foodstuffs, literally springing up overnight ready to be plucked and cooked within hours. Their popularity remains at an all-time high now that wild mushrooms and a wide variety of cultivated mushrooms are readily available. This irresistible collection of recipes is divided into five chapters, each celebrating the richness of these gorgeous fruits of the field and forest. In the first chapter the recipes range from the simplest of snacks to comforting soups and broths. The second offers assorted mushroooms in partnership with fish and seafood, in sauces and pilaffs. Next are pies, fricasees, rosti, stroganoff, and a pastry plait. In the next chapter, mushrooms add distinction to sauces for pasta and wild rice. The final chapter includes a selection of tasty vegetable dishes, with tarts, souffles, strudel, pizza and burgers. Each recipe has clear instructions and is beautifully photographed, making this little cookbook the perfect introduction to cooking with mushrooms.
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