RVs are great for taking vacations, but today more and more people are discovering the advantages of living in an RV full time. Author and entrepreneur Gary Collins has found freedom and fulfillment in life on the road. His mile-by-mile guide shows how you, too, can liberate yourself and find lasting joy through simplicity.
Practical step-by-step instructions cover all the essentials:
With Collins at the helm, you’ll steer clear of costly and time-consuming mistakes so you can enjoy a smooth ride into your adventurous new life.
Gain a deeper understanding of your canine friends through in-depth breed profiles that showcase how working dogs think. From familiar breeds such as the Border Collie, Corgi, and Dachshund to the lesser-known Akbash, Puli, and Hovawart, Janet Vorwald Dohner describes 93 breeds of livestock guardian dogs, herding dogs, terriers, and traditional multipurpose farm dogs, highlighting the tasks each dog is best suited for and describing its physical characteristics and temperament. She also offers an accessible history of how humans bred dogs to become our partners in work and beyond, providing a thorough introduction to these highly intelligent, independent, and energetic breeds.
She’s adored by fans as one of country music’s top stars, but among family and friends, Trisha Yearwood is best known for another talent: cooking.
From her humble roots in Georgia to her triumphant recording years in Nashville and a fulfilling married life with husband Garth Brooks in Oklahoma, Trisha has always enjoyed feeding those she loves. In Georgia Cooking in an Oklahoma Kitchen, she dishes up a collection of more than 120 of her go-to recipes in a tribute to both home-grown cooking and family traditions.
Trisha believes a recipe always tastes better when served with a story. Here, she teams up with her mother and sister to share their family’s best-loved recipes, charming memories, and personal anecdotes. Along the way, you’ll discover comfort cooking with a contemporary twist that you’ll want at the heart of your own table:
· Gwen’s Fried Chicken with Milk Gravy
· Barbecued Pork
· Black Bean Lasagna
· Skillet Almond Shortbread
· Blackberry Cobbler
· And much, much more.
In addition to recipes for inviting soups, hearty salads, home-style entrees, colorful side dishes, and irresistible desserts, Trisha shares practical advice, time-saving tips, and creative ingredient substitutions to accommodate all tastes and dietary needs. Best of all, this unpretentious food is easy to put together, satisfies even the biggest country appetites, and tastes like home.
This highly illustrated account covers the full history of Harry Ferguson's tractor products from his pioneering work before the 1930s to the merger with Massey in 1957. The author has had access to fresh archive material and has interviewed many of the surviving men who were associated with Ferguson. The appeal of the Fergie lay in its lightness and utility, and also in the system of mechanized farming of which it was a part. Throughout the book, reference is made to the implements which lay at the heart of the system.
Whether you’re grilling hot and fast or barbecuing low and slow, knowing how to match foods with flavors will make you a bona fide backyard barbecue master. In Soaked, Slathered, and Seasoned, Elizabeth Karmel offers hundreds of savory and sweet flavoring to make the most of all your favorite foods (ribs, burgers, steaks, poultry, seafood, vegetables, and fruit)!
Karmel offers 400 fresh, creative recipes for marinades, brines, barbecue, sauces, glazes, mops, salsas, jellies, dipping sauces, and even pestos! With tempting color photos throughout the book and a dazzling array of recipes, Soaked, Slathered, and Seasoned will inspire you for years to come and make anything you grill exciting, fresh, and delicious.
Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Steven Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. The book includes recipes for 100 enticing, succulent, boldly flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken … even Smoked Chocolate Bread Pudding.
Illustrated throughout with full-color photographs, this book inspires hunger at every glance and satisfies with every recipe tried.
Where there’s smoke there’s fire! And where there’s fire, there’s Steven Raichlen. Following the breakout success of Project Smoke, the New York Times best-seller that brought Raichlen’s Barbecue! Bible series to a new generation, comes Project Fire: a stunning, full-color celebration of the best of contemporary grilling from America’s master of live-fire cooking.
Drawing on a combination of classic and boldly contemporary techniques, Raichlen presents 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic: a T-bone grilled over direct heat, smartly tattooed with grill marks and lavished (the way the pros do it) with sizzling beef fat. Then he teaches a technique new to most of us: reverse-searing. This approach allows you to grill a monster steak, such as a beef tomahawk, to perfection while also imparting a haunting smoky flavor. Of course, there’s a Caveman Sirloin: meat seared right on the coals, as dramatic as grilling gets. Plus, here’s how to blow-torch a veal chop, and how to spit-roast whole cauliflower on a rotisserie. Learn to grill mussels in hay, squash on a salt slab, and salmon steaks on a shovel over a campfire.
From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled “Piña Colada” and Cedar-Planked Pears with Amaretti and Mascarpone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.
To move more easily? Enjoy your life and activities more? Many of us may find that an anti-inflammatory diet can help, we just don’t know where to start and are overwhelmed with the possibilities. In addition, anti-inflammatory diets are often bland and boring.
That is not the case with Stacked With Flavor: An Anti-Inflammatory Cookbook With Dairy-free, Grain-free & Low-Sugar Recipes. On her personal journey to discover methods and foods to deal with chronic pain, author Shawna Coronado began with research and a visit to a nutritionist specializing in inflammatory conditions, which changed her life to the positive forever. She stopped eating dairy, sugar, and grains; scientific evidence points to how a lifestyle of eating anti-inflammatory foods can lessen and even eliminate inflammation in the body that is often blamed for diabetes, heart disease, arthritis, allergies, chronic pain, and a variety of diseases and disorders. To help her own health, she’s created an overall plan that includes growing and eating organic produce, exercising regularly, and therapeutic gardening. In Stacked With Flavor, she shares her powerful and personal story of what she has learned along the way: cooking methods to add over-the-top flavor to nutritious yet everyday foods; delicious recipes for imbuing your food with LOTS of flavor using mixtures of various herbs and spices and other techniques; and tips and meal plans to help you start your own journey to better health.
Applying the knowledge Shawna gained from her guiding nutritionists and doctors to her daily life helped trigger a remarkable transformation; she went from taking medications as a solution to her health issues, to a life with more than 80 percent reduction in pain, reduced allergy reactions, improved moods, and increased energy, all without prescriptions. Help your family stay healthy, lose weight, feel better, and have more energy while reducing aches and pains and chronic inflammation. Stacked With Flavor allows you to discover Shawna’s secret of placing foods on top of another to enhance color, scent, and taste, and her herb and spice combinations to increase the flavor of your foods.
"Please know that thanks to having had the great fortune to hear [Shawna Coronado] speak at the Albany, Ore., Mother Earth News Fair the first weekend in August, I am now almost pain-free, no longer considered diabetic (as long as I eat as [she] suggested), almost 35 pounds lighter, and 4 1/2 sizes smaller in pants and skirts! I feel better than I have in decades! I have not felt this good since my debilitating back injury Jan. 31, 1981. I am also once again able to wear the same size jeans as I did in high school some 48 years ago!" — Beatrice D
About the Author
One day Shawna Coronado decided to change her life, so she up ‘n’ left her fancy-pants office job in sales and marketing to find health and happiness. Today Shawna is a wellness lifestyle advocate, author, photographer and media host who campaigns for social good. Because she’s a professional speaker and writer she gets to travel all over the world meet¬ing fun people and sharing her passion. She loves speaking at all the Mother Earth News Fairs and is working with the fair team to develop special workshops at the fairs which will help readers learn to reduce chronic inflammatory pain.
She teaches her readers how to reduce chronic pain with diet and exercise, grow organic produce and plants — all while exploring smart anti-inflammatory recipes and cooking ideas. Shawna has severe degenerative osteoarthritis of the spine, so she knows what it is like to start from the ground up to find better health. She’s succeeded in finding less pain and more happiness with her lifestyle.
NEW YORK TIMES BESTSELLER
The country music superstar, Food Network standout, and bestselling author shows how delicious and wholesome dishes are part of a balanced lifestyle.
Trisha Yearwood is as much a force in the kitchen as she is on stage. But after years of enjoying decadent Southern comfort food, her culinary philosophy is evolving. As Trisha says, “I have adopted an 80/20 rule: 80 percent of the time I make good choices; 20 percent of the time I let myself splurge a little.”
Whether surprisingly virtuous or just a little bit sinful, the recipes in Trisha’s Table all bring that unmistakable authenticity you’ve come to love from Trisha. You’ll find brand-new dishes emblematic of the variety and balance Trisha champions. They skimp on anything but flavor, including dairy-free Angel Hair Pasta with Avocado Pesto, low-calorie Billie’s Houdini Chicken Salad, vegetarian Smashed Sweet Pea Burgers, and tasty, high-protein Edamame Parmesan, alongside too-good-to-give-up family favorites, such as Slow Cooker Georgia Pulled-Pork Barbecue, Chicken Tortilla Casserole, Snappy Pear-Cranberry Crumble, and Chocolate Chip Cookie Dough Balls.
Trisha wants to feed her loved ones—and yours, too—food that tastes good and food that’s good for you. So pull up a seat at Trisha’s Table and dig in!
From the starting handles and pan seats of the 1930s to the four-wheel drive machines with computer-management systems common by the year 2000, Seventy Years of Farm Tractors traces the evolution of the farm tractor.
Covering a total of 100 manufacturers in alphabetic order, author Brian Bell gives a history of each company and its major models. He pays particular attention to the important developments of the classic period, from the 1950s to the 1990s.
Illustrated with a wealth of photographs and extracts from sales literature, this informative text provides a complete overview. There are even special features on items such as hydraulic systems and cold-starting aids.
As more and more people join the do-it-yourself revolution, they are breathing new life into many time-honored skills and crafts. Blacksmithing is among the trades that are enjoying a resurgence for both practical and artistic uses, yet there is not an abundance of readily accessible information available to beginning blacksmiths to help them get started and understand the craft.
Author Ryan Ridgway, a veterinarian and blacksmith with more than 15 years of metalworking experience, hopes to fill that void with this comprehensive volume geared toward answering the many questions that new blacksmiths often have. By explaining the physics of moving metal, the different styles of anvils and forges, and alternative fuel sources, Ridgway sets his book apart from less-detailed volumes. He presents 40 practical, easy-to-follow projects, showing aspiring blacksmiths how to make tools (such as hammers and chisels), farm implements (such as gate latches and hoof picks), and items for home use (including drawer pulls and candleholders).
Inside The Home Blacksmith:
• The evolution of blacksmithing around the world and the differences between the tools specific to each region
• The behavior of heated metal and the science of metalworking
• Setting up a shop safely and economically
• The heart of your shop, the anvil and forge, and the other essential tools
• Working with different types of steel, including how to salvage steel for different uses
• Techniques from beginning to advanced
• Step-by-step instructions for 40 blacksmithing projects: tools and other implements, as well as decorative pieces for personal use or sale