After seeing Tessa Grant calm his storm-spooked horse, Ethan McClure is impressed. But does the new vet have what it takes to prove her mettle with Ethan's local horse-rescue group? Ethan can't deny her healing touch with animals…or her powerful effect on this rancher. But Tessa is busy trying to get her footing after leaving Kentucky to start over in this mountain town. When she learns a family secret that turns her world upside down, Tessa's ready to push everyone away. Unless Ethan can help her embrace forgiveness—and forge a path to her heart along the way.

Two cowboys will have to risk their hearts—again—to find a home on the ranch. Hugo Turner's boots haven't touched Texas soil in almost a decade, and he's not sure they should now. Being in the state is complicated, but Hugo can't resist going back for a job working with his teenage crush. His best friend's hot older brother is now the ranch's foreman, so he'll be Hugo's boss. Inappropriate? Probably. Will it stop Hugo? Probably not. Brand Woods isn't ready for the return of Hugo Turner. He decided long ago to keep his bisexuality private and to focus his life on running the ranch. Working next to the most dangerously tempting man he’s ever known stirs up questions Brand thought he'd put to rest. The sparks that send their hearts galloping lead to a deeper passion than either man expects. But by giving in to the chemistry without taking a risk and committing to each other—or, more importantly, to themselves and living the lives they've always wanted—Brand and Hugo might lose their second chance at true love. Woods Ranch Book 1: His Fresh Start Cowboy

In Shapeshifters Aimee Meredith Cox explores how young Black women in a Detroit homeless shelter contest stereotypes, critique their status as partial citizens, and negotiate poverty, racism, and gender violence to create and imagine lives for themselves. Based on eight years of fieldwork at the Fresh Start shelter, Cox shows how the shelter's residents—who range in age from fifteen to twenty-two—employ strategic methods she characterizes as choreography to disrupt the social hierarchies and prescriptive narratives that work to marginalize them. Among these are dance and poetry, which residents learn in shelter workshops. These outlets for performance and self-expression, Cox shows, are key to the residents exercising their agency, while their creation of alternative family structures demands a rethinking of notions of care, protection, and love. Cox also uses these young women's experiences to tell larger stories: of Detroit's history, the Great Migration, deindustrialization, the politics of respectability, and the construction of Black girls and women as social problems. With Shapeshifters Cox gives a voice to young Black women who find creative and non-normative solutions to the problems that come with being young, Black, and female in America.

Top chef Tom Kerridge shows you how to take control of what you eat, with more than 100 super-tasty, cook-from-scratch recipes to give your family a fresh start. 'Sustaining, nourishing, family-style recipes' Delicious 'Tom is the perfect person to kick us into a fresh start' GQ 'Mouth-watering, achievable recipes' Prima _______ 'I've learned from experience how important it is to take control over what you eat, for the sake of your health and happiness. Now I want to show you that cooking amazing meals really isn't as difficult as you might think.' Tom Kerridge's Fresh Start is not a diet book, but it is about taking control. If you cook from scratch, you know exactly what is going into your food and can take responsibility for everything that you and your family eat. And with Tom's guidance, you know it will taste amazing too. With more than 100 delicious recipes that include: · Tom's BLT · Peanut chicken stir-fry noodles · Butternut squash and chickpea curry · Greek-style roast lamb · Coconut and raspberry loaf cake · Banana choc ices What's for dinner tonight? Recycle that takeaway menu, step away from the microwave and make the most of the amazing British produce with some real home-cooked food! 'Tom has written a book that advises without lecturing, uses tips and tricks we can all manage, and helps put us back in touch with real cooking' Sunday Times 'Cooking from scratch has never been easier - or more tasty' Bella _______ Tom Kerridge's new book, Pub Kitchen, is out in September.

He's her brother's best friend. He thinks she's a stalker. There's a ghost involved. Kathleen Grant, a newcomer to the opera world, falls hard for hot tenor JC Vasquez, her brother's best pal. But things get very awkward when a ghost repeatedly forces her to interfere with JC's performances in the opera Don Carlo. Only JC can see her ghostly transformations, and he thinks she's deliberately stalking him. They soon become romantically entangled despite JC's hostility, but Kathleen can't stop the compulsions pushing her on stage. Now she's in danger of being fired from her job at the major New York City opera house. How can she prove to JC that the ghost is controlling her actions? And what does the ghost want?

An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.

Discusses 16 working ranches across Texas. Alta Vista, Canales, Catarina, O'Connor and Ray in South Texas; R.A. Brown, Chimney Creek, Goodnight, J. A, Moorhouse, Nail and Renderbrook Spade in the Panhandle; and Northwest Texas; and Hendrson Cove, Hudspeth River, Long X and Hoskins 101 in The Trans-Pecos.