When the mighty Thorne pricks the heart of the Frozen, the end will be set in motion… Sick of the unwelcome attention that comes with being a member of an extremely powerful family, Piper Thorne longs to escape her magical burden and live a mortal’s simple existence. On a whim, she adopts an alias and jets off to Ireland, where she stumbles into the path of the enticing rogue, Cian O’Malley. But she’s ill prepared to deal with the onslaught of emotions his wicked grin stirs up when he oh-so-casually turns up the charm. A hardened, down-on-his-luck warlock, Cian O’Malley is determined to change his family’s plight and restore their stolen magic. In the midst of his half-baked plan to woo the bewitching Piper, he finds himself in a death match with an old enemy who’s carrying a monumental grudge. Before long, Cian discovers Piper might just hold the key to reversing a two-hundred-and-fifty-year-old curse. He only has to keep them both alive long enough to solve the riddle written in the O’Malleys’ ancient grimoire and convince Piper to trust him with her heart.

Home made Holistic Skincare Products made from natural ingredients. Can be used for beauty and medicinal purposes such as instant face lift, moisturizer, muscle pain, first aid,psoriasis and eczema. Massage oils, perfumes and bath products. Includes properties of essential and carrier oils plus easy to make recipes.

American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century. Martha Washington, for instance, our first First Lady, was America's earliest celebrity chef. Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed. In the South, Thomas Jefferson's cousin, Mary Randolph, wrote a best selling cookbook many of whose recipes are still used today. In upstate New York, an enterprising young woman called Amelia Simmons set out the traditional American fare that graced Thanksgiving tables for generations. Her cookbook was said to be the "Second Declaration of Independence, written on a kitchen table." And culinary celebrities kept coming, inspired by the bounty of America's fields and streams and gardens and enriched by the many different ethnic traditions at work over the hearth fires. It is all here in Our Founding Foods: pioneer campfire cookery, the first Mexican American cuisine, the liberated voices of former slave chefs and the Grand Dames of the early cooking schools. Author Jane Tennant presents over 200 recipes drawn from the best early American cookbooks, all written during the first two hundred years of our culinary history. Each recipe is referenced to its original source with biographical notes on the chef who published it. The bibliography to this collection extends back to 1615, when Gervase Markham, a contemporary of William Shakespeare, raved about manchet bread. From that moment forward the text leaps across America's culinary history culminating with the Fannie Farmer Cooking School in Boston in 1903. Along the way, you'll also learn what George Washington offered his guests at Mount Vernon; the favorite ice cream of Thomas Jefferson; how the cooks during the Civil War managed without flour; and the recipe for the illicit candy found in the dorms of Vassar College. Rich with fascinating historical information and stories of American ingenuity in the kitchen, this tour de force is a unique resource for cooks and historians alike.

That ever yet this land was guilty of. Shakespeare: Richard III., Act iv., Sc. 3. Louis OF france, the seventeenth of the name, lived only ten years, two months, and twelve days. He bore the title of king only beneath the thatched roofs of La Vendee, and Within the tents of an exiled nobility. A few words, then, might seem to suffice for the narration of his life. -- Provided by publisher.

The perfect book for plant lovers, foragers, fermenters, brewers and those fascinated by the healing power of herbs, this is a collection of natural, non-alcoholic stimulants and tranquillisers to improve awareness, aid sleep, and everything in between. Trained herbalist, nutritionist, aromatherapist and drinks specialist Michael Isted has treated the worlds of fashion, art and wellbeing to his fabulous natural drinks, and now brings his delectable potions to a wider audience. This is no rarefied guide; using everyday plants such as dandelions and nettles, Michael reveals the history and processes of making drinks at home. A wonderful selection of amazing non-alcoholic drinks teach the secrets of love elixirs, sleeping draughts or brain boosters, among many others. Michael draws on his knowledge of worldwide plants to match each to a desired effect. A seasonal guide shows when and how to harvest plants, wherever you live, and by using the power of the Sun and Moon. Whether you’re an active herbalist, looking for a way to live in tune with nature, or just want to try your hand at making natural drinks, this is the book for you.

In this original examination of alcohol production in early America, Sarah Hand Meacham uncovers the crucial role women played in cidering and distilling in the colonial Chesapeake. Her fascinating story is one defined by gender, class, technology, and changing patterns of production. Alcohol was essential to colonial life; the region’s water was foul, milk was generally unavailable, and tea and coffee were far too expensive for all but the very wealthy. Colonists used alcohol to drink, in cooking, as a cleaning agent, in beauty products, and as medicine. Meacham finds that the distillation and brewing of alcohol for these purposes traditionally fell to women. Advice and recipes in such guidebooks as The Accomplisht Ladys Delight demonstrate that women were the main producers of alcohol until the middle of the 18th century. Men, mostly small planters, then supplanted women, using new and cheaper technologies to make the region’s cider, ale, and whiskey. Meacham compares alcohol production in the Chesapeake with that in New England, the middle colonies, and Europe, finding the Chesapeake to be far more isolated than even the other American colonies. She explains how home brewers used new technologies, such as small alembic stills and inexpensive cider pressing machines, in their alcoholic enterprises. She links the importation of coffee and tea in America to the temperance movement, showing how the wealthy became concerned with alcohol consumption only after they found something less inebriating to drink. Taking a few pages from contemporary guidebooks, Every Home a Distillery includes samples of historic recipes and instructions on how to make alcoholic beverages. American historians will find this study both enlightening and surprising.