Pat Martin – författare

A rebus is a hieroglyphic of sorts - it combines pictures with letter sounds (adding or subtracting them) to make a word or phrase. Rebuses fascinate children of all ages, and "Rebuses for Readers" presents more than 100 rebuses of these intriguing brain teasers for elementary students. 50 of the rebuses are based on books, with selections for primary, intermediate and upper grades. An additional 15 are "Authors in Rebus Form", 15 are "Characters in Rebus Form" and 10 are "Settings in Rebus Form". The authors have also included some "Make Your Own" rebuses (with some sample solutions). The final chapter, "Challenges", provides students with some basic pictures and a list of book titles for which to create rebuses. Each chapter includes an annotated bibliography of the books on which the rebuses are based; annotations include a brief description, grade level and general subject.

This a story of a nurse going from the care giver to the patient. Six weeks in hospital six months of recovery and subsequently being able to Ride a bike on the Erie Canal 68 miles along with my surgeon and raise over ten thousand dollars for the Childrens hospital.When my doctor said I was to old to ride a bike I challenged him on the local TV stationNever to old to attempt something new.

“The most important book on cooking over live fire in decades. Life of Fire illuminates it all, from coal beds, to home-built pits (in minutes!) to simple, delicious, recipes and enough whole hog know-how to impress the weekend warriors without intimidating newcomers.”—Andrew ZimmernONE OF THE BEST COOKBOOKS OF THE YEAR: SaveurOne of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue, Nashville’s Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking. Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire—what wood to use, how to build a pit or a grill, how to position it to account for the weather—then move into cooking through all the stages of that fire’s life. You’ll sear tomatoes for sandwiches and infuse creamed corn with the flavor of char from the temperamental, adolescent fire. Next, you’ll grill chicken with Alabama white sauce over the grown-up fire, and, of course, you’ll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. Finally, you’ll roast vegetables buried in white ash, and you’ll smoke bacon and country hams in the dying embers of the winter fire. For Pat Martin, grilling, barbecuing, and smoking is a whole lifetime’s worth of practice and pleasure—a life of fire that will transform the way you cook.