When I was taking the EPD/LDA treatments this book was a MUST HAVE to keep my diet interesting and tasty during the elimination period. Nickie shows the reader how to liven up the diet and make the food taste better by her recipes and helpful hints.
Showing posts with label fitness gloves. Show all posts
Showing posts with label fitness gloves. Show all posts
The Low Dose Immunotherapy Handbook: Recipes and Lifestlye Advice for Patients on LDA and EPD Treatm
When I was taking the EPD/LDA treatments this book was a MUST HAVE to keep my diet interesting and tasty during the elimination period. Nickie shows the reader how to liven up the diet and make the food taste better by her recipes and helpful hints.
The New Bottoming Book
Who would think that being tied up and beaten could be the most pleasurable and empowering experience of one's life? Easton and Hardy's persuasive enthusiasm convinced me.Concise chapters map out a sensible and intuitive path to bring a novice from fantasy to reality. The warm, personal style is unmistakably the hallmark of Greenery Press as is the focus on ethics and infinite possiblities. I was especially moved by the underlying message that rather than recklessly throwing yourself at someone's feet to be an informed and thoughtful submissive is a rare and valuable gift to a lucky dominant.
For anyone who has nervously surpressed their fantasies of being swept away by a Powerful Creature or used mercilessly by a Stern Master, this book simultaneously reassures, encourages and inspires.
This is not a book on how to play, per se, but rather a book on how to be a strong, powerful bottom who can enjoy exploring that part of themselves. I recommend reading this book along with a book that explains how to get started, such as SM 101, by Jay Wiseman.
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The original Bottoming book gave a lot of good information and advice to "bottoms" everywhere. This "new version" contains much of the original "advice," like "connecting" and negotiation, but also has new and much-needed information, such as a big section on meeting someone online via chat rooms, mailing lists and/or Internet newsgroups and how to convert from "cyber" to "real-time," and dealing with the fact that their "reality" may not match yours.There are also chapters describing different "scenes" (and their 'rewards' and also tips on beginning and ending them)and role play, with short subsections about bondage and submission.
I've always enjoyed Ms Hardy's (formerly under the "Lady Green" pseudonym) and Easton's writing style: informative and at the same time informal enough that you sense they've been through virtually all of the same questions a bottom might ask of themselves or their partners. This truly is an excellent update to a classic SM instructional book.
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This book reads like a reassuring letter from a close friend. Oh dearest reader, what you've been fantasizing about isn't as weird as you think. In fact, my love, I think it's wonderful and I'm so proud you're finally admitting it to yourself!This book doesn't have much to offer someone who is already comfortable with the thought that his/her sexual desires involve submission.
The authors describe what goes on in the minds of bottoms (like to submit) and tops (like to control). They offer a lot of commonsensey stuff about negotiating your limits before a scene (the authors suggest using email, for instance) or negotiating, more carefully, when you're in-role together. The authors discuss some of the decisions you'll have to make as a bottom (like to what extent you'll want to maintain your role out of the bedroom) but the authors tend to throw out a cursory list of possible options, offering little depth and experience.
Even as someone with little experience, I was still disappointed with this read. It was too superficial, too "supportive" (I am not ashamed!), too obvious (i.e., communication is very important).
I think this book is best suited for people who've fantasized about bottoming but aren't sure whether it's what they really want or how they can get started doing it carefully. If you don't fit this description, and you've found a better book, please post is a comment here so that we can all read that one instead! Sorry, authors.
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Every now and then, over the course of the year and a quarter that I've been exploring BDSM, I've stumbled across a perfect gem: an author who voices my own unspoken thoughts more clearly than I ever thought possible. Having spent over two decades ashamed of my own need and ultimately isolated from my sexuality, I cannot overstate the value of these little glimpses into other minds that think like mine. Polly Peachum's lovely essay "The Fragrant Dust" leaves me exhilarated and stunned with recognition. Miria Hunter and Yaldah Tovah have written some of the finest essays you'll ever read on the dynamics of consensual Master/slave relationships and the psychology of submission.Perhaps it was a mistake to pick up "The New Bottoming Book" looking for more of the same. After all, such a perfect meeting of the minds is a rare thing. I've learned from and enjoyed plenty of articles that weren't entirely on my wavelength. But here was a whole book on the experience of bottoming, a book that professes on page 1 to be "a celebration of sensational submissives and marvelous masochists . . . of those who love to struggle and serve and scream and submit . . . of bottoms, submissives, captives, slaves, pets and all the beautiful recipients who ever peopled a kinky imagination." I hoped that here was a book that would help me understand my own sometimes mystifying needs and desires.
And there were some passages in the book that did exactly that. There's a list in Chapter 2 of emotions that a person might wish to experience in-scene, and along with such expected items as "helplessness," "lust," "humiliation," and "being nurtured," I was pleasantly astonished to discover "martyrdom," "pathos," "resentment," "sadness." Rarely, if ever, had I seen such emotions treated as potentially normal and desirable parts of the BDSM experience, and yet they figured often in my fantasies as part of an essentially cathartic psychodrama. Obviously, seeing as how Easton and Hardy saw fit to include them in the list, there are other people who have the same needs I do to venture into the realm of quiet, dark emotions.
Unfortunately, such moments of joyous connection were rare. Through most of the book I had the disconcerting feeling that I was waiting for something that was just out of reach, promised and even sampled, but never actually attained. I wanted to read about the psychology of submission, while the authors seemed more focused on the erotic thrills of play. Easton and Hardy seem to expect their readers to engage in scenes of limited duration, with a variety of partners, for the purpose of mutual erotic gratification. If you're involved in, or looking for, a relationship based on total power exchange, internal enslavement, and/or consensual nonconsent, you won't find much of use in these pages beyond what you'd get in any general-interest BDSM book (there are a handful of references to 24/7 D/s in these pages, but ultimately nothing of substance). If you enjoy playing at being a slave, you'll love this book. If you really want to BE a slave, the constant focus on YOUR rights, YOUR power, YOUR gratification, may be more than a little disconcerting.
I could easily have given this book four stars, in spite of its flaws. After all, it is presented, according to the title at least, as a guide to bottoming, not to submission or enslavement. There are far more play bottoms or part-timers out there than there are dedicated 24/7 lifestylers, and Easton and Hardy might well be commended for sticking to what they know rather than trying to tackle a topic with which neither has any particular experience (both authors are switches, and Hardy actually leans more to the "top" end of the spectrum). However, since one of the purposes of this book is to help novice bottoms accept themselves, I couldn't quite forgive a couple of brief passages that actually seem to disparage 24/7 relationships. On page 30, Easton and Hardy tell us that "[t]he desire you may have to be utterly bottom, to be operated by and operated on by another, to be very small, to be owned . . . is not reasonable." I found this very disturbing, as did several of my friends. After struggling for years with this strange and shameful desire to be truly and profoundly owned, the last thing we need is to be told by our fellow BDSM'ers that we're irrational and unreasonable. I read this sentence with only a twinge of uncertainty and a great deal of annoyance, but if I had picked up this book a year earlier, I likely would have come away from it in despair that I was disturbingly deviant even by the standards of folks who like to wear leather and hang out in dungeons.
If you are a play bottom, this might be the most useful book you'll ever read. If you're a slave at heart, however, although you may find a few valuable nuggets scattered among these pages, I definitely recommend that you begin your literary explorations elsewhere.
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Almost Fat Free Down-Home Cooking
One of the best cookbooks on the market. Each recipe give a breakdown of calories per serving along with the percentage of fats, carbs, fiber, etc. Outstanding!
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I can honestly say that EVERY receipe I have tried in this book is delicious. There is variety in appetizers, breads, main dishes, desserts and more which are so full of flavor and do not skimp on the portions.I plan almost 75% of my meals directly from this book. It is the best thing to happen to my weight loss goal. Ever.This book has absolutely wonderful receipes in it. I have tried several and they are GREAT.
The Enlightened Diet: Seven Weight-loss Solutions That Nourish Body, Mind, and Soul
As someone who has struggled with weight and food issues for years, I was on my way to attempt a very restrictive calorie program when I got this book. It has really turned around my thinking. Now I'm focusing my diet efforts on nurturing myself as opposed to punishing myself. The tips and suggestions are very helpful--especially the mindfulness exercises for eating.
I was one of those people. So I read this book, because the authors claimed to have identified 7 eating patterns that had (mostly) nothing to do with what or how much you were eating, but HOW you were eating. I've never seen the Zone, South Beach, Atkins, Weight Watchers, etc address how you eat with such emphasis, and even if they did they just gloss over it.
Not only does this book have science to back it up, it has techniques you can use. Most books just have suggestions; this one had steps you could take to make their advice work in your life. Some of it does sound corny, especially if you're unfamiliar with meditation or mindfulness. But I figure if you're so desperate to lose weight, you will try anything. And all you have to do is buy this book and read it. It was wonderful and pleasant to read (although the author constantly used phrases like "remember when I mentioned earlier in the chapter" and then summarizes what she's written so far. I do have a memory, lady.)
I intend to use the techniques in this book starting now!
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This book is a must read handbook to those of us who want to understand the how and why we eat the way we do. Very practical, very real make sense stuff! I can actually say I get it now!As an expert in weight loss and the mind-body connection, I have read hundreds of weight loss and diet books. The Enlightened Diet, by Deborah Kesten and Larry Scherwitz, cuts through the superficial and brilliantly illuminates those deeper psychological factors that are at the source of a successful weight loss plan. Easy-to-read and supported with stories of real-life examples, The Enlightened Diet is a refreshingly clear, relevant approach that stands far above the sea of "eat this, don't eat that" diet books. In addition to my own materials, I will be recommending this book to my clients and in my weight loss classes.--Lauren Archer, President, Positive Central [....]
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The book Enlightened Diet by Deborah Kesten and Larry Scherwitz makes the connection between the way you eat your meals and live your life and the outer expression of that consciousness as reflected in how much extra weight you carry. In short, the authors show how food and body weight issues are really all about consciousness -being conscious of the atmosphere and company at meals, the taste of the food, the freshness of the food and its preparation, how stress impairs good digestion and the unexpressed emotions that food may be masking. It's a great wake-up call for people who want to shift away from mindless eating.
Home Sausage Making: Healthy Low-Salt, Low-Fat Recipes
`Home Sausage Making' by Susan Mahnke Peery and Charles G. Reavis is a great small book in its third edition since it was originally published in 1981 by the very small publishing house, Storey, which specializes in culinary titles. Reading this book shows up the dangers to a reviewer in reviewing the very first book one encounters on a specialized subject such as home sausage making. Just three days ago, I reviewed `Bruce Aidells' Complete Sausage Book' by meat and sausage experts Aidells and Denis Kelly, published by cookbook behemoth, 10 Speed Press. Naturally, with Aidells' reputation and my liking the previous two books this pair have done, I gave the book a very complementary review.Now, I read another book on exactly the same subject and I find an even better book that addresses all of the criticisms I had of the Aidells and Kelly book. Specifically, it makes liberal use of illustrations of both equipment and technique, with the added bonus of being very specific about health hazards and the means for avoiding them, by being clear about cooking, aging, and smoking temperatures. Thankfully, there is enough difference between the two books and they are both inexpensive enough to make it worth your while to own both. If you really need to limit yourself to one, the Aidells / Kelly book is better for the armchair sausage buff, who is more interested in things to do with sausage and with the scoop on what is in the sausage he buys at the deli, megamart, or specialty meat store. Peery / Reavis is better for people who are really interested in actually making sausage, based on the much better illustration of sausage making equipment and technique, and fewer recipes, compared to Aidells / Kelly on what to make with sausage.
Peery / Reavis also has a much broader interpretation of what constitutes sausage. In addition to all the obvious preparations, this book includes recipes for making scrapple (2 recipes) and other American favorites. While both books include lots of famous international recipes for fresh and cured sausage, Aidells / Kelly presents these recipes is a more organized fashion which is better suited if you happen to want to make a Spanish or Cajun or oriental sausage.
I compared the recipes for `basic breakfast sausage' in both books and found the ingredients to be virtually identical. The only difference in ingredients is the presence of dried marjoram in Peery / Reavis and their substitution of brown sugar for granulated white sugar. Peery / Reavis' procedure was also more detailed, especially since it was oriented toward making sausage in casings while Aidells / Kelly refers you the general technique on filling casings without repeating the instructions for the specific recipe.
While Aidells / Kelly organizes their recipes by region, Peery / Reavis organizes their recipes by ingredients, giving us chapters on:
Pork Sausages
Beef, Lamb, and Veal Sausages
Combination Sausages
Game Sausages
Poultry Sausages
Seafood Sausages
Vegetarian Sausages
Both books have lots of sidebars on the origins and trivia about sausages. The introduction giving the history seems like one of them cribbed from the other, as they both seem to touch on the same bases, right down to the references to sausage in Homer's `Odyssey'. Aidells / Kelly is just a bit more interesting in this background information; however the charm of Peery / Reavis' background from U.S. bratwurst central in Sheboygan, Wisconsin is not lost in their obvious love of their subject.
As a trivial aside, I must object to Peery / Reavis' comment on Otto von Bismarck's comparison of sausage making and lawmaking, as Bismarck's intent was clearly to illuminate the nature of lawmaking and politics and not to make a culinary comment.
Both books are very good. Get both, but get Peery / Reavis first if you really want to make sausage yourself.
Furthermore, the recipes utilizing sausage are unimpressive as well. Most cooks experienced enough to make fresh sausage probably don't need a recipe for a sausage omelette or sausage pizza.
Finally, and most importantly, the book misses some important techniques that are essential to proper sausage making. While they do make mention of freezing meats for 30 min. before stuffing, they don't sufficiently emphasize how essential it is to maintain near-freezing temperatures throghout the process until the casings or stuffed. Failure to do so will result in dry, crumbly sausages, something I learned the hard way. Additionally, there is no discussion of the "primary bind," an essential step in sausage making whereby the ground & spiced meat mixture is beaten (either by hand with a wooden spoon or with a paddle attachement in a stand mixer) for a couple of minutes before stuffing. This allows the meat to bind together, preventing a loose & crumbly sausage, yet this essential step is entirely absent from the book.
My recommendation would be to look at "Charcuterie" by Michael Ruhlman & Brian Polcyn. Not only does that book provide all the ins & outs of sausage making (plus the reasoning behind them) from award-winning professionals, the recipes are perfectly seasoned every time. The book has the added benefit of providing information on some more exotic things to do with meat as well, such as dry-curing hams, prosciutto, salami, etc.
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I bought this book because I wanted an introduction to sausage making, something that I didn't know much about and very much wanted to learn how to do. I haven't tried any of the recipes yet, ( I just got the book a few hours ago ) but I am already really glad I chose this book. Not only are there a lot of recipes for various sausages, both fresh and smoked, there is also a lot of basic sausage-making information perfect for a beginner like myself. There are some great sounding recipes (including how to make your own salami, pepperoni and hot dogs)as well as recipes for dishes that use your homemade sausage.The only thing that is missing from this book is a more detailed discussion of the various sausage casings available and how to store and use them. All the recipes use natural hog casings (intestines).
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This is one of my go-to books for sausage recipes. My favorite is Bruce Aidells's Complete Sausage Book, but this book is a close second.The instructions are good for beginners and the recipes are good for all skill levels.
My favorite recipe in this book is the Garlic Sausage. I love garlic, so I bump up the quantities of fresh garlic. I also increase the fresh ginger a little bit (don't tell my wife--she hates ginger). The results are phenomenal.
So here's the dirty secret about sausage cookbooks: There are really only about ten or so recipes that the average DIY sausage maker wants to cook. That won't sell a book though. So they have to fill the pages with goofy recipes you'll never try (like Duck Sausage!). I ignore those recipes when I judge the book, because I know they have to fill the pages and maybe there's some guy out there who really wants to make duck sausage. I think there's a rabbit recipe too, so if Bugs and Daffy ever settle things once & for all, the winner will know what to do with the loser's corpse to hide the evidence.
My only real gripe about this book is that the recipes are organized by meat type instead of by recipe type. I think the recipes should be organized regionally (German, Italian, Mediterranean, Asian, etc.) or by type (breakfast, etc.). I have to skip through the book to find the one I'm looking for, because I know the varieties better than I know the meat contents. ("Is Bockwurst pork, veal, chicken, or mixed?").
I've noticed complaints from some of the other reviewers about the bland spices. I guess that's sort of true, but I assume that from most cookbooks and I usually bump up the seasonings per my own taste preferences.
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This book proves to be outstanding in introducing a person who is completely unfamiliar with the basics of sausage making. After reading this book one will know everything that one needs to know to confidently procure the right equipment, shop for the right ingrdients, and how to get started. The tips on food hygene were helpful, but the dangers of poisoning related mishandling meat seem overstated, and may spook some people from untaking a tradition that was for centuries carried out before refridgerators and certainly in less clean circumstances than the modern kitchen. All in all, it's a clear simply written introduction to the craft of sausage making and that makes it ultimately a success.