Clodwatch: November 2010

Sunday, November 28, 2010

Fee Download The Babylon Code: Solving the Bible's Greatest End-Times Mystery

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The Babylon Code: Solving the Bible's Greatest End-Times Mystery

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Review Carefully researched and well written. I recommend [this book] to anyone concerned about today's worldwide chaos and the soon to come end of days.―Dr. Tim LaHaye, Minister, Author, and Christian Educator Amazing research from many experts that allows us to put the puzzle together.―Sid Roth, Host, It's Supernatural! TV [This] powerful and compelling book . . . sheds light on current events today and points to the nearness of the Lord's return to earth.―Dr. Robert Jeffress, Senior Pastor, First Baptist Church in Dallas, Author of Countdown to the Apocalypse You will be shocked by what you learn in this book.―Michael Snyder, Publisher of the Economic Collapse Blog Carefully uncovers a prophetic mystery that began at the Tower of Babel and will culminate with the Battle of Armageddon.―Dr. Thomas R. Horn, Bestselling Author An excellent resource to understand the times in which we live. I highly recommend you read this book.―Jonathan Bernis, President and CEO, Jewish Voice Ministries, International Authors Paul McGuire and Troy Anderson have done a masterful job . . . their assessment comes to the conclusion that we are, indeed, approaching the time of Christ's return.―Hugh Ross, Founder and President of Reasons to Believe Paul McGuire and Troy Anderson's summary of how the world began with a vision of globalization and will end with the same vision will encourage those who are anticipating the return of Christ.―Michael Youssef, Author of Jesus, Jihad and Peace As we move more and more into globalism, this book is a great outline and a road map as to how that happened.―Jan Markell, Founder, Olive Tree Ministries If you are wondering what on earth is going on in our world today, you must read this book. The research analyzed within is unparalleled and will give you . . . a deeper understanding of the unbelievable changes taking place in the world today.―Doc Beshore, President of the World Bible Society and Host of the Bible Institute of the Air radio program Read more About the Author PAUL MCGUIRE is an eschatology professor and prophecy expert who spent three decades researching the Illuminati, the Bilderberg Group, Yale's Skull and Bones, and similar organizations. TROY ANDERSON is a Pulitzer Prize-nominated investigative journalist and executive editor of Charisma magazine. Read morePaperback=400 pages. Publisher=FaithWords; Reprint edition (October 4, 2016). Language=English. ISBN-10=1455589454. ISBN-13=978-1455589456. Product Dimensions=5.2 x 1 x 8 inches. Shipping Weight=12 ounces (View shipping rates and policies). Average Customer Review=4.5 out of 5 stars 224 customer reviews. Amazon Best Sellers RankPropheciesProphecyEschatology=#58,655 in Books (See Top 100 in Books) .zg_hrsr { margin: 0; padding: 0; list-style-type: none; } .zg_hrsr_item { margin: 0 0 0 10px; } .zg_hrsr_rank { display: inline-block; width: 80px; text-align: right; } #65 in Books > Christian Books & Bibles > Bible Study & Reference > #75 in Books > Christian Books & Bibles > Theology > #103 in Books > Christian Books & Bibles > Theology >.

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Sunday, November 14, 2010

PDF Download Mental Skills Training for Sport

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Mental Skills Training for Sport

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About the Author Moira E. Stuart, Ph.D. is an associate professor of Sport Psychology and consultant for the Northern Illinois Athletics Department. Dr. Stuart earned her Ph.D. from Oregon State University with a specialization in Sport and Exercise Psychology. Moira teaches Psychology of Coaching and Sport and Exercise Psychology courses and conducts coaching education workshops across the country. In 2003 she joined the NIU athletics department as the Sport Psychology Consultant for all 17 men's and women's intercollegiate teams and works with over 420 student athletes on a year round basis. Dr. Stuart has over 15 years of consulting experience at the national level working with high school and collegiate athletes across a wide variety of team and individual sports. Read morePaperback=60 pages. Publisher=Cognella Press (January 1, 2009). Language=English. ISBN-10=1935551027. ISBN-13=978-1935551027. Product Dimensions=6 x 0.2 x 9 inches. Shipping Weight=8.8 ounces (View shipping rates and policies). Average Customer Review=Be the first to review this item. Amazon Best Sellers RankChildren's & Youth SportsSports Health & SafetySports & Entertainment=#883,298 in Books (See Top 100 in Books) .zg_hrsr { margin: 0; padding: 0; list-style-type: none; } .zg_hrsr_item { margin: 0 0 0 10px; } .zg_hrsr_rank { display: inline-block; width: 80px; text-align: right; } #45 in Books > Sports & Outdoors > #147 in Books > Health, Fitness & Dieting > #950 in Books > Business & Money > Industries >.

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Thursday, November 11, 2010

Get Free Ebook Salad as a Meal: Healthy Main-Dish Salads for Every Season

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Amazon.com Review Product Description Culinary legend Patricia Wells is back with the definitive guide to creating delicious and hearty salads for any occasion—including more than 150 recipes and gorgeous color photographs. It's a simple yet compelling concept: enjoying a light and delicious main-course salad as a healthy, fresh alternative to more conventional and traditional fare. You can experience a whole world in a salad—with tender greens, savory meat, seafood, and vegetable accompaniments, and versatile dressings—and salad-friendly sides such as homemade bread and home-cured olives. In Salad As A Meal, Patricia Wells gives readers hundreds of delectable ideas, with concepts inspired by her Provencal garden and the interests of students in her high-demand cooking classes. Patricia knows how we want to eat today—and shows us with these exceptional recipes, including: Spring Salad: Asparagus, Peas, Beans, and Fennel Summer Salad: Green Beans, Toasted Nuts, and Cured Olives Provence on a Plate: Eggplant, Tomatoes, Goat Cheese, and Tapenade Zucchini Blossom Frittata with Goat Cheese and Mint Quinoa Salad with Spinach, Parsley, and Spring Onions Chicken and Soba Noodles with Ginger-Peanut Sauce Lobster Salad with Green Beans, Apple, and Avocado Patricia also offers recipes for soup sides, from Cilantro-Flecked Heirloom Tomato Soup to Watercress Soup with Warm Oysters, as well as breads of all kinds, including Crispy Flatbread, Tortilla Chips, Ham and Cheese Bread, and Multigrain Sourdough Bread. Plus, a list of Patricia's favorite pantry items and an entire chapter devoted to dressings and sauces will inspire readers to come up with their own unique salad creations with ingredients in season and on hand. From Salad as a Meal: Cobb Salad Robert H. Cobb, owner of the Brown Derby restaurant in Hollywood, is said to have invented this salad in the 1930s as a late-night snack for himself. No wonder it has remained an American classic. With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot. 4 servings Ingredients 2-1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup) 1 head iceberg lettuce, chopped (4 cups) 2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped 1 large ripe avocado, halved, pitted, peeled, and cubed 4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup) 4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds Yogurt and Lemon Dressing (page 331) Coarse, freshly ground black pepper Directions 1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside. 2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve. Wine Suggestion: This is a special salad, one that seems to hit the spot with all my guests, so let’s open a nice, special bottle of smoky- style Alsatian Riesling from the house of Léon Beyer, Trimbach, or Hugel. Neither you nor your guests will be disappointed. From Salad as a Meal: Lobster Salad with Green Beans, Apple, and Avocado I first sampled a version of this light and lively salad as a meal at chef Yves Camdeborde’s Le Comptoir in Paris’s 6th arrondissement. Yves and I participated in the New York marathon in 2006, and I am sure that the strength gained from this protein-rich salad helped me make it to the finish line! This dish has it all: color (the red bits are lobster roe), crunch, and a light touch imparted by a dressing of yogurt and mustard. 4 servings Equipment A 5-quart pasta pot fitted with a colander 4 large chilled dinner plates Ingredients 3 tablespoons coarse sea salt 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups) 1 cup Greek-style yogurt 1 tablespoon imported French mustard 1/4 teaspoon fine sea salt 1/4 cup minced fresh chives 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel) 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes 1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces Directions 1. Prepare a large bowl of ice water. 2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.) 3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve. Wine Suggestion: A fine Chardonnay is in order here, such as a dependable Burgundy, like the well-priced and well-made Viré Clessé from the Cave de Viré, particularly their Cuvée Les Acacias, with its hints of fresh apples and honey. Read more Review “From cover to cover, the book is lovely: glowing photographs of Wells’ French garden, bright and appealing recipes, and accessible wine recommendations offered in the friendly, snoot-free tone of your local wine shop guy.” (Epicurious.com) “A guide to serious salads—every detail considered and handcrafted for maximum satisfaction. . . . A full serving of inspiration.” (Buffalo News) Read more See all Editorial ReviewsHardcover=368 pages. Publisher=William Morrow Cookbooks; 1ST edition (May 1, 2010). Language=English. ISBN-10=006123883X. ISBN-13=978-0061238833. Product Dimensions=8 x 1.2 x 9 inches. Shipping Weight=2.8 pounds (View shipping rates and policies). Average Customer Review=3.7 out of 5 stars 84 customer reviews. Amazon Best Sellers RankSaladsSeasonalVegetables=#829,609 in Books (See Top 100 in Books) .zg_hrsr { margin: 0; padding: 0; list-style-type: none; } .zg_hrsr_item { margin: 0 0 0 10px; } .zg_hrsr_rank { display: inline-block; width: 80px; text-align: right; } #202 in Books > Cookbooks, Food & Wine > Main Courses & Side Dishes > #884 in Books > Cookbooks, Food & Wine > Entertaining & Holidays > #927 in Books > Cookbooks, Food & Wine > Cooking by Ingredient >.

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Tuesday, November 9, 2010

Free Ebook Cocolat: Extraordinary Chocolate Desserts

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Cocolat: Extraordinary Chocolate Desserts

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From the Back Cover One of America's leading chocolatiers and the founder of the famous Cocolat shops shares the secrets behind her decadent, European-style desserts in this beautifully illustrated, easy-to-follow guide. Alice Medrich founded the first in a chain of chocolate shops in 1976, introducing legions of Americans to the joys of chocolate truffles. "Cocolat is to chocolate what Tiffany is to diamonds," declared Gourmet magazine. With the guidance of this lavish book, home cooks and budding pastry chefs can make their own renditions of the shop's sophisticated confections. Each fabulous recipe features detailed instructions that even first-time bakers can follow to create treats that are—almost—too beautiful to eat. Alice Medrich shares her exclusive techniques for making visually stunning, professional-quality desserts, from a Christmas mousse and a child's birthday cake of miniature cupcakes to dainty macaroons and soft-centered chocolate truffles. Easy-to-follow directions, illustrated in full color, explain how to sculpt chocolate roses, ruffles, fans, shavings, and other finishing touches. This newly revised edition features a new Introduction by the author, a new Chocolate Chart with advice on ingredients, and updated Resources and Equipment sections. The ultimate chocolate dessert book, Cocolat promises to be the crowning jewel of any cookbook collection. "Her enthusiasm and extraordinary dedication to chocolate desserts as well as her personal approach to recipes and techniques make this book a must for chocolate lovers."—Jacques Pepin "Inspiration, effort, and creativity have made Cocolat uniquely wonderful. The recipes are written by a true professional with the clear, concise mind of a teacher. This is a gift to all of us home cooks."—Marion Cunningham, editor of The Fanny Farmer Cookbook 1991 Cookbook of the Year, James Beard Foundation 1991 Perrier Best Food Photography, James Beard Foundation 1991 Julia Child Award: Best First Cookbook, IACP 1991 Best Book: Bread, Other Baking and Sweets, IACP 2010 Named one of the best thirteen baking books, James Beard Foundation www.doverpublications.com Read more About the Author Alice Medrich has won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. Mostly self taught, she received selective formal training at the prestigious École Lenôtre in France, and is credited with popularizing chocolate truffles in the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat, in the 1970s. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking and chocolate. Check out her online baking course on craftsy.com and her column at Food52.com. Find her at AliceMedrich.com and follow her on Twitter @alicemedrich. Read moreHardcover=224 pages. Publisher=Dover Publications; Reissue edition (August 15, 2017). Language=English. ISBN-10=0486813290. ISBN-13=978-0486813295. Product Dimensions=8.8 x 1 x 11.2 inches. Shipping Weight=2.9 pounds (View shipping rates and policies). Average Customer Review=5.0 out of 5 stars 1 customer review. Amazon Best Sellers RankChocolateConfectionaryGourmet=#778,285 in Books (See Top 100 in Books) .zg_hrsr { margin: 0; padding: 0; list-style-type: none; } .zg_hrsr_item { margin: 0 0 0 10px; } .zg_hrsr_rank { display: inline-block; width: 80px; text-align: right; } #169 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > #230 in Books > Cookbooks, Food & Wine > Desserts > #419 in Books > Cookbooks, Food & Wine > Cooking Methods >.

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