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So Sweet!: Cookies, Cupcakes, Whoopie Pies, and More
by Sur La TableFifty fabulously sweet recipes, from cookies to doughnuts, with intriguing flavor combinations from the authority in the kitchen.Gathered inside So Sweet! are fifty mouthwatering baking recipes presented alongside photographs of tasty treats such as Milk Chocolate Toffee Bars, Boston Cream Upside Down Cupcakes, and Strawberry with Lemonade Filling Whoopie Pies, as well as Blueberry Buttermilk Doughnuts with Orange Glaze, Cherry Oatmeal Cookies, and Chocolate-Mint Cupcakes. And just in case you’re uncertain what your sweet tooth is craving, a handy flavor profile reveals whether you’re in the mood for sweet, salty, chocolatey, fruity, or nutty. Remind yourself of the sweeter side of life with So Sweet!
So Sweet!: Cookies, Cupcakes, Whoopie Pies, and More
by Sur La TableFifty fabulously sweet recipes, from cookies to doughnuts, with intriguing flavor combinations from the authority in the kitchen.Gathered inside So Sweet! are fifty mouthwatering baking recipes presented alongside photographs of tasty treats such as Milk Chocolate Toffee Bars, Boston Cream Upside Down Cupcakes, and Strawberry with Lemonade Filling Whoopie Pies, as well as Blueberry Buttermilk Doughnuts with Orange Glaze, Cherry Oatmeal Cookies, and Chocolate-Mint Cupcakes. And just in case you’re uncertain what your sweet tooth is craving, a handy flavor profile reveals whether you’re in the mood for sweet, salty, chocolatey, fruity, or nutty. Remind yourself of the sweeter side of life with So Sweet!
So Vegan in 5 Ingredients
by Roxy Pope Ben Pook“So Vegan in 5 showcases fun and simple recipes and lots of inspiration for Meat Free Mondays!” —Paul McCartneyFrom the creators of the world’s largest and fastest-growing vegan recipe channel, So Vegan, former music industry execs Roxy Pope and Ben Pook share easy and delicious plant-based recipes. This fun and colorful cookbook appeals to everyone—whether full-time vegans, curious carnivores, or somewhere in between—with 100 plant-powered creations including wholesome meals, hearty dinners, epic desserts, and nutritious nibbles for the everyday cook.“Here is a cookbook that makes it even easier to make delicious vegan food for someone who can’t cook at all, like me! Thank you, Roxy & Ben.” —Chris Martin, Coldplay“A must-have cookbook if you’re looking for super simple and tasty vegan recipes during Veganuary!” —Veganuary“With so many easy and delicious recipes, So Vegan in 5 Ingredients is what you need to spice up your kitchen.” —PETA“You’ll find out just how enjoyable and easy it is to incorporate vegan meals into your menu with the So Vegan in 5 Ingredients cookbook. It’s a must-have for anyone’s culinary collection.” —Pausitive Living
So Vegan: Quick, nutritious and delicious plant-based recipes using ingredients that you (probably) already have at home
by Roxy Pope Ben Pook SO VEGANGet your hands on the must-have guide for all things, QUICK, EASY AND VEGAN'These speedy, fuss-free plant-based dinners use ingredients already in your cupboard' Take a BreakSO VEGAN’s Roxy Pope and Ben Pook believe the food we choose to eat can have a positive impact on our planet and our health. But not just any old food. They’re talking about simple and speedy plant-based meals, which you’ll find right here in EASY – a collection of 100 irresistible vegan recipes designed to be nutritious, delicious and totally fuss-free.- Creamy Pesto Rosso Gnocchi- Teriyaki Meatball Ramen- Barbecued Mushroom Tacos- Lemongrass + Coconut Curry- Harissa Bolognese- Red Pepper Tapenade Baguette Pizzas- Sloppy Joe Quesadillas- Gooey Chocolate BrowniesWith chapters covering speedy midweek meals, healthy but hearty weekend dinners and indulgent desserts, discover the EASY way to eat mouth-watering, plant-based meals every day of the week.
So You Wanna: A Pick-Your-Path Business Book
by Douglas RaggioA pick-your-own-path guide to launching and sustaining a successful food or beverage business The specialty food and beverage business is a thriving industry, and the barriers to entry are low: all you need is a recipe idea and a place to make it. It sounds simple, but launching a food or beverage company is a maze of choices and consequences. Douglas Raggio has been there, both as a food business founder and as a consultant to other successful start-ups, and he&’s come to learn that every choice a food founder makes has a fairly predictable outcome. In So You Wanna: Start a Food or Beverage Business, he helps you think through the many decisions you&’ll make along the road from idea to success—whether you see yourself building a following at your farmer&’s market, partnering with a local restaurant, or launching the next Pepsi. This innovative guide follows four archetypal food start-ups that cover a range of business ideas and founders. Every few pages, you&’ll make crucial decisions about the next step to take in growing a hypothetical business. You&’ll have a chance to see how each choice is likely to play out before you try out anything in the real world, where the stakes are higher. In this book, you&’ll see the maze of choices and outcomes that go into: Coming up with an exciting, profitable new product Funding your start-up Conducting market research Pricing and producing to scale Establishing partnerships, promotions, and branding Deciding when to keep going—and when to fold By understanding the perils and pleasures of this fast-growing industry, you will be able to approach your own business with confidence, make the decisions that feel right to you, and avoid the most common pitfalls along the way.
So You Want to Live Younger Longer?: The Ultimate Guide to Longevity from Australia's Favorite Doctor
by Dr. Norman SwanAustralia&’s most trusted doctor cuts through to what really makes a difference to staying young as long as possible—starting at any age. There&’s no shortage of products and personalities offering the promise of eternal youth. But which of the pills, diets, exercise programs, and superfoods actually work? Some are good for you, others only work under the right conditions, and plenty are a waste of money. In this accessible guide, Dr. Norman Swan helps you navigate the wellness industry, separating fact from fiction, and science from scams. Deeply researched and written with his trademark wit, Swan examines what&’s known, unknown, and flat out wrong—all summarized with quick takeaway messages backed up by the scientific evidence. No matter what your age, So You Want to Live Younger Longer? tells you what you need to know to make informed decisions.
So You Want to Start a Brewery?: The Lagunitas Story
by Tony MageeSo You Want to Start a Brewery? is the first-person account of Tony Magee's gut-wrenching challenges and heart-warming successes in founding Lagunitas Brewing Company. In just 20 years, the company has grown from a seat-of-the-pants, one-man operation to be the fifth largest--and the fastest-growing--craft brewer in the United States. This equal part memoir, narrative, and business story is an illuminating yet hilarious account anchored strongly in time and place as a one-of-a-kind, made-in-America journey that culminates with the success of one of the nation's most popular and enduring craft beer brands.
So you think you know what's good for you?
by Dr Norman SwanFor over thirty years, Dr Norman Swan has been delivering straight, honest, common-sense health information as both a physician and much-loved broadcaster. After many years of listening, Norman Swan knows what medical issues people are curious and concerned about. Drawing on the questions he hears time and again, from millennials to baby boomers and all the generations between, So You Think You Know What's Good For You? is a one-stop handbook that will settle fruitless anxieties and allow people to focus on what matters to them. Replace medical myths, half-truths and misconceptions with the information you need to make better decisions about how to eat and how to live to put your mind at ease and ensure your and your family's health is the best it can be. So You Think You Know What's Good For You? is the new authoritative must-have manual for everyone who cares about for their health and wants to cut through the myths and fads.
So you think you know what's good for you?
by Dr Norman SwanFor over thirty years, Dr Norman Swan has been delivering straight, honest, common-sense health information as both a physician and much-loved broadcaster. After many years of listening, Norman Swan knows what medical issues people are curious and concerned about. Drawing on the questions he hears time and again, from millennials to baby boomers and all the generations between, So You Think You Know What's Good For You? is a one-stop handbook that will settle fruitless anxieties and allow people to focus on what matters to them. Replace medical myths, half-truths and misconceptions with the information you need to make better decisions about how to eat and how to live to put your mind at ease and ensure your and your family's health is the best it can be. So You Think You Know What's Good For You? is the new authoritative must-have manual for everyone who cares about for their health and wants to cut through the myths and fads.
So, Now What Do I Eat? The Complete Guide to Vegetarian Convenience Foods
by Gail DavisFrom the book: Discover How to: *Shop for the most delectable vegetarian foods * Create award winning meals without spending hours in the kitchen * choose nutritious foods your kids will love * Find vegetarian foods your pets will love * Interpret food labels and know which ingredients to avoid * Buy foods you cannot find at your local store * Replace your favorite animal-based foods with delicious vegetarian alternatives that taste even better! An excellent resource!
So, You Want to Be a Chef?
by Jane BedellBecome a full-time foodie with this step-by-step guide to entering the professional world of cooking, baking, and running a culinary business. Designed to inspire creative expression and help aspiring chefs achieve their dreams, "So, You Want to Be a Chef?" defines the pathways fine dining and cuisine professions, from being a sous chef, pastry chef, or chef de cuisine, to becoming a caterer or restaurateur and more. In addition to tips from professionals in the industry, "So, You Want to Be a Chef?" includes inspiring stories from successful young cooks and a full list of resources to help you on your way to chefdom.
So, You Want to Be a Chef?: How to Get Started in the World of Culinary Arts
by J. M. BedellBecome a full-time foodie with this step-by-step guide to entering the professional world of cooking, baking, and running a culinary business.Designed to inspire creative expression and help aspiring chefs achieve their dreams, So, You Want to Be a Chef? defines the pathways fine dining and cuisine professions, from being a sous chef, pastry chef, or chef de cuisine, to becoming a caterer or restaurateur and more. In addition to tips from professionals in the industry, So, You Want to Be a Chef? includes inspiring stories from successful young cooks and a full list of resources to help you on your way to chefdom.
Sobre Como Fazer um Trifle com Xerez – Uma Sobremesa Tradicional Britânica
by Pedro Nunes Ramos Geoff WellsSobre Receitas Genuinamente Britânicas É excelente experimentar novas receitas pela primeira vez. Experienciar novos sabores. Experimentar novas combinações que nunca antes pensou fazer. Porém, na maioria da nossa alimentação diária, nunca abrimos um livro de culinária ou medimos ingredientes de forma precisa. Normalmente, guiamo-nos pelo que parece certo e a experiencia que adquirimos de cozinhar um prato, repetidamente. A coleção Como Fazer Receitas Genuinamente Britânicas é mais sobre o método e os ingredientes, do que as medidas precisas. Esta é a forma como as nossas Avós e as nossas Mães cozinhavam. Estas são as receitas que a minha Avó transmitiu à minha Mãe; e que a minha Mãe passou para mim. Espero que disfrutem desta coletânea de livros de culinária e que, brevemente, utilize estas receitas caseiras como um verdadeiro britânico. Sobre Como Fazer um Trifle com Xerez - Uma Sobremesa Tradicional Britânica Considerada por muitos a pioneira das sobremesas britânicas. Um Trifle Britânico é, apesar de tudo, simples de confecionar. Infelizmente, o que aparece em muitas ementas norte-americanas pouco tem a ver com um Genuíno Trifle Britânico. Um Trifle é mais um tipo de sobremesa do que um conjunto de ingredientes precisos, sendo que a base e a fruta utilizada podem variar. Irá encontrar em receitas de trifle, de forma frequente, ingredientes como Creme de Custard em Pó da marca Bird's, cerejas, Cocktail de Frutas, framboesas, morangos (congelados ou não), com imensas natas batidas para o topping. E não nos esqueçamos dos Palitos La Reine! Todos estes ingredientes costumam ser dispostos em taças ou pratos. Porém, a maioria das receitas de trifle norte-americanas são feitas com gelatina ou pudim de baunilha, ingredientes que não encontrará num Trifle Genuinamente Britânico. Este pequeno livro é um passo a passo para criar a versão da minha família des
Sobrevivir a un mundo gordofóbico: Sin caer en trastornos alimenticios
by Jesica LaviaCon más de quince años de experiencia como nutricionista, Jesica Lavia cuestiona la gordofobia y reclama dejar de estigmatizar y patologizar a las personas por el tamaño de sus cuerpos y "entender todas las aristas que afectan no solo lo que comemos, sino el acceso a lo que comemos y cómo nos relacionamos con nuestra alimentación. Entender cómo lo cultural nos atraviesa y la urgencia de que el cambio sea colectivo". Argentina ocupa el segundo lugar a nivel mundial con más casos de trastornos de la conducta alimentaria. Este es un claro indicador de que vivimos en una sociedad en la que la delgadez es un valor y un ideal por alcanzar. Cualquiera que se desvíe de ese camino sufre discriminación social y también médica, porque hasta en un consultorio se alarman si nuestro peso se escapa de los índices que determinan cuándo estamos obesos. Esto está generando una cultura de dietas y una ola cada vez más grande de gordofobia, que van minando nuestra salud mental y pueden disparar varios trastornos de la alimentación. Con más de quince años de experiencia como licenciada en Nutrición, Jesica Lavia ofrece una mirada cruda y realista sobre este problema, al tiempo que reclama y propone un cambio de paradigma para dejar de estigmatizar, oprimir y patologizar a las personas por el tamaño de sus cuerpos. Y "entender todas las aristas que afectan no solo lo que comemos, sino el acceso a lo que comemos y cómo nos relacionamos con nuestra alimentación. Comprender cómo lo cultural nos atraviesa y la urgencia de que el cambio sea colectivo".
Soccorso del Fegato
by Hiddenstuff EntertainmentVuoi essere in grado di aiutare il tuo fegato a guarire ed eliminare i disturbi gastrointestinali, l'acne, i calcoli, l'obesità, i disturbi immunitari, le malattie, i disagi, le infiammazioni, il dolore e la depressione? Per moltissimo tempo, le tecniche di guarigione naturale sono state usate per curare un gran numero di malanni! Usare le tecniche di guarigione naturale ti aiuterà anche con le malattie croniche, le infiammazioni, a migliorare il tuo sistema immunitario, i tuoi livelli di energia, la concentrazione, la felicità generale, e molto altro! Introduci nella tua vita i segreti della guarigione naturale che i professionisti usano per vivere più a lungo e sentirsi più sani che mai! Con decenni di strategie testate, questo ebook ti mostrerà il metodo più veloce ed efficace di usare le cure naturali per giovarne! Imparerai come migliorare il tuo benessere in solo poche settimane. Non solo, ma migliorerai letteralmente ogni singolo aspetto della tua vita. Vuoi sapere come le persone combattono con malattie croniche e malanni? Puoi anche tu imparare i segreti per raggiungere questi obiettivi, permettendoti di essere più felice ed in salute. Questo manuale ti insegna tecniche comprovate senza l'utilizzo di supplementi o corsi costosi. Cos'è compreso: - Curare il tuo fegato - Rimedi - Sconfiggere malattie croniche - Avere più energia - Dormire meglio - Superare i malanni - Nutrizione - Ciò che dovresti sapere + MOLTO ALTRO! Se vuoi essere più in salute, curare i malanni, o aumentare la tua concentrazione e benessere, allora questo manuale è per te. --> Vai in cima alla pagina e clicca su aggiungi al carrello per acquistarlo immediatamente Disclaimer: This author and or rights owner(s) make no claims, promises, or guarantees in regards to the accuracy, completeness, or adequacy of the contents of this book, and expressly disclaims liability for errors
Socialism Sucks: Two Economists Drink Their Way Through the Unfree World
by Robert Lawson Benjamin PowellThe bastard step-child of Milton Friedman and Anthony Bourdain, Socialism Sucks is a bar-crawl through former, current, and wannabe socialist countries around the world. Free market economists Robert Lawson and Benjamin Powell travel to countries like Venezuela, Cuba, Russia, and Sweden to investigate the dangers and idiocies of socialism—while drinking a lot of beer.
Sociological Perspectives of Organic Agriculture: From Pioneer to Policy
by Georgina Holt Matthew ReedThis book takes a fresh look at understanding the dynamics of the organic agricultural sector in Europe, Australia, South America and the US and depicts organic agriculture as an engine of growth for the organic sector and examines the important roles played by producers, and other parts of the supply chain such as consumers and certification standards. The authors demonstrate that the complexity of organic agriculture is closely connected to nature, society and economy.
Socks for Supper
by Jack KentWhen a poor couple exchange socks for cheese and milk, they receive more than expected.
Sod Busting: How Families Made Farms on the 19th-Century Plains (How Things Worked)
by David B. Danbom“An excellent introduction to the challenges and opportunities of agricultural life in a difficult region for farming . . . elegantly written.” —Jeff Bremer, The Annals of IowaPrairie busting is central to the lore of westward expansion, but how was it actually accomplished with little more than animal and human power? In Sod Busting, David B. Danbom challenges students to think about the many practicalities of surviving on the Great Plains in the late nineteenth century by providing a detailed account of how settlers acquired land and made homes, farms, and communities. He examines the physical and climatic obstacles of the plains—perhaps America’s most inhospitable frontier—and shows how settlers sheltered themselves, gained access to fuel and water, and broke the land for agriculture.Treating the Great Plains as a post-industrial frontier, Danbom delves into the economic motivations of settlers, how they got the capital they needed to succeed, and how they used the labor of the entire family to survive until farms returned profits. He examines closely the business decisions that determined the success or failure of these farmers in a boom-and-bust economy; details the creation of churches, schools, and service centers that enriched the social and material lives of the settlers; and shows how the support of government, railroads, and other businesses contributed to the success of plains settlement.Based on contemporary accounts, settlers’ reminiscences, and the work of other historians, Sod Busting dives deeply into the practical realities of how things worked to make vivid one of the quintessentially American experiences, breaking new land.“A cogent and engaging portrait of the real lives of those who settled the Great Plains.” —Nebraska History
Soda Politics: Taking on Big Soda (and Winning)
by Marion Nestle Mark Bittman Neal BaerSodas are astonishing products. Little more than flavored sugar-water, these drinks cost practically nothing to produce or buy, yet have turned their makers - principally Coca-Cola and PepsiCo - into a multibillion-dollar industry with global recognition, distribution, and political power. Billed as "refreshing," "tasty," "crisp," and "the real thing," sodas also happen to be so well established to contribute to poor dental hygiene, higher calorie intake, obesity, and type-2 diabetes that the first line of defense against any of these conditions is to simply stop drinking them. Habitually drinking large volumes of soda not only harms individual health, but also burdens societies with runaway healthcare costs. So how did products containing absurdly inexpensive ingredients become multibillion dollar industries and international brand icons, while also having a devastating impact on public health? In Soda Politics, Dr. Marion Nestle answers this question by detailing all of the ways that the soft drink industry works overtime to make drinking soda as common and accepted as drinking water, for adults and children. Dr. Nestle, a renowned food and nutrition policy expert and public health advocate, shows how sodas are principally miracles of advertising; Coca-Cola and PepsiCo spend billions of dollars each year to promote their sale to children, minorities, and low-income populations, in developing as well as industrialized nations. And once they have stimulated that demand, they leave no stone unturned to protect profits. That includes lobbying to prevent any measures that would discourage soda sales, strategically donating money to health organizations and researchers who can make the science about sodas appear confusing, and engaging in Corporate Social Responsibility(CSR) activities to create goodwill and silence critics. Soda Politics follows the money trail wherever it leads, revealing how hard Big Soda works to sell as much of their products as possible to an increasingly obese world. But Soda Politics does more than just diagnose a problem - it encourages readers to help find solutions. From Berkeley to Mexico City and beyond, advocates are successfully countering the relentless marketing, promotion, and political protection of sugary drinks. And their actions are having an impact - for all of the hardball and softball tactics the soft drink industry employs to maintain the status quo, soda consumption has been flat or falling for years. Health advocacy campaigns are now the single greatest threat to soda companies' profits. Soda Politics provides readers with the tools they need to keep up pressure on Big Soda in order to build healthier and more sustainable food systems.
Sodium Intake in Populations
by Institute of Medicine Brian L. Strom Board on Population Health and Public Health Practice Food and Nutrition Board Maria Oria Ann L. Yaktine Committee on the Consequences of Sodium Reduction in PopulationsDespite efforts over the past several decades to reduce sodium intake in the United States, adults still consume an average of 3,400 mg of sodium every day. A number of scientific bodies and professional health organizations, including the American Heart Association, the American Medical Association, and the American Public Health Association, support reducing dietary sodium intake. These organizations support a common goal to reduce daily sodium intake to less than 2,300 milligrams and further reduce intake to 1,500 mg among persons who are 51 years of age and older and those of any age who are African-American or have hypertension, diabetes, or chronic kidney disease. A substantial body of evidence supports these efforts to reduce sodium intake. This evidence links excessive dietary sodium to high blood pressure, a surrogate marker for cardiovascular disease (CVD), stroke, and cardiac-related mortality. However, concerns have been raised that a low sodium intake may adversely affect certain risk factors, including blood lipids and insulin resistance, and thus potentially increase risk of heart disease and stroke. In fact, several recent reports have challenged sodium reduction in the population as a strategy to reduce this risk. Sodium Intake in Populations recognizes the limitations of the available evidence, and explains that there is no consistent evidence to support an association between sodium intake and either a beneficial or adverse effect on most direct health outcomes other than some CVD outcomes (including stroke and CVD mortality) and all-cause mortality. Some evidence suggested that decreasing sodium intake could possibly reduce the risk of gastric cancer. However, the evidence was too limited to conclude the converse--that higher sodium intake could possibly increase the risk of gastric cancer. Interpreting these findings was particularly challenging because most studies were conducted outside the United States in populations consuming much higher levels of sodium than those consumed in this country. Sodium Intake in Populations is a summary of the findings and conclusions on evidence for associations between sodium intake and risk of CVD-related events and mortality.
Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe
by Ana Sortun Maura KilpatrickA charming collection of 100 recipes from Cambridge's Sofra Bakery and Cafe, showcasing modern Middle Eastern spices and flavors with exotic yet accessible sweet and savory dishes geared toward everyday cooking and entertaining.Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their uber-popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.From the Hardcover edition.
Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook
by Theresa Gambacorta Nasim AlikhaniThe much-anticipated cookbook—an exquisite collection of Persian recipes—from the James Beard–nominated chef of Sofreh, one of Brooklyn&’s most acclaimed restaurants."I got lost in the flavors of Nasim&’s mint oil, saffron rice pudding, and meltingly tender chicken stew laced with sweet-tart flavors from Pink Lady Apples and sour cherries. Her naan e-barbari is the best!" —Suzy Karadsheh, New York Times best-selling author of The Mediterranean Dish CookbookGrowing up in Isfahan, a province in central Iran, Nasim Alikhani was a passionate cook from childhood, spending the first years of her life in the kitchen alongside her mother. And so, when she departed after the revolution it was by re-creating the dishes of her youth that she was able to feel connected to her home. After decades of cooking for friends and family, at the age of fifty-nine she opened Sofreh restaurant in Brooklyn, to share the food and warm culture of her native Iran with a wider circle.Now, in her first cookbook, Alikhani offers her readers what she has lovingly been providing for those who know her and who eat in her restaurant: the true tastes of Iran. Here is the timeless, soul-satisfying food of Persia, with its trademark bold herb and spice flavors, succulent, savory stews and stuffed meats, vast bounty of brightly pickled vegetables and fresh fruits, and much, much more.Containing more than 120 recipes, Sofreh brings together traditional Iranian dishes and modern Sofreh favorites.Sour Cherry RiceRoasted Cauliflower with Shallot Yogurt and PistachiosSour Chicken StewRosewater and Cardamom Custardand, of course, everything you need to create a true Iranian breakfast spread at homeA joyous celebration of one of the world&’s great cuisines, this essential guide will delight home cooks everywhere.
Soft Foods For Easier Eating Cookbook: Easy-to-follow Recipes For People Who Have Chewing And Swallowing Problems
by Sandra Woodruff Leah Gilbert-Henderson<P>Millions of patients are unable to eat normally. <P>Most hospitals simply puree whatever food they are cooking.<P> The result is not very appetizing, so many people refuse to eat thereby making it impossible to obtain adequate nutrition. <P>This book is an easy to follow guide designed to provide maximum nutrition and taste with minimum discomfort.
Soggy Like Cush Cush (A Picture Book Celebration of Creole Culture for Kids)
by Karly PierreA gloomy, rainy day is turned upside down when Grandmoman takes Petite Marie on an adventure through town. Celebrate joy, creole culture, community, and the love of a wonderful grandparent in this gorgeous story about making every day count.Rain falls outside an old Louisiana Creole house until the ground is as soggy as a bowl of cush cush. Petite Marie thinks she's going to have to spend all day indoors, but Grandmoman takes Petite Marie on an unexpected journey around town. Soon, Petite Marie is having a magical day filled with friends, delicious creole cooking, and a lot of care and kindness. With the help of Grandmoman she discovers that any day can be beautiful, no matter the weather.