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childiswealth:

teachingliteracy:

unconsumption:
Molasses Books in Bushwick, Brooklyn is a new bookstore that offers a change from the traditional retail model, letting customers trade their books for a coffee tab or even more books. The store owner, Matthew Winn, is also applying for a tavern license, which will enable them to swap for beer and wine in the future as well.
(via Brooklyn Bookstore Lets You Trade Paperbacks For Coffee - PSFK)

Gonna check this out!

What is your favorite food swap idea? Let us know @FeedingBigSexy #FoodSwap

BUY NOW! $$$ Graphic Nature Kitchen Wall Vegetable And Herb Garden Kit On Feeding Big Sexy Gifts ~ Etsy

Graphic Nature Kitchen Wall Vegetable And Herb Garden Kit
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It’s the proverbial “kill two birds with one stone” scenario. Our ecoLuxe vertical herb and vegetable garden allows you to BOTH (1.) Grow your own food and (2.) Decorate your kitchen/ dining room area in an eco-friendly way. Our garden kit is very versatile and can be used indoors, as well as outdoors.
~oOo~ Includes-Potting Soil, Seeds, Herb Labels, And Mounting Hardware ~oOo~
SKU# GRN-8458
$52.00 USD
$52.00 USD

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What are your favorite herbs to grow? Let us know @FeedingBigSexy #HerbGarden

feedingbigsexycookbooks:

Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined
By Jason Kosmas
Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality.       Thankfully, a cocktail renaissance has emerged in many of today’s bars, where inventive drinks showcase both the artistry and craft of bartending. At their moody and atmospheric West Village bar-restaurant Employees Only, master mixologists Jason Kosmas and Dushan Zaric can regale you with colorful tales of cocktail origins—or just pour you a mean drink. In Speakeasy, Kosmas and Zaric take their inspiration from traditional favorites, then use the finest spirits, the freshest ingredients, and a good measure of reverence for their craft to elevate the mixed drink to artisanal status. 
More than 80 imaginative libations that riff on the classics are showcased in this one-of-a-kind collection. Recipes emphasize fresh fruits and herbs, homemade syrups and infusions, and a careful balancing of flavors, with a mind toward seasonality. A Ginger Smash is offered in four different versions: kumquat, pineapple, pear, or cranberry, depending on the time of year. The Millionaire becomes the Billionaire with the addition of homemade grenadine and 107-proof bourbon. And the South Side becomes the West Side by replacing the gin with sun-kissed Meyer lemon–infused vodka. With the specter of Prohibition firmly in the past, Speakeasy shares recipes for the choicest potent potables, reimagining the finest drinks of yesterday for today’s thirsty imbibers.
“God gave the angels wings, and he gave humans chocolate.”
- Anonymous”
feedingbigsexycookbooks:

Alain Ducasse Nature: Simple, Healthy, and Good
By Alain Ducasse
Michelin-starred chef Alain Ducasse challenges the clichéd image of French food as complicated and heavy. Here he goes back to basics and rediscovers the pleasures of simple French food based on healthy, locally sourced ingredients that are in season, without the fat and without the fuss. 
The book features charming line drawings and mouthwatering food photography by one of France’s most acclaimed food photographers. Sidebars and asides containing useful snippets of Ducasse’s experience and advice are peppered throughout.  
With over 190 simple yet sublime dishes, Ducasse highlights a wide range of flavor combinations in which vegetables, fruits, and grains take pride of place, while animal protein is used sparingly for flavor. Ducasse casts aside preconceived notions of French food to reveal its essence—seasonal produce, fresh flavors, and hearty, healthy dishes meant to be shared with friends and family.
feedingbigsexycookbooks:

Grandi Vini: An Opinionated Tour of Italy’s 89 Finest Wines
By Joseph Bastianich
**Travel through the Italian countryside with Joseph Bastianich in search of the country’s eighty-nine finest wines. **   Joseph Bastianich is steeped in Italian wines like no one else. Not only is he the co-owner, with Mario Batali, of some of America’s premier Italian restaurants, but he also produces wine on four separate estates—three in Italy—and is responsible for bringing Eataly, the groundbreaking artisanal Italian food and wine marketplace, to New York. His thoughtfully honed list of favorite wines makes for a fascinating journey that brings Italian wines to life.  Grandi Vini introduces readers to the greatest wines in Italy by bringing them to the vineyards and introducing the winemakers behind the bottles. More than simply appealing to the palate, the wines on Joe’s list have made an impact on the industry.  In Central Italy, he recommends a stunning Sangiovese in Emilia Romagna, produced at San Patrignano, the largest drug rehabilitation center in Europe. The island of Sicily is typically known for bulk commercial wine; but now, in the unique terroir of Mount Etna, wine lovers can discover the perfectly fresh, dry white Pietramarina, produced by the forward-thinking Benati family. And we can’t forget the great Barolos. Bastianich selects a specific list of wines from this legendary production region—some of which come from family outfits, like Barolo Rocche dell’Annunziata Riserva of Paolo Scavino, by the son of the winery’s founder; and others that have emerged only recently, like the Barolo Cannubi Boschis made by Luciano Sandrone, a winemaker who only started producing great wine in the 1990s.   Grandi Vini *also includes a wine list in the back of the book that shares vinification, production, and website information for every wine. With lovely hand-illustrated maps locating the wineries in their various regions, *Grandi Vini is a rich exploration of eighty-nine Italian wines that rank among the world’s best—a wonderful read for any wine enthusiast.
gocookyourself:

Presenting… Go Cook Yourself: Year One!
Our first book, Year One features 40 of our tastiest recipes
SHARE our cover, designed by the amazing Signalnoise!
PRE-ORDER the ebook now for just $5!
FIVE FUCKING DOLLARS PEOPLE!
TELL all your friends. Fuck it, tell everyone.
HIT the pin to remove this post if you don’t like awesome things, then
GO COOK YOURSELF
Adella Bella’s™ Trio of Aromatic Infused Vodkas  ~   SKU# ADB-6480
***Set Includes 3 Flavors}}Sicilian Lemon, Key West Lime,and Madagascar Vanilla{{

$62.00 USD
 

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feedingbigsexycookbooks:

Lasagna Gardening: A New Layering System for Bountiful Gardens: No Digging, No Tilling, No Weeding, No Kidding!
By Patricia Lanza
A gardening system that works— so you don’t have to!Turn in your tiller for a stack of old newspapers! Replace your shovel with a layer of grass clippings! Let Pat Lanza show you how you can create lush, successful, easy-care gardens in practically any location without hours of backbreaking digging or noisy tilling.* Practical, first-person advice from an experienced gardener* Great ideas to let you spend more time enjoying your gardens and less time working in them* Specific “lasagna” techniques for the most popular vegetables, flowers, herbs, fruits, and more

A lasagna garden is not full of herbs and ingredients for an Italian pasta dish—it’s a way of gardening that’s easy, organic and fun!

About 20 years ago, Patricia Lanza was a newly divorced 50-something who had raised seven children and was looking for a new path in life. She turned to gardening on her small farm near the Catskill Mountains of New York as a way to relieve stress and relax. However, Patricia found the traditional gardening methods passed down from her grandmother to be difficult and time consuming. Common sense told Patricia that layering or sheet composting would help her build rich soil for her garden easily, without digging and tilling, but Patricia took that principle a step further and developed a method of gardening that has changed the way people grow vegetables, herbs, fruit and flowers around the world. Her method is called lasagna gardening, and it’s the basis of three books she’s written, including Lasagna Gardening: A New Layering System for Bountiful Gardens: No Digging, No Tilling, No Weeding, No Kidding!Learn how to make a lasagna garden of your own!

When you make lasagna, you layer pasta, sauce, cheese and meat until your pan is piled high with ingredients. When you make a lasagna garden, Patricia says you choose a garden site and then cover the ground with thick pads of newspaper soaked with water. Then, you layer green and brown yard waste and other organic materials, at a ratio of one part green to four parts brown, until the garden is layered up several inches high—like a lasagna. Patricia says wet newspaper kills the grass and weeds on your garden site and attracts earthworms that will help till the soil you create. Assembling a 4-by-8-foot lasagna garden only takes about 45 minutes, and once it’s built, Patricia says you simply make space to plant your seed or seedling by pulling some of the layers apart, then add water, stand back and watch your garden grow. “It’s easy and organic and smart,” Patricia says. “What I am asking people to do is to work less and gain more.”
Materials you need for a lasagna garden
 Most of the materials you need to make a lasagna garden are readily available and free, Patricia says. While you can buy bags of mulch and peat moss to make some of your garden’s layers, Patricia suggests asking neighbors or someone at your local waste management facility for their yard waste and old newspapers at no cost you. Here are some more typical materials you can use as layers in your lasagna garden. Remember, Patricia says to layer them at a ratio of one part green to four parts brown.Green Layers:
Grass clippings
Barn litter
Coffee grounds
Seaweed
Blood meal
Brown Layers:
Newspaper (use as your first layer)
Cardboard (use as your first layer)
Shredded office paper
Fall leaves
Wood chips/twigs/shredded branches
Mulch
Peat moss
Hay
Straw
Sawdust

You will likely want to build a path around your garden to access it easily. Patricia suggests making paths by laying down flattened cardboard boxes, wetting them with water and covering them with rough mulch. The paths make it easier to get to your garden during the growing season so you can water, add more mulch and harvest what you grow.What makes lasagna gardening earth-friendly? 
 While lasagna gardening is a way to easily grow fruit, vegetables, flowers and herbs, Patricia says it’s also a great way to help you live a green lifestyle. Here’s why:You’re recycling waste: The materials used to create your lasagna garden typically end up in landfills, Patricia says. By using barn litter, newspaper, grass clipping, leaves, chopped up limbs of trees and more in your garden, you are reducing waste and recycling!You’re not using chemicals: You shouldn’t have to use any chemicals in lasagna gardening, Patricia says. You produce all-natural chemicals from your green and brown raw materials and you can consider the food and flowers you grow to be chemical-free.You’re conserving water: Patricia says lasagna gardening uses a quarter of the water a traditional garden uses because the materials are concentrated and stay moist. She suggests using a soaker hose to water your garden when you first plant, and then water as needed throughout the growing season. Once you build your first lasagna garden, Patricia says you’ll want to expand and garden more. “If you do this, you’ll develop a lasagna gardener’s eye and see resources [to build] your garden all around you,” she says. Check out Erin White’s lasagna garden in IowaErin’s step-by-step directions to build your own lasagna garden  
 
feedingbigsexycookbooks:

Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes
By Mark Bitterman
**James Beard Cookbook Award Winner.  IACP Cookbook Award Finalist in two categories. **
Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.”
In* Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of *fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.
** Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category**

Feeding Big Sexy™

Feeding Big Sexy™

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