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Jermaine Foo kiddom — it was cool now i know how to be normal lol

Dan Johnson dannyjohnson — Tall and lean and light skinned, Tonina has always been an outsider among the dark, stocky people of Pearl Island. Her parents found her floating on the sea in a basket, and now that she is 21, unmarried, and unlikely to be (considering her differences), they send her on a made-up errand to the mainland, hoping that she will find her people. What she finds is one harrowing adventure after another. Believing that she is seeking a healing red flower, Tonina makes her way to Mayapan, heart of Mayan civilization, and comes under the protection of Kaan, hero of the ball field. She becomes caught up in the intrigue and danger of court life and the object of a twisted vendetta. As Tonina, Kaan, and their strange group of followers make their way to what will one day be Mexico, they find their people and each other. Combining historical places and cultural references with a little magic and a lot of romance, Wood creates an interesting look at the founding of the Aztec nation. What an awesome book! I loved it! I really loved it! All the details and descriptions of the ancient cities! I loved that Barbara Wood researched for her book. I mean, how many books have you read before and found more than one mistake in the geography? The character were very interesting and one could identify with them. The whole story, even if fiction seemed so real! Stunning! I was really blown away from the first page on! Alone the pronunciation of the Mayan cities were difficult to read. But that didn't make it less gripping. ;)

Nguyen Thanh putadesign828b — Good predictable fluff. Good for a rainy afternoon or a plane ride.

0 0 7575718206a74 — I think I was expecting a bit more from this book. It isn't a bad cookbook, but I certainly feel mislead by the title, The Yogurt Bible. The recipes do not appear much different than what one might find in a basic internet search. Pages 59 to 161 are not about yogurt (and do not seem to reference how these items relate to yogurt)rather they are about the body, herbs, vegetables, and fruits. I found this to be an odd addition with no transition between the sections. On page 211 regarding the soufflé, the book states not to be disappointed if the soufflé falls because it will still be delicious. Doesn't a flat soufflé insult the ingredients & perhaps defeat the beautiful art of creating it? I did not locate any tips on creating a better soufflé. On pg 221, the crispy baked fish recipe, Cooking salmon, perch, trout, cod, and sole at 375* for the same period of time? Not in my home, thickness of each of those fish can differ greatly. I have to question if many of these recipes were tested. One last item that bothers me about this book is the fact that the bibliography has five times as many non-yogurt related references than the yogurt sources on the next page. Other may enjoy this book, but it simply wasn't the yogurt cookbook I was hoping for.