Whenever I want to laugh, I read a wonderful book, Children’s Letters to God. You can open it anywhere. One I read recently said, “Dear God, thank you for the baby brother, but what I prayed for was a puppy.”

Here are a few more fervent wishes, confessions, confidences, praise, and thanks from Children’s Letters to God:

Dear God,
Are you really invisible or is that just a trick?
Lucy

Dear God,
Did you mean for giraffe to look like that or was it an accident?
Norma

Dear God,
I think the stapler is one of your greatest inventions.
Ruth M.

Dear God,
In bible times did they really talk that fancy?
Jennifer

Dear God,
I went to this wedding and they kissed right in church. Is that OK?
Neil

]]> http://www.workman.com/blog/2013/06/maya-angelou-likes-to-laugh/feed/ 0 http://www.workman.com/blog/2013/06/live-by-the-book-made-by-dad-fathersday/ http://www.workman.com/blog/2013/06/live-by-the-book-made-by-dad-fathersday/#comments Sat, 15 Jun 2013 15:18:40 +0000 megan http://www.workman.com/blog/?p=18675 Just (barely) in time for Father’s Day, here’s a Live By the Book style guide inspired by Made By Dad: 67 Blureprints for Making Cool Stuff by Scott Bedford. Scroll down to check out our list of 17 awesome gifts for dad (neckties not included!), including one free downloadable one.

FATHER’S DAY GIFT GUIDE: 17 Gift Ideas for Awesome Dads

1. FREE Printable Father’s Day “My Hero” Badge: Just download, print, color in, and cut out!
2. Makey Makey: Only the coolest thing ever. All creative, musical, and engineer minded dads deserve this gift. With just the tiniest bit of coding you can make sounds out of anything. Banana pianos. Video game controllers out of carrots!
3. Baseball Glove Oven Mitt: This potholder looks just like a broken-in, traditional leather baseball glove! Perfect for the sports fan-chef dad in your life. He’ll feel like you’re catching a pitch so fast that it’s on fire.
4. FitBit FLEX: From timing a nap to counting calories and steps on a run, this band will help get Dad in motion; he’ll be amazed at how many steps it takes to just chase after the kids.
5. Custom Guitar Pick: A sweet, personable note for each time he strikes a tune.
6. Pixel Geek Glasses: Fake specs, for the goofy, geeky, gamer father.
7. Protective Eyewear: Safety first! Let your DIY dad know that you care about him–and his eyesight.
8. Zombie Air Shark: Let Dad patrol his man cave or workshop with his very own remote controlled air shark. Just think, it could be Shark Week every week!
9. Skateboard Chair: Is Dad in need of a new workshop seat? Made out of old decks for the skater boy at heart.
10. Mustache Mug: A little more of a classic father’s day gift, quirky and cute, he’ll think of you whenever he takes a sip.
11. Arduino Starter Kit:  For the mad dad scientist, this is the hobby of the future!
12. Sugru Hacking Putty: From Arduino projects (see above) to creating container seals and marking tools and power plugs, this is like advanced duct tape-only way stronger and more permanent!
13. Handmade Shaving Kit: Let’s (ahem) face it, Dad is the one responsible for sporting the majority of facial hair of the family, let’s get him shaving in style.
14. Beer Making Kit: Tried and true, this gift will have the beer drinking DIY dad giddy as a college kid at a kegger!
15. Bare Conductive Card Kit: Give him a card that will really light up his smile, with this conductive card kit, you’ll learn about basic conductivity through use of conductive paint, LEDs, and simple batteries. A fun educational project to do with the kids!
16. Sharpie Pens: For the dad who wants to make a mark–like this guy.
17. MADE BY DAD: 67 Blueprints for Making Cool Stuff: For dads who want to hang with their awesome kids and make cool stuff together.

HAPPY FATHER’S DAY!

On Wednesday 6/26/2013 at 8pm ET/7PM CT, we will announce the winners during a live Twitter chat with Steven (@sraichlen) and John T (@johntedge). Follow the chat with the hashtag #BBQUSA and get the answers to all of your questions & more!

• 4 winners will each receive the following prizes:
  • 1 copy of The Truck Food Cookbook by John T Edge
  • 1 copy of BBQ USA by Steven Raichlen for your eReader (eBook)
  • 1 digital meat thermometer from Steven Raichlen’s Best of Barbecue
  • 1 delicious rub from Best of Barbecue

To enter the #TruckFoodCookbook contest, follow these steps:

1. Follow WorkmanPub on Twitter (so we can contact you via DM if you win!).
2. Tweet using the #BBQUSA hashtag with your tips or questions on regional grilling or BBQ (i.e. Where can you get the best ribs in the USA?)! Both qualify as an entry for a chance to win. Entries must be received between 12:00 noon ET on 6/14/2013 and 9:00 pm ET on 6/26/2013.
3. Each Twitter account is allowed multiple entries – keep entering!
4. Join the live Twitter chat with with Steven Raichlen (@sraichlen) and John T Edge (@johntedge) on Wednesday 6/13/2013 at 8pm ET/7PM CT with the hashtag #BBQUSA, to find out if you’ve won!

For official rules, click here.

JUNE 27, 2013•5:30PM

225 Varick Street, New York, NY

CLICK HERE TO RSVP.

GUEST JUDGES:  Susan Bolotin, Editor-in-Chief, Workman Publishing; Elisabeth Scharlatt, Publisher, Algonquin Books; Kate McKean, Agent, Howard Morhaim Literary Agency

ABOUT PITCHAPALOOZA: Pitchapalooza is an American Idol for books (only kinder and gentler) in which twenty writers are selected at random to pitch their book before a panel of judges. Each writer gets one minute—and only one minute! A panel of seasoned book industry professionals responds to the pitches with constructive advice that will help you improve your pitch, critiquing everything from idea to style to potential in the marketplace.

Authors come away with concrete advice, as well as a greater understanding of the ins and outs of the publishing industry. Many writers who’ve come through Pitchapalooza have made the transition from talented amateur to professionally published author—take Genn Albin, the Kansas City winner who got a three-book, high six-figure deal. Whether potential authors choose to pitch, or simply listen to trained professionals critique the presentations of fellow authors, Pitchapalooza is educational and entertaining for one and all.

At the end of Pitchapalooza, the judges will pick a winner. The winner receives an introduction to an editor at Workman who will review his or her manuscript or book proposal.

ADMISSION: An RSVP is required, but admission is free. Plus, anyone who purchases a copy of The Essential Guide to Getting Your Book Published at the event receives a FREE 20-minute consultation with The Book Doctors ($100 value). CLICK HERE TO RSVP.

WHEN: June 27, 5:30PM

WHERE: Workman Publishing, 225 Varick Street, 9^th Floor, New York, NY.

ABOUT THE BOOK DOCTORS: Arielle Eckstut and David Henry Sterry are co-founders of The Book Doctors, a company dedicated to helping authors get their books published. They are also the authors of The Essential Guide to Getting Your Book Published: How to Write It, Sell It, and Market It… Successfully! (Workman, 2010). Arielle Eckstut has spent 18 years as a literary agent at The Levine Greenberg Literary Agency. She is the author of eight books and the co-founder of the iconic brand LittleMissMatched. David Henry Sterry is the bestselling author of 13 books spanning a wide variety of genres including memoir, sports, middle grade fiction and reference. They have taught workshops on how to get published everywhere from Stanford University to Smith College, and have appeared in a variety of media outlets including The New York Times, NPR’s “Morning Edition,” and USA Today.

1. MAKE THE BRINE: Combine the bourbon, salt, brown sugar, lemon slices, garlic, peppercorns, and mustard and coriander seeds in a large nonreactive bowl with 4 cups of water and whisk until the salt and brown sugar dissolve.

2. If using whole chicken breasts, cut each breast in half. Trim any sinews or excess fat off the breasts and discard. Rinse the breasts under cold running water, then drain. Place the chicken breasts in a large resealable plastic bag and add the brine. Let the breasts brine in the refrigerator for 2 to 3 hours, turning the breasts twice so that they brine evenly.

3. Set up the grill for direct grilling and preheat to high. If using a gas grill, place all of the wood chips or chunks, if desired, in the smoker box or in a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss all of the wood chips or chunks, if desired, on the coals.

4. When ready to cook, drain the brine off the chicken and blot the breasts dry with paper towels. Discard the brine. Lightly brush both sides of the breasts with the melted butter. Brush and oil the grill grate, then arrange the chicken breasts on the hot grate, placing them on a diagonal to the bars. Grill the breasts for 2 minutes, then rotate them a quarter turn to create an attractive Crosshatch of grill marks. Continue grilling the breasts on that side for 2 minutes longer. Turn the breasts over and grill until cooked through, 4 to 6 minutes longer, again rotating them after 2 minutes to create a Crosshatch of grill marks. The total cooking time will be 8 to 10 minutes, depending on the thickness of the chicken breasts. To test for doneness, poke a breast in the thickest part with your finger; it should feel firm to the touch. Transfer the grilled chicken breasts to a platter or plates and serve at once with your favorite barbecue sauce.

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This month only, three of Steven Raichlen’s eBooks are featured as part of Workman’s Blue Plate Special! Get them for just $2.99, through 6/30 at http://www.workman.com/ecookbook-club/.

And if you’re not in town, follow along with us (#BEA13) @WorkmanPub — along with all of our friends and imprints, too!:@AlgonquinBooks, @AlgonquinYR, @StoreyPub, @TimberPress, @HighbridgeAudio, @BDLpub, @ExperimentBooks, @ArtisanBooks

RISOTTO CROQUETTES

MAKES ABOUT 24 CROQUETTES; SERVES 8 AS AN APPETIZER

Cheesy risotto is molded around a mozzarella center and deep-fried to make these balls called supplì or arancini (little oranges) in Italy. For this simple risotto, you needn’t stand over the pot, stirring and stirring. If you make the risotto the night before, you can chill it in the refrigerator and it will be much easier to form into balls.

2 tablespoons butter

¼ cup finely chopped onion

1 cup short-grain rice, preferably Arborio

3 cups homemade chicken stock, canned chicken broth, or water, or more as needed

1 teaspoon salt, or to taste

¼ cup grated Parmesan cheese

2 large eggs

¾ cup fine dry bread crumbs

¼ pound mozzarella cheese, cut into ½-inch cubes

Peanut oil for deep-frying

1. Several hours or the night before you plan to serve the croquettes, make the risotto: Melt the butter in a heavy saucepan over medium heat. Add the onion and cook, stirring, until it has softened, 5 to 10 minutes. Then stir in the rice, the stock, and the salt (if you are using canned broth, taste it for saltiness and adjust accordingly). Raise the heat and bring to a boil. Immediately reduce the heat, cover, and simmer until the liquid is absorbed and the rice is tender, 10 to 20 minutes. Lift the lid and stir the rice occasionally. If the rice is not tender but the liquid has been absorbed, add more liquid and cook, stirring constantly, until it softens.

2. Remove the rice from the heat and stir in the Parmesan. Then transfer the mixture to a bowl and let it cool to room temperature.

3. Lightly beat the eggs and stir them into the cooled rice. Cover the bowl and place it in the refrigerator to chill, at least 2 hours.

4. About 1 hour before serving time, remove the risotto from the refrigerator. Line a baking sheet with wax paper or parchment. Place the bread crumbs in a shallow bowl. Wet your hands with water, scoop up a tablespoon of risotto, and pat it into one of your palms. Place a cube of mozzarella on the risotto. Then scoop up another tablespoon of risotto and place it over the cheese. Press the mixture into a ball, making sure that the mozzarella is covered. Roll the ball in the bread crumbs, coating it well. Place the croquette on the paper-lined baking sheet, and repeat the process with the rest of the risotto and cheese. Place the croquettes in the refrigerator to chill for 30 minutes.

5. When you are ready to fry the croquettes, pour oil to a depth of 3 inches in a stockpot or Dutch oven, place it over medium-high heat, and heat it to 375°F. Place a wire rack on a baking sheet and set it near the stove.

6. When the oil reaches 375°F, fry the croquettes, four or five at a time, until golden brown all over, about 5 minutes. Maintain the oil temperature between 365° and 375°F. Transfer the croquettes to the wire rack to drain, and continue frying the rest of the croquettes. Serve warm.

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SIGN UP for the Blue Plate Special to receive this eBook, FREE!

http://www.workman.com/ecookbook-club/

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And check out our other Blue Plate Special titles – $2.99 eBooks through 5/31!

]]> http://www.workman.com/blog/2013/05/risotto-croquettes-from-deep-fried-goodness/feed/ 0 http://www.workman.com/blog/2013/05/live-by-the-book-bacon-nation/ http://www.workman.com/blog/2013/05/live-by-the-book-bacon-nation/#comments Tue, 14 May 2013 14:34:38 +0000 megan http://www.workman.com/blog/?p=18570 If we are a bacon nation (oh, we are!), the T-shirt on the upper left provides an excellent state of the union for this week’s Bacon Nation-themed Live By the Book feature. Our country’s bacon mania is so broad-reaching that not only can you taste bacon in many forms (see the aforementioned cookbook by Peter Kaminsky and Marie Rama), you can bathe with it, dress in it, pick your teeth with it, ride on it (yes, that’s a bacon skateboard), and even wrap yourself in it (see the bacon bandages). See, bacon does make everything okay.

Go ahead, pig out.

Diapers and tantrums come with the territory of motherhood.  But if you happen to be the mother of a twentysomething, you know that your mothering duties hardly ended when your child turned 18.  Today’s parents of millennials are helping their kids navigate college papers, job-hunting, finding a place to live, and all the other thorny issues that go along with emerging adulthood.  This is the stage of parenting no no one ever told you about.  Jeffrey Jensen Arnett and Elizabeth Fishel write about this stage, and how you can help your child through it, in When Will My Grown Up Kid Grow Up?.  Here are the top things parents of emerging adults worry about, according to a survey the authors conducted:

• Money: 48 percent (I’m still waiting for him/her to become financially self-sufficient)
• Occupational progress: 39 percent (Will s/he ever get off the couch and find a job?)
• Substance use or abuse: 36 percent (I wish s/he partied less)
• Educational progress: 27 percent (It seems as is s/he’s been in school forever)
• Romantic life: 19 percent (I think s/he could do better)
• Sex life: 9 percent (I prefer s/he not share a bed with a partner in our home when I am there)

Parents: they never stop being parents. This Mother’s Day, take a second to appreciate all your mother did to raise you…and everything she continued to do after you thought you were already raised.

1. Cook the bacon in a large skillet over medium heat until lightly browned and most of the fat is rendered, 6 to 9 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Remove and discard all but 4 1/2 teaspoons of bacon fat from skillet.

2. Reheat the bacon fat in the skillet over medium heat until it shimmers, about 1 minute, then add the black beans, cumin, and two thirds of the cooked bacon. Cook until the mixture is heated through, 3 to 4 minutes, stirring occasionally and scraping up any brown bits from the bottom of the skillet. Add the salsa and let the mixture come to a simmer.

3. Using the back of a spoon, make 4 wells in the salsa, about 2 inches across. Crack an egg into a small bowl and slide it gently in to one of the wells without breaking the yolk (don’t be concerned if some of the egg white runs out of the well). Repeat with the remaining eggs. Season the eggs with salt and pepper to taste. Sprinkle the remaining bacon around the eggs. Cover the skillet and cook over medium heat, 4 to 6 minutes for slightly runny yolks, or as desired. Sprinkle cilantro over the huevos rancheros, divide it among 4 small bowls, and serve with warm tortillas.

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Everything tastes better with bacon, the full-flavored, umami-rich ingredient that’s become the home chef’s new secret weapon of choice. With over 100 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes, Peter Kaminsky and Marie Rama’s Bacon Nation is pure heaven for bacon lovers everywhere.