Author: John Collinson NesfieldPublisher:
ISBN:
Category : English language
Languages : en
Pages : 458
Book Description
Manual of English Grammar and Composition
Author: John Collinson NesfieldPublisher:
ISBN:
Category : English language
Languages : en
Pages : 458
Book Description
English Composition
Author: Ann InoshitaPublisher:
ISBN: 9781948027069
Category : Education
Languages : en
Pages : 0
Book Description
This OER textbook has been designed for students to learn the foundational concepts for English 100 (first-year college composition). The content aligns to learning outcomes across all campuses in the University of Hawai'i system. It was designed, written, and edited during a three day book sprint in May, 2019.
The Classical Weekly
Author: The Classical World
Author: The English Bulletin
Author: Writing for Print
Author: Harry Franklin HarringtonPublisher:
ISBN:
Category : College student newspapers and periodicals
Languages : en
Pages : 284
Book Description
The American School Board Journal
Author: William George BrucePublisher:
ISBN:
Category : Education
Languages : en
Pages : 182
Book Description
A periodical of school administration.
Classical Weekly
Author: Publisher:
ISBN:
Category : Civilization, Ancient
Languages : en
Pages : 120
Book Description
School
Author: On Demand Writing
Author: Lynette WilliamsonPublisher: IDEA
ISBN: 9781932716450
Category : Education
Languages : en
Pages : 276
Book Description
Pour an amber pool of pure sorghum syrup onto a clean plate. Make your pool about three inches in diameter, the size of a homemade chocolate chip cookie or a slice of summer tomato. In the middle of the sorghum pool, put a chunk of pure, sweet butter that is not too soft and not too hard. With a fork, press the butter into the sorghum. Scoop up the edge of the syrup with a fork and drizzle the syrup on top of the butter. Scoop-mix-scoop-mix until you form a happy thick gold union of sorghum and butter. Take a bite, and join past, present, and future, fine taste and excellent nutrition, in one sweet mouthful. Sorghum is that rare food that is good, good for us, good for small farms and farm families, good for communities, and good for the earth. Until now, pure sorghum syrup has been a secret known only in a few midwestern and southern states. This book lets readers in on such secrets as sorghum's newly discovered super anti-oxidant power, along with the all-important sources of the very best syrup. For readers new to sorghum, this book offers tasty bits of information about this caramel syrup's origins, cultivation, nutrition, and uses. Longtime sorghum fans will find fresh tidbits to savor. Eight great recipes promise new taste adventures in the kitchen. In Sorghum Nation, we treasure the traditions of sorghum, the pressing and cooking outdoors that attract an eager crowd, the smell of the cane juice cooking down on blue autumn days, the taste of the green foam licked off the end of a peeled piece of cane. Indoors, we celebrate the happy moment after a good meal when butter and sorghum begin their swirling dance and prepare to glorify a biscuit. Even so, sorghum's past and present pale compared to its future. Eco-friendly, cash-producing sorghum cane, which growers around the world use for food, fiber, and fuel, can support our farms and small communities. Those of us who love the small farms and farmers of Sorghum Nation have the future in our sticky hands. The more we buy and use this intriguing, flexible food, the more sparkling and prosperous our beloved communities will be.