omary07

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Children's Publishers Choose Their Favorite Reads of 2014

<i>We asked staffers at children’s publishing houses to tell us about their favorite children’s book they read this year (new or backlist), and how they</i> …

Books

Fannie, Freddie to repay taxpayers

More than five years after being taken over by the government and receiving billions in bailouts, housing giants Fannie Mae and Freddie Mac are about to pay back taxpayers.<p>On Friday, Fannie said it will send another $7.2 billion to the Treasury Department after reporting a $6.5 billion fourth …

Celebrate Winter Roasting With Thumbelina Carrots

Roasted carrots and spicy cumin-scented yogurt will save you from you winter veggie blues.<p><i>Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help offset the weekend’s carnivorous sins.</i> Here we are at the holiday crossroads: Thanksgiving has passed and Christmas looms in …

Grilling: Bacon-Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce

As much as I advocate against the skinless boneless chicken breast—you're better off with juicier and tastier thighs—it's usually a losing battle. The worst offender is chicken breast cubes on a stick, where small pieces of lean meat are extra-susceptible to overcooking, leading to dry and …

Prosciutto-Wrapped Shrimp With Mozzarella and Basil Recipe

The oozing richness of mozzarella cheese makes a great foil for fresh basil, salty prosciutto, and tender shrimp.<p><b>Read more: Grilling: Prosciutto-Wrapped Shrimp with Mozzarella and Basil</b><p>Ingredients2 pounds large shrimp, peeled, deveined, and rinsed2/3 pound thinly sliced prosciutto2 ounces low …

Skillet Chicken Fajitas with Avocado Recipe

<b>About the Author</b>: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!<p><b>Read more: Skillet Supper: Chicken Fajitas with Avocado</b><p>Ingredients1 1/2 pounds …

Recipe Of The Day: Sponge Cake

There was a time in the history of food when cakes were only made with yeast. Bakers used the yeast that naturally collected on the top of beer to make their cakes rise. It wasn't until the discovery of the leavening power of eggs in the 18th century that began the golden age for cake -- and for …