Days away from high school graduation, with hardly a penny to his name, Evan Lowry needs to earn money for college. When he comes across an ad for modeling, he thinks his luck has changed-until he learns he's interviewing for an adult film and will be expected to have sex. On camera. With other men. For gay porn star Brandon Court, the shine has worn off of regular shoots. He and his producer, Les, decide to try something new: a reality-show porno set at a beach house. When he meets wide-eyed and naive Evan for the first time, Brandon isn't sure if he wants the kid to get lost or get naked. Naked wins. On set, Brandon takes Evan under his wing, and over the next month, they are thrown together in every intimate way conceivable-except emotionally. Both Brandon and Evan are terrified of trying for anything deeper, and insecurities and doubts wear on their hopes, but the chemistry between them won't let them slow things down.

A New York Times Best Illustrated Book From highly acclaimed author Jenkins and Caldecott Medal–winning illustrator Blackall comes a fascinating picture book in which four families, in four different cities, over four centuries, make the same delicious dessert: blackberry fool. This richly detailed book ingeniously shows how food, technology, and even families have changed throughout American history. In 1710, a girl and her mother in Lyme, England, prepare a blackberry fool, picking wild blackberries and beating cream from their cow with a bundle of twigs. The same dessert is prepared by an enslaved girl and her mother in 1810 in Charleston, South Carolina; by a mother and daughter in 1910 in Boston; and finally by a boy and his father in present-day San Diego. Kids and parents alike will delight in discovering the differences in daily life over the course of four centuries. Includes a recipe for blackberry fool and notes from the author and illustrator about their research.

A fully updated and expanded primer for anyone who wants to make cider and for those who just like to drink it. With the rise in consumer demand for local foods and local food products, and the emergence of more small craft food and beverage producers since this book was originally published in 2000, this revised edition of Cider, Hard and Sweet comes at the right time. Watson's expanded the section on the history of cider to chronicle lesser-known cider producers such as those in Spain and Asia; broadened the selection of North American cider varieties and European cider apple varieties; provided new cidermaking basics tailored to beginner and intermediate cidermakers with special attention to the new cidermaking equipment available; added new recipes for cooking with cider from notable chefs and bartenders; and added a new chapter about the recent popularity of perry (pear cider) available for purchase today.