This book is a collection of ABDL short stories by a variety of authors and with a 'softer edge'. Read a set of stories with many of the themes that interest or excite you. The stories are: The Accident Bobby The Baby Bottle Caper The Dream Juney The Lady Baby Mother Alien The New Baby My Start In Diapers My Strange Dream Woe is Me The BBB and the Incredible Sokeez The Magic Pacifier The Maid

This book is a collection of ABDL short stories by a variety of authors and with a 'softer edge'. The stories are: The Accident Bobby The Baby Bottle Caper The Dream Juney The Lady Baby Mother Alien The New Baby My Start In Diapers My Strange Dream Woe is Me The BBB and the Incredible Sokeez The Magic Pacifier The Maid

Terry Masters brings us another collection of ABDL stories where the potty simply does NOT FEATURE. Diapers and rubber pants rule and toilets are banned. Thirteen wonderful stories about women making their partners into the babies they both knew was the proper outcome for them. CONTAINS: Holly's Diaper Humiliation Crawl Diaper Discipline and Subjugation Cissy's Diaper The Diaper School Diaper Humiliation Peppermint PeePee Poor Jeff Shame Shame Steven Goes To Nursery School My Visit To Sybil Holiday Toilet Training Turned Into A Baby

Steven is a lazy 18-year-old who takes a babysitting job so he can get access to pull-ups, then gets caught. Now the babysitter is getting a babysitter himself and being turned into a diapered baby. Is it good, bad, or both? Some stories need to be told...

The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52

The classic manifesto of the liberated woman, this book explores every facet of a woman's life.

Mention Grand Central Bakery to a Seattle or Portland native and they’ll light up as they tell you about gooey, jam-filled buttermilk biscuits, insanely flaky pies and pastries, and flavor-packed whole wheat cinnamon rolls. Now these much-loved recipes are available to home bakers for the first time, accompanied by easy-to-follow pointers on baking breakfast and brunch, cookies, fruit desserts, cakes, pies, and more. This collection of more than 100 recipes draws on a treasury of Grand Central staples and family favorites. The Grand Central Baking Book offers detailed, delicious recipes for some of the bakery’s best-loved goodies, along with technique-driven workshops offering in-depth explanations of baking methods and helpful shortcuts from seasoned bakers. On page after page, Piper Davis, the daughter of Grand Central’s founder and now the company’s cuisine manager, generously lets home bakers in on all the family secrets that have made Grand Central the first morning stop for locals since 1972. Distilling more than thirty-five years of innovation, experience, and genuine love of good, fresh food into simple, accessible recipes, Piper Davis and award-winning pastry chef Ellen Jackson invite you to make popular Grand Central Bakery goods in your own kitchen.