Book Review: Amos Faces His Bully

Amos Faces His Bully: Cheryl Malandrinos

Book Details

Amos is targeted by the town bully because he is so small. When word reaches Amos of his friend David's battle with Goliath, he thinks back to what David told him about putting his faith in God's protection. Perhaps the same God can help Amos face his bully too.

Amos Faces His Bully

Product Details

  • Age Range: 4 - 8 years
  • Grade Level: Kindergarten - 4d just that for me.
  • Paperback: 20 pages
  • Publisher: Guardian Angel Publishing; Large type / large print edition (January 14, 2018)
  • Language: English
  • ISBN-10: 1616339098

Book Review

Sometimes you just need to read a special book with the right perspective for encouraging grandsons. This book did just that for me. It is a great summer read about facing smalltown bullies, sitting in the dirt, boys pushing back and forth, fighting bears and lions, and so much more. Our 10 year-old-grandson easily related to the awesome subject of bravery and trusting the Lord for His protection in all that you face. Our 5-year-old grandson loved the fact that Amos, the main character, stands up to his bullies but there were too many words in the storyline and parts were a bit confusing for him. Both kids felt the style of the illustrations were too cartoonish for a real life-like everyday struggle for boys. I have to say that my favorite line in the book is, "If Amos had God on his side, why did he need to be afraid of the bigger boys?" I loved hearing my boys sigh with relief and mentioning to me that God is on our side. They get it! And so will you. It doesn't disappoint.

4/4 stars! Recommend for home and Sunday School library!

Cheryl Malandrinos does it again! Thanks for the opportunity, sweet friend,  to review Amos Faces His Bully in exchange for my honest review. Best wishes and much-continued success!

Lady D
 “You can’t get a cup of tea big enough or a book long enough to suit me." C. S. Lewis

The South Beach Diet: Review

The South Beach Diet: Book Review

About The Book

For years, cardiologist Arthur Agatston, M.D., urged his patients to lose weight for the sake of their hearts, but every diet was too hard to follow or its restrictions were too harsh. Some were downright dangerous. Nobody seemed to be able to stick with low-fat regiments for any length of time. And a diet is useless if you can't stick with it.
So Dr. Agatston developed his own. The South Beach Diet isn't complicated and doesn't require that you go hungry. You'll enjoy normal-size helpings of meat, poultry, and fish. You'll also eat eggs, cheese, nuts, and vegetables. Snacks are required. You'll learn to avoid the bad carbs, like white flour, white sugar, and baked potatoes. Best of all, as you lose weight, you'll lose that stubborn belly fat first!
Dr. Agatston's diet has produced consistently dramatic results (8 to 13 pounds lost in the first 2 weeks!) and has become a media sensation in South Florida. Now you, too, can join the ranks of the fit and fabulous with The South Beach Diet.

The South Beach Diet

Book Review

Guided by healthy food choices and a foolproof plan to lose weight fast is what you'll find inside 310 pages. Many of the recipes are easy to prepare and they taste great. I love the dinner and dip sections. My favorite easy to fix recipe is the Grilled Chicken Salad with Tzatziki Sauce. I especially like the wonderful salad options and the many delicious salad dressings. This is a good choice to add to your kitchen library.

5/5 stars.

The South Beach Diet


Tzatziki Sauce

1 c. nonfat plain yogurt
2/3 c. peeled, seeded, and diced cucumbers
3/4 tsp. minced garlic
2/3 ounce olive oil
2/3 ounce white vinegar
1 ounce chopped fresh dill
1 1/2 ounces chopped fresh mint
1/4 tsp. kosher salt
6 ounces shredded iceberg lettuce
1 tomato, diced

To make the sauce:

Combine the yogurt, cukes, garlic, oil, vinegar, dill, mint, and salt. Process in a blender or food processor until smooth. Refrigerate until chilled. Great over grilled chicken on a bed of lettuce. Serves 4.


Lady D

“You can’t get a cup of tea big enough or a book long enough to suit me." C. S. Lewis

Sunset Vegetarian Cooking: Review

Sunset Vegetarian Cooking: Book Review

Book Review

I found this wonderful cookbook published in the 80s in our local bookstore. I purchased Sunset Vegetarian Cooking for 10 cents that back then was selling for $6.95! Wow, what a  treasure I found! Within the 96 pages, you will find excellent fine-tasting recipes for salads & appetizers, soups, main dishes, vegetable side dishes, and sweet desserts, to name a few. Just roasting bell peppers over the fire can add that nutty flavor to your salad, along with the Lemon Thyme Dressing for your artichoke pasta salad. I am a huge fan of homemade soups, especially the Cuban Black Bean, so this section has good abundant choices. A favorite collection of variety is the Feast from India with Vegetable Curry India-spiced Eggplant and Savory Fried Rice. This is a good book to add to your kitchen library.

5/5 stars.

Sunset Vegetarian Cooking


Vegetable Curry

This Indian curry takes easily to improvisation. You start with a basic method of cooking and combination of spices, then add vegetables that appeal to you. If you cook vegetables other than those suggested here, and the textures vary, add the firmest vegetables to the pan first. Then, toward the end of the cooking time, add the more tender vegetables.

2 tablespoons salad oil
1 large onion, coarsely chopped
1 teaspoon each salt and curry powder
1/2 teaspoon pepper
1/4 teaspoon each ground ginger and cumin
1/8 teaspoon ground red pepper (cayenne)
2 bay leaves
2 medium-size carrots, cut into 1/4-inch slices
1/2 pound broccoli, separated into flowerets, stems peeled and sliced
1/2 pound butternut or banana squash, peeled and cut into 1-inch pieces
3/4 cup water

Pour oil into a 5-quart pan and place over medium heat. Add onion and cook, stirring occasionally, until soft. Stir in salt, curry powder, pepper, ginger, cumin, and red pepper, cook for 1 minute. Add bay leaves, carrots, beans, bell pepper, cauliflower, broccoli, squash, and water. Cover and bring to a boil, reduce heat and simmer until vegetables are just tender (about 20 minutes). Remove cover, increase heat, and cook for a few minutes to reduce part juices by one-half. Remove bay leaves before serving. Makes 6 servings.

Per serving: 5 grams protein, 33 grams carbohydrate, no cholesterol, 127 calories.

Sunset Vegetarian Cooking

Additional Vegetarian Book  Review

Vegetarian Cookbook Bundle

Happy Reading!

Lady D 

 “You can’t get a cup of tea big enough or a book long enough to suit me." C. S. Lewis