Boulets à la Liégeoise balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sweet and sour sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins. The sauce is called "sauce lapin" (literally "rabbit sauce"), not because of any rabbit in the sauce but after Madame Géraldine Lapin, née Corthouts, wife of Ernest Lapin (1868-1922), a tax collector in the suburbs of Liège. A true institution in brasseries and friteries throughout Liège, and known nationwide, this dish is traditionally served with French fries (it is then called "boulets-frites"), mayonnaise, and
So You Want to Be a Wizard and Assyrian writings. I don't think I'd qualify as human if it didn't turn up in mine. "So You Want to Be a Wizard" is listed in "What Else Should I Read? Guiding Kids to Good Books, Vol. 2" by Matt Berman as well as "Rip-Roaring Reads for Reluctant Teen Readers" by Gale W. Sherman and Bette D. Ammon. "So You Want to Be a Wizard" has won the "ALA Quick Pick for Reluctant Young Adult Readers" award. So You Want to Be a Wizard So You Want to Be a Wizard is the first book in the Young Wizards