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Quickly and easily print receipts and other 2-inch-wide documents on demand with the ultra-small em 220 mobile printer. This lightweight, ergonomically designed printer and magnetic card reader will enable you to accept credit cards at the point of service and within customer sightimproving accuracy, workforce efficiency, and customers satisfaction and sense of security. The pocket-sized em 220 printer delivers powerful technology and easy-to-use features such as one-touch media loading, integrated card reader with one-touch access, large operational buttons and multiple leds. The em 220 is perfect in customer-facing environments or when users will be wearing the printer for long periods. It offers low cost, easy integration and flexibility with the quality and service you have come to expect from zebra. Benefits -ultra small and lightweight; fits in a pocket. -prints 2-inch-wide receipts and documents. -accepts credit cards at the point of service. -straightforward

• Ultra small and lightweight; fits in a pocket
• Prints 2-inch-wide receipts and documents
• Accepts credit cards at the point of service
• Straightforward operation with large, simple push-buttons
• The pocket-sized EM 220 printer delivers powerful technology and easy-to-use features

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"I can't wait to cook my way through this amazing new book," Ina Garten writes in the foreword to this cookbook of more than 400 recipes and variations from Julia Turshen, writer, go-to recipe developer, co-author for best-selling cookbooks such as Gwyneth Paltrow's It's All Good, Mario Batali's Spain...A Culinary Road Trip, and Dana Cowin's Mastering My Mistakes in the Kitchen. The process of truly great home cooking is demystified via more than a hundred lessons called out as "small victories" in the funny, encouraging headnotes; these are lessons learned by Julia through a lifetime of cooking thousands of meals. This beautifully curated, deeply personal collection of what Chef April Bloomfield calls "simple, achievable recipes" emphasizes bold-flavored, honest food for breakfast, lunch, dinner, and dessert. More than 160 mouth-watering photographs from acclaimed photographers Gentl + Hyers provide beautiful instruction and inspiration, and a gingham spine elevates this entertaining

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Canning and Preserving Pickles
Here are some crazy pickle factoids from ilovepickles.org

*Pickling is one of the oldest forms of food preservation, discovered at the dawn of civilization, thousands of years ago in Mesopotamia.

*Americans consume more than 2.5 billion pounds of pickles each year - that's 20 billion pickles!

*American households purchase pickles every 53 days.

*More than 67 percent of all households eat pickles.

*Americans consume more than 9 pounds of pickles per person annually.

*Dill pickles are the most popular type of pickle, followed by sweet.

Given the number of pounds of pickles that many families buy, preserving your own pickles can be economical, fun to make, as well as chemical and preservative free.

Just read the labels on some pickle brands and you will see what I mean. On the back on one dill pickle jar I found: calcium chloride, polysorbate 80, natural flavor,

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