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  2. The Obscene Bird of Night - Wikipedia

    en.wikipedia.org/wiki/The_Obscene_Bird_of_Night

    The novel was translated into English by Hardie St. Martin and Leonard Mades and published by Alfred A. Knopf in 1973, with about twenty pages cut. This edition was reprinted by David R. Godine, Publisher in 1979. [2]

  3. The Cu Bird - Wikipedia

    en.wikipedia.org/wiki/The_Cu_Bird

    The Cu bird (Spanish: pájaro cu or cú) is a bird from a Mexican folktale that is unhappy with its looks. According to the legend, the other birds agreed to the barn owl's proposal to give the Cu bird one feather each and in return asked it to become the messenger of the bird council.

  4. Pajaro - Wikipedia

    en.wikipedia.org/?title=Pajaro&redirect=no

    From Wikipedia, the free encyclopedia. Redirect page

  5. 'Top Chef' holiday ham is sweet and spicy: Here's the recipe ...

    www.aol.com/top-chef-holiday-ham-sweet-100040850...

    Prepare the ham. 1. Preheat your oven to 325 degrees Fahrenheit. 2. Place the ham cut-side down in a roasting pan. Bake the ham. 3. Insert cloves into the ham, spacing them 1 inch apart.

  6. AOL

    www.aol.com/news/photo-collection-ye-top-photos...

    AOL

  7. Pájaro Verde (Mexican folktale) - Wikipedia

    en.wikipedia.org/wiki/Pájaro_Verde_(Mexican...

    Pájaro Verde (English language: Green Bird) is a Mexican folktale collected by Howard True Wheeler from Ayutla, Jalisco.It is related to the cycle of the Animal as Bridegroom and distantly related to the Graeco-Roman myth of Cupid and Psyche, in that the heroine is forced to perform difficult tasks for a witch.

  8. The Year Without a Santa Claus, a Christmas special from Jules Bass and Arthur Rankin, Jr., turns 50 this December. The beloved special was adapted from the book of the same name by Phyllis ...

  9. Pájaro verde - Wikipedia

    en.wikipedia.org/wiki/Pájaro_verde

    Its ingredients have varied throughout history and part of the prison rite is to prepare it with the available resources. Today, the most common way is to ferment a mixture of sugar, rice, rotten and fresh fruits and their peels; a strong chemical is added to this liquid, such as turpentine, paint thinners, paint or varnish to give it a "greater neural shock". [1]