Meet the Neelys: Pat and Gina, husband-and-wife team, hosts of their own television show, and proprietors of the celebrated Memphis and Nashville eateries, Neely’s Bar-B-Que. The Neelys’ down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants. Pat and Gina hail from families with a boundless love of cooking and bedrock traditions of sharing meals. At the Neelys’, mealtime is family time, and that means no stinting on “the sauce.” Indeed, that’s one of the Neely secrets: the liberal application of barbeque sauce to almost anything—spaghetti, nachos, salad, you name it. Of course, there are other secrets as well, and you will find them all in the pages of Down Home with the Neelys, along with more than 120 mouthwatering recipes. Here are the tried-and-true southern recipes that have been passed down from one Neely generation to the next, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Pat’s Wings of Fire, Gina’s Collard Greens, Grandma Jean’s Potato Salad, Nana’s Southern Gumbo, Memphis-sized Pulled Pork Sandwiches with Slaw, Get Yo’ Man Chicken, and Sock-It-to-Me Cake. Certainly, no self-respecting southerner would dream of offering a meal to a guest without a proper drink, so Pat and Gina have included some of their favorite libations here, too. The Neelys work, laugh, love, and play harder than any family you’ll ever meet. Their love for good food is infectious, and in Down Home with the Neelys, they bring their heavenly inspired cooking down to earth for all to share.
Pat and Gina Neely, the beloved husband-and-wife team and authors of the New York Times best seller Down Home with the Neelys, are all about lettin’ the good times roll. It takes family, friends, and ample good food, and in their new book, they share their recipes and secrets for entertaining year-round, dishing up new spins on seasonal classics, and suggesting occasions to celebrate that most of us haven’t thought of ourselves. Along with menus for Christmas, Thanksgiving, Easter Sunday, and every known holiday in between, here are all the fixings for a year of down home celebrating, 120 recipes including Hoppin’ John Soup and Deep-fried Cornish Game Hens for New Year’s Day; Smothered Pork Chops and Creamy Garlic Mashed Potatoes for “Welcome Home, Baby”; One-handed Turkey Burgers and Mint Tea for “Spring Cleaning.” The Neelys believe that life should be celebrated, holiday or not. With this mouth-watering collection of recipes you have everything you need to Neely-tize your table far beyond the holiday season.
For Pat and Gina Neely the secret to a truly happy home is a lively mix of food and family. In their new book, the best-selling authors draw on their down-home roots and revisit the classic Southern recipes that have been passed down through generations. We’re drawn into the kitchens of their mothers and grandmothers and back to a time when produce was picked in the backyard garden and catfish was caught on afternoon fishing trips with Grandpa. In their signature style, Pat and Gina have taken the dishes they were raised on and updated them for today’s kitchens. Inside you’ll find 100 recipes, including Small Batch Strawberry Jam (best when eaten with Easy Buttermilk and Cream Biscuits), Bourbon French Toast, Crunchy Fried Okra, Skillet Corn Bread, Grilled Succotash, Skillet Roasted Chicken, and Brunswick Stew (which combines a little of everything in your fridge). Pat and Gina believe good food leads to good times and Back Home with the Neelys is sure to bring back fond memories of the tradition, history, and flavors that are present in every family.
Meet the Neelys: Pat and Gina, husband-and-wife team, hosts of their own television show, and proprietors of the celebrated Memphis and Nashville eateries, Neely’s Bar-B-Que. The Neelys’ down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants. Pat and Gina hail from families with a boundless love of cooking and bedrock traditions of sharing meals. At the Neelys’, mealtime is family time, and that means no stinting on “the sauce.” Indeed, that’s one of the Neely secrets: the liberal application of barbeque sauce to almost anything—spaghetti, nachos, salad, you name it. Of course, there are other secrets as well, and you will find them all in the pages of Down Home with the Neelys, along with more than 120 mouthwatering recipes. Here are the tried-and-true southern recipes that have been passed down from one Neely generation to the next, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Pat’s Wings of Fire, Gina’s Collard Greens, Grandma Jean’s Potato Salad, Nana’s Southern Gumbo, Memphis-sized Pulled Pork Sandwiches with Slaw, Get Yo’ Man Chicken, and Sock-It-to-Me Cake. Certainly, no self-respecting southerner would dream of offering a meal to a guest without a proper drink, so Pat and Gina have included some of their favorite libations here, too. The Neelys work, laugh, love, and play harder than any family you’ll ever meet. Their love for good food is infectious, and in Down Home with the Neelys, they bring their heavenly inspired cooking down to earth for all to share.
Pat and Gina Neely, the beloved husband-and-wife team and authors of the New York Times best seller Down Home with the Neelys, are all about lettin’ the good times roll. It takes family, friends, and ample good food, and in their new book, they share their recipes and secrets for entertaining year-round, dishing up new spins on seasonal classics, and suggesting occasions to celebrate that most of us haven’t thought of ourselves. Along with menus for Christmas, Thanksgiving, Easter Sunday, and every known holiday in between, here are all the fixings for a year of down home celebrating, 120 recipes including Hoppin’ John Soup and Deep-fried Cornish Game Hens for New Year’s Day; Smothered Pork Chops and Creamy Garlic Mashed Potatoes for “Welcome Home, Baby”; One-handed Turkey Burgers and Mint Tea for “Spring Cleaning.” The Neelys believe that life should be celebrated, holiday or not. With this mouth-watering collection of recipes you have everything you need to Neely-tize your table far beyond the holiday season.
Welcome to Black Cat Weekly #41. Lots of great reading this time—including a classic mystery novel by Elizabeth Sanxay Holding. Once you finish it, you can cruise through an original blackmail story by M.A. Monnin set in Germany (thanks to acquiring editor Michael Bracken), then Pat H. Broeske has a Hollywood tale of a missing classic Cadillac (thanks to acquiring editor Barb Goffman). Plus, of course, we have our Hal Charles solve-it-yourself tale. For science fiction and fantasy fans, we have a historical fantasy from Amy Wolf (courtesy of acquiring editor Cynthia Ward), plus classic science fiction from Lester del Rey and Malcolm Jameson, and two more fantasies from the legendary pulp magazine Weird Tales, by Frank Belknap Long and G.G. Pendarves. Here’s the lineup: Mystery / Suspense / Adventure: “A Bird In The Hand,” by M.A. Monnin [Michael Bracken Presents short story] “A Sweet Solution,” by Hal Charles [solve-it-yourself mystery] “The Fast And The Furriest,” by Pat H. Broeske [Barb Goffman Presents short story] Kill Joy, by Elisabeth Sanxay Holding [novel] Science Fiction & Fantasy: “The Lazarus Chronicle,” by Amy Wolf [Cynthia Ware Presents short story] “A Code for Sam,” by Lester del Rey [short story] “Devil’s Powder,” by Malcolm Jameson [short story] “Werewolf of the Sahara,” by G. G. Pendarves [novella] “The Space-Eaters,” by Frank Belknap Long [novella]
For Pat and Gina Neely the secret to a truly happy home is a lively mix of food and family. In their new book, the best-selling authors draw on their down-home roots and revisit the classic Southern recipes that have been passed down through generations. We're drawn into the kitchens of their mothers and grandmothers and back to a time when produce was picked in the backyard garden and catfish was caught on afternoon fishing trips with Grandpa. In their signature style, Pat and Gina have taken the dishes they were raised on and updated them for today's kitchens. Inside you'll find 100 recipes, including Small Batch Strawberry Jam (best when eaten with Easy Buttermilk and Cream Biscuits), Bourbon French Toast, Crunchy Fried Okra, Skillet Corn Bread, Grilled Succotash, Skillet Roasted Chicken, and Brunswick Stew (which combines a little of everything in your fridge). Pat and Gina believe good food leads to good times and Back Home with the Neelys is sure to bring back fond memories of the tradition, history, and flavors that are present in every family.
Compiled by the editors and researchers of Brentwood, Tennessee-based Magellan Press, the pocket-sized, 204-page Where the Locals Eat: Nashville features reviews of more than 340 of Music City's long-time favorite restaurants, new discoveries and best-kept secrets, from Southern meat-and-threes and hot chicken shacks to the finest steakhouses and American Contemporary hot spots.
Planned by Civil War veteran John D. Loucks and named for Loucks's Union commander, Sheridan lies in the heart of the "last, best hunting grounds" of the Sioux, Cheyenne, Arapaho, and Crow, where some of the bloodiest battles of the Indian Wars were fought. The community clings tenaciously to its Western roots, celebrating its past in events such as Buffalo Bill Days and the Sheridan-WYO Rodeo and commemorating the birthday of the Sheridan Inn where Bill Cody auditioned acts for his Wild West Show. Ranching, along with energy development and the railroad, remain vital facets of the community's identity.
“A wry, witty look at life with the Dallas Cowboys during the heyday of Tom Landry and Roger Staubach, The Crunch shows the real life that makes legends and lacerates the Cowboys mechanistic corporate image, revealing a world that is both more and less than we expect, yet funnier than we could image.” —Peter Gent, author of North Dallas Forty “More characters than War and Peace. More laughs than Laugh-In. . . . A pro football classic!” —Frank Luksa, The Dallas Morning News
In this book, Pat Robertson examines the threat of "no judicial limits" to the Christian heritage of our country, and how it has steadily eroded the power of both representative government and democracy itself.
Though his legal name is Shane Honeycone, he goes by the Indian spiritual moniker of Slim Rock. Hes a sixty-eight-year-old going on seventeen-year-old child of the Great Spirit; he considers himself an artistic jackknife of a spiritual guru whose universal consciousness is ever evolving to higher levels of enlightenment. In Omar Khayyam and Etta James Mooning Santa Barbara and Gertrude Tennyson, Your Protruding Colossal Bush Has Really Got Me Going!, author Admiral Pat Arnold offers a biography of the life of Slim Rock interspersed with a discussion and observation of Omar Khayyam, a Persian poet, mathematician, astronomer, and philosopher born in 1048. Slim Rock begins his diary entries in October of 2012 and shares his thoughts, feelings, and reflections of his life in California, his spiritual being, his love of women, his sexual escapades, and how Omar Kayyam and Etta James mooned Santa Barbara.
The Montreal Canadiens are one of the most successful teams in the NHL, with 24 Stanley Cup victories and stars like Guy LaFleur, Patrick Roy, and Carey Price, who have all left their mark on hockey history. Author Pat Hickey, as a longtime beat writer for the Montreal Gazette, has witnessed more than his fair share of that history up close and personal. Through singular anecdotes only Hickey can tell as well as conversations with current and past players, this book provides fans with a one-of-a-kind, insider's look into the great moments, the lowlights, and everything in between. Habs fans will not want to miss this book.
The Advantage Series presents the Feature-Method-Practice approach to teaching computer software applications. Feature describes the step or command; Method shows how to perform it; and Practice asks the students to try it themselves. This enhances critical thinking skills and provides students and instructors with complete application coverage.
This comprehensive guide to travel in the Republic and Northern Ireland will introduce you to the delights of Dublin and Belfast and the villages of the Emerald Isle.
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