This volume spans over a thousand years as it offers a picture of one of the world's most noted fighting forces, paying special attention to the life of the common soldier. --from publisher description.
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.
The ancient sources for the life and times of Zenobia are sparse, and the surviving literary works are biased towards the Roman point of view, much as are the sources for two other famous women who challenged Rome, Cleopatra and Boudica. In Empress Zenobia, Pat Southern seeks to tell the other side of the legendary 3rd century queen's place in history. As queen of Palmyra (present-day Syria), Zenobia was acknowledged in her lifetime as beautiful and clever, gathering round her at the Palmyrene court writers and poets, artists and philosophers. It was said that Zenobia claimed descent from Cleopatra, which cannot be true but is indicative of how she saw herself and how she intended to be seen by others at home and abroad. This lively narrative explores the legendary queen and charts the progression of her unequivocal declaration, not only of independence from Rome, but of supremacy. Initially, Zenobia acknowledged the suzerainty of the Roman Emperors, but finally began to call herself Augusta and her son Vaballathus Augustus. There could be no clearer challenge to the authority of Rome in the east, drawing the Emperor Aurelian to the final battles and the submission of Palmyra in AD 272. Zenobia's story has inspired many melodramatic fictions but few factual volumes of any authority have been published. Pat Southern's book is a lively account that is both up to date and authoritative, as well as thoroughly engaging.
Part history and part meditation, Down to Now is a southern journalist's intensely personal account of the civil rights movement in the South during the 1960s. As a reporter for the Atlanta Journal- Constitution and then as a writer for the Southern Regional Council, Pat Watters followed the movement from the early days of sit-ins, marches, and freedom rides through the assassination of Martin Luther King Jr., and the Poor People's Campaign in the summer of 1968. First published in 1971 and written mostly from the author's own recollections, tapes, and notes, the book blends detailed reportage of the dramatic events with insightful commentary on what the movement meant and why it declined. Eloquent and compassionate, Down to Now is, in Watter's words, “a book about the movement by a white Southerner who did not participate in the movement—but whose life was essentially changed by it.”
This is the first ever study to assess Emperor Domitian from a psychological point of view and covers his entire career from the early years and the civil war AD through the imperial rule to the dark years and the psychology of suspicion. Pat Southern strips away hyperbole and sensationalism from the literary record, revealing an individual who caused undoubted suffering which must be accounted for.
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.
First published in 1992, Pat Welsh's Southern California Gardening sold well over 40,000 copies and received great critical acclaim. The completely revised and updated edition includes 40 new color photographs plus new information on perennials, ornamental grasses, geraniums, and more. Monthly chapters discuss relevant gardening topicsclimate, plant selection, soils, fertilizers, and wateringand are accompanied by handy checklists to help gardeners stay organized. An assortment of sidebars and rules of thumb will prove useful to gardeners in any region. Beautifully photographed and written in Pat Welsh's warm and practical style, this is an indispensable guide for every southern California gardener.
With an extraordinary gift for suspense, McKissack brings us ten original, spine-tingling tales inspired by African American history and the mystery of that eerie half hour before nightfall—the dark-thirty.
The tragic love affair of Marc Antony and Cleopatra is a staple of popular ancient history, immortalised by Shakespeare and Hollywood and mercilessly parodied in Carry on Cleo. In this dual biography Patricia Southern attempts to rescue both from the stereotypes, portraying their alliance as a mutually advantageous one, and both of them as capable political operators. Southern has a flair for this kind of narrative-history-with-argument, but she has already written extensively on both Antony and Cleopatra as well as Caesar, and for those who have read those earlier books there will be little new here.
Final words and heartfelt remembrances from bestselling author Pat Conroy take center stage in this winning nonfiction collection, supplemented by touching pieces from Conroy’s many friends. This new volume of Pat Conroy’s nonfiction brings together some of the most charming interviews, magazine articles, speeches, and letters from his long literary career, many of them addressed directly to his readers with his habitual greeting, “Hey, out there.” Ranging across diverse subjects, such as favorite recent reads, the challenge of staying motivated to exercise, and processing the loss of dear friends, Conroy’s eminently memorable pieces offer a unique window into the life of a true titan of Southern writing. With a beautiful introduction from his widow, novelist Cassandra King, A Lowcountry Heart also honors Conroy’s legacy and the innumerable lives he touched. Finally, the collection turns to remembrances of “The Great Conroy,” as he is lovingly titled by friends, and concludes with a eulogy. The inarguable power of Conroy’s work resonates throughout A Lowcountry Heart, and his influence promises to endure. This moving tribute is sure to be a cherished keepsake for any true Conroy fan and remain a lasting monument to one of the best-loved masters of contemporary American letters. Praise for A Lowcountry Heart “A fascinating look into the mind of one of the South’s greatest authors . . . something to remember him by and cherish for years to come.”—The Clarion-Ledger “Fans of Conroy . . . will relish the chance to spend more time with him in this glowing valedictory to his life and writing . . . Eloquent, folksy, and sometimes brutally honest.”—Publishers Weekly “A moving and proper tribute to a true Southern icon.”—The Florida Times-Union “Elegant essays [that] will not disappoint.”—The Washington Post “Resplendent . . . As always, his storytelling, word choice and rhythm are gorgeous, almost lyrical.”—USA Today
In this completely revised and updated classic, beloved garden expert Pat Welsh shares how to garden the organic way. This latest edition includes 40 new color photographs; a simple month-by-month format that shows gardeners exactly what to do throughout the year; terrific advice on gardening with drought-tolerant and fire-resistant plants; and plenty of fresh information on organic soils, fertilizers, and pest control. Useful for newbies and seasoned green thumbs alike, Pat Welsh's Southern California Organic Gardening is the indispensable guide for every Southern Californiagardener.
Augustus, the heir to Julius Caesar, was the guiding light in the transformation of the Roman Republic into the Roman Empire. In this biography, Pat Southern traces the life and works of the emperor chronologically, presenting idealogy and events as they occurred from Augustus' point of view, including his transition from heir and successor of Julius Caesar to head of the new Principate and his development of the Roman Empire. Augustus did not have a master plan of politics and legislation, but instead, he had to wait and occasionally change course before he settled on a version of government that the Senate and people found acceptable. While there have been many books covering the political, social, and aesthetic culture of the Augustan Age, this is the first book to present the life of Augustus, the man.
The cavalry was a vital part of the army of Rome and it played a significant role in the expansion and success of the Roman Empire. Karen R. Dixon and Pat Southern describe the origins of the mounted units of the Roman army and trace their development from temporary allied troops to the regular alae and cohorts. They have drawn together evidence from a wide variety of sources: archaeological, epigraphic and literary, as well as comparing ancient testimony with more recent experience of the use of cavalry. The book covers the subject from the perspective of both the men and the horses. How were the horses selected and disposed of; how were they trained, stabled and fed? How were the men recruited, organized and equipped; and what were the conditions of service for a Roman cavalryman? The cavalry had to be employed in peacetime and this is discussed as well as its role in war. The image of the Roman cavalry is often one of excitement and glory but the authors are aware that a true picture must not overlook the routine and the suffering. This book provides a comprehensive account of the Roman cavalry and the current state of knowledge concerning it. The wide selection of illustrations includes original drawings by Karen R. Dixon.
Following on the heels of Images of Rail: The Southern Railway, this volume takes a more detailed look at a historic railroad that has served the South for over 100 years and continues to serve as the Norfolk Southern Railway. Included in these pages are stories of bravery in war and ingenuity in peace. From 1942 to 1945, the 727th Railway Operating BattalionA[a¬asponsored by the Southern RailwayA[a¬aserved in North Africa and up the spine of Italy into Germany. The courageous unit received a citation from Gen. George S. Patton for its involvement in the Sicily Campaign.
Dive into the history of Miss Mary Bobo’s Boarding House and enjoy a celebration of traditional southern recipes with her delectable dishes that made her an American legend. Shortly before noon, about sixty guests gather on the front porch and lawn of Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for a mid-day dinner. Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table. Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship, a recipe that all boarding houses have found to be foolproof! In Miss Mary Bobo’s Boarding House Cookbook, you’ll discover delicious dishes including… Unforgettable Ham Balls, Miz Bobo’s Cabbage Relish, Miss Mary’s Famous Chicken and Pastry, Moore County Mushroom Soup and more Miss Mary Bobo’s Boarding House Cookbook is the perfect collection of recipes to entertain guests, bring family and friends together, and of course, enjoy some good old-fashioned Southern cooking.
He's brash, brilliant, and too damn sure of himself, but Brett Southern knows the worst: filmmaker Sam Horne is no gentleman! Determined to use her historic plantation for his documentary, Sam challenges her, then sweeps her off her feet--stunned to realize he wants to capture her rebel's heart for himself.
NEW YORK TIMES BESTSELLER • “A brilliant storyteller, a master of sarcasm, and a hallucinatory stylist whose obsession with the impress of the past on the present binds him to Southern literary tradition.”—The Boston Globe Pat Conroy’s great success as a writer has always been intimately linked with the exploration of his family history. As the oldest of seven children who were dragged from military base to military base across the South, Pat bore witness to the often cruel and violent behavior of his father, Marine Corps fighter pilot Donald Patrick Conroy. While the publication of The Great Santini brought Pat much acclaim, the rift it caused brought even more attention, fracturing an already battered family. But as Pat tenderly chronicles here, even the oldest of wounds can heal. In the final years of Don Conroy’s life, the Santini unexpectedly refocused his ire to defend his son’s honor. The Death of Santini is a heart-wrenching act of reckoning whose ultimate conclusion is that love can soften even the meanest of men, lending significance to the oft-quoted line from Pat’s novel The Prince of Tides: “In families there are no crimes beyond forgiveness.” Praise for The Death of Santini “A painful, lyrical, addictive read that [Pat Conroy’s] fans won’t want to miss.”—People “Conroy’s conviction pulls you fleetly through the book, as does the potency of his bond with his family, no matter their sins.”—The New York Times Book Review “Vital, large-hearted and often raucously funny.”—The Washington Post “Conroy writes athletically and beautifully, slicing through painful memories like a point guard splitting the defense.”—Minneapolis Star Tribune
Using a full range of original literary sources, modern Continental scholarship, and current archaeological research, Pat Southern and Karen R. Dixon provide a stimulating overview of the historical period, the critical changes in the army, and the way these changes affected the morale of the soldiers.
America’s favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond. It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking—stocks and dough—and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco. Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef—years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son’s most beloved novels. These tales and more are followed by corresponding recipes—from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that “A recipe is a story that ends with a good meal.” “This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . ”
Christmas Hemming, a newly-freed slave, lived to be 110 years old. In 1885, he used cash to purchase 640 acres of land in north Florida (Suwannee County). Read about his incredible journey and how his decedents have lived and worked his homestead for more than a century. The author, Pat Hines, is Christmas' great-, great-, great-granddaughter. She is on record in Florida as having the only African-American Century Old Pioneer Farm. If heritage is important to you, you will want to read the story of Christmas Hemming's journey and how it has impacted his ancestors for seven generations.
Following on the heels of Images of Rail: The Southern Railway, this volume takes a more detailed look at a historic railroad that has served the South for over 100 years and continues to serve as the Norfolk Southern Railway. Included in these pages are stories of bravery in war and ingenuity in peace. From 1942 to 1945, the 727th Railway Operating Battalion--sponsored by the Southern Railway--served in North Africa and up the spine of Italy into Germany. The courageous unit received a citation from Gen. George S. Patton for its involvement in the Sicily Campaign.
Following on the heels of Images of Rail: The Southern Railway, this volume takes a more detailed look at a historic railroad that has served the South for over 100 years and continues to serve as the Norfolk Southern Railway. Included in these pages are stories of bravery in war and ingenuity in peace. From 1942 to 1945, the 727th Railway Operating Battalion'sponsored by the Southern Railway'served in North Africa and up the spine of Italy into Germany. The courageous unit received a citation from Gen. George S. Patton for its involvement in the Sicily Campaign.
The Southern Railway was the pinnacle of rail service in the South for nearly 100 years. Its roots stretch back to 1827, when the South Carolina Canal & Rail Road Company was founded in Charleston to provide freight transportation and America's first regularly scheduled passenger service. Through the Civil War, Reconstruction, and the Great Depression, rail lines throughout the South continued to merge, connecting Washington, D.C. to Atlanta and Charleston to Memphis. The Southern Railway was born in 1893 at the height of these mergers. It came to an end in 1982, merging with Norfolk and Western Railway to become Norfolk Southern Railway. The history of the railway lives on, however, and Norfolk Southern continues to "serve the South." In 2003, the Southern Railway Historical Association selected the Southern Museum of Civil War and Locomotive History as the repository for their extensive archives. Included in this collection are hundreds of professional quality, black-and-white photographs taken by company photographers throughout the railway's history. These photographs not only capture the transition from steam to diesel and the pinnacle of rail travel, but also the development of the South through much of the 20th century. While a few of these images have been seen by the public, the vast majority have not.
Cajun cornbread, seafood casserole, potato crab cakes, roux, corn and tomato pie, chicken and andouille gumbo -- discover these tasty recipes of Southern Louisiana and more than two hundred others from a Cajun Creole family in Cajun Cooking Southern Style. Pat Saizan Corbin brings together five generations of her family's recipes, including Saizan-Rodrigue originals that represent Louisiana's wonderful and diverse "melting pot" of foods.
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