A DINNER TO DIE FOR Summoned from her Arizona ranch to take charge of her teenage great-nephew and his twin sister, Genia Potter takes a rental on the Rhode Island coast. Old acquaintance Stanley Parker is only too happy to welcome her. And soon Genia is busily preparing for the tasting party that she and Stanley are hosting that evening at her cottage. An avid cook and recipe collector, Stanley has already roped Genia into collaborating on The Secret Ingredient Cookbook, chock-full of Rhode Island culinary mysteries. Now is their chance to test some recipes and solicit others from each of the invited. Stanley has carefully selected six guests. And each has been asked to contribute a recipe with one secret ingredient. Genia asks no questions–until the lobster bisque is cold and all but one are present. Where is Stanley? Dead. And unlamented. Has one of the guests concocted a secret recipe for murder? Everyone has a motive. And everyone has a secret–including Genia’s troubled great-nephew, the prime suspect. . .
Warm memories and good food greeted Mrs. Potter's retum to her beloved Nantucket, but so did a chilling surprise. Her old friends had a dangerous new look: dangerously thin and dressed to kill! Was something sinister going on? A handsome new diet doctor had won over the richest widows on the island with his weight-loss secrets -- and his very personal attention. But when sudden death was seved up along with delightful Down East dishes (try sinfully rich Scrimshaw Inn Rum Pie or tangy Nantucket Cranberry Cup Pudding!), the inimitable Mrs. Potter knew it was time to stir the pot and come up with a devilishly clever culinary killer.
Some like it hot “Delightful . . . Ms. Pickard has given the protagonist a new least on life!”—The New York Times When Eugenia Potter receives an urgent phone call from the manager of her ranch near Tucson, she's only too happy to drop everything and fly home. Something inside of her is calling her back to the desert. Why else would be preparing spicy Mexican meatball soup at her cottage in Maine when the menu clearly calls for clam chowder? But once she arrives home, Mrs. Potter discovers that her ranch manager and his granddaughter are missing from her ranch, Las Palomas, and feared dead. When a guest at a dinner gathering thrown by Mrs. Potter is food poisoned—apparently from eating her famous 27-ingredient chili—she knows she must act quickly before the murderer strikes again. And it doesn't hurt to have the help of a long-lost beau to spice up the danger with romance . . .
In 1609, two years after its English founding, colonists struggled to stay alive in a tiny fort at Jamestown.John Smith fought to keep order, battling both English and Indians. When he left, desperate colonists ate lizards, rats, and human flesh. Surviving accounts of the “Starving Time” differ, as do modern scholars’ theories. Meanwhile, the Virginia-bound Sea Venture was shipwrecked on Bermuda, the dreaded, uninhabited “Isle of Devils.” The castaways’ journals describe the hurricane at sea as well as murders and mutinies on land. Their adventures are said to have inspired Shakespeare’s The Tempest. A year later, in 1610, the Bermuda castaways sailed to Virginia in two small ships they had built. They arrived in Jamestown to find many people in the last stages of starvation; abandoning the colony seemed their only option. Then, in what many people thought was divine providence, three English ships sailed into Chesapeake Bay. Virginia was saved, but the colony’s troubles were far from over. Despite glowing reports from Virginia Company officials, disease, inadequate food, and fear of Indians plagued the colony. The company poured thousands of pounds sterling and hundreds of new settlers into its venture but failed to make a profit, and many of the newcomers died. Bermuda—with plenty of food, no native population, and a balmy climate—looked much more promising, and in fact, it became England’s second New World colony in 1612. In this fascinating tale of England’s first two New World colonies, Bernhard links Virginia and Bermuda in a series of unintended consequences resulting from natural disaster, ignorance of native cultures, diplomatic intrigue, and the fateful arrival of the first Africans in both colonies. Written for general as well as academic audiences, A Tale of Two Colonies examines the existing sources on the colonies, sets them in a transatlantic context, and weighs them against circumstantial evidence. From diplomatic correspondence and maps in the Spanish archives to recent archaeological discoveries at Jamestown, Bernhard creates an intriguing history. To weave together the stories of the two colonies, which are fraught with missing pieces, she leaves nothing unexamined: letters written in code, adventurers’ narratives, lists of Africans in Bermuda, and the minutes of committees in London. Biographical details of mariners, diplomats, spies, Indians, Africans, and English colonists also enrich the narrative. While there are common stories about both colonies, Bernhard shakes myth free from truth and illuminates what is known—as well as what we may never know—about the first English colonies in the New World.
“Virginia’s recipes are useful for every home cook, and offer a plateful of Southern comfort . . . All this makes for good cooking and reading.”—Nathalie Dupree, author, TV personality, and James Beard Award winner In Secrets of the Southern Table, award-winning chef and cookbook author Virginia Willis takes you on a tour of today’s South—a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and “Cathead” Biscuits, but also some surprising revelations drawn from the area’s many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking. “Arepas inspired by a Venezuelan stand in an Atlanta market where Martin Luther King Jr.’s family shopped; lemon-herb potatoes born of the Greek fishing village of Tarpon Springs, Florida: to hell with that old moonlight and corn pone schtick. Virginia Willis showcases a contemporary South that is dizzily and honestly diverse.”—John T. Edge, author, The Potlikker Papers: A Food History of the Modern South “An ode to a regional cuisine rich in culture and soul . . . a culinary quilt filled with reverence for the past, marvel of the present, and excitement for the future of Southern foodways.”—Sandra A. Gutierrez, award-winning author of The New Southern-Latino Table
Slaves & Slaveholders in Bermuda, 1616-1782, offers a fresh perspective on the complex relationship between racism & slavery in the often overlooked second-oldest English colony in the New World. As the first blacks were brought onto the islands not specifically for slave labor, but for their expertise as pearl divers & cultivators of West Indies plants, Bermuda's racial history began to unfold much differently from that of the Caribbean islands or of the North American mainland. Bermuda's history records the arrival of the first blacks, the first English law passed to control the behavior of the "Negroes," & the creation of ninety-nine-year indentures for black & Indian servants. Slavery may have dictated & strained the relationships between whites & blacks, but in this smallest of English colonies it differed from slavery elsewhere because of the uniquely close master-slave relations created by Bermuda's size & maritime economy. At only twenty-one square miles in size, Bermuda saw slaves & slave-holders working & living closer together than in other societies. Additionally, the emphasis on maritime pursuits offered slaves a degree of autonomy & a sense of identity unequaled in other English colonies. This groundbreaking history of Bermuda's slavery reveals fewer runaways, less-violent rebellions, & relatively milder punishments for offending slaves. One anecdote recounts that in 1782, seventy black seamen offered freedom in Boston voluntarily returned to their Bermuda homes. Bernhard delves into the origins of Bermuda's slavery, its peculiar nature, & its effects on blacks & whites. She bases her study on archival research drawn from wills & inventories, laws & court cases, governors' reports & council minutes. Intended as an introduction to both the history of the islands & the rich sources for further study, this book will prove invaluable to scholars of slavery, as well as those interested in historical archaeology, anthropology, maritime history, & colonial history.
The land grants listed herein were made by Lord Fairfax prior to the creation of the Virginia Land Office; by the Commonwealth of Virginia, of lands now embracing the State of West Virginia; and, by the State of West Virginia, under its first Constitution."--Page [1].
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