Salty Dips Volume 11
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| Author | : Naval Association of Canada - Ottawa Branch |
| Publisher | : FriesenPress |
| Total Pages | : 305 |
| Release | : 2021-11-09 |
| Genre | : History |
| ISBN | : 1039106625 |
Among sailors, “to spin a dip” means “to tell a story.” The Naval Association of Canada - Ottawa Branch's Salty Dips series carries on this tradition by collecting entertaining and informative stories about the Canadian Navy as it is remembered by those who have served in its ranks. As they began conceiving this eleventh volume of the Salty Dips series, the authors agreed that the Navy from which they retired was different from the Navy that they joined. Thus, this volume charts the social changes in the Royal Canadian Navy and Canadian Navy since the 1950s; in doing so, Some things pass. Some things change. Some just stay the same. brings the past a bit closer to the present by reminding us of the journey that brought us here. This compendium of stories, musings, recollections, and observations gets to the heart of what it means to serve one’s country and spend one’s life at sea. These “Old Salts” tell some incredible tales, admit to humorous pranks, and catalogue important historical moments from a personal perspective, including reminiscences of the first female officers to serve at sea in the Canadian Navy. This collection of voices affords us a sense of the textures and nuances of Navy life, covering everything from shaving mishaps to life-changing calls to duty. Whether you are a seasoned mariner or taking your first dip into naval history, this collection promises to entertain, educate, and inspire.
| Author | : Taste of Home |
| Publisher | : Simon and Schuster |
| Total Pages | : 649 |
| Release | : 2020-05-05 |
| Genre | : Cooking |
| ISBN | : 1617659363 |
Whether you’re heading to a friendly brunch, family barbecue, church picnic or holiday office party, the perfect crowd-pleasing contribution is at your fingertips! No more worrying about what you can bring to the block party, bake sale or baby shower. Taste of Home Make It, Take It Cookbook is packed with more than 310 simply impressive bring-a-dish classics. Each recipe is guaranteed to travel well, come together easily and satisfy everyone at the party. In fact, these dishes are so incredible, you’ll want to serve them at home for your own gang to enjoy! Each recipe travels well, feeds at least 10 and comes together easily. No more doubling or tripling the ingredients, struggling to get your dish to the celebration or finding the perfect addition to holiday buffet. CHAPTERS Appetizers & Dips Breakfast for a Bunch Main Dishes Sides & Salads Big Batch Dishes Slow Cooker The Sweetest Treats No-Bake Favorites Party-Perfect Bites RECIPES Caramel Nut Breakfast Cake Creamy Hash Brown Casserole Roasted Vegetable Dip Sausage-Stuffed Jalapenos Ranch Beans Quick & Easy Swedish Meatballs Mac & Cheese for a Bunch Pizza Pasta Casserole Grilled Picnic Chicken Slow-Cooked Tater Tot Casserole Chocolate-Almond Crescents Nutty Cheesecake Squares Pumpkin Bars Cinnamon Roll Casserole Cookie Ice Cream Pie
| Author | : Martin P. A. Jackson |
| Publisher | : Cambridge University Press |
| Total Pages | : 515 |
| Release | : 2017-02-06 |
| Genre | : Nature |
| ISBN | : 1107013313 |
An unrivalled consolidation of topics related to salt tectonics, suitable for graduate students, researchers and professionals.
| Author | : Various |
| Publisher | : Good Press |
| Total Pages | : 1563 |
| Release | : 2019-11-19 |
| Genre | : Fiction |
| ISBN | : |
This is a guide book that were used in the late 19th and early 20th century, containing ten thousand selected household and workshop formulas, recipes, processes, and money-making methods for practical use by manufacturers, mechanics, housekeepers, and home workers. The value of this great monument to human ingenuity is in the nostalgia of looking back at the actual situation more than 100 years ago, which gives the readers an understanding of what our society went through to get to what we have today.
| Author | : George Perry Grimsley |
| Publisher | : |
| Total Pages | : 680 |
| Release | : 1909 |
| Genre | : Iron ores |
| ISBN | : |
| Author | : Donald E. Graves |
| Publisher | : Published for the Canadian Naval Memorial Trust by Robin Brass Studio |
| Total Pages | : 264 |
| Release | : 2003 |
| Genre | : History |
| ISBN | : |
This is the story of a forgotten fighting service. During the Second World War the Royal Canadian Navy expanded from a tiny force of ten warships in 1939 to the third largest Allied navy by 1945. The RCN's primary wartime role was convoy escort in the North Atlantic, and Canadian warships served in this grim theatre, where the weather was an enemy almost as dangerous as the U-boats, for nearly six years. In Peril on the Sea is the story of the Canadian navy and its important contribution to Allied victory in the Battle of the Atlantic -- the most crucial battle of the Second World War. Much of this fascinating saga is presented through the personal accounts of 65 eyewitnesses -- British, Canadian, German... sailors, submariners and merchant seamen -- who participated in the Second World War's longest operation. In Peril on the Sea contains nearly 200 photographs, drawings, maps, graphics and ship profiles which bring to life with compelling immediacy the grim but courageous struggle to preserve the sea lanes of freedom between 1939 and 1945. Commissioned by the Canadian Naval Memorial Trust and written by one of Canada's foremost historians, In Peril on the Sea will appeal to general and specialist readers alike. Book jacket.
| Author | : |
| Publisher | : |
| Total Pages | : 1140 |
| Release | : 1973 |
| Genre | : Collectors and collecting |
| ISBN | : |
| Author | : Hannah Janish |
| Publisher | : Handeeman LLC |
| Total Pages | : 56 |
| Release | : 2018-11-07 |
| Genre | : Cooking |
| ISBN | : 1729564143 |
From Hannah: This book has over 55 sauce recipes that will change your life. For real, they will take a so-so dish and make it gold, Baby! I think it’s fair to say that sauce is one of the most important parts of a dish. Sauce is what brings everything and everyone together. No one just sits around eating wings, fries or tater tots without something on top of them. Sauces make dishes far more interesting. You would feel lost without something to dip your waffle fries into. What would you do without honey mustard? Well… plant-based honey mustard. A trio of simple chip dips makes it seem like you put some serious effort into something, even if it took you 5 minutes to make. Congratulations you are now the MVP of Super Bowl Sunday! If it weren’t for you, your spouse and friends would be sitting around eating Fritos while simultaneously screaming and throwing stale popcorn at the TV. That might make it fun for you to watch, but their beer filled bellies will scream for more substance. With so many choices you’ll find lots of recipes that will become new staples for you and your family. Love, Hannah
| Author | : 李時珍 |
| Publisher | : |
| Total Pages | : 808 |
| Release | : 2003 |
| Genre | : Medical |
| ISBN | : |
First published in 1593, this encyclopedia of China's ancient civilization consists of information ranging from medicine, mineralogy, botany, zoology and natural science. The collaboration on this project took Foreign Language Press a number of years, in particular translating difficult sections such as history, culture and science, which have never been translated into any language before. In addition in trying to stay true to the original text, this volume also includes notes with modern scientific research in mind.
| Author | : Eric Werner |
| Publisher | : Artisan Books |
| Total Pages | : 305 |
| Release | : 2015-10-20 |
| Genre | : Cooking |
| ISBN | : 157965620X |
Winner, IACP Cookbook Award for Culinary Travel Named a Best & Most Beautiful Cookbook of the Year by Bon Appétit, Cooking Light, Departures, Fine Cooking, Food52, Fort Worth Star-Telegram, Los Angeles Times, San Francisco Chronicle, T: The New York Times Style Magazine, Vice, Yahoo!, and more The best things happen when people pursue their dreams. Consider the story of Eric Werner and Mya Henry, an intrepid young couple who gave up their restaurant jobs in New York City to start anew in the one-road town of Tulum, Mexico. Here they built Hartwood, one of the most exciting and inspiring restaurants in the world. Mya Henry took on the role of general manager, seeing to the overall operations and tending to the guests, while Eric Werner went to work magic in the kitchen. The food served at Hartwood is “addictive,” says Noma chef René Redzepi, adding, “It’s the reason people line up for hours every single day to eat there, even though their vacation time is precious.” Werner’s passion for dazzling flavors and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavoring elements are simple—honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic—but by using the same ingredients in different forms, Werner layers flavors to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.
