THE COMMANDER WHO SHAGGED ME

THE COMMANDER WHO SHAGGED ME
Author: DAVID GOODWIN
Publisher: Lulu.com
Total Pages: 141
Release: 2017-07-04
Genre: Fiction
ISBN: 1387079549

Commander Shagpill and Admiral James Boner are assigned to assassinate Fagina and Doctor No. Fagina and Doctor No wants to turn the planet earth into dust and smoke. Shagpill and James Boner pose as journalists who are freelance journalists for "The London Times". They are also pose as American Navy Commander and an Admiral who pose as giving into the idea. Shagpill and James Boner are invited to Jamaica where Doctor No's hideout is at for now. They are actually invited by Fagina to Jamaica. As a result, Fagina, Commander Shagpill, Doctor No, and Admiral James Boner travel to Venus and go to the hideout on Venus in a city called City On A Hill. They turn a few states into dust and smoke. Does Commander Shagpill and Admiral James Boner assassinate Fagina and Doctor No? Read and find out.

The Commander

The Commander
Author: Laila Parsons
Publisher: Saqi Books
Total Pages: 347
Release: 2017-02-06
Genre: Poetry
ISBN: 0863561764

Revered by some as the Arab Garibaldi, maligned by others as an intriguer and opportunist, Fawzi al-Qawuqji manned the ramparts of Arab history for four decades, leading or helping to lead Arab forces in nearly every significant military conflict from 1914 to 1948. When an effort to overthrow the British rulers of Iraq failed, he moved to Germany, where he spent much of the Second World War battling his fellow exile, the Mufti of Jerusalem, who had accused him of being a British spy. In 1947, Qawuqji made a daring escape from Allied-occupied Berlin, and sought once again to shape his region's history. In his most famous role, he would command the Arab Liberation Army in the Arab-Israeli war of 1948. In this well-crafted, lively and definitive biography, Laila Parsons tells Qawuqji's dramatic story and sets it in the full context of his turbulent times. Following Israel's decisive victory, Qawuqji was widely faulted as a poor commander with possibly dubious motives. Parsons shows us that the truth was more complex: although he doubtless made some strategic mistakes, he never gave up fighting for Arab independence and unity, even as those ideals were undermined by powers inside and outside the Arab world. 'An outstanding book ... one of the most important new works in modern Middle Eastern history.' Eugene Rogan, author of The Arabs 'With great skill and impressive scholarship, Laila Parsons uses the extraordinary career of Fawzi al-Qawuqji as a prism through which to understand the tumultuous history of the Arab world in the first half of the twentieth century.' Charles Tripp, SOAS 'An indispensable account of the career of a remarkable Arab military leader whose life involved participation in most of the Middle East's major twentieth-century battles' Roger Owen, Harvard University

Miss Ella of Commander's Palace

Miss Ella of Commander's Palace
Author: Ella Brennan
Publisher: Gibbs Smith
Total Pages: 303
Release: 2016-09-13
Genre: Biography & Autobiography
ISBN: 1423642562

In this culinary memoir, readers get a personal tour of the storied New Orleans restaurant with the woman who put it—and Creole cuisine—on the map. Meet Ella Brennan: mother, mentor, blunt-talking fireball, and matriarch of a New Orleans restaurant empire. Ella is famous for bringing national attention to Creole cuisine, and her unique vision is best summed up in her own words: "I don’t want a restaurant where a jazz band can’t come marching through." In this candid autobiography, Ella shares her life story from childhood in the Great Depression to opening acclaimed eateries. When the Brennans launched Commander’s Palace, it became the city’s most popular restaurant. Many of the city’s most famous chefs such as Paul Prudhomme, Emeril Lagasse, Troy McPhail, and many others, got their start there. Miss Ella of Commander’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire.

THE COMMANDER

THE COMMANDER
Author: BILL CLINTON
Publisher: Lulu.com
Total Pages: 600
Release: 2019-05-21
Genre: Fiction
ISBN: 0359676634

Commander Ian Tag has been assigned to a mutiny trial between Commander Franklin Stock and the crew aboard the "H.M.S. Intrepid". Ian has to interrogate the situation with Naval Intelligence Officer Debbie Smith and besides that, he has to question most suspects, including the Commander himself. What do they find? Do they find outstanding information? Or is it something that would surprise them as they enter the court-martial trial?

The Commander

The Commander
Author: Melanie Moreland
Publisher:
Total Pages: 284
Release: 2022-02
Genre:
ISBN: 9781988610825

Men Of Hidden Justice Because love can bleed into the darkest hearts My instincts had always served me well. Listening to my gut, the warning voice in my head that told me when to walk away. I never failed to heed the signs. Until the day she walked into my office. I knew she would be trouble, but I ignored the alarm bells. And then it was too late, and I fell. Hard. A lie tore us apart, and I thought I'd lost her forever. But now she's back-with a secret she's been keeping. This time, I'm not letting her go. Book 3 of the Men of Hidden Justice series

Commander's Kitchen

Commander's Kitchen
Author: Ti Adelaide Martin
Publisher: Broadway
Total Pages: 0
Release: 2000
Genre: Cooking
ISBN: 9780767902908

Home cooks can re-create their favorite recipes -- gumbos, barbecued shrimp, bread pudding -- from the legendary, much-loved Commander's Palace. Featuring 200 recipes from the restaurant's extensive offerings, Commander's Kitchen describes favorites in step-by-step detail. Two 8-page color inserts, 75 b&w photos.

Combat-Ready Kitchen

Combat-Ready Kitchen
Author: Anastacia Marx de Salcedo
Publisher: Penguin
Total Pages: 306
Release: 2015-08-04
Genre: Technology & Engineering
ISBN: 1591845971

Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.