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These 145 delectable recipes celebrate the authentic flavors of
Virginia, from oysters and blue crabs to wine, peanuts, heirloom
tomatoes and sweet potatoes, Smithfield ham, and much more. Try
Hanover Tomato Gazpacho, Ramp and Mushroom Strata, Crab Norfolk,
Virginia Sea Scallops with Shallots and Walnuts, Twice-Baked Sweet
Potatoes with Cranberries and Hazelnuts, Oysters Bingo,
Chili-Rubbed Pork Loin Roast with Wine Country Salsa, Indian Butter
Chicken, Cherry Shrub Cocktail, Black Cake, Scuppernong Granita,
Peanut Butter Silk Pie, Monticello Apple Cake, and Bourbon Slush.
The recipes are organized by region --Hampton Roads and the
Chesapeake Bay area, Richmond and Southern Virginia, Central
Virginia and Wine Country, the Capital Region and Northern
Virginia, and the Shenandoah Valley and Western Virginia -- making
the book a great resource for tourists as well as Virginia
natives.
"
Zum Bullshitter geht der Preis’ – so said the great German
author-philosopher Johann Wolfgang von Goethe in Die Leiden des
jungen Werthers (1774). Or did he? Can we trust what we never quite
knew about because we never quite got around to reading it in the
first place? Is it safe to rely on what we overhear in the
university common-room or even out there in the real world? And
does it matter? In Bluffworld we are taken through the bildung of a
master-bluffer, from his early days spent plagiarising student
essays to his magisterial later lectures on the opening sentence of
Moby-Dick and other works he’s been led to believe might well be
great literature, whatever that is. We learn to spot the difference
between bullshit and horseshit, to understand the power of seeming,
to use ‘Quite’ and ‘Just so’ to trigger verbal smokescreens
when outflanked, to sense the sublime power of unoriginality all
around us. Finally, we see the inevitable terminus ad quem
(whatever that means) of the Meister-Bullshit-Künstler(?), as our
hero confronts the apotheosis of bullshit in the bewildering
word-world of the corporate university. All this and much, much
less! Time for another all-staff barbecue!
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