Fifty-two guests take turns filling a military father's chair at his family's dinner table while he serves his yearlong deployment. The week before Thanksgiving 2011, Dustin Smiley left for a yearlong military deployment. Soon after, his son Ford, eleven, invited Senator Susan Collins to fill his dad's chair at dinner. On January 3, 2012, Senator Collins came to dinner ... and brought brownies. So began Dinner with the Smileys, nationally syndicated columnist Sarah Smiley's fifty-two-week commitment to fill her husband's place at the family dinner table with interesting people--from schoolteachers to Olympians, professional athletes to famous authors, comedians to politicians--and unique role models for her three sons, even as she knows Dustin's seat cannot truly be "filled" until he is home again for the fifty-third dinner. Why dinner? Because dinnertime is often the loneliest time for people living alone. If houses and apartments were like dollhouses with one side totally exposed, Sarah says, we'd see plenty of people eating alone to the glow of a television. That was the fate Sarah feared for herself and her children during Dustin's absence. So she opened her home, and she and the kids sent invitations. And they found that a surprising number of people really are available for dinner. You just have to ask. In a time when popular culture leads us to believe that the family dinner table is dead, Dinner with the Smileys shows people that time spent with family, friends, and neighbors is still very much part of the American lifestyle.
I’m not from Maine… but I got here as soon as I could. Six years ago, a family from Florida fell in love with “the way life should be,” and although they’ve never seen a moose, the Smileys intend to stay. Because say what you will about the cold winters and the messy mud season, there is no other place to raise a kid than in the great state of Maine. Got Here As Soon As I Could is a collection of syndicated columnist Sarah Smiley’s most-loved columns about raising a family in Maine. In these 100 essays, readers will laugh, cry and nod their head “yes” as they remember a time when all of America was as simple and beautiful as it still is today in Vacationland.
"Mommy burned up." On a cloudy day in August 2003, Grace and Lily Pearson, 4 and 3, were flying in their uncle's plane along with their mother on their way to their grandpa's birthday party near Lake Superior, when Lily noticed the trees out the window were growing close; so close she could almost touch them. Before the trees tore into the cabin, Grace had the strange sensation of falling through clouds. A story of tragedy, survival, and justice, Damian Fowler's Falling Through Clouds is about a young father's fight for his family in the wake of a plane crash that killed his wife, badly injured his two daughters, and thrust him into a David-vs-Goliath legal confrontation with a multi-billion dollar insurance company. Blindsided when he was sued in federal court by this insurance company, Toby Pearson made it his mission to change aviation insurance law in his home state and nationally, while nursing his daughters to recovery and recreating his own life. Falling Through Clouds charts the dramatic journey of a man who turned a personal tragedy into an important victory for himself, his girls, and many other Americans.
NATIONAL BESTSELLER • From the Pulitzer Prize-winning author of A Thousand Acres comes “an uproariously funny and at the same time hauntingly melancholy portrait of a college community in the Midwest" (The New York Times). In this darkly satirical send-up of academia and the Midwest, we are introduced to Moo University, a distinguished institution devoted to the study of agriculture. Amid cow pastures and waving fields of grain, Moo’s campus churns with devious plots, mischievous intrigue, lusty liaisons, and academic one-upmanship, Chairman X of the Horticulture Department harbors a secret fantasy to kill the dean; Mrs. Walker, the provost's right hand and campus information queen, knows where all the bodies are buried; Timothy Monahan, associate professor of English, advocates eavesdropping for his creative writing assignments; and Bob Carlson, a sophomore, feeds and maintains his only friend: a hog named Earl Butz. Wonderfully written and masterfully plotted, Moo gives us a wickedly funny slice of life.
NATIONAL BESTSELLER • In this novel set in Hollywood Hills after the 2003 Academy Awards, the Pulitzer Prize–winning author of A Thousand Acres delivers “a blazing farce, a fiery satire of contemporary celebrity culture and a rich, simmering meditation on the price of war and fame and desire.” —Los Angeles Times Book Review In the aftermath of the 2003 Academy Awards, Max and Elena—he's an Oscar-winning writer/director—open their Holywood Hills home to a group of friends and neighbors, industy insiders and hangers–on, eager to escape the outside world and dissect the latest news, gossip, and secrets of the business. Over the next ten days, old lovers collide, new relationships form, and sparks fly, all with Smiley's signature sparkling wit and characterization. With its breathtaking passion and sexy irreverence, Ten Days in the Hills is a glowing addition to the work of one of our most beloved novelists.
We all know the basics of punctuation. Or do we? A look at most neighborhood signage tells a different story. Through sloppy usage and low standards on the internet, in email, and now text messages, we have made proper punctuation an endangered species. In Eats, Shoots & Leaves, former editor Lynne Truss dares to say, in her delightfully urbane, witty, and very English way, that it is time to look at our commas and semicolons and see them as the wonderful and necessary things they are. This is a book for people who love punctuation and get upset when it is mishandled. From the invention of the question mark in the time of Charlemagne to George Orwell shunning the semicolon, this lively history makes a powerful case for the preservation of a system of printing conventions that is much too subtle to be mucked about with.
In this brilliant collection of five short stories and a novella, Pulitzer Prize-winning author Jane Smiley presents six unforgettable portraits exploring the perils of domestic life. I am thirty-five years old, and it seems to me that I have reached the age of grief. Others arrive there sooner. Almost no one arrives much later . . . In the title novella, a man who has reached the 'age of grief' slowly realizes that his wife is in love with someone else. Unsure whether his marriage is best protected by confronting her or by feigning ignorance, he struggles to repress his anguish and to prevent his wife discovering that he is aware of her infidelity . . . Accompanying this novella are five short stories, including The Pleasure of Her Company, in which a lonely, single woman befriends the married couple next door, hoping to learn the secret to their happiness. And Long Distance, in which a man finds himself relieved of the obligation to continue an affair that is no longer compelling to him, only to be waylaid by the guilt he feels at his easy escape.
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
When a tornado watch is issued one Tuesday evening in June, twelve-year-old Dan Hatch and his best friend, Arthur, don't think much of it. After all, tornado warnings are a way of life during the summer in Grand Island, Nebraska. But soon enough, the wind begins to howl, and the lights and telephone stop working. Then the emergency siren starts to wail. Dan, his baby brother, and Arthur have only seconds to get to the basement before the monstrous twister is on top of them. Little do they know that even if they do survive the storm, their ordeal will have only just begun. . . .
Eleven-year-old Max is a middle-schooler who's written a personal journal that covers every noteworthy event of his life; however, he doesn't want it read before 2126.
