Lindsay Allason-Jones has been at the forefront of small finds and Roman frontier research for 40 years in a career focussed on, but not exclusive to, the north of Britain, encompassing an enormous range of object types and subject areas. Divided into thematic sections the contributions presented here to celebrate her many achievements all represent at least one aspect of Lindsay’s research interests. These encompass social and industrial aspects of northern frontier forts; new insights into inscribed and sculptural stones specific to military communities; religious, cultural and economic connotations of Roman armour finds; the economic and ideological penetration of romanitas in the frontiers as reflected by individual objects and classes of finds; evidence of trans-frontier interactions and invisible people; the role of John Clayton in the exploration and preservation of Hadrian’s Wall and its material culture; the detailed consideration of individual objects of significant interest; and a discussion of the widespread occurrence of mice in Roman art.

Peter Lime is trained to hunt down his prey and catch them on film. But now he is the one being hunted. Whose prey has he become? And what is it that he has that these people will kill to get? Lime is a Danish paparazzo, living in Madrid. For more than 20 years he has stalked and captured the rich and famous on film, making vast sums of money from exposing their secrets - the more salacious the image, the bigger the fee. But lately he's been thinking of giving it up. His wife and child have changed his life, and now he dreams of doing a job that his daughter can be proud of. Then he goes on a routine assignment, snapping a Spanish minister out sailing with his mistress, and suddenly his world is turned upside down. When a fire destroys his home, but not all of his photographs, Lime sets out to discover a motive and finds himself drawn into the complex and terrifying web of international terrorism.

If you've never thought about lemons and limes, you may be amazed by what you'll discover by reading Save Your Life with the Phenomenal Lemon & Lime. Putting the easy-to-accomplish suggestions into practice will result in improved health, heightened emotional well-being, increased longevity and significantly contribute to your pH balance.

Reprint of the original, first published in 1874.

From fresh seafood to luxurious pasta and heavenly desserts—using lemons and limes in your cooking will make your food sing. A squeeze of lemon juice can bring a dull sauce or lacklustre soup to life as its tartness cuts through and brings out flavor in a subtler (and healthier) way than salt. Smaller, sharper, but more intensely fragrant than lemons, limes work best with exotic, spicy food. Some dishes call for the sharp, clear lift of lemon, at other times the richer fragrance of lime is more appropriate. They are both perfect as an antidote to the heat of fresh chile or pungent garlic, and the best of friends to herbs and olive oil, roast meat, and freshly grilled seafood. Their brightness is also perfect in sweet, buttery desserts. Try a host of recipes including Lemon, Mushroom, and Tarragon Arancini, Pork Dumplings in Lime-leaf Broth, Oven-baked Lemon Fennel, or Lime and Chile Sweet Potatoes. Ursula also investigates the history and culture of lemons and limes, their health-enhancing benefits, and explains how to grow your own.