Word: creaming
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...crossed this invisible line into adulthood—the Internship Line. I now had to wear heels to work instead of sneakers. I had to stop singing songs about underwear and start nodding off to my headphones on the subway. Gone were the days of the 3:30 ice cream refreshment. While everyone in my office heads down for their daily dosage of Starbucks, I sit at my desk forlornly because I don’t like coffee. After counting adults among my colleagues and buying an article of clothing from Brooks Brothers for the first time, it seemed inevitable...
Hana R. Alberts ’06, a Crimson editor, is a history and science concentrator in Mather House. She spends her days missing Camp Hillard’s ice cream snack at 3:30 every afternoon. To compensate, she eats a granola bar at her desk. It’s better than a grande frappuccino...
Manufacturers have also launched a push to make ice cream as accessible as soda and snacks by rolling out vending machines in convenience stores, gas stations and video stores that serve up frozen treats...
...grownup-taste spectrum, a Dutch company has introduced Freaky Ice, pops that come in three alcohol-fueled flavors: tequila, vodka and a cocktail blend. The pops, which are 4.8% real alcohol, are already a hit with international clubgoers. Meanwhile, an English company has launched a beer ice cream with the nutty, caramelized taste of Newcastle Brown...
...Americans' ice cream palates go gourmet, even traditional formulations are taking on a more sophisticated edge. Neuhaus, the Belgian chocolatier, has brought its superpremium ice cream to the U.S. for the first time, in the form of Snobinettes Glace, which are chocolate shells filled with ultrarich vanilla, coffee or chocolate ice cream. An ice cream and sorbet maker in Dallas called Out of a Flower uses herbs, teas and edible flowers to create its exotic flavors, which include Tequila & Cilantro, Rosemary & Black Peppercorn and Texas Goat Fromage Blanc & Roasted Hazelnuts...