Word: creaming
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...unsure of her plans for next year, torn between applying to Teach for America, driving an ice cream truck and opening a children’s bookstore in her Michigan hometown called “Kalamazoo...
...last week rolled out its Pie-tini menu, which presents an array of concoctions typically served on plates--but here they're in glasses. The details are something to relish: the Key Lime Pie Martini features crushed graham crackers lining the rim of the glass, with a layer of cream sitting atop the drink. Caramel swirls and chocolate shavings are found in the Mississippi Mud Martini. "Dessert-cocktail recipes have been gathered from some of the premier bar chefs in the U.S.," says Lisa Hawkins of the Distilled Spirits Council. Michael Waterhouse, co-owner and beverage designer of Dylan Prime...
...guide, he strikes back, skewering pubs for misleading customers with fancy names and elaborate descriptions like "fresh tuna on a futon of leaves" for a salad garnish or "fried pork pojarski served on a bed of rocket with a cordon of sauce smitane" for a pork cutlet in cream sauce. "Good pubs rely on the quality of their cooking, not the quality of their verbosity," says Aird. That could easily be Andrew Pern's mantra. The owner and head chef of The Star in the village of Harome, Yorkshire, runs one of the few pubs to have won a coveted...
...GOSSIP OF THE WEEK: Andrew C. Ramos ’04 got cream in his coffee last night. “Normally I don’t rock cream, but this coffee’s really bad,” he explained...Alexander R. Jubinski ’03, looking to borrow a highlighter from roommate Will C. Benstein ’03, was offered orange or yellow. He went with the yellow. Nerd...
...impressive: Moist chicken breasts, marinated in a sweet but tangy peanut sauce, are served with beansprouts, cucumber and shredded carrots with leaves of round lettuce which one can fashion into a sloppy natural wrap. Taquitos are crisply fried, filled with chicken and served with mammoth scoops of guacamole, sour cream and salsa. The salsa, in fact, also doubles as the tomato topping for the bruschetta: as any good factory owner will tell you, consolidation on economies of scale is an easy way to increase profitability...