Word: heating
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...accents and one or two playfully errant Oriental items (Vietnamese spring rolls, Thai crispy noodles). We start with sesame-crusted scallops with “My Favorite Stir Fry Green Beans” ($12), a rather pointless dish, ineptly executed. The scallops are parched and petrified by over-zealous heat, and the beans make a dubious accompaniment, sitting forlornly in a thin gingery broth. The other starter, however, is sensibly composed—the slick fatty warmth of grilled duck sausage and bruschetta slathered with pâté de foie gras, pointedly countered by tart pickled grapes ($10), each...
...changes, implementation of Early Action by Yale and Stanford is not perfect. Both universities have indicated that they will restrict their Early Action applicants from applying early to other institutions. Such a requirement still forces applicants to pick one school to which they want to apply early, keeping the heat on high school seniors to make such an important decision at an unnecessarily early stage...
...kitchen preparing soups, sandwiches and roast chickens; pastry chefs making luscious chocolate and lemon curd cakes, fruit tarts, scones and cookies; and, finally, the customers who had been lingering outside the door for a full 45 minutes before opening time. The windows were fogged with oven-fresh heat, and as soon as the customers stepped inside, the nasty weather seemed very far away...
...plans, it would appear to be a no-brainer for Saddam to simply give up on whatever weapons programs he currently has in the works in order to stay in power. Running an oil-rich country would give him plenty of resources to restart those programs once the heat is off. Still, there are domestic risks. Saddam's power is based his ability to paralyze potential domestic opponents with fear of the consequences of crossing him. Submitting to the will of the UN, goaded into action by Washington, signals Saddam's fundamental vulnerability - never a good idea for a regime...
Make the pie crusts. Divide the dough into two balls and place in the refrigerator. Melt the butter in a wide, heavy skillet over medium-high heat. Pile in the onions with 1 1/2 tsp. salt, stirring as the onions cook down. Carmelize onions, cooking them until they are completely soft, darkened in color, and sweet. Season with the crème de cassis, vinegar, salt, and fresh ground pepper to taste. Beat the eggs into the chevre, then beat in the salt, nutmeg, and pepper...