Word: odd
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Utilizing the expanded roster that Friday night’s exhibition format allowed, Mazzoleni played a rotation of seven defensemen, true to his word about nothing being decided during preseason. He employed three pairs before sending freshman Dylan Reese—in this case, the odd man out as the seventh defender—out with junior Noah Welch, shifting the rotation by a man and continuing down the line of pairs...
Acting on his desire to create new and exciting music, Greunbaum invented the world’s first relativistic keyboard, the Samchillian Tip Tip Tip Cheeepeeeee. “It’s my odd little contribution to society,” he said. The instrument, which he demonstrated during last week’s visit, is an ergonomic keyboard altered to produce electronic sounds as a MIDI controller. Instead of designating a specific note for each key, Gruenbaum designed the keys to correspond to intervals within a preset scale...
...ingratiating Derek Luke of Antwone Fisher fame), April less than eagerly embarks on a day of cooking and decoration to prepare her humble New York apartment for a Thanksgiving dinner with her estranged family. When April discovers her oven has conked out, she is forced to ask her isolationist odd-ball neighbors if she can use theirs. (Her request is granted by an entertaining Sean Hayes of “Will and Grace” as Wayne, the talk of the tenement because of his new fangled convection oven). Meanwhile, three generations of the peculiar Burns family pile into...
Christopher Paolini is just like any other kid: he wrote a medieval fantasy novel full of dragons, dwarfs and Old Norse at 17, his homeschooler parents self-published it, and novelist Carl Hiaasen's young stepson read the book while fly-fishing. But then things took an odd turn. Hiaasen's publisher Knopf bought Eragon, as the book is titled, and Paolini's next two for six figures. Now Eragon is outselling four of the five Harry Potter books. Paolini, 19, may go on to college or, he says, "take a vacation." That is, if he can find a place...
Scandinavian food? For many Americans, those words conjure up visions of smorgasbords and Swedish meatballs, with perhaps some sort of odd preserved fish. But interest in cuisine from the land of the midnight sun is growing, and two new cookbooks are setting out to explain the variety and bounty of Scandinavian foods. Kitchen of Light (Artisan, $35) by Norwegian TV cooking-show host Andreas Viestad, already a surprise best seller, has been joined on bookshelves this month by Aquavit and the New Scandinavian Cuisine (Houghton Mifflin, $45) by James Beard-award-winning chef Marcus Samuelsson...