Word: peach
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...with the streamlining. So, without further ado (and after the jump), here are FlyBy's Budget Cut Recommendations for Seattle Grace:First to go-- Izzie's wig. As Christina so aptly pointed out, she looks like a Stepford Wife--plus, we think the post-chemo peach fuzz makes her look hardcore. Prediction: Wig will be gone next week, Izzie's hair will grow just enough to look rocker-chic, and teenage girls across America will chop off their hair...
...Green Metropolis, you talk about how corn grown for biofuel raises the price of corn used for food. You also say that eating locally grown food isn't practical for everyone. Locavorism as a consumption preference makes sense. Right now where I am, locally grown apples are coming up. Peach season just ended. I enjoy eating that stuff. But the environmental argument doesn't hold up. I watched a documentary about Portland, Ore., and in it there was a woman who drove her minivan 25 miles to a local farm to buy a few days' worth of produce. So that...
...Biennale of Atman's visit was marinated in Bellinis, a cocktail of peach juice and sparkling wine invented at Harry's Bar, tel: (39-41) 528 5777. There was none to be seen at this year's parties, but prosecco flowed freely. One of the best selections of Venice's native drink - prosecco grapes are mainly grown in Veneto - minus the art-world pretension or tourist-trap prices, can be found at Timon, tel: (39-41) 524 6066, a decidedly laid-back bar where patrons can dangle their feet over the canal out front...
...decade ago: "You are in the presence of an eternal vine." The rare Loire varietal was introduced in 1519 under François I, and that this patch survived the phylloxera epidemic is as miraculous an anomaly as the nectar it produces. With blinding minerality and peach notes "it's a wine from another world," says Marionnet of his cuvée Provignage. (See reviews of 50 American wines...
Sprinkle the topping even over the peach lasagna and bake in the preheated oven for 1 hour. Test after 50 minutes; if the peaches were very ripe and juicey, it will be done. Otherwise, it will take the full hour or a little more; the peaches should be tender, the juices bubbling all around, and the top nicely browned. If the peaches seem done (and you don't want them to dry out) but the crumb topping is still pale, slip the dish under a hot broiler for a minute or two. Serve warm...