Word: ambrosia
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Dates: during 1980-1989
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...Spanakopita, I arose from my chair and went to make myself a hot fudge sundae. I returned to the table holding a dish heaped with two large scoops of vanilla ice cream and literally dripping with hot fudge. As I zealously prepared to devour this modern-day ambrosia, I was struck with a horrible thought: I had forgotten to bring with me my Lactaid tablets! (Some of The Crimson's lactose-intolerant readers may not be aware that the Lactaid company also produces chewable tablets which enable some intolerants to digest milk products, if one-half to three tablets...
...Krishna, the elder, was engrossed in the Bhagavad-Gita; Kikimora, his younger sister, was muttering an incantation in Old Slavonic. (They both attended the International School. Such a melting pot!) "What's today's morning repast?" I asked cheerfully, reaching for the sports pages of the New York Times. "Ambrosia," they answered in unison. How suitably mythological, I thought -- the food of Greece's ancient deities. In Manhattan one can buy damn near everything, I always say. And ambrosia it was -- Kellogg's Wheat-Nut Ambrosia, a new product described as low in fat, high in bran...
...more subject to mid-life crises than he is to dandruff. If he is made to turn sour, there must be a reason. Enter a triad of villains-Megamogul Ross Webster (Robert Vaughn), his ugly, scheming sister Vera (Annie Ross) and his "psychic nutritionist," the alluring Lorelei Ambrosia (Pamela Stephenson)-and one nebbishy computer genius gone astray. His name is Gus Gorman, and since he is played by Richard Pryor, two things are certain: Gus will be on Superman's side in time for the climax, and the film will turn a healthy profit before the summer is over...
...express. There is no place to go, no work to do. Physical labor is a status symbol that an Enu pays to perform. An Enu need not raise a sweat even for food. The natives and their inadvertent guests eat excrement processed to look like conventional food. Ambrosia comes from the sewers. Guano is refined to an elixir of life...
From time immemorial, champagne has been the ambrosia of New Year's and nuptials, ship launchings and seductions. In recent years, all this has changed. Champagne has become a drink for all occasions and is now quaffed in such Jeroboam quantities that the fizz biz poppeth over. The thirst for authentic French bubbly, plus the grievous crop damage to French vines in three of the past four years, has raised prices for the real stuff* and has forced French shippers to ration the choice vintages. At Manhattan's elegant Four Seasons restaurant, for instance, a bottle of Henriot...