Word: apricots
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...forth. There's virtually no line in this book that isn't typical of the whole, so this one will serve: "She flung herself onto the Turkoman's back and with the rank bacon smell of his oiled hair in her nostrils bit off his ear, a salt apricot between her teeth...
...copious array of bizarre and specialized cutlery, none of which I can even begin to name, let alone discern its functionality. But this hasn’t stopped me in the past week from putting together a layered potato, blue cheese, pear, fennel, and caramelized onion timbale; whipping up apricot cupcakes or concocting a spring pasta with chicken sausage, artichoke hearts, red pepper, eggplant, and zucchini. I hand-pack my own hamburgers; I’ve creamed, broiled, double-boiled, sifted, folded (gently), tossed, scalded, and celebrated. The family I’m housesitting for has stood by and watched...
...response. The violence settles into inevitabilities that seem tribal, and reach into history. In any case, this winter and beyond, as the miserable rains passed and a sweet spring came, with the almond and apricot trees in blossom, the Arabs in the occupied territories of the West Bank and Gaza, weary of their humiliations and broken hopes, have risen up to disturb Israel's birthday party, its sometime peace and its dream. For 2,000 years the thought of Zion warmed the minds of the world's scattered Jews. ''Next year in Jerusalem'' -- the prayer ended in an ardent sigh...
...theme). Afterwards, my friend invited me to an after-party featuring a band that was “slammin’.” When I arrived, the band (which was approximately the size of Earth Wind and Fire) was playing a Fiona Apple song. People were guzzling apricot-flavored beer, doing the robot lustily, and singing all of the words to Ms. Apple’s ditty, while their extremely long Jesus-was-a-carpenter curls floated in the breeze. I picked at least four knit hats off the floor and about three Livestrong bracelets doused in apricot-flavored...
...dining room is sci-fi white, from the rectangular tables to the window blinds. The wait staff is all business (as is most of the clientele). The food, accelerating in flavor and intensity through a meal, seems conjured in Adri's lab: breaded fois custard cream with apricot jam, baked skate with clam aioli, smoked beef with "ancient mustard" foam. In cooking as in science, not all lab experiments succeed: an unappealing appetizer of Iberian porkpie with truffled duck liver consisted mostly of morsels of fat. But considering the rich and varied fare dished out, the fact that we didn...