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...chapter first elects 24 juniors, then 48 seniors in the autumn of senior year. In the spring of senior year, enough seniors are elected so that up to 10 percent of the graduating class earns membership...

Author: By Romina Garber, CONTRIBUTING WRITER | Title: Phi Beta Kappa Elects 48 Seniors to Society | 11/26/2002 | See Source »

...fertile imagination. Seized by the irresistible impulse to find out what Stoppard had in mind about 19th century Russian socialists, and abetted by the gracious offices of Aisha Labi, TIME Europe's Florence Nightingale for wayward visitors, I entered the National bunker for my Stoppard marathon one autumn Saturday morning...

Author: /time Magazine | Title: That Old Feeling: Theater Past, Theater Perfect | 11/24/2002 | See Source »

...pungent smell of booze in the crisp autumn air, the sounds of old alums fawning over themselves and the sight of busloads of Harvard admissions rejects can only mean one thing. That’s right, it’s once again time for The Game—the annual event so nice they capitalized it twice...

Author: By Daniel E. Fernandez, CRIMSON STAFF WRITER | Title: The Games Behind The Game | 11/22/2002 | See Source »

...Locals know the phenomenon as bung fai paya nak (Naga fireballs), which have been bubbling up from the mighty river on the late autumn night of the full moon at the end of the Buddhist Lent for as long as anyone can remember. "I've seen them since I was a little girl," says Pang Butamee, 70, who lives in a flood-prone hut on the river's edge. Nearby is Wat Paa Luang?an elegant, 450-year-old temple and one of the most popular spots to watch the fireballs. "I've seen them come up from the river...

Author: /time Magazine | Title: Behind the Secret of the Naga's Fire | 11/17/2002 | See Source »

Kirby reflects on the autumn day when he first tasted the galette: “The college had just acquired a few goats and we were experimenting with making our own chevre [goat cheese]. Tom, the college chef, believed in using ingredients from the farm in elegant ways—on that fall day, we enjoyed stately, multi-folded galettes made with our goat’s chevre, our chickens’ eggs, our heifers’ butter and our garden’s red onions. Essentially free-form pies, the gallettes come out of the oven like sunflowers with...

Author: By Angela M. Salvucci, CRIMSON STAFF WRITER | Title: Fmmm... | 11/7/2002 | See Source »

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