Word: beards
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Dates: during 2000-2009
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...draws cleanly too. The black and white images are "classically" representational and nicely detailed. You could almost count the hairs in Odysseus' beard. Shanower generally eschews experimentation except during a cartoony flashback, and an occasional toying with event's sequence in time. Comix aesthetes may therefore snuff at its mainstream approach, but on the other hand, you don't need a Ph.D. in comix linguistics to appreciate...
...reception, that obsession showed. Sherman was still sporting the beard that he grew during his expedition, which in his case was a good thing because that scruffy mess on his face filled him out. He?s a thin, wiry guy who runs marathons and enjoys "century" bike races. But after Everest, he?s twenty pounds lighter than normal. At least those little tufts sticking out of his cheeks gave some definition to his gaunt features. His beautiful pale blue eyes sat deep inside hollow eye sockets that were rimmed with black cuts created when his goggles froze to his face...
...What happens next is nothing. After Minority Report, Farrell is taking time off to travel the world. "I'm going to get a backpack, grow a beard," and give moviegoers the chance to catch up with his career. Of course, there's always the threat of overkill. "If I were a casting agent, I'd want a piece of Farrell," says Adam Smith, senior features writer for the British movie magazine Empire. "But he should pick his roles very carefully. Filmgoers are notoriously fickle." Which, for now, doesn't bother the young actor. "Acting is not where my happiness...
...Deputy White House press secretary Joe Conason today denied rumors that President Gore is growing a beard. In fact, sources tell ABC News that the President, quote, just didn't feel like shaving this week...
...label Sono, you'd call it French with a Japanese accent. Ono, a burly Tokyo native with slicked-back hair and a beard, trained at the four-star L'Orangerie in Los Angeles. "Japanese cuisine is a cuisine of ingredients; French cuisine is one of technique," he explains. "So I combine the two. I'll take pompano and marinate it in miso, which preserves and enhances the flavor. That's very Japanese. Then I'll turn to French technique in how I cook it." Ono points to his salmon dish: he cures the fish with salt and ginger, adds...