Word: bread
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...cent spin on the wheel gets him into The Showcase Showdown, where he bids on a harp, a satellite dish, and a water-ski boat. To demonstrate the fortitude of the harp—as well as to express its coolness—a model attempts to slice bread by forcing it through the instrument’s strings.“I was just kind of in la-la land when she was trying to stick a loaf of bread through a harp,” he says in retrospect, “and I haven?...
...evening in the Harvard women’s swimming and diving team’s 198-121 win over No. 24 Kansas. The junior transfer from Franklin Lakes, N.J. left Tennessee to come to Harvard last year and has since flourished in the Crimson garb. Bassi’s bread and butter is the 200-yard butterfly, and her previous best in the event was 1:59.29, a mark set at the 2005 NCAA Championships. She was last year’s national champion in that race, so the fans in Cambridge had never seen Bassi turn in her fastest...
...five individually designed rooms - with carved oak furniture, velvet curtains, patterned silk bedspreads and Berber carpets - manages to be grand and yet surprisingly cozy. Our bathroom in the Arabesque suite featured a cool concrete tub and locally produced natural soaps and moisturizers. A splendidly fresh breakfast of crusty bread, Moroccan bread or Moroccan crepes with jam is included. With its sumptuous comfort and kaleidoscopic flair, the Riad Fes Baraka captures all the intense and colorful blur of the city outside. tel: (212-5) 5740584; www.riadfesbaraka.com
...didn't drive diners away, mad-cow disease and a backlash against fast food just about wiped hamburgers off London menus. But rejoice, burger lovers: the humble patty on a bun is experiencing a renaissance. Three stylish but casual premium-burger chains are challenging fast-food competitors with better bread and meat that goes beyond beef to free-range chicken or lamb. These 21st century joints prepare their own patties, grill them while you wait, and serve them on fresh rolls with a side of chunky homemade fries. You can even top off your meal with an American-style milkshake...
DIED. RUTH SIEMS, 74, General Foods research-and-development staff member whose carefully planned recipe made Stove Top stuffing a best-selling comfort to harried mothers everywhere; of a heart attack; in Newburgh, Ind. Knowing that bread-crumb size held the key to liquid absorption--and thus "proper texture and mouthfeel," as the patent stated--she determined the precise dimensions of the ideal crumb--about those of a pencil eraser. Now part of Kraft, Stove Top sells some 60 million boxes every Thanksgiving...