Word: breaded
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...than during the Cup. "Mugabe will sanitize the area," says political commentator Diana Mitchell of the wide, treelined avenues around the cricket ground. "There will be a corridor of protection. The cricketers won't see a thing." Which is too bad, because if they had the chance to break bread with the locals (assuming bread's available that day), the cricketers would learn a lot. At every meal you hear about other meals missed - a day spent in line or a dinner skipped for lack of maize meal, the local staple. You hear of the shortages brought on by government...
...studies to back it up. Insurers would rather pay for a cognitive therapist--or for that matter, a psychopharmacologist, especially since the introduction of Prozac in 1987. Prozac and the other selective serotonin reuptake inhibitors are widely used to treat disorders like depression and anxiety, which were once the bread and butter of psychoanalysis. Of the 14 million patients treated for depression in the U.S. every year, around 80% take some form of antidepressant medication...
...keep warm, while the vehicle roared and slid around the frozen lava. That night we camped at the foot of the volcano, in a meadow carpeted with yellow rhododendrons and crimson bearberries. While we hauled water from a freezing stream, Elena, our cook, served up meat stew, brown bread, fresh tomatoes and cucumbers, cheese and chocolates?Xone of many feasts...
...less than €10. But if you're someone who associates three-course lunches with three-hour afternoon naps, the available options are uninspiring. There's nothing to rival the delis of New York City or the sandwich bars of London, with their encyclopedic variety of breads, rolls and fillings. All too often in Paris, a sandwich means a length of flaccid baguette, a soggy slice of factory-farmed ham and a smear of margarine masquerading as butter. As work habits get more hectic, Parisians have begun to realize that a light snack at midday is nothing to be ashamed...
...place like home. So, to win over the die-hard New Yorkers with his deli, Levin says he knew only the real stuff would do. "My suppliers tell me I can get cheap pastrami from Australia," he laughs. "Right." Instead, Levin goes straight to the source. His rye bread is par-baked in New York ovens (with New York water), then finished in Hong Kong. His salami comes from the famed Katz's delicatessen. And the bagels-which will fool even the most hardened Manhattan bagel-snob-are baked daily with dough shipped from H&H Bagels...