Word: bun
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Dates: during 2000-2009
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...smoke cigarettes. Meat is more complicated. It's a food most Americans eat virtually every day: at the dinner table; in the cafeteria; on the barbecue patio; with mustard at a ballpark; or, a billion times a year, with special sauce, lettuce, cheese, pickles, onions on a sesame-seed bun. Beef is, the TV commercials say, "America's food"--the Stars and Stripes served up medium rare--and as entwined with the nation's notion of its robust frontier heritage as, well, the Marlboro...
...library in New York City, doted on it because it reminded him of his own dead wife, Amelia Sturges.) What is certain, however, is that Ghirlandaio's rich, hot colors and formal precision, his exquisite control of all the microforms within the larger silhouettes--the serpentine waves and knotted bun of hair, the lovely complexities of brocade and embroidery--make this one of the greatest panel paintings of the 15th century and one of greater interest than Leonardo's Ginevra de' Benci...
...hemophilia and, attitude-wise, a mace up their thrones? Wait a second: royal families are people too and, just like the rest of us, they are wrestling with the issues, resolving inner conflicts and entertaining a deep desire to change. Princess Mathilde of Belgium, for example, has a royal bun in the oven and if she delivers a girl, new laws would allow the child to become the first sovereign Queen of the Belgians. (And she wouldn't have to be named Albert.) Bulgaria's King Simeon Borisov Saxe-Coburg, forced from the throne...
...handful of celebrities among them, but overwhelmingly, bus people are ordinary. They are mostly married couples over 50, either semi- or fully retired. The one attribute that distinguishes bus people from the crowd is that they are obviously rich enough not to worry about tossing away money like bun wrappers...
Next, I embarked on a 24-hour cinnamon-bun-baking marathon, blending some 11 cups of flour, six cups of sugar, a pound of butter and various other ingredients into an array of sweet treats. Martha Stewart's maddeningly precise and time-consuming recipe almost drove me to the pop-open cans, while AllRecipes' obtuse instructions and cake-mix ingredients struck me as suspect. I liked Epicurious' tip for using a sandwich bag with a hole in the bottom corner to drizzle on glaze like a pro, and found cooking.com's guidelines to be the most straightforward...