Word: coconut
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Dates: during 2000-2009
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...vastness of his literary ambition - and then brilliantly brings it off in the ensuing 500-odd pages. "When you staggered outside into the sweltering night," he writes of Singapore, "you would have been able to inhale that incomparable smell of incense, of warm skin, of meat cooking in coconut oil, of money and frangipani, and hair-oil and lust and sandalwood ... a perfume like the breath of life itself." (See 10 things to do in Singapore...
...won’t miss the peanut butter cookies,” said Madelaine D. Boyd ’12. “I’d rather have coconut congo bars...
...concoction, and he would decide the winner based on a random taste test among other customers. After a few minutes of brainstorming, we called our waiter over.“Here you have it,” we told him. “The Obama: Kahlua, Vodka, Baileys, and coconut liqueur, served over ice. Kahlua for his black side, Vodka for his white side, Baileys for the mix, and coconut liqueur for his Hawaiian heritage.” He gave our recipe to the bartender, and the taste test ensued. The verdict? Against all odds, team inexperienced beat out team...
...environmentally-conscious and delicious dishes from a table overflowing with produce that ranged from parsnips as thick as a forearm to piles of feathery-headed fennel. The student chefs also incorporated ingredients from a mystery box that contained apples, ivory lentils, bok choy, and organic tofu. Dishes ranged from coconut lentil soup with tofu croutons to a bed of sauteed greens topped with local apples and organic tofu. A panel of Harvard University Dining Services Managers and executives, as well as students in attendance, pronounced Alexandra Perloff-Giles ’11 and Madeleine E. Raffel...
...carried over to trendy drinks. The countless drink stands that line Taiwanese streets flood the thirsty soul with endless variations of bubble teas, a.k.a. hot or cold teas with chewy tapioca balls and tropical juice blends. One popular combo, green tea with passion fruit, tapioca pearls and chewy coconut cubes, helps explain why 85°C's next coffee innovations will use panna cotta and fresh fruit...