Word: colds
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Dates: during 2000-2009
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While Wyeth works, his favorite dog Eloise, a miniature black poodle with a just-so Continental clip, digs holes and sprays both the artist and his watercolors with dirt. When Eloise thinks it is time to get out of the cold, she trots up to Wyeth's watercolor pan and tips it over with her nose. The artist nuzzles into her curly fur, murmuring a ritual incantation, "Eloise, ocean breeze!" Then he comes home with her and Rattler, the gold hound depicted in Distant Thunder...
...Embrace. Cold winter blasts may be sweeping across the plains, but instead of fighting the weather, own it. From Jan. 22 through Feb. 1, check out the St. Paul Winter Carnival in Minnesota, where there will be ice sculptures, snow sculptures, a half marathon, ice races and a torchlight parade, among other activities around the city...
...insidious form as they separated me and my fellow traveler to bless us each in turn and then solicit a “donation” for the temple charity with the same book full of past 1,000 rupee and 500 rupee donations. Perhaps I’m cold-hearted, but based on the various forms of used car salesman pressure applied I feel confident in my skepticism of this “charitable” endeavor: I was stopped from approaching my friend while he was blessed lest I wisen him to our first encounter of this scam...
...January 1982, an Air Florida flight crashed into the Potomac in Washington. That plane was not fully de-iced on a 24°F day; only five people survived the accident, in part because it took a while for rescue vehicles to get to the plane in the cold water...
...textures has long been a hallmark of Chinese cuisine (think sweet-and-sour soup), and this affinity for taste-bud workouts has 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...