Word: crabbed
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Dates: during 2000-2009
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...more surgery and a lot more radiation than most patients. It wasn't that he had the "we're going to beat this thing, Ruff" attitude. He expected death, pretty soon, but he wanted to be the victim of medical target practice, not what the ancients called the crab...
...roughly decade-old algorithm that puts the “match” in “Datamatch” works. Unfortunately for those who planned on using the HCS questionnaire to find a partner who shares a love of the Kong’s crab rangoon, romantic dinners at Annenberg, and the language of the Klingon race, quiz submissions closed at 11:59pm on Valentine’s Eve. The happily coupled Melendez offered these words of advice to those still left searching after missing last night’s deadline: “Keep looking around, keep trying...
...they are in India. Some of this has to do with the mind-set of India's bureaucracy and the hangover of the old-license raj, with all its petty meddling. Then there is our traditional envy of success. Every child knows the story of the basket of Indian crabs: it did not need to be covered because every time an ambitious crab came close to the top, the other crabs pulled him down. It is no accident that many of the men who feature most often in our business magazines are nonresident Indians who live beyond the clutches...
...make style mavens salivate. The cuisine will get your mouth watering too. Devised by British-born chef Michael Moore, who has notched up stints at top Sydney restaurants like Bennelong and Prunier's, the menu celebrates the freshness of Australian produce with signature dishes like wok-fried blue swimmer crab with sansho pepper, and seared king prawns with blue pumpkin pasta rotolo. Talk about a culinary revolution. Lunches start from around $30, dinners from about $50. Reservations are essential...
...make style mavens salivate. The cuisine will get your mouth watering too. Devised by British-born chef Michael Moore, who has notched up stints at top Sydney restaurants like Bennelong and Prunier's, the menu celebrates the freshness of Australian produce with signature dishes like wok-fried blue swimmer crab with sansho pepper, and seared king prawns with blue pumpkin pasta rotolo. Talk about a culinary revolution. Lunches start from around $30, dinners from about $50. Reservations are essential...