Word: creamed
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...might just be the distorted looking glass of the last 20 years, but there’s something about the 1980s and its music that brings to mind the Atlantic City casinos built in that decade. The casinos aspire to grandeur—domed, cream ceilings, great pseudo-classical columns, golden moldings—and yet are undone by the very beginning of paint peel, the first sag of the ceiling, the discolored hint of water damage from shirking on the plumbing. They might have looked good when they were first built, but they were never built to last...
...Many dishes here are traditional Thai gone the bland way of all tourism. But order wisely to score a rare northeastern-style curry of thick greens with hed thob (tiny mushrooms) or thousand-year eggs deep fried with basil. Besides, Taling Pling serves one mean caramel-lined banana cream...
...cupcake truck I encountered on the side of the road in Austin, Texas over intersession.Vegan Chocolate Chip cupcake with mini Obama flag: the cupcake I ate most recently—from Kickass Cupcakes in Davis Square on the day of my last final.Chocolate cupcakes baked in ice cream cones: the cupcakes my blockmates baked for my 21st birthday.Cupcake04: my first ever AOL screen name, based on the brilliance of my fifth-grade mind.I like to think of myself as a cupcake connoisseur. Those childhood delicacies that perk you up with one look at their frosting mound and colorful details...
...inflating him like Bluto. Who knew? It's called Primobolan, and Yankees superstar Alex Rodriguez has admitted using it in 2003 as a Texas Ranger. Given recent scandals, fans may soon need a chemistry degree to read the sports pages. Deca-Durabolin, stanozolol, human growth hormone, Depo-Testosterone, the cream, the clear--you can't keep 'em straight without a program...
Throughout the hotel, the furnishing details ooze luxury - even the elevators, which are lined with black American walnut and leather. The purple-themed Skybar has a slinky after-dark appeal (try the Aviator Sling: gin, parfait amour, cranberry and lime juice), while the Brasserie is all cream-leather seating and walnut finishes. It's here that chef Allan Pickett (formerly at Galvin Bistrot de Luxe in London) makes use of local produce to create a tempting take-off menu: the piquant steak tartare is already proving a runaway success. And on the walls, black-and-white photos of Hollywood stars...