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Debra Clay, 34, a working librarian in Houston, felt every inch the caring parent. At the pricey Creme de la Creme preschool learning center, her eight- month-old daughter Kendall peered at two red dots on a white flash card held by a teacher, who called out, "Two!" As new cards came up, the teacher chanted the numbers while Kendall acknowledged the exercise with an occasional gurgle. Down the hall, Kendall's four-year-old sister Katie chirped, "Un, deux, trois . . ." mimicking the accent of her Parisian instructor. Elsewhere around Creme de la Creme, 150 other tots and toddlers grappled...

Author: /time Magazine | Title: Education: Trying to Jump-Start Toddlers | 4/7/1986 | See Source »

...educators, such as California School Superintendent Bill Honig and State Commissioners Gerald Tirozzi of Connecticut and Gordon Ambach of New York, applaud the preschool push as providing more children with better education sooner. Comments Roberta Babb, director of Creme de la Creme: "For a long time, people didn't realize all the things that a little mind is capable of. We give them a big head start for school." But others are dismayed by a parental mania to overstuff little minds that are not ready. At the recent convention in Atlanta of the National Association of Independent Schools, hothousing...

Author: /time Magazine | Title: Education: Trying to Jump-Start Toddlers | 4/7/1986 | See Source »

...please customers, but in others it is more difficult. For one thing, Soltner feels, Americans have become more sophisticated and know about food and products, and he finds that rewarding. Yet a surprisingly large number of specialties remain from the original menu, among them the creamed pea soup, creme Saint-Germain, the mignonettes of beef in puff pastry, the salmon in crust, and snails in tiny terrines with shallot and garlic butter. Recently Soltner worked out a new and delectable variation on those snails, combining them with the traditional herb butter and Riesling wine and baking them inside crusty brioches...

Author: /time Magazine | Title: Food: America's Best French Restaurant | 3/10/1986 | See Source »

...with "gorgeous, gorgeous" skin. From the time Esty decided that something might be done with Uncle John's skin formulas, she worked tirelessly behind cramped counters, in the waiting rooms of store buyers, pushing, touching, smearing, charming, hectoring. When she first met Helena Rubinstein, she told her that Lauder Creme Pack would do much to smooth out Madame's neck. (Decades later she astounded Jeane Kirkpatrick with the suggestion that her clothes aged her. "You mean you don't like what I'm wearing?" gasped the Ambassador...

Author: /time Magazine | Title: Books: Esty, Mistress of Makeup Estee: a Success Story | 11/11/1985 | See Source »

...clubs. A list of their favorite drinks reads like a dessert menu from the 1950s. At 104 TGI Friday's around the country, for instance, it is the pineapple fling (lime Calistoga water and fruit juices); at the Hyatt hotel in San Francisco it is "Remember the Oreo" (creme de cacao, ice cream and Oreo cookies). For guys, it is no longer considered wimpy to order a light beer. Says a Friday's vice president, Gregory Dollarhyde: "There's reverse psychology at work. You're going to be fat and unattractive if you don't (order it). Looking good...

Author: /time Magazine | Title: Living: Water, Water Everywhere | 5/20/1985 | See Source »

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