Word: crisp
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Joshua A. Barro ’05 hustles into the Adams House dining hall in a crisp, dark gray suit and crimson tie. He’s tired. He’s just spent the day searching for endorsements from Harvard student groups, and has only gotten that of the Harvard Republican Club...
...presentation. My order of fresh rabbit sausage comes on a bed of shredded carrots: the bunny arrives displayed on its own favorite food. The joke, intentional or not, is soon forgotten for the flavor of the dish. The warm and mild white sausage is shelled in salty crisp pistachio crust, and perks up with the tartness of scattered cranberries...
...body, there is a neat line of six holes from left knee to ankle, like vicious bites, where the rods of the external fixator held the bones in place for the first two months after her legs were broken. That came off June 26, she recalls. Lynch has a crisp memory for dates: how long she was in which hospital, which day she made which breakthrough--everything except the first, darkest moments of her captivity. Of those, she says she has no recollection. Otherwise, she is organized, thorough, precise. Perfect qualities for a supply clerk. And she is pale, skinny...
...Langsha duluma (sliced beef fried with eggplant and ginger) was not so impressive—but consistent with the general rule not to order anything too heavy. And my favorite was chhasha chhu tsel, chicken and watercress in a sizzling garlic and chili sauce, very light but with a crisp and tangy twist...
...blind tasting of white wines at London's Groucho Club late last year, seven out of the top 10 places were taken not by the usual suspects from France, California or South Africa but by Austrian Chardonnays and Gr?ner Veltliners?the crisp yet full-bodied wine grown mostly in the east of the country. In the U.S., people began talking the wines around 1999, when chef David Bouley opened Danube, a New York City restaurant inspired by Viennese cookery with a wine list long on Veltliners. Says Bruce Sanderson, senior editor of Wine Spectator: "Chefs and sommeliers in top restaurants...