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Word: crisped (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Usage:

...ceremony began promptly at 10 a.m. with a procession across Kirkland Street and into the packed theater. Led by the honor guards of five departments accompanied by the Boston Police Gaelic pipes and drums, the 51 graduates of the 10th Municipal Police Officers Class (MPOC) marched in a crisp military formation, executing crisp turns with their backs ramrod straight and their white-gloved hands moving in rhythmic synchrony...

Author: By Hana R. Alberts, CRIMSON STAFF WRITER | Title: HUPD Welcomes Nine Recruits in Police Academy Graduation Ceremony | 5/5/2003 | See Source »

...disorganized sprint,” captain Nick Blannin said. “We hadn’t prepared sprinting and weren’t as crisp as we needed...

Author: By Jane V. Evans, CONTRIBUTING WRITER | Title: No. 1 M. Lightweights Upset By Half-Second | 4/21/2003 | See Source »

...crisp New England fall practice as the team kicked off the school year with a few scrimmages before snowfall forced them indoors...

Author: By Lisa Kennelly, CRIMSON STAFF WRITER | Title: IMPROPER BOSTONIAN: Irrepressible Walsh Coaches Harvard His Way | 4/10/2003 | See Source »

...Marie Mondesir’s Nouvelle Lune Cuisine, the multi-layered flavors of crisp, fried plantains and hearty, Creole stews tell a tale of colonization in Haiti even as they reward the tongue. Tender okra evokes West Africa, finely-sliced capsicum introduces the produce of the Americas and sautéed onions, imported to Haiti on the ships of European merchant-adventurers, are a token of the Old World. Using recipes and techniques refined by a long family tradition, Mondesir, a native of Port-au-Prince, Haiti, proudly continues the rich culinary traditions of her island...

Author: By Vanashree Samant, CRIMSON STAFF WRITER | Title: Getting Your Goat | 4/10/2003 | See Source »

...plate of Poisson Gotcel ($8.50) piqued my interest in Haitian cuisine: I was greeted with an entire red snapper—head and tail intact—doused in the signature red sauce with onions and green peppers. A gracious serving of red beans, rice and two thick, crisp, fried plantains accompanied the meal. The fish was cooked to a tender perfection, while the sauce, mild yet zesty, complemented the meat wonderfully. The fried plantains, infinitely more textured than the thin, supermarket, potato-chip variety, boasted alternating layers of crispiness, saltiness and tender plantain. I vowed to return to sample...

Author: By Vanashree Samant, CRIMSON STAFF WRITER | Title: Getting Your Goat | 4/10/2003 | See Source »

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