Word: dessertation
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...Dessert: Port, Sherry, Tokay, Muscatel
...comparative prices, a meal of shrimps, wine, tomato and potato salad, more wine, steak and, of course, French fried potatoes and more wine, and cheese for dessert costs a dollar at any of the restaurants off the large boulevards. Movies range from a dime to a dollar, the opera four times a week can be enjoyed for thirty cents, the Folies start at sixty-five, and exhibitions for five run around a buck and a half each. These are computed at the legal rate of exchange of 3000 francs to the dollar...
Here's something that's universal. One-hundred percent of you will have ice cream for dessert about eleven times a week. It's because a rich alumnus established a fund for buying ice cream once upon a time. (This really happened, I'm told). At any rate, it's usually deliciously flavorsome and creamy rich...
...Army dines early in Fukui. At 5:14 p.m. we were sitting in the concrete officers' mess, waiting for dessert and coffee. There wasn't any warning-the floor just pushed up under us, and great chunks of wall and ceiling began to crash about us. We staggered for doors and windows, knocking into each other and falling to the floor. The driveway before the building buckled up before me as I bounced over it, while concrete slabs thudded down from above. We flung ourselves on the compound lawn, but the earth shook so violently that some...
...hotel and resort food across Canada competes for dullness with U.S. blueplates and U.S. airline meals. But off the main line, the diligent traveler can find palate-tempters. In little French Canadian villages there is the traditional thick soupe aux pois to which the habitants attribute their virility. For dessert there are crisp little grand-pères (doughballs cooked in a pot of maple syrup). In the Maritimes, there are lobsters and clam chowder, Annapolis Valley baked apple dumplings, and a sturdy pudding called blueberry grunt. On the prairies the great delicacy is smoked Winnipeg goldeye (a Canadian lake...