Word: dish
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Dates: during 2000-2009
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...with a bad attitude, his first act is to stick his tongue out at the world, and the price he pays is shocking: his nose grows with every lie, his feet are burned off, he is chained like a dog and even hanged. But the boy sure can dish it out: when a moralizing cricket gets in his face, boy squashes bug. No. 2: Bravo, Pinocchio! The little wooden boy is led astray but quickly recovers, and the price he pays is small: his nose grows, but there are no burned feet. And when the cricket gets in his face...
...basketballers is leaving. As they exit one of them says to Houlihan, “Why don’t you come over and sleep with me tonight?” “Maybe later,” Houlihan responds coolly. This incites the senior guys, who dish out some enthusiastic advice to the youngster. “I can’t believe you just did that,” they say. “This is your first year at college. You might never have another chance like that.” Then they reconsider...
...handful of student clay-workers and professional volunteers guided novices through the steps of throwing a pot on the wheel and then molding it little by little into a bowl, a modest vase or perhaps an all-purpose change dish. Hand-builders relied on their play-dough instincts to roll and coil the clay, crafting an incredible array of figures and vessels. Everything made at Clay All Night is left behind with an identifying email address attached so that once the piece is fired, its crafter can be notified and come back to glaze the piece...
Bistrot is French for bistro. Savory-crusted lamb brochette is French for delicious. And the Craigie Street Bistrot, complete with both the francophone spelling and the tender lamb dish, is the most palatable French lesson to be had near the Square, with apologies to any culinary creativity prospering in 9 a.m. French A sections. The three-week-old eatery is a sweet infusion of metropolitan France in the cozy residential neighborhood of Craigie Circle, a 10-minute walk from the either the Quad or the river. The bistro is the latest tenant in this ground floor space, and chef Tony...
...crème brulée ($6.95), however, should win over even the harshest of critics. A delicate custard, with telltale black traces of vanilla bean, emerges after one cracks the hard, caramelized surface and is served with sweet, swollen blueberries. The dish is top-notch—matching up with the best in Paris, let alone Boston—and would further excel when paired with one of the selection of ports that Grafton offers...