Word: ducked
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...Duck And the Owl By Hanna Johansen Illustrated by Käthi Bhend
...together a cluster of endive, a curved squash and two strips of greens, and what do you have? Why, a duck. How about a cauliflower, a black olive and four stems? A sheep. A pineapple half and chunks of green pepper? A turtle. Those are what you get in Freymann's antic, ingenious sculptures of fruits and vegetables. Some of his creations are scarcely altered. It's amazing how easily a sweet potato morphs into a guinea pig, or bok choy into a fish. Others are more elaborate, as when he shapes bananas into the heads of giraffes, then...
Concerned about Italy's decrepit highways and bad economy, Enrico Piaggio refocused the family company on the future transportation needs of the Italian masses. He built a prototype of a small motorcycle used by parachutists and known as the MP5, or ?Paperino? (Italian for Donald Duck). But Piaggio was not satisfied with the design, so he asked Corradino D'Ascanio, an aeronautical engineer who had designed one of the first modern helicopters, to overhaul it. D'Ascanio hated motorcycles and quickly transformed the MP5 into a revolutionary scooter based on airplane technology. The vehicle had a single steel chassis...
...only because he is under investigation in the CIA-leak case but also--and more gravely for the G.O.P.--because for once he seemed unable to find a winning issue for his boss. If 2006 looks anything like 2005, George W. Bush will not only hasten his own lame-duck irrelevance; he will leave his party vulnerable in November's midterms...
...flavor and intensity through a meal, seems conjured in Adrià's lab: breaded fois custard cream with apricot jam, baked skate with clam aioli, smoked beef with "ancient mustard" foam. In cooking as in science, not all lab experiments succeed: an unappealing appetizer of Iberian porkpie with truffled duck liver consisted mostly of morsels of fat. But considering the rich and varied fare dished out, the fact that we didn't feel bloated at the end of this meal counts as a triumph for the chef...