Word: flouring
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...sharp yelps of a pack on the run reverberate through the hills behind Parkview, one of Hong Kong's posher gated communities. A plaintive "where are you?" cry from within the bush is answered by a chorus of "checking," followed by individual shouts of "chalk" and "flour." Moments later a triumphant "on on!" rings out, a bugle sounds the battle charge, and the runners, dripping with sweat, burst from the underbrush. Casually slinging quips, jokes and benign insults with the easy camaraderie of old acquaintances, the 30-large herd mills around a clearing, in search of the next sign marked...
...blood. With the law on killing people more strictly enforced today, ersatz substitutes now stand in for humans when sacrifice is required. Most Kali temples have settled on large pumpkins to represent a human body; other followers slit the throats of two-meter-tall human effigies made of flour, or of animals such as goats...
Like many Native Americans, Mossett is reviving traditional culture in her daily life. Three years ago she began cultivating a garden with a tribal elder to replicate the ancient crops that Lewis and Clark once enjoyed. "You can't buy Mandan blue flour corn in the grocery store," she says. She is taking a course in porcupine-quill embroidery. And her teenage daughters are studying the Hidatsa language in school. "Our tribes have survived catastrophic events in the past 200 years," she says. "But if we grieve forever, we will never move forward...
...split log as my cutting board. I don't know exactly how this stew will taste, but I am pretty sure it will include toothpicks. While I am chopping, I take my first bite of hardtack, the unspoilable bread substance the corps took with them. It's whole wheat flour, salt, water and a drop of butter, baked very crisp. And it's delicious, like a health-food-store wheat cracker. It would go great with goat cheese or pate. This last comment doesn't endear me to my new friends...
...also make a stew out of venison chunks rolled in flour and cooked in pork fat, to which we add water and pearl onions. This is really good--thick and hearty and richly gravied, the onions adding a sweetness to the tender chunks of venison. I fry up some trout rolled in cornmeal and flour in a mess of pig fat: awesome--crisp on the outside and soft and buttery inside. We put some grouse coated in cornmeal in a pan of pork fat: a winner. We find some morels on the property, which we combine with onions and cook...