Search Details

Word: forgets (lookup in dictionary) (lookup stats)
Dates: during 1980-1989
Sort By: most recent first (reverse)


Usage:

Physically, though, he seems out of place, too big and awkward for Molina's refined sensibility. And what's this Yankee-manque doing in South America anyway? You keep expecting someone to translate his dialogue. Hurt as the "queen" appears studied: he doesn't let you forget the effort his technique requires...

Author: By Ari Z. Posner, | Title: One Cell of a Film | 9/26/1985 | See Source »

Amidst all the offensive jubilation Saturday, let's not forget the Harvard defense. Though it gave up two touchdowns in the first half, it turned in an all-star performance in the second. In eight second half series, Columbia had the ball for just 29 plays. Six of those series lasted three plays, and one lasted four...

Author: By Jeffrey A. Zucker, | Title: Columbia Warns Coach About Comments | 9/24/1985 | See Source »

Despite all this talk of Columbia's porous past, let's not forget that with seven minutes to go in last year's game, Harvard (5-4 overall, 5-2 Ivy last year) found itself on top by less than a touchdown, 27-21. Brent Wilkinson, the captain of this year's Crimson squad, returned an interception 45 yards for a touchdown with three minutes to go to put the game out of reach...

Author: By Jeffrey A. Zucker, | Title: For Openers, It's Harvard vs. Columbia | 9/20/1985 | See Source »

...Boston Globe. The Globe's sports section is consistently voted the best in the country. Its thorough, well-written coverage will make you forget your hometown rag--unless you want to know what's happening outside of New England. In that case, there's always USA Today...

Author: By Jonathan Putnam, | Title: The Hub and its Heroes | 9/18/1985 | See Source »

...away the kiwis. Strike the pink peppercorns. Forget everything you were just beginning to like about vegetable pates and the grilled rare duck breast, magret de canard. The days of the nouvelle cuisine and its culinary trademarks are numbered. What the savviest chefs in France are cooking up now is being hailed as cuisine moderne, a blend of the classic and the nouvelle. Some observers prefer to call this new cooking actuelle (what is really being cooked today), while others describe it as libre (free), personnalisee (personalized) or, perhaps most appropriately, courante (trendy...

Author: /time Magazine | Title: Food: Moderne Is Newer Than Nouvelle | 9/16/1985 | See Source »

Previous | 138 | 139 | 140 | 141 | 142 | 143 | 144 | 145 | 146 | 147 | 148 | 149 | 150 | 151 | 152 | 153 | 154 | 155 | 156 | 157 | 158 | Next