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Word: fulle (lookup in dictionary) (lookup stats)
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...picture is cashing in some coin too. Playing this weekend at 72 theaters, Up in the Air earned $2.5 million, or $34,000 per screen. It achieves full liftoff Christmas Day. That seems an excellent flight plan for two kinds of gold: at the box office and on Oscar night...

Author: /time Magazine | Title: The Princess and the Frog — Leaping or Croaking? | 12/13/2009 | See Source »

...golfer's bag sponsor, said, "We are presently evaluating our ongoing relationship." Not exactly a ringing endorsement. Nike, which built its entire golf business around Woods and thus has the most to lose from his failings, is still sticking by him. "He and his family have Nike's full support," the company said...

Author: /time Magazine | Title: Can Golf Survive Without Tiger Woods? | 12/12/2009 | See Source »

...University of Connecticut who edited a collection of essays called A Sitdown with The Sopranos: Watching Italian American Culture on T.V.'s Most Talked About Series: "The Sopranos is like Shakespeare and Tony Soprano is King Lear. The trouble is, a show like Jersey Shore is just a room full of attendants: all Rosencrantz and Guildenstern without a leader." Barreca calls the Guido subculture a "crisis of masculinity" and "a celebration of ignorance...

Author: /time Magazine | Title: Italian Americans and the G Word: Embrace or Reject? | 12/12/2009 | See Source »

Academics will write their books and have their say. But they aren't going to affect the way Mike Sorrentino feels. Says "The Situation": "If hating is your occupation, I probably got a full time job for you." And while many say that Jersey Shore is a horror show, for one cast member named Nicole "Snooki" Polizzi, it may be the beginning of a fairytale. As she says in the first episode, "I wanna marry a guido. My ultimate dream is to move to Jersey, find a nice, juiced, tan guy and live my life...

Author: /time Magazine | Title: Italian Americans and the G Word: Embrace or Reject? | 12/12/2009 | See Source »

...Duck in Britain.) The animal skin rugs thrown over the back of the chairs and the bleached wood remind you that this is ground zero for the new Nordic cuisine, in which a traditional focus on pickling, shellfish, a lot of rye and root vegetables is combined with the full panoply of a modern professional kitchen's tricks. Here, a single raw razor clam comes encased in a magical tube of parsley gelee, and a gorgeous piece of pork belly gets the sous-vide treatment (vacuum sealed and cooked at extremely low temperatures), before being crunched up beneath a crust...

Author: /time Magazine | Title: A Break from Global Warming: Copenhagen's Hot Restaurant | 12/12/2009 | See Source »

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