Word: garlic
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...wheezy engines broke down outside the harbor and took many hours to repair. Then she ran into a heavy storm, was forced to take shelter in the lee of an island. Never a good sailor, Samuel Insull tossed sickishly about on his little freighter reeking of stale oil and garlic and whimpered that shiploads of U. S. pirates were lying in wait to kidnap him. At the last moment the French Government decided to forbid his landing at Djibouti, French Somaliland, chief port of entry for Abyssinia...
...latest table d'hote, Anitra's Dance. Many a reader whose appetite rejoices in hearty fare tucked in his napkin, smacked his lips and fell to with a will. His nose immediately told him that here was another full-fleshed Hurstwurst, stuffed to bursting point, garnished with garlic, well-lapped in rich gravy. Critics of Fannie Hurst call her the most violent of domesticated female writers, say that her characters are not only stuffed but vulgar nonsense, that their actions are like the sputtering of a string of sausages in a frying pan. Her defenders reply that...
...Tacitus. Unsuccessful, she returned to the sirocco, fleas, dirt and picturesque boredom of Sardinia. Like all Northerners with noses she was chiefly impressed by the smell: "A little rotten seaweed and fish, a great deal of dirt, tomatoes and paprikas frying in oil, sardines roasting over charcoal fires, garlic, overripe figs, grapemust. tar and pitch from the boats, cheap Virginia tobacco, richly overflowing gutters, and fishing nets hung out to dry. And over and above all, like a dominating undertone, the salt freshness...
...studies, descriptions of sights he had seen in Paris. They were so vivid and neatly wrought that listeners could fairly see the children Bennett had seen playing behind Notre-Dame, the glimpse of Montmartre's tinseled night life, the noisy Place d' Italic with its reek of garlic, the tomb of the Unknown Soldier which through Bennett's eyes seemed more futile than impressive...
Paleolithic man ate snails. So do modern Frenchmen. Every year thousands of them are plucked from trees, bushes, walls and the good soil of Burgundy, are pulled rudely out of their shells, boiled, dressed with garlic, stuffed back and served up sizzling hot on tin plates to be downed between gulps of rich red Chambertin. So delectable is the escargot that the best breeds of him are becoming scarce. To restrict snail-plucking, the Department Council of the Cote d'Or met lately at Dijon, soon found itself embroiled in a hopeless argument over the question of what...