Word: garnish
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...life, Paley makes a final return to poetry, and the medium seems appropriate to her task. In her hands, the ability of poetry to distill itself into one thought or one emotion becomes a powerful tool; her thoughts, stripped of the context or fictitious garnish that would mask them in a short story, become uncompromisingly honest.Although simplicity is a key component of the volume, Paley is still a very technically competent poet. The poems have no commas or periods, giving the reader the sense that the collection represents Paley’s internal monologue, a continued sequence of thought without...
...Pasta is serving whatever you’re craving. I order the calamari and expect the usual deep-fried artery-blocker. Instead, Altin surprises me with squid simmered in a savory tomato sauce with hints of garlic, capers, and olives. The dish is surprisingly ornate, served up with green garnish and flat bread.The paninis on the menu cater to the tastes the pasta misses. Specialities include grilled ham and gouda, buffalo mozzarella and vine-ripened tomatoes, and herbed goat cheese and olives. No matter the combo, all paninis are deliciously priced at $6.25. A friend orders a sandwich with prosciutto...
Blood n’ Guts 1 shot vodka 1 cup of orange Gatorade A dash of cranberry juice Apple cubes Orange Slice (garnish...
...until they were cooked to medium rare (kangaroo meat is very lean, so it is important not to overcook it). I made a dipping sauce out of honey, peanut butter, crushed chilies, lime juice, salt, and pepper and heated it in the microwave. Coriander and lime slices served as garnish. Unfortunately, due to freezing, the texture of the kangaroo meat was stringy. Still, its mysterious gaminess shone through and the dish ended up a hit with my roommates. I ebulliently polished off the meal with a scorpion lollipop and vowed to sample Savenor’s venison tenderloin next week...
...fish in my pockets for the equivalent of 25 cents that my meal will cost, he deftly smashes two kachoris - deep fried dumplings with a spicy potato filling - onto a paper plate. Next comes a dash of spicy mint chutney and a splash of red tamarind sauce, and garnish of sliced onions. I try not to think of the beads of sweat forming on his forearms and making their way down into my lunch. I pay him and take the plate, careful not to spill any of the precious liquids. At the very first bite, with the spices exploding...