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Resentment may be another factor. While the New Deal is often remembered as a bailout for the little guy, the bailouts of Wall Street--launched by the Bush Administration and sustained by Obama--have been aimed at the affluent and have not merely made Americans skeptical of the explosion in spending but left them feeling shortchanged as well. Republican pollster Bill McInturff calls this "the notion that they're too big to fail and I'm too small to notice--that politicians have used the government to spend another trillion for the big banks and special interests...
...worst part of the reunion was that this guy Jeff - who for over a month in elementary school tricked me into giving him the dessert my mom packed in exchange for "future" Mystic Mint cookies he kept track of on a ledger - brought a beautiful, large-breasted, heavily made-up woman wearing exactly the kind of dress my imaginary hooker would have worn...
Change did not come easily for Stratta. "That carton was the perfect portion of Häagen-Dazs," he says. "Serves eight? No, it serves one guy who really likes ice cream." Stratta decided to get off sugar, fatty meats and carbs after his suit wouldn't fit for an awards reception, sending him into a big-and-tall shop. "I was a size-20 neck. I was mortified. I was like Alex the Neck," he says. In 18 months, he went from 270 lb. to 190 lb., which is below his high school weight. His new rules include starting...
...banks and Wall Street firms are once again making pots of money while Main Street suffers through 10% unemployment. With year-end bonuses soon to be handed out to financial executives, Obama and the White House need to be seen to be on the side of the little guy. ((Facebook users, comment on this story below...
...forager-in-chief is not affectation; Redzepi has, along with a handful of other chefs, put Scandinavian cuisine on the culinary map by highlighting the distinct products and flavors attached to that part of the world. Which is not to say that he's a traditionalist: this is a guy willing to serve live shrimp unadorned to his diners and to PacoJet his walnuts until they turn into frozen powder for dessert. The combination is something altogether new: by showcasing his local ingredients in a way that is part molecular gastronomy, part lightness of touch, he makes it clear...