Word: icing
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Dates: during 2000-2009
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...ice” production, the show’s producers opted not to convert the Adams Pool into a hockey rink. Instead, the performers wore rollerblades and, with the assistance of Anna E. Pasternak’s ’07 inspired choreography, delivered a reasonable simulacrum of ice dancing. The performers’ unsteady, and sometimes downright clumsy, skating resulted in several Chaplin-esque pratfalls, but these “mistakes” only added to the musical’s antic energy. Of the evening’s innumerable gags and spoofs the only joke to fall flat...
...flavoring, tea is turning up in upscale chocolates and ice creams. But it is particularly tasty in this new line of Tea Cookies from Torn Ranch. Flavors include masala chai, green-tea jasmine, African rooibos with guava and peppermint chill. Made with real tea, butter, pure vanilla and organic flour, they're perfect with chai...
...great-uncle's house, you would have developed a weight problem too. The former President's beloved Uncle Buddy knew how to put out a spread that included a ham or a roast, corn bread, mashed potatoes, sweet potatoes, peas, lima beans, fruit pies and bottomless flagons of iced tea. If the future President arrived early enough, he even got to help turn the crank on the ice cream maker...
Snuppy, the world's first cloned dog, recently marked his first birthday by plowing into three cakes--made of steamed rice, chocolate and ice cream. For his minders, the past year has been filled with controversy; Snuppy's creator, Hwang Woo Suk, was dismissed in March from Seoul National University for fabricating data on stem-cell studies. But the hound, who has never left campus, remains healthy. He spends his days playing with his student caretakers and bunks with them, too, for protection from anticloning activists. "We all love him so much," says a guardian. "He is very bright...
...mountain of ingredients into a four-course feast. Sun-dried chili peppers, fresh nuts, chunk chocolate and a score of other ingredients were waiting to be blended into a spicy mole sauce. Crisp jicamas had been set aside for salad. The buds of Castilian roses would be transformed into ice cream. It was an ambitious menu--especially since none of us had any idea how to make those dishes. But that was the point. We had enrolled in a daylong cooking class during a family trip to Ciudad Oaxaca, a city as renowned for its cuisine as for its baroque...