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...nine years, Canadian triathlete Jasper Blake has been selecting from a menu of technological aids in a bid to get to the top of his event?a leg-sapping, lung-wringing combination of swimming, cycling and running that only the fittest, and perhaps dorkiest, athletes can win. "Triathlon is a nerdy sport," says the intense, lean, 1.7-m Blake. "We have the weirdest group of people into the most gimmicky, gizmo things...

Author: /time Magazine | Title: Never-Ending Tech Race | 8/9/2004 | See Source »

...Jane Eyre (which happened in The Eyre Affair, the first Thursday Next novel), Thursday would be on the case. This is what the British call silliness, and people generally find it either dismal or delightful. If you're in the latter camp, prepare to be delighted by Jasper Fforde's Something Rotten (Viking; 385 pages), the fourth book in the Next series...

Author: /time Magazine | Title: Books: Paper Chase | 8/2/2004 | See Source »

Died. Alberta Martin, 97, the last living widow of a Confederate soldier; in Enterprise, Ala. In 1927 she married William Jasper Martin, then 81, a widower with a $50 monthly pension and a hot temper. After he died in 1931, she married his grandson...

Author: /time Magazine | Title: Milestones Jun. 14, 2004 | 6/14/2004 | See Source »

...Gallery This caf?-cum-hair salon, tel: (852) 2895 0768, allows you to get a shampoo, cut and coffee while enjoying the company of its four adopted dogs?Odi the cocker spaniel, Yeslie the Afghan, Tong Tong the schnauzer and Jasper the mini German shepherd. While the grooming on offer is of the human variety, owner and dog lover Ben will also provide canine styling tips if you ask. In addition, all cakes on the premises are homemade and seasonal, from mango and strawberry in the summer to pumpkin pies in the fall...

Author: /time Magazine | Title: Hello, Kitty | 5/10/2004 | See Source »

...Jasper White’s trademark motto, “Food is Love,” is splashed across seemingly every surface of the restaurant—the menus, t-shirts, walls—and the restaurant tries to abide by the principle. At Summer Shack, the focus is decidedly on the food. Everything is made on the premises, and the fish is brought in on a daily basis. “Getting seafood is a 24-hour job,” John explains. “We have a guy who goes down to the docks and creates...

Author: By Mollie H. Chen, CRIMSON STAFF WRITER | Title: Shack Up | 10/2/2003 | See Source »

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