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...race from start to end to handily defeat the Bears. After a solid start, the Crimson hung with the Brown’s crew through the first 500—no easy task given the Bears’ reputation as fast starters. “Brown basically throws the kitchen sink at you in the first 500, so whenever we race them, they’ve been incredibly aggressive at the start,” Morgan said. “They didn’t pull ahead any great amount in the first sequence so that...

Author: By Lucy D. Chen, CRIMSON STAFF WRITER | Title: Heavyweights Handed Unexpected Loss | 4/13/2008 | See Source »

...bottle), a high alcohol content (as much as 18%) and a high IBU count (more than 100, which is a whole lot when you consider that Budweiser's is 8.5). "We make beer for weirdos," explains president Adam Avery. For dinner, we went to the Kitchen, a local organic restaurant, where our waiter knew an awful lot about beer and how to pair it with food. I wish he had known a little bit more about making sure people drank enough water with their beer so they didn't feel so hung over in the morning...

Author: /time Magazine | Title: On the Colorado Beer Trail | 4/10/2008 | See Source »

...bring it here.” The Hoxallari brothers infuse their culinary expertise into each dish on the menu. The pasta is made daily and is largely responsible for each day’s dinner rush. By five o’clock every night, the small kitchen-counter café witnesses a flurry of activity, while somehow maintaining the pleasant feel of a neighborhood establishment. Locals stand and wait for an open table during peak hours. Families, couples, and even police officers crowd the joint for hours—some coming for take-out, others staying for a sit-down...

Author: By Sha Jin, CRIMSON STAFF WRITER | Title: Mama Mia, Basta Pasta | 4/9/2008 | See Source »

...mailed statement. “Here at Harvard, students are away from their families, but we would like everyone to feel a part of the extended family that is the Harvard Jewish community.” While the MAC allowed for more people, its lack of a kitchen made it difficult to the keep the transported food hot. But attendees said this did not take away from the evening. “I don’t think anyone came for the food,” Rohr said. “But I think in terms of the overall goal...

Author: By Rachel A. Stark, CRIMSON STAFF WRITER | Title: Blowout Crowd at Shabbat Dinner | 4/7/2008 | See Source »

Born on April 28, 1935 in the market town of Rugby, England, Jeremy Randall Knowles lived through wartime days spent in cellars, taking refuge from German bombs. The boy who hid in the kitchen during blitz attacks grew into a leader of soldiers, entering the Royal Air Force...

Author: By Samuel P. Jacobs and Zachary M. Seward, CRIMSON STAFF WRITERSS | Title: Jeremy R. Knowles | 4/4/2008 | See Source »

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