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...grasses like fescue in the Pacific Northwest and paspalum in Hawaii, Florida and Majorca. These drought- tolerant varieties don't require as much water for irrigation. And designers are working with what the land has to offer--the days of creating a pine forest out of a desert, à la Steven Wynn in Las Vegas, are numbered. "I take advantage of Mother Nature," says designer John Robinson. "At Blue Heron in Medina [Ohio], I had ravine after ravine, so I positioned the course to hit over those, like a steeplechase...
After reading "One Day in Iraq," I hope the American people never forget the pain of war [June 4]. What a sad day for the U.S. and the families of these young men. Aureliano De La Torre said, "Now that my son is gone, there is a vacancy in Iraq. Maybe the President would like to send one of his daughters over there to continue to fight in Jesse's place." Let us not forget that Bush himself passed on the chance to fight. After reading the stories of these six men, it seems the vacancies will be hard...
While I sympathize with De La Torre for the loss of his son, he should be reminded that his son chose to enlist in the military knowing that he might make the ultimate sacrifice. De La Torre's statement that Bush should send one of his daughters to fight in his son's place shows that his disapproval of this war is overshadowing his son's very adult, brave and selfless decision. As the wife of a former military officer, it saddens me that people forget we do not force anyone in this country to join the military...
...Mascha at Los Angeles' La Terza, which, I was delighted to find out, is one of many restaurants that serve each table with a vessel of tap they carbonate themselves. This guy was doomed. Sensing what I was up to--because, really, it's what everyone is up to upon hearing that he's a water sommelier--Mascha immediately tried to disarm me. He told me about his Ph.D. from the University of Vienna, where he specialized in food anthropology. And about how he was a wine collector until he found out in 2002 that he had an alcohol allergy...
...advise you. It's not rocket science," he said. Also, he thinks the common restaurant markup of five to eight times the cost of a bottle is horrible business. He told me that, aside from really nice dinners, he downs tap all day long. For our first course at La Terza, beef tartar, Mascha poured Vichy Catalan, arguing that the high mineral content would hold up against the beef. In general, he suggests treating high-TDS waters (above 800) like red wines and low-TDS waters like whites. He also recommends pairing water that has small bubbles with subtler dishes...