Word: lacquerer
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This alternate history, a bizarro Harvard, spreads across all playing fields. Imagine the smell of lacquer stinging the air, Lavietes packed and pulsating to the chants of “DEFENSE!” Harvard corrals a rebound and brings the ball up court. It’s passed around the perimeter until the ball ends up in the reliable hands of Wally Szczerbiak. The forward rises up and fires a high, arching three-pointer. The ball floats in the air, spinning like a rubber globe as it falls towards the hoop, kisses the back rim, and swishes gently through...
...clear that he has no imperial infatuation. There are no cane-backed chairs or lovingly frayed Oriental rugs. Instead you'll find understated, masculine spaces that typify Fernando's personal style. There are high-backed upholstered sofas from Spain, a chandelier from the Netherlands, Chinese wedding cabinets, black-lacquer tabletops from Vietnam and Burmese art. In place of the pinks and reds so common in the subcontinent, there is a palette of avocado and chocolate, indigo, ebony, mud and ivory...
...design book, but with added heart. The Picasso-like sketches and giant Miró-esque canvases create a very Spanish backdrop to a ground floor dedicated to the Catalunyan art of chilling. Spend the afternoon sinking into one of the white leather couches, sipping cocktails at the red Chinese-lacquer bar, or flipping through the collection of books, which deputy manager Julian Rubio invites guests to take away. "We want people to feel like they are not in a hotel, but in a friend's home," he says...
When making a bat for Ichiro, for example, Kubota shaves it to 31 oz. to 31.75 oz. (880 g to 900 g), taking into account the 0.25 oz. (7 g) of lacquer that will be added. He places the sweet spot--the point of peak springiness--2 in. to 2.4 in. (5 cm to 6 cm) from the top, which is where Ichiro wants...
...single seasonal theme, but each course features a different cooking method. The overture was mushiawabi--steamed abalone--a luxurious opening. A subdued salad of zuiki, or taro stems, seemed to say that opulence must avoid ostentation. The clear soup arrived, an important kaiseki moment. When we lifted the lacquer lids, an aromatic tsunami swept us away. Matsutake mushrooms! Pairing the first fall mushrooms with the last summer hamo, or conger eel, pinpointed the season exactly. The sashimi course was a spectacular return to Indian summer. It was served not on priceless china but on a dewy lotus leaf, which unfurled...