Word: lambing
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Hong Huang, publisher, I-Look fashion magazine A good night inevitably starts with dinner at Ding Ding Xiang, a hotpot chain that gets more popular by the day. The freshly sliced lamb is a must and the price is surprisingly cheap considering the restaurant's reputation. The Dongzhimen branch of the restaurant is perpetually packed, so you'll have better luck finding a table at the newly opened branch in Shin Kong Place, tel: (86-10) 6530 5997. If you're into the cultural scene, check out what's onstage at Beijing People's Art Theatre...
...lecturer at the Kennedy School and a former advisor to Al Gore ’69, called Card’s statement “very honest.” “It’s often the case that someone gets put off as the sacrificial lamb, when the president needs to show something, that he’s taking action,” she said. When Card was ushered out and replaced by former presidential budget director Joshua B. Bolten, political analysts in The New York Times, The Washington Post, and other national publications speculated that...
Among those on the road to reformation: Abdullah Sherif, 28, who went to Iraq in 2003 with four friends hoping to become martyrs resisting the U.S. invasion. At the rehab center, after feasting on lamb, rice, stuffed peppers and Pepsi, he explains how his fellow jihadis died in a U.S. air strike in Kurdistan early in the war. He was captured eight months later by U.S. troops in Mosul and turned over to Saudi authorities. "I had these ideas in my head," Sherif says of the teachings of bin Laden, whom he once regarded as a hero. "But he made...
...displays the departure time and final destination of the next shuttle. The project, the brainchild of former Cabot House resident Brian S. Gillis ’07-’08, is now run by two resident tutors. Samuel H. Lipoff ’04 and Thomas J. Barnet-Lamb said they pulled several all-nighters last semester trying to program a computer to send the data to the LED. “It was as complicated as getting any of my chemistry experiments to work, and I’ve done some pretty complicated chemistry experiments...
...Thousand and One Nights. After a pair of grilled fresh sardines comes the masterpiece: a plain dry couscous of ethereal lightness, as hot and fine and white as the sands of the Sahara. It takes two days and much hand-fluffing to achieve this miraculous texture; the spectacular roast lamb and spicy sausage become mere side dishes...