Word: lambing
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...These days his vehicle might be a four-wheel-drive rather than a horse, but Pekin remains an old-fashioned upholder of pastoral civilization. That he is doing his job is clear from the statistics: lamb survival rates are 85% inside the fence; 60% outside it. And there's no doubt which side he's on. Brought up on a farm in Victoria's Western District, Pekin took off on holiday in 1990 "and never went back." A hired hand on stations from Cameron Corner to the Pilbara, the dogger has fallen in love with the lure of long distance...
...dark comedy, which followed his Divorce Italian Style, suggests Preston Sturges run riot in Sicily. In this lunatic 1964 retooling of The Miracle of Morgan's Creek (unwanted pregnancy, frantic attempt to get the girl married, small town in an uproar), Botticelli-beautiful Stefania Sandrelli is Agnese, a lamb led to the slaughter of her ideals by a father, a family and a society that values honor (status) over honesty. Germi's tireless cinematic inventiveness matches his furious pace in a magnificent satire that leaves the viewer exhausted, angry and grateful...
...California dining scene for more than two decades. In this book, her third, she culls the best small plates from each of her restaurants, including starters, soups and sweets. Among them are light and airy gougères, silky-smooth corn custards topped with buttery morel mushrooms and delicately spiced lamb burgers...
...ceremony, a half-hour ritual where the beans are ground and roasted in front of you. "We make coffee to satisfy all the senses," says manager Foster Sanga. "You can see, smell, hear, touch and taste it." But it's the food that truly satisfies. Subtle spicy chicken, lentil, lamb and chickpea sauces, are served, as is customary, on a giant communal injera (pancake) and washed down with honey wine. "It's difficult to know how strong it is," says Sanga. "Every bottle is homemade-each one is unique." A bit like Addis...
...ceremony, a half-hour ritual where the beans are ground and roasted in front of you. "We make coffee to satisfy all the senses," says manager Foster Sanga. "You can see, smell, hear, touch and taste it." But it's the food that truly satisfies. Subtle spicy chicken, lentil, lamb and chickpea sauces, are served, as is customary, on a giant communal injera (pancake) and washed down with honey wine. "It's difficult to know how strong it is," says Sanga. "Every bottle is homemade - each one is unique." A bit like Addis...