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Word: larded (lookup in dictionary) (lookup stats)
Dates: during 1990-1999
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Usage:

...city; then his art would draw life and staying power from its common subject matter. "His vest is slightly spotted; he is real," said Sloan approvingly of a visiting Irish painter, J.B. Yeats, father of the poet. Luks boasted that he could paint with a shoestring dipped in lard and tar. The artist, smearing oily gunk on a cloth with bristles, is immersed in mess--a manual worker of images. This makes him one with the city and its people. For poetic spirit, he should emulate Walt Whitman, learning to embrace the body of the city and contain multitudes, dirt...

Author: /time Magazine | Title: ART: THE EPIC OF THE CITY | 2/19/1996 | See Source »

...Washington, sponsored by the Pacific Northwest Booksellers Association. He was regaling the table with some Western trivia he had picked up while doing research for his best-selling novel The Horse Whisperer. The bookstore owners listened attentively as he described "pitchfork fondue," a delicacy prepared by melting chunks of lard in a huge kettle, then dunking slabs of beef into the oozing caldron with a trident...

Author: /time Magazine | Title: BOOKS: A KINGDOM FOR HIS HORSE | 10/16/1995 | See Source »

...weight puts the blame squarely on America's huge, well-oiled, heavily advertised food industry. There may be salad bars at the local fast-food joints, but to find them customers have to run a gauntlet of starchy, beefy delights and breathe air perfumed with the scent of rendered lard. According to the Agriculture Department, the food and restaurant industries spend $36 billion a year on advertisements designed to entice hungry people to forgo fresh fruit and sliced vegetables for Ring Dings and Happy Meals. The average child, says psychologist Kelly Brownell, head of the Yale University Center for Eating...

Author: /time Magazine | Title: Fat Times What health craze? | 1/16/1995 | See Source »

...would I subject myself to such indigestion of the bowels and brain? Is it the strange allure of Peking ravs soaked in lard...

Author: By Roy Astrachnan, | Title: In Search of the Late Night Snack | 5/25/1994 | See Source »

Other local delicacies: It's all terrible for you--it's wonderful. We eat scrapple all the time. It's made from pig scraps, pork broth, corn meal and lard. You slice it up and then you fry it on both sides. I crave it along with my grandmother's slippery chicken and dumplings...

Author: By A. JOY Mcgrath, | Title: FM Profiles | 10/14/1993 | See Source »

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