Word: leaning
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Dates: during 1980-1989
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...human eye to apprehend. When you ask someone for the time and he answers, "Four fifty-six and thirty-seven seconds," you know he's wearing a digital watch. If the fellow next to you has an analog watch, you might not even have to ask him. You simply lean over, and by noticing the general arrangement of the watch's hands, you know where you are in the day, even before the exact time registers in your brain as a number...
...these are the things you think of and write when Love has been beamed via-satellite to your friend's living room and the best you can do is consider graduate school in Texas or maybe lean over to, like, lick the TV screen...
...right. By the year 2030, when the Baby Boomers will have reached old age, 21.2% of the population will be over 65, compared with 12% today. After a life of jogging, aerobics and Lean Cuisine, they will live longer than any generation ever, but who will support them? Providing pensions, health care and housing for this wrinkled cohort "will be as great a challenge as any the nation has ever faced," state Alan Pifer and Lydia Bronte of the Carnegie Corporation's Aging Society Project. Pifer, 65, predicts one major change: the Boomers will sweep away the tradition of retiring...
...beefy flavor that was a more than adequate reward for a little extra chewing. The porterhouse and sirloin steaks pan-grilled in an iron skillet would have done credit to any first-class steak house. A rib roast was succulent and tender, but ground sirloin and chuck were too lean to make properly moist hamburgers. Pot roast and stew cuts, though acceptable, cooked so quickly that they did not absorb the flavors of seasonings, one of the advantages of the usually fatty, long-cooking cuts. As with all lean beefs, cooking is accomplished more rapidly because there is less...
...lean Chianina was developed at Texas Tech University in Lubbock, and is expected to be in Texas supermarkets in late summer. It has 25% less fat and 36% fewer calories than ordinary beef, although the cholesterol content is not significantly lower. Chianina is a descendant of a breed raised in the Chiana Valley of Italy since Roman times. Cooked as directed, the rather pale meat with slightly yellowish fat was virtually tasteless except for slight acidic overtones. Most successful was the steak, pan-grilled and served very rare. What little fat there was in Chianina cuts had an unpleasant waxy...