Word: masterfulness
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...Scottish spirit. But for a wee dram of something equally warming, stroll down to PLAISIR DU CHOCOLAT, about a 15-minute walk from Edinburgh Castle. The opulent Art Nouveau café at 251 Canongate offers up chocolate as it was meant to be: rich, flavorful and complex. Founder and master chocolatier Bertrand Espouy treats chocolate as sommeliers would wine, with an emphasis on origin, terroir and manufacture. The café window features a mouthwatering display of exquisite house-made pastries and cakes, and inside, diners choose from a menu of hot chocolate drinks categorized by country of origin and percentage...
...most Currierites seem to.DUNSTER: Let’s be honest, generally Dunster kinda bites. But crappy housing and Quad-like distance from the Yard (minus the Quad-like parties) at least makes for good house dynamics, if not commiserative bonding. Rumor always has it that Dunster’s masters, the Porters, are the reason Funster is so unfun. If the rumor isn’t true, Dunsterites really have no excuse.ELIOT: Eliot is home to Master Lino, who gives speeches about Dante and Charles Eliot flying over the Charles together at random, wine-sodden special dinners. The linoleum floors...
...Lower Main hallway. Since the hall links all resident towers to the dining hall and to the House’s main entrance, the sewage puddle cut residents of Daniels Tower off from their rooms, and forced Currier residents to head to other dining halls for dinner. House Co-Master Joseph L. Badaracco said that he was informed at around 4 p.m. on Friday that the pipe had burst. “There was this lake of disgusting sewage in the middle of Lower Main,” he said. “Even the drains were overflowing with...
...possibility of administrative contributions were concerned, Sandra Naddaff ’75, the Mather House co-master of 14 years, said in an e-mailed statement that she had been informed of the newspaper project, but—having had no journalism experience—might not be the best person for the task...
...noted that her husband, Co-Master Leigh Hafrey ’75, would make a better contributer, given his previous standing as an editor at the New York Times Book Review...