Word: mealing
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
Freshen Up. If you're traveling to Hong Kong in first class or as an elite frequent flier on Cathay Pacific, you can use the airline's new lounge, "The Arrival," to shower and refuel with a buffet meal before heading into the city. Located in the center passage connecting Terminal 1 and Terminal 2, the lounge is open to Cathay Pacific frequent fliers at the gold level or above and to Oneworld emerald status passengers. (See 10 things to do in Hong Kong...
...escaping to New York City and taking in a fabulous Broadway show. Reserve a table beforehand at the Royalton Hotel's restaurant, Brasserie 44, which just introduced a prix-fixe pre-theater menu - three courses for $44 - from 5:30 p.m. to 7:30 p.m. every night. Try this meal on for size: sunchoke soup, pan-seared branzino and sticky toffee pudding. Not a bad deal considering a similar menu à la carte would cost about $60. After the show, come back to the Royalton to sip a nightcap and soak in the glow of the fireplace...
...anyway, but not until it had been properly fattened up in the breeding factory where Long, then 12, was required to work in the waning days of China's Cultural Revolution. The ducks were force-fed through a tube operated by a foot-pedal - a single pump per meal. One day Long got careless and accidentally pumped twice. End of duck...
...pick something that had vegetables in it, and somehow provided a complete protein. It may not be the one that I like the most, but a month is a long time and I would like to remain healthy.2. FM: Very practical. But what’s the most popular meal at HUDS?TAM: Probably popcorn chicken or something like that.3. FM: Then why so much squash? And what’s your favorite variety?TAM: I like the Delicata, that’s my favorite variety.* Why so much squash? Well, that’s where we commissioned the forty...
...appreciation of food,” McCulla admitted. Like us, they emphasize local and seasonal food—most of Japan’s produce is locally grown. Chestnuts, pumpkins, mushrooms and sweet potatoes, in-season treats, regularly adorned every dish. McCulla observed that the students’ meals were balanced and they never left waste on their trays. And call me a cynic, but the pumpkin patch visits that HUDS sponsors don’t make me feel any greater connection to the Harvard student body. Maybe Adams dining hall does makes me feel more connected to the house...