Word: milks
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Dates: during 1980-1989
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Speaking in measured, mournful tones, the G.O.P. vice-presidential nominee drew his audience in slowly. "You are going to be the first to know these very personal, intimate things about Dan Quayle," he said, pausing for dramatic effect. "I did in fact eat graham crackers, drink milk and take naps in kindergarten." The candidate grinned broadly as 1,300 members of the National Guard Enlisted Association exploded with laughter and applause. Quayle joked his way through other "confessions" before getting to his punch line: "Nearly 20 years ago, I had no reason to be ashamed of my service...
...produce plastics that decay were less than successful: some disintegrated under sunlight, unavailable at the bottom of landfills. Others came apart after contact with water, causing supermarket executives to shudder at the thought of what would happen to the groceries in a plastic shopping bag containing a leaky milk bottle. But now there is a method of adding cornstarch to some plastics. Bacteria eat the starch, causing the plastic to fall apart into pieces that can be ingested by microorganisms. Result: the plastic disintegrates in four to seven years...
...trot now." But too many shots, moments and memories have been missed. The game is up. On the 18th hole, a meager drive, a half-skulled 6-iron, a pitifully pulled putt and a long tap-in add up to a par four that tastes like turned milk. "You're home," whispers Alex, graciously leaving off the "laddie." Home? Right. Yeah. Sure. Well. It's good to be home...
...Delectable Land is also a drama of alcoholism, child abuse, young runaways, social breakdown, violence, hypocrisy, racism and a child's struggle to understand right and wrong in a society that has lost its bearings. Huckleberry Finn is still the best book about American childhood, as contemporary as a milk carton bearing the photograph of a missing child...
...mixtures, textures and boiling points, hands are sensitive instruments. With the touch of a finger, he can tell the temperature of chocolate to within 2 degrees. Although his English is pretty good, Kumin might not understand the concept of the temperamental chef. He is usually as sweet as milk chocolate, yet no pushover like the Pillsbury doughboy. He stops on his rounds to correct a technique with gentle humor, nod his approval of a creamy filling and assess a student's attitude. Things have changed since Kumin's European apprenticeship began some 50 years ago. "In the old system...