Word: modicums
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Dates: during 2000-2009
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...chances to gain UM membership for two years. And the UM’s shifting reasons for denying the ACOI membership have confused and disillusioned Father Woodruff. For an organization founded to promote a diversity of religions on campus, the UM has not shown even a modicum of eagerness to incorporate new members. Quite the opposite. The UM’s tactics almost smack of intentional neglect, although it not clear that there is any agenda behind the UM’s pattern of avoidance...
...Noam Chomsky, on both the Religion 1528 and 1529 syllabi, who will (shockingly) not be speaking about linguistics, in which he holds his PhD. Palmer also selected Howard D. Zinn as a lecturer, whose People’s History of the United States takes great care to omit any modicum of praise for Western civilization, when one might choose from the wealth of legit Harvard historians. The list really goes on and on: Robert Reich, Swanee Hunt, Peter Singer and many other more marginal leftists find their way onto the syllabus. Last year, even Adam Yauch of the Beastie Boys...
...cases both ways, it is time for Harvard to conduct a reality check on the way it deals with sexual assault. Zealotry in prosecuting rape is certainly justifiable, but it should limit itself to one central demand: the University should not offer any modicum of impunity to convicted rapists and sexual offenders. On the other hand, the adherence to a set of University rules in the face of legal exoneration doesn’t do much to punish rapists and does even less to enhance the credibility of an already dubious school discipline system...
...goes when you’ve gone the cheap route. Still, even those who tired of trying to figure out how to eat chicken wings with a modicum of classiness could find solace in the plentiful duck confit quesadillas. As my foodie companion informed me, duck, fattiest of birds, can sometimes be too oily when prepared as a confit—that is, cooked in its own fat—but here, the tortilla reigns in the fattiness, buffered by the avocado salsa. The result, if not exactly health-conscious, neatly melds the populist bar-side snack with prime ingredients...
Fats have more flavor--a fact that was not lost on the editors of COOKING LIGHT magazine. Since the mid-1990s, they have slipped a modicum of butter into their recipes. "You have to make food enjoyable," says Jill G. Melton, senior editor of COOKING LIGHT (which, like TIME, is owned by AOL Time Warner). "If something tastes bad, you're not going to want it again...