Word: mulletted
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Dates: during 2000-2009
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...Blake, who was born in Yonkers, N.Y., a lob shot away from Ashe Stadium, and grew up in suburban Fairfield County, Connecticut, idolized Agassi. He first saw him play at the U.S Open some 15 years ago during Agassi's mullet and earring years. "I saw him here back when he had those lime green shorts hanging out of the denim shorts," Blake says. "I think I got a pair of the denim ones. Not the lime green ones-I couldn't pull that off." Even after beating Nadal, Blake still considers a 2002 win over Agassi at a Washington...
...rarely digresses into politics while he's singing, although he's an advocate for fair trade when he's not-but his tone. He wants to teach us how to feel better about ourselves, and his lessons have the moral superiority disguised as sensitivity that marked Bono's mighty mullet period. "Are you lost or incomplete/ Do you feel like a puzzle, you can't find your missing piece/ Tell me how you feel" he begs on Talk. "You just want somebody listening to what you say/ It doesn't matter who you are" he presumes on Square One. Martin...
McConaughey, doing his best McGuyver-meets-Indiana Jones (minus the ’80s pseudo-mullet, and the cool hat, respectively) grins and punches his way through the movie, relishing his role but not really saying a whole lot. For an alleged real-life Hollywood couple, McConaughey and Cruz have an astounding lack of on-screen chemistry...
...baroque brass chandeliers hanging from an ornately carved ceiling, in the Traube Tonbach hotel. Wohlfahrt's cuisine is inspired by the French: many of his dishes boast variations of famous Gallic creations like foie gras, confits and fruit compotes. When you've tried his fried fillet of red mullet with melon chutney and Thai curry sauce, or goose liver with Perigord truffles in puff pastry, you'll be hooked. tel: (49-7442) 4920; www.traube-tonbach.de...
...baroque brass chandeliers hanging from an ornately carved ceiling, in the Traube Tonbach hotel. Wohlfahrt's cuisine is inspired by the French: many of his dishes boast variations of famous Gallic creations like foie gras, confits and fruit compotes. When you've tried his fried fillet of red mullet with melon chutney and Thai curry sauce, or goose liver with Perigord truffles in puff pastry, you'll be hooked. tel: (49-7442) 4920; www.traube-tonbach.de Famous for his innovative blend of French-Mediterranean style with local specialties, two-star chef Claus-Peter Lumpp has established himself as one of the town...