Word: mustards
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Orange island no longer lives up to its name. The citrus trees that once grew here have long given way to a dense warren of houses and shops. And in recent days, the Xiang River's mustard-colored waters have submerged much of the island itself. Anxious residents in skiffs and rafts paddle their belongings to higher ground or to the river bank a few hundred meters away. A dozen families live in the open air on a concrete sidewalk within sight of their flooded homes and businesses. Rao Houxing stacks a few crates of soda and soy milk that...
...sorry...those are five reasons to smoke cigarettes. Meat is more complicated. It's a food most Americans eat virtually every day: at the dinner table; in the cafeteria; on the barbecue patio; with mustard at a ballpark; or, a billion times a year, with special sauce, lettuce, cheese, pickles, onions on a sesame-seed bun. Beef is, the TV commercials say, "America's food"--the Stars and Stripes served up medium rare--and as entwined with the nation's notion of its robust frontier heritage as, well, the Marlboro...
...would gather. What truly sets it apart, however, is its food. Sure, all the standard Russian favorites?caviar, borscht, chicken kiev?are available. But the signature dishes spring from Sakhalin's abundant bounty of fresh seafood, game, fruits and vegetables. Start with an appetizer of scallops bathed in a mustard sauce. The tangy dish will leave you wishing it was offered as a main. Or opt for the Kapriz salad cocktail of roast beef, mild white cheese, boiled eggs, pickled cucumber, garlic and an earthy herb vinaigrette. Move on to a salmon and saury combination: slices of juicy fish baked...
...weapons agents, 3,000 tons of precursor chemicals and 426 pieces of chemical production equipment. But Iraq never accounted for all the 100,000 chemical weapons it produced for use in the Iran-Iraq war, and there are fears that thousands of them, filled with either deadly VX or mustard gas, could be squirreled away...
...were also fresh and flavorful. In another entrée bright spot, the pork and garlic sausage player in the Blue Room’s mixed grill ($21 for the sausage and two tasty, if unexceptional, portions of squab and sweetbreads) was well-prepared and pleasingly garlicky. Even spicy mustard and sautéed onions would do this link a grave disservice...