Word: ola
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Dates: during 1950-1959
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Hula, hula, hula, hula Ho-o-ola hoop...
With tenderloin whale steak in season, all true smorgasborders should visit Ola's Norweigian restaurant at 16 Carver Street. Those who don't like whale meat, or can't remember how they roasted reindeer or potted ptarmigan in the old country might still enjoy some varied tastes. Just pass through the wrought-iron gates into the restaurant...
...Norwegian. Among her suggestions was whale steak. I replied that pickled herring would suffice. As I gulped water she apologized for the herrings' appearance; "The goats' choose sauce is all gone." Relieved, I asked her if there were my more special Norwegian recipes. Her answer was a copy of Ola's Norwegian Cook Book describing cucumber sandwiches, with the bread dipped in sherry, the vaguely familiar labskrans, "made from any leftover cold meat," and the cabbagry kaalroter. Brandy spices the sprister...
...much a center of American civilization as the Gothic cathedral had been in Europe. Its hard-hewed timbers formed the foundations of a way of life that began with religious dissent and ended, after a long and interesting journey, in political democracy. To show how this process worked, Ola Elizabeth Winslow, a Pulitzer prizewinner in 1941 for her biography of Jonathan Edwards, has written Meetinghouse Hill: 1630-1783 (Macmillan; $4), published this week...
Barcelona's leading La Vanguardia Española praised the company's stars, Maria Tallchief, Nora Kaye, et al., and Choreographer Balanchine, who "does not sacrifice technical virtuosity for theatrical effects." But it concluded that, on the whole, the company's "interpretive rigidity is somewhat disappointing...