Word: oven
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...within the palette you might find in a cinder block. And then there were Eggleston's pictures of places where no one had ever bothered to point a camera before, like the green tiled interior of an empty shower stall or the strangely mesmerizing blackness of an open kitchen oven. In 1961 photographer Robert Frank said, "You can photograph anything now." But it took Eggleston to prove...
...with his skateboard in tow. This charming tableau au naturel is complemented by an interview with di Pasquale conducted by (who else?) Matt di Pasquale. In response to his own probing questions, di Pasquale reveals interesting facts like his tendency to “fart under the covers, Dutch oven style baby!” and that his ideal relationship includes “two or three special women.” Di Pasquale actually seems to develop an interesting rapport with himself, alternately expressing admiration, consternation, and even surprise at his own answers. The interview is prefaced...
...that environmentalism will sell only if it's made glamorous. But Planet Green's better celeb shows take just the opposite approach. In Living with Ed, Begley offers tips from his home, no pimped-out eco-pad but a modest Studio City bungalow where he fusses with a solar oven and plugs in his electric car. Self-deprecating and charmingly nerdy, Begley is no dilettante, having immersed himself in low-impact living long before anyone was devoting cable channels to it. Yes, the show's concept is hokey--Begley's Green Acres bickering with his less eco-minded wife...
...tamp coffee for each shot, baristas could make a drink 40% faster, moving customers through lines more quickly. Drive-throughs became standard, and the company released its first CD. Smith's successor was a Wal-Mart veteran, Jim Donald, who took the company into books, movie promotions and oven-warmed breakfast sandwiches, which added about $35,000 to the average store's $1 million annual sales...
...leaving work early and literally changing from my CIA clothes to my kitchen clogs and running over to the restaurant kitchen or the bakery twice a week,” she says. “By the end of the time I could just open the convention oven and put the flat of my hand on the cake and I could just tell by the feel of it when it was done...