Word: passing
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Dates: during 2000-2009
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...America, but saw his free-trade plan for the hemisphere die and drug production soar. Now even moderate Latin leaders are decrying Washington's quiet efforts to use military bases in Colombia for U.S. antidrug operations; their pique will increase if they decide Honduras' military chiefs are getting a pass from Obama. (Read "Clinton Pushes Honduran Foes to Negotiations...
...fact, I know I'm going gray a lot faster than I would have had I been childless, especially now that I have a teenager. But it's a cosmic gift that, in letting us grow up with them, they keep us young, so that sometime maybe we pass each other, the student becoming the teacher, the parent the child, and we will sit back and marvel at who they've become, knowing they are now smarter and stronger than we are. We'll savor their company and feel safe in their hands. Care to put a price on that...
...wired-up trucks that blew up and killed scores of people would have had to pass through checkpoints to get into the capital. How could they have gone undetected when they were loaded with water tanks full of chemicals and projectiles? One likely reason: they were assembled in Baghdad itself. Another detail enhanced the inside-job theories: the parking lot across from the Foreign Ministry, where the largest blast occured, is off limits to trucks. But security has been so lax that, just the afternoon before the attack, ordinary vehicles were not being inspected for explosives. (See pictures...
...Licks is a popular Boston creamery that recently expanded into the Square. Its ultra-prime location on Mass Ave. across from Wigglesworth will make you lust after it every time you pass by. And with good reason—the ice cream is pretty tasty. We like the more inventive flavors like “maple buttah walnut” and “Oreo cookie dough.” The founders clearly know how to make tremendously unhealthy and intoxicatingly delicious ice cream...
...chef-tutors have all worked at restaurants within Ducasse's international empire: chef des chefs Romain Corbière is from Le Louis XV in Monaco. They willingly pass on insider tips (like crisping bellota ham in a dry pan and using the fat to cook chanterelles to scatter over risotto). What's especially fascinating is the realization that, at the top echelons, it's all about using the very best ingredients at the zenith of their season, using every part of them, and paying fanatical attention to the details...