Word: pates
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Dates: during 1980-1989
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...1600m relay was also the high-point of yesterday's race as Harvard's Brad Bunney, Bill Pate, John Perkins and Terry Denson '87, broke ahead of Boston University to win in 22.56 seconds...
...first place prize of a keg of Budwerser beer (which helped to sponsor the event) went to a band called the "Dead Chimes" for their rendition of The Pretenders' song "Middle of the Road." Band members Bob Gerardi, John Pojman, Phil DeCosse, Pate Porterfield, Jamie Coakley and Matthew Salvey also won the contest two years ago, in the first annual competition...
...William Pate, the first Crimson runner, put Harvard in the lead, and teammate Paul O'Leary proved to be just as invincible as he handed off to Brad Bunney on the third leg Starting out modestly. Bunney burned his opponents on the last lap as he stretched out both his legs and Harvard's lead As a result, Steven Ezeji-Okoye could concentrate on sustaining the Crimson's lead with a brisk pace towards victory...
...name of Carol Cutler's new cookbook says it all: Pâté, the New Main Course for the '80s (Rawson; $14.95). Cutler, who is chief American consultant for TIME-LIFE Books' Good Cook series and the author of three previous cookbooks, maintains that most pates and terrines (the terms here are used almost interchangeably) are too filling, too important to serve as a first course. And she effectively demolishes the myths that they are fattening, costly and difficult to make. Pâtés have another great virtue in the age of rush: they...
Here the panoply ranges from cottage-plain to Maxim's-fancy, blue-jeans casual to black-tie serious. A brunch solution is smoked haddock pate with gingered tomato relish. For a hot-weather surprise, there is a chicken in lemon aspic; for a winter warmer, a classic French country pate. There are individual hot pates in pastry, one made with crab, another with carrots, and a tricolor fish terrine. Since most main-course pátés are served cold, they demand a reordering of menus, which Cutler does imaginatively. Indeed, the supporting dishes she suggests are often...