Word: peare
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Dates: during 2000-2009
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...posters in every dining hall proclaim that we are being treated to an increased variety of “hand fruit,” yet, every day, the fruit is the same—two varieties of inedible apples (in apple season!), oranges, banana, and the occasional rock-hard pear. A traditional HUDS healthy and delicious menu item, lox at Sunday brunch, has not made an appearance at Mather House, and I’ve been told by the staff that it’s been cut from the HUDS menu for good. And hot breakfast, the start...
Mosey down Mount Auburn Street to this happening haven for the huddled hungry masses. If you dream of pear and rye—after all, what self-respecting sandwich fiend doesn’t—then Darwin’s is the place to satiate those unconventional tastebuds with quirky fillings that are not for the faint-hearted. Sink your teeth into one of their super-scrumptious seven-story sandwiches, but beware: Darwin’s home-made chunky fruit chutney will play havoc on those sparkly-clean spring fashions. Sandwiches $4.75 and up. 148 Mt. Auburn...
...Martha withdrew the pear tart from the oven, I remembered a pair of women, the wives of men serving in Iraq, whom one of the television news programs had interviewed. The first woman said that she watched television news all day in the hope of hearing some news of her husband; if something happened to him, she said, she’d want to know right away. The second woman, cradling a days-old baby her husband hadn’t yet seen, said that she never watched television: it made the war too real...
Gardner said she wished that magazines would move away from the detached, “you’re pear-shaped, this is the page for you” idea common in mainstream women’s magazines. However, she said that editors run into problems casting more full-figured models because they tend to be underrepresented by modeling agencies...
...simplest dishes Metropolis makes is a pear, walnut and gorgonzola salad. The pear is perfectly roasted and spiced, cooked to exactly the right tenderness to easily cut with a fork but not turned into pie filling or baby food. It is served alongside lightly dressed, delicate Belgian endive and baby greens sprinkled with walnuts. The gorgonzola melts into a puddle of cream with a tiny drizzle of berry sauce that adds a tangy touch of sweetness...