Word: pied
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...aggressive specimen of free-market Republicanism and a stirring tribute to the twin ghosts of Keynes and Reaganomics. Deficits? If they even matter (which die-hards still won't admit), just tell Congress to spend a little less, if you're so worried, and private-sector growth - the increasing pie - will take care of the rest. Skewed to the rich? Well, they pay the most taxes anyway. At least it wasn't big corporations...
...like a barber's towel," where a meticulous local looks like a man "who spent his formative years in a trouser press" and where a cagey old woman brushes off Dollar's suspicious flatteries with "I have discovered that young men's blandishments are simply too much pie...
...whatever slice you choose, has been increasing over the past couple of decades. But the point to remember is that the top 1%'s or 10%'s share of total income has been increasing even faster than its share of income taxes. So its slice of the pie has been getting larger, not smaller...
...dessert cocktail, an after-dinner delight that blends drinks and sweets. Miami's M-Bar offers the Death by Chocolate Martini; Lola's in Los Angeles is the home of the Creamsicle-flavored Clockwork Orange. New York City's Dylan Prime, right, last week rolled out its Pie-tini menu, which presents an array of concoctions typically served on plates--but here they're in glasses. The details are something to relish: the Key Lime Pie Martini features crushed graham crackers lining the rim of the glass, with a layer of cream sitting atop the drink. Caramel swirls and chocolate...
...concern for good ingredients served in daunting sizes, but things have gotten out of hand when your local boozer starts offering "a flaky pastry pillow filled with cod, hoki [sic] and salmon." And it's not reassuring when that exotic-sounding concoction turns out to be a humble fish pie. Alistair Aird, editor of the Good Pub Guide, has watched in dismay as British pubs have caught the disease of pretentious French restaurants: menu inflation. In the 2003 edition of his guide, he strikes back, skewering pubs for misleading customers with fancy names and elaborate descriptions like "fresh tuna...