Word: plopping
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...former colleague recalls Armistead Maupin's arrival at the San Francisco Chronicle in 1976: "He would sort of come in about two hours after he was supposed to, plop down on his desk and go, 'God, did I have a night last night.' We would all gather around him and be regaled with stories of all the rich and famous people he'd been partying with all night . . . What used to really kill us is that then he would turn to his desk and effortlessly, in about half an hour, type out these incredibly funny columns...
Plots eventually intrude in both books -- a jail term in Social Disease, a heist at L.L. Bean in I'll Take It -- but these are as unwelcome as the roast beef a heedless hostess might plop on Paul's dinner plate. The M&M's of bon mots are the real nourishment. Which suggests a criticism of Rudnick's prose: it's all candy. Wouldn't a truly serious author hang crape on Guy and Venice, or Hedy and her sisters? But Rudnick sees them as variations on the Addams family: they may be crazy, but they have...
What really happens is something like this: You have five seconds to get into position. You stand on a black line, waiting for the chair to arrive behind you. The chair wallops you on the back of the knees, hard, and you plop down in a cold puddle of slushy water. You're scooped up off the ground, and you reach to pull down the guard rail. You drop a mitten, then you drop your ski pole. The mitten and the pole land in a stream which runs through a steep, roped-off area...
...orphans. But has anyone seen Uncle Sam recently? There is a rumor that the Nixon team took out the old gent two decades ago. They found him rattling around in a back office, raving about health care and housing and a few spanking-new pieces of infrastructure to plop down somewhere -- and they quietly sealed the door. It was a coup of sorts: the death of government and its replacement...
...Asian cuisine -- as distinct from wok and stir-fry cooking -- is still ^ largely a dining-out rather than a domestic phenomenon. Some culinary sophistication is called for. "You can't just plop Asian ingredients into French food or vice versa," says Tower. "And some Western things shouldn't be touched; I wouldn't give up sauce bearnaise for the world...