Word: pots
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Dates: during 2000-2009
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...Like smashing the pot when the milk in it is churning into butter, the Sri Lankan President has sabotaged the peace process at a crucial time." V. Karuna, a top Tamil Tiger military commander, on the President's decision last week to suspend Parliament and declare martial...
...first you don’t succeed, punch and punch again. After failing to make the final cut of the Spee last year solely because he did not smoke pot, Dave S. Caruthers ’05 is again a punch. Though the members have ceased pressuring him to smoke up, sniffing rubber cement until he passes out has been set as a precondition of his admission...
...hundreds of marshals aboard planes without waiting for them to receive final security approval. Initial training was criticized as quick and dirty. And some marshals seem confused about their role. According to an aviation source, a marshal recently searched an emptied plane during a layover, discovered some pot in a passenger's seat back, and demanded that a local police officer arrest the alleged offender. "Have you ever heard of illegal search and seizure?" the miffed cop asked, refusing to make the arrest. The program is getting an overhaul. The TSA is ceding command this week over the marshals...
...that it needs to win back America's trust. VWs late-'90s U.S. renaissance came after nearly two decades of slack sales that led it to consider pulling out of North America. What turbocharged sales was the New Beetle, launched in 1998; baby boomers with fond (if pot-hazed) memories of Microbuses and Beetles gravitated to the car, or at least to the dealership, where they saw Jettas and Passats that appealed to their more practical side. Teenage boys and young men turned the Golf gti into a hit on the "tuner" scene. And the New Beetle and Jetta found...
Sapporo Ramen, Mami’s immediate neighbor, far surpasses the ramen of late-night snacking renown. Here, the traditional noodle soup is served in big clay bowls, aromatic and steaming. The chefs begin boiling a huge pot of meat-based broth at 6 a.m. each day. Then a flavoring is added: soy sauce ($5.75) or miso ($7.75). The noodles, which come packaged in dry chunks, are kept cooking in a large wok over an open flame, and are scooped out at serving time and ladled into the broth. The cook adds toppings from small plastic containers: mushrooms, scallions...