Word: pound
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...seen just about enough when Topjian’s roommate, Christopher Roma-Agvanian ’03, who is working the game as a food vendor, finds us behind the BoSox bullpen. Clad in a yellow apron and matching Boston hat, Roma-Agvanian gives Topjian and FM a pound and looks awkwardly at Suga, who offers a pound but receives a handshake. Roma-Agvanian says he has worked over 300 games at Fenway and boasts of the peanut-tossing arm he has developed. “I’ll hit you 50 rows up,” he says...
After age 40, adults lose a quarter to a third of a pound of muscle a year and gain that much body fat, a condition known as sarcopenia. "You get that typical, pudgy 'old-person look,'" says Nelson, "and eventually you become so weak, you can't walk up stairs or get out of a chair without help." Twice weekly 45-minute sessions of strength training, she says, can reverse or prevent age-related muscle loss. In four weeks, grocery bags feel lighter, and in six weeks, arthritis pain may lessen. Women in Nelson's weight-training studies usually drop...
...recession, with growth and unemployment rates significantly worse than Britain's. The U.K.'s continually solid economic performance has been one of Labour's great bedrocks, and Brown has no desire to risk that. Neither do voters: polls regularly show that about two-thirds want to keep the pound. Blair doesn't want to take the vote to the people until he can win - plunging into a losing referendum fight now, he believes, would be disastrous...
Emphasizing their goal of involving the community early in the process, planners presented an update on their progress to the more than 60 area residents who gathered in Pound Hall...
Butter-buying Americans used to have a simple choice: sweet or lightly salted. But over the past few years the average supermarket has begun stocking more brands, many with foreign pedigrees and costing $1 to $3 a pound more than mass-market butters. These gourmet, or European-style, butters have a higher butterfat content, making them creamier. There are cooking benefits as well: their lower moisture content makes for flakier pastries and less sputtering while sauteing. We tested a dozen of these butters from the U.S. and abroad. Here are our favorites...