Word: rans
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Dates: during 1960-1969
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Notre Dame's own ferocious defenders had some trouble with Michigan State's Jimmy Raye, a sinewy (171 Ibs.) junior who is one of the few Negro quarterbacks in big-time football. Raye ran for 75 yds., mostly in the first half, set up a touchdown with a 42-yd. pass, and engineered the drive that produced a 47-yd. field goal by Dick Kenney. In the second half, straining for victory, Raye picked up one first down on a 41-yd. pass from his own end zone, another by running on fourth and one. But the Spartans...
...Brien's frantic, wobbly passes were unlikely to make anybody forget Terry Hanratty. Finally, with Notre Dame in possession on its own 30 and only 55 seconds left, Irish Coach Ara Parseghian decided to settle for a tie. While the crowd booed lustily, Notre Dame ran five plunges, all called from the bench. "I didn't want to blow the game," said Parseghian afterwards. "I didn't want to lose the ball." And so the question of who is No. 1 was left to the pollsters...
...fuel-cell stacks went dead, and excess water produced by the others threatened to flood the entire power system. To make room for the excess fuel-cell water, which is impure, the astronauts were asked to consume more than their planned ration of drinking water and ran short on the last day of the flight...
...every gaffe and, in a word, adore her. Manhattan matrons refuse to dine out the night she is on. When Washington, D.C.'s WETA interrupted her program to carry Lyndon Johnson live, the station's switchboard was jammed for an hour. Miami's WTHS-TV ran through 117 of her 134 taped shows (the earliest tapes have simply worn out), found demand was so great that the station is now running through the whole series a second time. So good is she that men who have not the slightest intention of going to the kitchen for anything...
...same could be said of Julia herself. For, though she has a diploma from France's Cordon Bleu, is a member of Paris' Le Cercle des Gourmettes, and with two friends, the co-authors of her book, once ran a cooking school for Americans in Paris, she approaches her subject with straightforward simplicity: "French cooking starts out from just perfectly direct principles. It's so important that there are reasons for doing things. It is a tradition with rules-perfectly simple ones. If you know them, then you can do any kind of cooking." To teach rules...