Word: regularities
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...state of anxiety," says a regular client, a financial trader, recalling her first consultation with Nina Ashby, one of nine practitioners who collectively constitute the eponymous Sisters. "Nina is very positive," adds the client. Originally from New York City and describing herself as clairvoyant, clairsentient and clairempathic, Ashby plies her rare gifts from a booth draped in a heavy velvet that can't quite contain her high-volume buoyancy. "People come to me to be uplifted, not to be brought down," she says. (See 10 things to do in London...
...applies the mustard and ketchup in the sine waves just like he had demonstrated. We chat between bites about hyper self-awareness and grueling football practice.“You know,” he says, “I’ve always been weary of being a regular somewhere or having a regular. I think it’s the mark of a stagnant life. But I’m willing to be a regular at b. good.” He chuckles and wipes his mouth with napkin two of three. —Columnist Rebecca...
...this is to suggest that things could be considered safe or normal in Baghdad, where at least 150 people died in a series of bomb attacks over a 24-hour period just last week. None of the world's most violent cities see carnage like that on a regular basis. And it is safe to assume that virtually no one living in Baghdad feels lucky when considering the situation in Caracas or Cape Town. Many Iraqis still point to the years before the U.S. invasion, when Baghdad had a reputation for some of the safest streets in the Arab world...
...Jarmusch's languid absurdity, most of which seems intended and is for the most part pleasing. The film, which is set entirely in Spain, is visually precise and quite beautiful but deliberately vague on details like plot points and names. The lead is Lone Man, played by Jarmusch regular Isaach De Bankolé, who deserves to be called something more evocative, like "He of the Supreme Cheekbones." His first set of marching orders - he gets many - are to "go to the towers, go to the cafe and look for the violin," and his employer sums up the theme...
...grand-cru vegetable. "Like a wine with its label detailing the region, vintage and winemaker," he says, "today, a carrot needs to have its passport, its provenance, and above all, a savoir faire behind it." Passard's obsession seems to be catching: beef may still be a regular on Paris menus, but the grand-cru-vegetable trend has been spreading across the city, from Michelin-starred restaurants to neighbor-hood bistros. (See pictures of Paris expanding...