Word: roasting
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Dates: during 2000-2009
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...approachable and inspiring tips for party planning. Although some of her advice is less than practical (she advises keeping a few hens in the garden so that you will always have fresh eggs), her recipes for everything from ciabatta stuffed with "good stuff" to the bizarre-sounding but amazing roast lamb with chocolate would enliven any party...
...butter substitutes. At Christmas time, she hosts a party so that her daughter can participate in the baking of a gingerbread house without breaking into hives or having an anaphylactic reaction. And on Christmas Eve, when her family goes out to dinner, Hahn is sure to have the roast beef cut in front of her and to bring extra food in her purse just in case nothing on the menu works. "I try to be as unobtrusive as possible because I feel like Olivia's allergies are our issue," she says...
...happen? No.) And the new restrictions beg for student guerilla-style ingenuity. Line your pants pockets with plastic bags and then fill them with gin or moonshine. Better yet, do this with cargo pants or those big moonboots. Hit the alumni tailgate and steal some massive martinis and roast suckling pig from unwitting robber barons. Or settle for the five beers. And shed a tear for Harvard’s stellar football team. Nobody will watch them—far fewer Elis, the many students who will party on this side of the river, and the canny students heading...
...that they would not change their traditional plans, he added. He said that 60 percent of tailgate funds were dedicated to The Game alone, but that this year, that money was put towards the Princeton tailgate instead. He cited Saybrook College’s purchase of a 100-pound roast pig and Morse College’s $5,000 catered tailgate as examples. Fennerty estimated that most organizations plan on spending a little over a half of the money at The Game this year than they had in previous years. According to Yale College Council Secretary Zachary P. Marks...
...predinner cocktail by the open-hearth fire. Such canapés as foie gras ballotine and quail egg with truffle mayo are exquisite teasers to the local-fare feast of up to eight courses. Standouts include creamed crab, potato and tomato mille-feuilles with lime crème fraiche; roast free-range chicken, tarragon mousseline, creamed leeks and black Périgord truffle; and homemade petits fours. From the dining room it's a contented crawl to your cozy en-suite room upstairs or, if you're lodging in the sumptuous split-level cottages up the slope...