Word: ryes
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...Chicago, Ill. 23 Creamer, Michael '61 B 5.11 165 Birmingham, Ala. 24 Curran, Michael '61 B 5.11 170 W. Hartford, Conn. 30 Winkler, Richard '60 B 6.0 180 Hinsdale, Ill. 31 Hard, Ted '61 B 6.0 180 Dallas, Texas 32 Grean, Michael '59 B 5.10 187 Rye, N. Y. 33 Muller, Louis '61 B 5.0 170 Maywood, Ill. 34 Forstmann, Tony '60 B 5.11 205 Greenwich, Conn. 35 Blanchard, Robert '61 B 6.2 197 Hamden, Conn. 40 Hallas, Herbert '59 B 5.9 162 Windsor, Conn. 41 Kahn, Jeffrey '60 B 5.11 199 Kenilworth, Ill. 42 Wyatt, Hugh...
...Sunday after that, he rounded up a few actor friends, piled them into a taxi, and headed upcountry to a picturesque village he knew. There and thereabouts, heedless of the fact that he had never shot a foot of film in his life, Satyajit Ray (pronounced Sawt-yaw-jit Rye) plugged away at his movie project whenever he had a day off from his paying job. After about a year and a half of Sunday shooting, he persuaded the West Bengali provincial government to finance the production as a sort of animated travel poster. A year later Father Panchali...
Reelin' Through the Rye. In Marshfield, Wis., Edward W. Rottscheitt paid a $50 fine and lost his driver's license for drunkenly weaving around town on a lawnmower...
...Beginning with parity-inflated market prices, the new formula would let prices slip by easy stages until, says Benson, the law of supply and demand begins to take over and surpluses begin to sell. Props are to move toward market levels for corn, cotton, rice and feed grains (oats, rye, barley and grain sorghums). Wheat, tobacco and peanuts, as well as milk, still have separate programs, a more-or-less deliberate tactic that helps Benson keep the once powerful farm bloc divided...
...Dinner. Typical dinner-cocktails (J. martini, F. rye) with appetizer: hickory nuts from island; raw carrots and celery; tinned lobster, crab or anchovies; broiled giblets, etc., or pâateé de foie gras. Hot hors d'oeuvres on Japanese habachi, making blinis (small pancakes) for caviar and sour cream, broiled mushrooms, etc. Soup-tinned (wide choice) or from chicken or beef stock we have made. Or broiled lobster tails or cold boiled fish with mayonnaise. Entree-meat (generally chops, beefsteak, chicken or veal cutlet) or fish (lake trout au court bouillon), Chops and steak broiled over open fire...