Word: salads
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Dates: during 2000-2009
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...they might, Square Residents cannot forget Real Taco. Painful images of its mercifully brief stay still fester in our minds—the liquid guacamole squirting from ketchup bottles, the inexplicable mélange of salad bar leftovers masking a meager amount of grey chicken and the universal look of shock and anger prompted by the bill...
...racing in five other events. Miatke is 16, Gould's age when she quit. She might lack a smidgin of the older woman's talent, but is confident, far-sighted (and looked after) in ways Gould never was. Their stories highlight how swimming has changed since Gould's salad days...
...pristine waters that surround the 700 islands of their Caribbean nation. But what really gets the locals' gastronomic juices flowing is the humble conch. When it comes to scoffing gastropods, only the French and their escargots can rival the Bahamians' love affair with sea snails. Available in variations from salad to stew to chowder, the flesh of the conch (pronounced konk) is white, sweet and most closely reminiscent in flavor to clam. But in the Bahamas' own original fast food?ubiquitous across the archipelago?the mollusk is turned into a fritter. Made from ground conch meat...
Nadia L. Scott ’05 munched on a lean salad as she explained what she saw as HUDS’ subtle nutritional strategy. “People complain a lot about HUDS, but they really do give us a lot of options. It’s a take it or leave it deal,” she said...
...inexpensive, but somehow it manages to have a pleasant sort of European atmosphere.” When there, check out the Tortilla Española. More like an omelette than a Mexican tortilla, it is made with eggs, potatoes and onions and served with a salad, making it “a very nice lunch for very little money...