Word: salads
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Dates: during 2000-2009
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...hour drive from Edinburgh; for the last leg of the journey, gastronomic pilgrims must navigate an undulating single-lane road across a spongy peat bog. It's well worth the trip. Spear's cooking, which draws foodies from across Britain, is deceptively simple, starting with appetizers like langoustine salad and partan bree (crab soup), both made from meltingly sweet local shellfish. Entrées include flash-sautéed Skye scallops, citrus-roast halibut and Highland lamb served with pearl-barley risotto. Cranachan, a mixture of oatmeal, cream, honey and whisky, is a classic dessert. The influence of the Gulf...
...making feminist history, more so than stay-at-home, stand-by-her-man Hillary Clinton did. Cheney is the very first Second Lady to keep her day job (and her seat on two corporate boards). When she's in town, Cheney, toting a brown bag with a salad and bottle of water, goes to work at the American Enterprise Institute, a conservative think tank, in a boxy building in downtown Washington, where she is currently working on a book about heroic American women...
...plants are more nutritious than the commercially grown variety. Nettles, for example, have 40 times more iron than a greenhouse-grown cabbage lettuce, 30 times more vitamin C and 20 times more pro-vitamin A. You may be wondering how anybody could eat nettles. Try this for a healthy salad: steep nettles in cold water for 15 minutes, dry, and mix with a simple dressing made of yogurt, mayonnaise, lemon juice, salt and pepper. It's tasty, crunchy - and doesn't sting...
Thus stain-resistant trousers. The idea of pants as a bib is one whose time has come. Levi's Dockers brand has unveiled its Go Khaki with Stain Defender line. Treated with DuPont Teflon, these trousers allow the wearer to spill any "oil or water-based liquid" (e.g., beer, salad dressing) and have it bead up and roll off. Earlier this year, Lee introduced its Performance Khaki, which uses Nano-Care, microscopic whiskers that repel spills...
...Guide, has watched in dismay as British pubs have caught the disease of pretentious French restaurants: menu inflation. In the 2003 edition of his guide, he strikes back, skewering pubs for misleading customers with fancy names and elaborate descriptions like "fresh tuna on a futon of leaves" for a salad garnish or "fried pork pojarski served on a bed of rocket with a cordon of sauce smitane" for a pork cutlet in cream sauce. "Good pubs rely on the quality of their cooking, not the quality of their verbosity," says Aird. That could easily be Andrew Pern's mantra...