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Word: saltingly (lookup in dictionary) (lookup stats)
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...name baffles shopkeepers and historians alike. After all, it was salt mined from the flats that put Phetchaburi on the map. But it was King Rama IV who ensured Phetchaburi's enduring legacy back in 1860?at least to fans of grand kitsch. On a hilltop west of town, the King constructed a dazzling summer estate: palaces and stables, with enough guesthouses to shelter the entire royal court. The design was meant to blend the best of East and West, but the result was an eclectic hodgepodge of Greek columns, Thai teak, Chinese tile roofs and a rounded Italian observatory...

Author: /time Magazine | Title: Hot Spot | 7/29/2002 | See Source »

FEET At the base are two lion's claws, similar to the ones on a Michelangelo work for the Duke of Urbino--a drawing of a serving dish for salt...

Author: /time Magazine | Title: Art Sleuths: How To I.D. a Master | 7/22/2002 | See Source »

Women yearning to fill out their bikinis can safely enlarge their breasts if they stay away from controversial silicone-gel implants and choose saline (salt-water-filled) implants instead...

Author: /time Magazine | Title: Implants: How Safe? | 7/22/2002 | See Source »

...available only in medical studies.) The review is timely. More than 200,000 women went under the knife last year to acquire bigger breasts. That's five times the number a decade ago. And 80,000 had implants after mastectomies. What could be worrisome about a sac of salt water? Plenty, according to the FDA hearings: more than 40% of women with saline implants return to the operating room because of pain, misshapen breasts or other complications. If the implants are removed, the skin may never be the same. Should a saline implant rupture, it deflates like a popped balloon...

Author: /time Magazine | Title: Implants: How Safe? | 7/22/2002 | See Source »

...flavor of the ingredients we use," explains Unsicht-Bar chef Dieter Voigt, 49. "We would never smother meat or vegetables in complicated sauces or use convenience products that mix flavors." The only spices the cook uses - he, it is important to note, works in a well-lit kitchen - are salt, pepper, garlic, onions and herbs...

Author: /time Magazine | Title: Dining in The Dark | 7/22/2002 | See Source »

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