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...actually did something about it. Longing for off-the-wall events at Harvard, Horovitz decided to blend inner tubes, Swedish fish, and a 1975 thriller. The result? The “MAC Attack,” which lured adventurous students to the MAC pool, getting them to shell out to sit in inner-tubes while watching Steven Spielberg’s “Jaws” on a large screen. “I feel like at Harvard we are missing events that are really quirky—the kind of thing you see and you get excited about...

Author: By Kenneth G. Saathoff and Nicole G. White, CONTRIBUTING WRITERSS | Title: 'Jaws' Draws | 4/19/2006 | See Source »

...that would barely cover the event-space rental tab for the kind of lavish spectacles that have become prime-time fare on MTV's highly rated My Super Sweet 16. The show documents the excesses of privileged youths commemorating the mighty achievement of making it through their 16th year. Shell-shocked parents--always uttering the mantra "It was worth it"--typically peel off checks for upwards of $200,000. We learn that from the Sun Belt to Erie, Pa., the lack of taste knows no ethnic, religious or cultural bounds. You give teenagers $200,000, and they will spend...

Author: /time Magazine | Title: Sweet 16 and Spoiled Rotten | 4/16/2006 | See Source »

...testing himself, Frank hopes to break out of his shell and learn how to communicate with those around him—specifically with his grown son Rob (Jamie Sives) and his wife Joan (Brenda Blethyn, “Pride & Prejudice?...

Author: By Alexandra N. Atiya, CRIMSON STAFF WRITER | Title: On a Clear Day | 4/12/2006 | See Source »

...administration has misdiagnosed the problem, and so the solution—the Loker Pub—is flawed. Look forward to an unsuccessful, empty shell far north of student life. A Harvard pub cannot fix us; we have...

Author: By Sarah C. Mcketta, CRIMSON STAFF WRITER | Title: The Pub Problem | 4/10/2006 | See Source »

Mastering your culinary domain?whether you aspire to make chicken soup like Mom or eggplant like Emeril Lagasse?often requires more guidance than a classic cookbook can provide. Now, rather than shell out for lessons, you can hop online and learn to slice, spice and saut? like a cordon bleu. Just remember not to spill your b?chamel on the keyboard...

Author: /time Magazine | Title: How to Click and Cook | 4/3/2006 | See Source »

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