Word: shrimps
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Five years ago, while hitching a ride on a ten-man shrimp boat in the Gulf of Mexico, she encountered her only major incident of discrimination. "The captain thought the thing was going to sink or there was going to be a terrible storm," she said...
...friends and relatives came up from New York by special bus. The bus was late, and could not make it up the last hill. No matter. Everybody, including Justice of the Peace Donald M. Feder, just waited happily, drinking champagne or beer and eating Alice Brock's shrimp curry, turkey and roast beef, the same kind she used to serve in her restaurant in nearby Stockbridge. Arlo's hippie friends wandered to and fro, the girls in their gowns and see-through blouses, the boys in beads and boots. "I feel like a flower child," said Arlo...
...Soviet agency in charge of food exports. He was promoting Russian seafood, but the sales luncheon was neither a gastronomic nor a commercial success. Oily sardines were served with Georgian brandy so medicinal-tasting that it is sometimes known as "Stalin's Revenge." There was also dry shrimp with sweet champagne, sea kale and vegetables in tomato sauce and seven other tinned seafoods-but no bread or crackers to go with them. The Soviet sales luncheon has become increasingly familiar in Southeast Asia, where the Russians are pressing an economic offensive. This week they will wind up their most...
...went until two years ago when, just as casually as it had appeared on Diebenkorn's canvases, the figure disappeared. In its place was a bold structural architecture and a damp soft light suffused with the shrimp reds and spring greens characteristic of Ocean Park in Santa Monica, where he now lives. In his latest exhibition at the Los Angeles County Museum, his "Ocean Park" series appears to be at first glance totally abstract. But soon the rudiments of a surfside landscape begin to emerge. Diebenkorn admits that a drive past the beach in the morning may affect...
Chewing on a chitterling, even after it has been carefully cleaned and cooked, is rather like chewing on a football bladder. So soul-food restaurants that cater to whites rarely carry chitlins on their menus, instead stick to more conventional dishes, such as shrimp gumbo, "smothered" pork chops and ham hocks. Even those have little appeal to a gourmet palate. Soul food is often fatty, overcooked and underseasoned. Vegetables are boiled with fatback for so long that their taste and nutritional value go up in steam; meats have to be sprinkled liberally with salt and pepper to give the eater...