Word: slow
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...political placards. The plays are realistic, even old-fashioned, in style but sprinkled with mysticism and magic: ghosts, visions, seers and a matriarchal figure named Aunt Ester, who recurs throughout the series and lives to the age of 366. With their poetic, often meandering dialogue, the plays typically start slow (anyone who says his eyes have never drooped in the first act of an August Wilson play probably isn't being honest), but build to thrilling, sometimes violent, often otherworldly, climaxes. And although the last one, Gem of the Ocean, almost didn't make it to Broadway (after an investor...
...walking in circles. "I was looking for something to take with me. I remember I took my book. Then I kept looking around for other stuff to take. It was like I was in a trance," she says, smiling at her behavior. When she finally left, her progress remained slow. The estimated 15,410 who got out, the NIST findings show, took about a minute to make it down each floor--twice as long as the standard engineering codes predicted. It took Zedeņo more than an hour to descend. "I never found myself in a hurry," she says...
...years so most people in those buildings will have entered their stairwells at least once. Some people may even descend to the bottom, and they will never forget how long it takes. The disabled will figure out how much assistance they need. The obese will see that they slow down the whole evacuation as they struggle for breath...
...police officers standing guard to ensure that a human being died a slow death while her family watched in horror and was powerless to do anything to help. Was this the U.S. in 2005 or a Nazi concentration camp in the 1940s? Alan W. Garett Corpus Christi, Texas...
...entirely from books. Now he is one of the youngest chefs in history to earn three Michelin stars and, just shy of his 39th birthday, is the leading light of molecular gastronomy, an emerging school of cooking that emphasizes the science of cuisine--like understanding why meat is best slow-cooked at 136° (higher temperatures cause the proteins to tighten up and release their juices into the pan). "The name molecular gastronomy is quite bad," says Blumenthal. But his food, despite its seemingly flagellant ingredient mixtures, is superb. The Fat Duck, Blumenthal's restaurant in Bray, 40 minutes west...