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Word: sorrell (lookup in dictionary) (lookup stats)
Dates: during 1980-1989
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From a wide alleyway where six colts and a mule have withstood an early downpour, Jay, a lanky cowboy from northern Wyoming, turns a wild-eyed sorrel horse into the corral where Ray is waiting on his gray mare. The colt's body is rigid, and he lets out the kind of snorts that make a cowboy take a deep seat on frosty mornings. "A horse has a mind," Rays says, watching the colt. "He gets scared and bold, sure and unsure, sick and well. He says, 'Maybe. I don't know. All right . . .' and too often...

Author: /time Magazine | Title: In Wyoming: Horse and Rider Learn Together | 10/6/1986 | See Source »

Then he throws a loop around the sorrel colt's neck. The horse runs, then plants his feet and struggles. Ray holds the lariat tight -- not with a "fighting feel," but patiently, until the fear subsides. As soon as the colt moves forward, Ray rewards him by throwing slack in the rope...

Author: /time Magazine | Title: In Wyoming: Horse and Rider Learn Together | 10/6/1986 | See Source »

After the colt has rested for a few moments, but before he can "start making plans," Ray drapes the rope over the sorrel's tail and rump, under his belly, between his legs. "He's not afraid of his mane and tail," Ray says with a grin. "He was born with them. But he's not sure about me or this rope. It's natural for him to protect himself. In his world, he's not doing anything wrong...

Author: /time Magazine | Title: In Wyoming: Horse and Rider Learn Together | 10/6/1986 | See Source »

...cowboy who owns the sorrel, steps on first. The horse strikes at him, but Jay swings on smoothly as the colt jumps sideways, exhales loudly and finally stands. Nothing to it. For the first time Jay smiles. When he relaxes, the colt does the same...

Author: /time Magazine | Title: In Wyoming: Horse and Rider Learn Together | 10/6/1986 | See Source »

...Pierre turned their small-town family restaurant in Roanne into a mecca for traveling gourmets. Rejecting the heavy tradition of French haute cuisine, with its sumptuous dishes and rich sauces, the Troisgros brothers highlighted the freshness of ingredients used in such elegantly simple recipes as their classic salmon with sorrel sauce and the eclectic coupe-jarret, which consists of five different meats cooked in a kettle. Dashingly handsome, Troisgros eschewed the globetrotting celebrity of other nouvelle masters and stayed close to his restaurant. In 1968 Les Freres Troisgros received the supreme three-star accolade of the Guide Michelin...

Author: /time Magazine | Title: Milestones: Aug. 22, 1983 | 8/22/1983 | See Source »

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