Word: souped
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Dates: during 2000-2009
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...those evaluation forms: "Does your child engage in pretend/imaginative play?" Nate's idea of play is to drop sticks and small stones into a drain at the playground. He could do this for hours if we let him. Last week Joey took a long noodle from his bowl of soup, dragged it across the table and said, "Look, it's a train. There's the freight car." Then Nate took a noodle from his soup. He tossed it onto the ceiling...
...menu featured an interesting mish-mosh of Near Eastern and African flavors blended with western influences. We began our dinner with the “Adas” red lentil soup, a chunky and slightly sour broth served piping hot. While the soup itself was nothing too exciting, the dollop of laveneh cheese was a perfect addition. To continue, we sampled three “mazzas,” small dishes that resembles Spanish tapas. According to the manager, the spanish version was actually a result of the westward spread of Near East influences. We started with a seared salmon...
...city that boasts the longest experience with a living wage is Baltimore, where members of BUILD, an association of local religious and community groups, found in 1992 that some 30% of soup-kitchen attendees tended to have jobs. But the jobs didn't pay enough to give them a ladder out of poverty. The federal minimum wage was in the middle of a decline in its buying power, from a 1968 peak of $1.60, which is equivalent to $8.17 in today's dollars, to its current level of $5.15. The community organizers teamed up with union muscle, and after...
...down to a freshly made, aromatic Burgundy beef stew, of course--unless they're in the mood for chicken Tetrazzini or black-bean soup with ham. "Mmmm. It smells great," announces Sarah to no one in particular, as she savors the steaming stew. The sumptuous dinner was the creation of the family's personal chef, Anne Hayward, 55, who left hours ago. The only evidence of her efforts is the tantalizing aromas lingering in the kitchen and the three weeks' worth of meals freshly stocked in the refrigerator and freezer...
Since Sept. 11, personal chefs have been inundated with requests for simple comfort foods like chicken pot pie and noodle soup. "People are still reluctant to go out to eat," says Candy Wallace, who heads the American Personal Chef Association. "They'd rather be home." Michael Zytowski, 33, a Long Beach, Calif., chef, agrees that current appetites run more toward pot roast than foie gras. "I haven't run into a client yet who wants Chateaubriand or lobster," he says...