Word: spicing
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Dates: during 2000-2009
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...this treasure-trove chase, Khoury tries to spice up the flirtatious banter between Tess and Sean, but it is a simple fact that authors of thrilling page-turners cannot legitimately write romance. Thus, we’re left with clunkers like “[Tess] knew something was definitely going on between her and Reilly, and she liked what she felt...
...rubbish area,” where the dumpsters and grease-rendering barrel are located. Excess food stuck on the inside of the dumpsters can easily attract rodents and insects that can enter the restaurant through the back door, she says.Several establishments in the Square, including Au Bon Pain, Spice, and Tommy’s House of Pizza, have been cited for rodent-friendly conditions. Although online public records lack detail, rodent violations do not necessarily imply the presence of rodents. Sanitary inspector Buddy Packer explains the violation could refer to a broken door that a rodent could use to gain...
...having carried a gun or a knife or been in at least one physical fight in the previous year. But the girls were not far behind, at 25%. And when the violence is girl-on-girl, it can get especially ugly. Deborah Prothrow-Stith, co-author of Sugar & Spice and No Longer Nice: How We Can Stop Girls' Violence and professor of public health at the Harvard School of Public Health, meets with teachers and administrators around the country and is taken aback by what she hears. "Principals talk about not only the increased number of girl fights but also...
...asks, smiling, “How does an entire region or nation become ‘spicy’? What does it mean to be spicy?” While amusing on the surface, these seemingly comic questions lead into much bigger inquiries into the history of colonialism, the spice trade, issues of class and gender, and the words that artists choose to represent cultures. She says of recipes, “They are a cultural memory, a piece of text, art, that moves and evolves from one place to another.” But anyone who thinks...
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...