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Word: spicing (lookup in dictionary) (lookup stats)
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...This development doesn't mean the end of fsas. As they save money by shifting more health costs to employees, some companies may spice their fsas with a matching contribution. So use-it-or-lose-it remains an issue. Congressman Royce wants FSAS to accumulate without limit. At a minimum, unused FSA funds should roll over with the provision that future contributions be suspended until the money from previous years is spent. That's what we should tell lawmakers...

Author: /time Magazine | Title: Inflexible-Spending Accounts | 10/17/2002 | See Source »

Cardamom n. Iranian. A spice that is traditionally used in Middle Eastern countries, most notably Iran. Iranian spice connoisseurs grind cardamom seeds and use the resulting powder to season coffee. At Baraka, this seasoning garnishes the tops of tea drinks recommended as compliments to dessert. i.e.: Mahmoud refuses to drink dining hall coffee, lamenting the fact that coffee sans cardamom simply isn’t the same...

Author: By Food GODDESS Angie, CRIMSON STAFF WRITER | Title: Food Term | 10/17/2002 | See Source »

...little girls today look up to the ever-troubled and half-naked Britney, the not-so-there-anymore Spice Girls or the (gasp) billion-dollar grossing Olsen twins, I’m still standing behind Jem. And somehow, I don’t think that’s so truly-truly-truly outrageous...

Author: By Angie Marek, CRIMSON STAFF WRITER | Title: Pop Culture Flashback! Jem: Truly Outrageous | 10/17/2002 | See Source »

...green garnish on top of many Indian and Thai dishes as well as the herb that flavors pico de gallo (chopped tomatoes and onions often served as a Mexican or Tex-Mex condiment). Detractors might call it soapy or grassy, but cilantrophiles are addicted to the lusty spice it adds to just about any recipe, especially salsa...

Author: By Angela M. Salvucci, CRIMSON STAFF WRITER | Title: Spice of Life | 10/17/2002 | See Source »

...which of these two cases applies to Spice, which boasts “fine Thai cuisine” on Holyoke Street? Adaptation, or simply fraudulence? Real Thai food, to my mind, is a harsh taskmaster, intransigently fiery and torrid, laced with demanding, domineering accents—lemongrass, basil, shallots. I didn’t expect the typical American palate to be able to hold up against the full assault. There was clearly going to have to be some compromise. Not that this was necessarily a bad thing, of course. I have vivid memories of nasal-laryngeal conflagrations brought about...

Author: By Darryl J. Wee, CRIMSON STAFF WRITER | Title: Sugar & Spice and Everything Nice? | 10/17/2002 | See Source »

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