Word: spinach
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...meantime, Ross discovered that "there was practically no purpose to which words could be put that White was unable to master." White was soon writing everything from light verse and cartoon captions (Mother to child: "It's broccoli, dear." Child to mother: "I say it's spinach and I say the hell with it") to "Notes and Comment," the opening section of each issue's "Talk of the Town...
Times change, By 1980, the Third World had become fearful of Soviet militarism. Burgeoning Chinese-American cooperation (for example, U.S. intelligence facilities in Sinkiang), threatened to become an anti-Soviet alliance. The American military, like that quintessential American character Popeye, was eating spinach and flexing its muscles. In the 1980s the Soviet Union must save scarce resources; split Europe and China from the United States; manage counter in-surgency wars around the world (Afghanistan, Angola, Eritrea, Kampuchea, and (with minimal direct involvement) Nicaragua); and restore their credentials as "natural ally" of Third World causes by pinning the military-imperialist label...
...make it is to take nori, a sea vegetable, spread rice over it evenly, and then put on pickle, egg, spinach, carrot and beef. Then you roll it up like a carpet so that it's a long roll, like a bologna or something, and slice it so you can see the insides...
...done it 43 times. He held the world record 15 years. "Of course I go back to when the pole was a pretty stable instrument," he explains. Warmerdam's first bolt of bamboo carried him over high hedges and cringing livestock all across his father's spinach farm in California's San Joaquin Valley. His records were built of bamboo; steel and aluminum poles came along in the '50s, fiberglass in the '60s. Since then, the record has been improved by leaps and sproings. But the 19-ft. ¾in. outdoor mark of that aptly...
...their eight-seat Cessna 421 a little over an hour ago and flew down to Wheeling just for dinner. They brought along Paul Mann, a wine importer, and his wife Rosi. The first courses are just arriving. Ed has ordered oysters: half a dozen embedded in their shells over spinach leaves and lobster mousse. Each is covered with julienne leeks and a beurre blanc sauce. Ed slips the first oyster into his mouth. His eyes close. There is a weighty pause as all at the table attend his reaction. His verdict: "It's like I've died...