Word: spooning
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...pale young people who drink sherry at little tables and decide the latest vogues in art were all finished with surrealism years ago. Surrealism may be described as painting the facts of dreams. Example: A little man with a head on which cabbages grow, carrying a huge spoon across a rocky mountain, all painted in meticulous mid-Victorian detail. Month ago a U.S. surrealist named Peter Blume won first prize ($1,500) at the Carnegie International Exhibition in Pittsburgh with his South of Scranton (TIME, Oct. 29). Last week a still abler Parisian surrealist named Salvador Dali arrived in Manhattan...
While all this was going on, Prisoner Hauptmann managed to steal a pewter spoon from his food tray, flatten its bowl, grind it razor-sharp, make a hooked scalpel of its handle. His jailers thought the taciturn German had planned to cut his throat or wrists one night, bleed to death, close the case in his own fashion...
...this early paternalism frighten you or even allow you to feel that Harvard will do your thinking for you. These first few days contain much spoon feeding, used in an effort to make the transition from school to college as easy as possible. Within the next few weeks that nursing system will stop as abruptly as it began and you will be left entirely upon your own, with only the guiding hand of an extremely busy adviser to help you. It is up to you in these first few weeks to make this year what it is. First hour examinations...
...Europe most connoisseurs take their green devil in the form of an "absinthe drip." Sugar is placed in a special absinthe spoon pierced with holes which is held above a tall glass. Some begin by putting absinthe in the glass, pouring water over the sugar. Others begin with water in the glass, pour absinthe over the sugar and achieve the same effect, a cloudy, greenish, diluted drink. Only fools sip absinthe straight...
...Absinthe frappe" is really an absinthe julep. New Orleans masters put half a teaspoonful of sugar in the bottom of a tall glass, fill up with finely shaved ice, let the sugar dissolve, pour in 1-oz. (jigger) of absinthe, stir with a spoon, and finally add one ounce of carbonated water, drop by drop, stirring all the time until the frappe turns cloudy and thick frost forms on the glass. Similar are French absinthe frappes except for the carbonated water...