Word: sweeting
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Dates: during 2000-2009
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...will be two months before Planck and Herschel reach their final destination, a gravitational "sweet spot" known as the Lagrange Point 2, where they can stay fixed in the same location relative to the earth and sun. Once there, they will need trillions of samples and bits of raw data before they can start generating their sky maps. But even if they deliver a fraction of the results that the eggheads on Earth are promising, the pictures should still be out of this world...
...invited him back on her show and got all high school principal on him. "That's a lie. It's not an idea, James. That's a lie,? was one of her precision, squirm-inducing lines - all delivered on live TV and drunk in by viewers like the sweet nectar of schadenfreude. (See the top 10 TV feuds...
Inside, the food in the JCR reminded FlyBy of info session food a bit too much (yeah, not a pleasant flashback). And the bump-n-grind area? Solid. Relatively unpopulated for most of the time, DJ Straus kept everyone's body movin' with some sweet mixes for most of the night. But as the general gripe with DJ Straus goes: the attendants craved classics to sing along to as the night came to a close...and DJ Straus refused to deliver. No big loss though...
...last months of their lives, the pigs are allowed to roam freely over a landscape known as the dehesa, feasting on nothing but grass and acorns. The resulting hams, which are dry cured for an average of two years, boast a rich, full-flavored meat that is simultaneously sweet and salty, nutty and grassy. In Jabugo and nearby Aracena, two towns renowned for producing some of the best ham in Spain, a good ibérico ham sells for around $540. (See pictures of what the world eats...
...Motorino, the chef is mixing the old (a classic wood-fired oven) with the newfangled: toppings such as sweet peas and guanciale ($14) or brussels sprouts with speck ($14). "Forty percent of our diners still order the classic Margherita," Palombino concedes. "Which is why we focus on the best basics - crushing our own tomatoes, making our own mozzarella, using the highest-quality flour for our dough. It's all very old school...