Word: sweeting
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...choice: red wine or white. The set menu is a cavalcade of flavors so perfectly balanced that it hasn't changed in 30 years. First is chorba, a spicy tomato soup rich enough to restore life even after a day fighting the hordes at Versailles. A refined pastilla, a sweet-savory pigeon pastry dusted with cinnamon and sugar, floods the senses with visions of The Thousand and One Nights. After a pair of grilled fresh sardines comes the masterpiece: a plain dry couscous of ethereal lightness, as hot and fine and white as the sands of the Sahara. It takes...
...British microbrewer making coffee beer - began showing up. In March 2006, 5,000 Starbucks outlets in the U.S. began selling Rwandan coffee. In their brochure this year, coffee roasters Green Mountain described Rwanda as "the hottest emerging origin in speciality coffee." Its coffee had "floral top notes of lemon ... sweet, caramelized sugar and wild honey evolving into the heady, well-toned presence of chocolate, dried fruit and dark cherry notes." Who knew? Not Rwandans, who don't drink the stuff. But they did notice the extra change in their pocket, and how foreigners were queuing up to buy their beans...
...three. "And that was when I started thinking of the future again. If the children were there, we had to work for them." Jacqueline opened a small stall, baking bread and sewing dresses. In time, it became a shop. Her husband began working a small farm, growing maize, sorghum, sweet potatoes and cabbages and tending two cows. Since 2005, he has also sat on the Nyamata traditional court, presiding over genocide reconciliation hearings. "We have many problems with all these children. But I believe the future will be better for them. They will study and they will become entrepreneurs...
...dark corner” of the alley, and occasionally late-night wanderers swing by in search of the leftover Thai food that Spice restaurant leaves there. With residents who have the house’s long-term existence in mind, future Adams House seniors can look forward to this sweet deal. That is, if these guys stick with the 70 percent of Harvard students who had zero to four drinks last time they partied...
...salt, and pepper. As a finishing touch I drizzled on balsamic-cherry syrup. I could not have been more pleased with the result. The brininess of the cheese wonderfully complemented the plump, juicy figs, and the syrup seeped in with the lemon juice to create a delightful balance of sweet and sour. I next seared the foie gras on the grill and heated up some of the cranberry jam in my microwave to give it a more sauce-like consistency. I stirred a tablespoon of rendered duck fat into the jam for richness, and spooned this atop the crisp toast...