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Sometimes the tea was bitter. Other times it was cloyingly sweet with condensed milk. But the whispered questions at teahouses in Rangoon and across Burma were always delivered the same way. Head flick to the right, head flick to the left. A nervous glance backward. No one listening, not even the waiter shuffling up to slosh hot water into our glasses? Good. What did I, as an American who had the good fortune to vote in one of the most exciting presidential races in recent memory, think of Burma's upcoming national elections...

Author: /time Magazine | Title: Postcard from Rangoon | 4/2/2009 | See Source »

...necessitates a ladder to access books on the top rows. Below a low-hanging chandelier, there is even a Latin inscription specially written for the library: bibliothecae aedium Dunsteranium pristinae (of the venerable/ancient library of the Dunster Dwelling...er House), which was given in the year MDCCCCXXX (1930). Very sweet...

Author: By Bonnie J. Kavoussi | Title: Harvard's Finest House Libraries | 4/2/2009 | See Source »

...could exhibit some of his smaller pieces in my gallery,” Fukai says. “Akio is extremely famous in Japan and is one of the most promising new artists in the country. Everybody knows him.”The “sweet and talented young artist,” as described by Fukai, found his passion for ceramics at an early age. “I began studying ceramics while I was in high school but attended college as a Philosophy and Literature major,” Niisato said through a translator during an interview...

Author: By Marissa A. Glynias, CRIMSON STAFF WRITER | Title: Japanese Artist Crafts Luminous Vessels | 4/2/2009 | See Source »

Many eager high schoolers look for a Harvard Admissions loophole.  We at FlyBy aim to please, and found a sweet hack on the Admitted Students website, but, sadly, it still probably can't turn a thin envelope into a thick...

Author: By Maxwell L. Child | Title: We Cracked Harvard Admissions | 4/2/2009 | See Source »

...refined subtleties of Peranakan food and its interplay of influences, head for the Blue Ginger restaurant, tel: (65) 6222 3928, in the city's Tanjong Pagar area. Blue Ginger is known for seafood, and the specialty of the house is shelled crayfish, deep-fried and topped with a cloyingly sweet, caramelized peppercorn sauce. Served with rice, it ought to be accompanied by Chinese water spinach, cooked in a chili-infused shrimp paste known as belachan. For dessert, go for the sago gula melaka, a mixture of boiled sago, warm coconut milk, palm sugar and shaved ice. The cost...

Author: /time Magazine | Title: Touring Singapore's Gastronomical Heritage | 4/2/2009 | See Source »

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