Word: sweets
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Dates: during 2000-2009
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...finding ways to generate income and create green solutions for the grasslands and, perhaps, for the rest of China - a country that needs clean energy more than any other. A team at the Inner Mongolia Agricultural University is working in parts of the province near the Gobi Desert, planting sweet sorghum, a kind of grass that can be harvested by locals and sold for biofuel production. The plan dovetails with Beijing's ambitious goal of generating 2 million tons of bio-ethanol a year by 2010, and 15% of its energy from renewable resources by 2020. (Seventy percent of mainland...
...same thing that transformed Starbucks and Cold Stone Creamery from local favorites into global brands--a knack for taking an ordinary but well-liked food and tarting it up into a premium product. Dale and Thomas sells more than 100 popcorn flavors, from Chocolate Chunk N' Caramel to Sweet Georgia Pecan, and each bowl can by customized with "pop-ins"--sweets like fudge or jelly beans that customers can add to their popcorn. A regular- size bag with the works costs about $6. "Popcorn is a commodity," Struhl says. "We made it into an experience...
Everyone is slightly touched--moved and deranged--by the force of love in this sweet, knowing film from director Robert Benton (Kramer vs. Kramer). Morgan Freeman presides as a kind of benign deity observing these moonstruck creatures, especially a coffee-shop owner (Greg Kinnear) with a soft heart and rotten luck with beautiful women. Sexy, funny, sad and defiantly romantic, Feast of Love is the rare movie to cuddle...
...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...