Word: tendernesses
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Dates: during 1980-1989
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...staff over the years, she has been known to be somewhat less tender: often brusque and occasionally imperious. Dr. Anthony Smith, who trained at St. Christopher's and is now medical director of a hospice north of London, recalls that an interview with Dame Cicely was "like going to the headmaster's study." Others complain that she has been slow to adapt to new needs, particularly the admission of AIDS patients. "She simply wouldn't allow an AIDS patient to breathe on St. Christopher's," says one observer. Her views have changed, but she still insists that any AIDS patients...
...other aspect of her personality, the humorous, tender side, is reflected not only in the devotion of her staff but also in the lively, casual air of St. Christopher's. Visitors, even small children, are admitted at all hours. Dogs stroll around, visiting their sick owners. Some patients sip whiskey with their visitors. "It's like a five-star hotel," says an elderly patient. More, perhaps, it is a throwback to the early days of the century, when care from birth to death was normally delivered at home. As Matron Duffield observes, "A hospital would insist on a strict diet...
...Gary Hart became a political ghost at a tender age. He tried to make a comeback and instead became a laughingstock and an embarrassment to his party...
...best specimens of barbecued beef, chopped pork and baby back ribs are at Aleck's Barbeque Heaven, a tiny tumbledown shack that slices up lean, tender meat flavored with counterpoints of woodsy smoke and black pepper, complemented by a thin, brassy sauce unmarred by sweetness. Runners-up include the Auburn Avenue Rib Shack, in the historic black downtown area of Sweet Auburn, and Harold's Barbeque, the site of the best-quality meats, the most comfortable dining room and, sadly, the stickiest, sweetest sauce...
...first glance, gussied up with enough faux-everything kitsch to make one wish for a machete to clear a path to a table. However, once one is seated, delights appear, marred only occasionally by a lax waiter or an overdone duck. There are sublimely puffy lump-crabmeat cakes and tender veal chops with morels. Not to be missed: profiteroles filled with foie gras. The kitchen also serves an original version of pot-au-feu for which the succulently moist, tarragon- scented chicken arrives with leeks and angel-hair pasta, not in the traditional bowl with soup but on a plate...