Word: torridly
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...first refugees to arrive at their new home in Campeche last week found inadequate housing and almost no water. Being accustomed to breezy higher altitudes, they worried about whether they could survive in Campeche's torrid jungle. Conditions were so bad that a group of Mexico's Catholic bishops condemned the transfer, saying that the refugees were being "abandoned to their luck." The Mexican government responded by naming a new director for the agency responsible for refugees, its third in two years. The move was not expected to ease the problem...
...living. She chose her films because the locations appealed to her, and it is clear to her on hindsight that she might have paid more attention to the scripts. Her chilly beauty aroused thoughts of ravishment, at least in the minds of directors, and for one torrid scene, in Soldier Blue, it was determined that she required larger breasts. To her amazement, she recalls, her thorax was coated with Vaseline, a cast was made, and a jumbo rubber bosom was prepared. Nude scenes embarrassed her, but she found herself wondering whether, with rubber breasts glued on, she would really...
...didn't have to be that way. Based on a Graham Greene novel, The Honourary Consul, the film has the requisite political intrigue, exotic locale and torrid sex to endear it to countless moviegoers. What's more, Beyond the Limit has Richard Gere and Michael Caine, two tried and tested actors, to carry things alone. But from this mass of potential, director John MacKenzie has crafted a remarkable vacuum...
...next year or so, however, the recovery looks solid. TIME'S economists predicted that growth in the gross national product, after adjustment for inflation, would slow from its torrid 9.2% annual rate of the second quarter but still glide along at a healthy 4.4% pace in 1984. The unemployment rate is expected to drift downward from its current 9.5% level to 8.2% by the end of next year...
Whether the new cooking style is delicious, desirable or even Italian, it has fueled debate as torrid as peperoncino. Italians are proud of their traditional cuisine and are particularly roiled by the notion that some ambitious local chefs are trying to Frenchify their food. The innovators are on the march, however. The Milan-based magazine Italian Wines & Spirits has reported, with some hyperbole, that they "are gradually transforming the laws and principles of the nation's great culinary tradition ... The germs of the nuova cucina spread at the rate of a contagion...