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...Mexicans are enthralled by the spaceport. Having toured the state, Landeene sums up taxpayers' objections this way: "It's rich men into space. Why in heck are we paying for Richard Branson? It's his deal. Let him do it." Ranchers in the area have also complained that they've had to reduce the size of their herds and move cattle away from the construction, though compromises are slowly being worked...
...Every movie I've ever been in, I just avoid...
...ve ever wondered what it's like to be the most famous person at your high school reunion, it's awesome. You don't have to awkwardly walk up to anyone, because all the pretty girls and cool guys awkwardly walk up to you and tell you that their tenuous connection to you makes them proud. Sure, they're referring not to your journalism career but to the fact that they saw you on E! at the gym with the sound turned off, but after a few Coors Lights, this does not bother you at all. The only downside...
These days so many chefs are losing weight that Brown says even Mario Batali, the cultural signifier of joyous lardo-spread excess, has knocked off some pounds. The methods used by the chefs I talked to are pretty simple and should work for anyone if they've worked for people who spend their long working hours surrounded by amazing food they're forced to keep tasting, people who talk, think and read about flavor all day long, people who--forget about a carton of ice cream in their freezer--have a pastry chef in their office...
...There's an argument, 'How can you be a chef who's skinny?'" says Michael Psilakis, the chef at New York City's Anthos and Bon Appétit's 2008 Chef of the Year. "It's an excuse we've used to eat," says Psilakis, who went from 280 lb. to 200 lb. before putting a few back on recently. "If I'm opening a new restaurant, I always gain weight, partly from the stress. For people who love food, they use it as a form of therapy. It's the same thing for people who smoke...