Word: vinegared
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...isolation of Harvard's Vietnam vets is real. Marton, who lives in a single at Currier House, admits that "because I got all the piss and vinegar out of me. I'm more sedate than most around here, and have only a narrow circle of friends." Another undergraduate, John Derho '75, also 26 and also a veteran of combat in Vietnam, moved out of Adams House last year and went incommunicadeo. "We have no way of reaching him except by mailing messages to Post Office Box 8995 in Boston," the Adams House secretary says. "I see him from time...
After the U.S. entered the war in 1941, however, the "Gimo" rarely took the offensive, even when his armies were numerically superior to the Japanese. General "Vinegar Joe" Stilwell kept pressing Chiang to reorganize his army and be more aggressive. But Chiang had different priorities than his impatient American advisers; he felt it necessary to conserve his men and his Lend-Lease arms for use against the Communists after the Japanese surrender when, he foresaw, there would be an inescapable struggle for control...
With a few sparkling exceptions, the pieces collected in Vinegar Puss (written mostly during the past five years) show Perelman at his second best. But this is usually the case in humor collections: the author is always made to look as if he is playing Can You Top This? with himself. Pieces that look good in the casual format of a weekly magazine are rudely upstaged by the hand ful that are very good...
...Have Nothing to Declare but My Genius is full of fizz and vinegar. It is a magnificently spiteful spoof about a rich, prolific hack written by a man who frequently describes himself as a bleeder and a firm believer "that easy writ ing makes hard reading." The hack is the kind of man who dashes off a few mysteries before breakfast and boasts of popularizing Shakespeare so that he will be "comprehensible to the veriest moron ... to even a rock fan." He is also a painter with a worldwide reputation...
...ROMAGNOLIS' TABLE. PBS, Sundays 7:00 p.m. E.D.T. For the viewer-cook inclined to split piselli, it must be said that Pa and Ma (Italian-born Franco and Irish-English Margaret) Romagnoli are a bit offhand. He says add a cup of vinegar, but what he does is slosh a slug of it into a wineglass, eye it with a shrug, and toss it in. A few Romagnoli dishes - hot Swiss chard with olive oil, spareribs and sausages mired in thick sauce - are the sort of thing only an Italian mama could love. But these are piffling objections. This...