Word: wined
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Dates: during 2000-2009
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...without? -Matthew LeMay, PhiladelphiaI'd have to have olive oil, garlic, pasta, canned fish-anchovies if I had to pick just one-cheese. If my husband were on the island with me, then I have to have salami. I've got to have some prosecco and some other wine, and you need your roughage, so escarole-and I have to have some beans, so I'd pick white...
...Sunday afternoon, I served wine and Greek food to 20 of my friends, who I thought had come to sell their jewelry but actually came to make fun of me. This was one of the few parties at which, instead of inviting writers, I would have been far better off loading up the e-vite list with meth addicts. After a while, some let me test their jewelry "for fun." When my machine read not gold, I found myself comforting people, telling them that their parents probably didn't know or that brass was the platinum of the early...
...always found them very pretentious. I avoided them like the plague.”A joint concentrator in Social Anthropology and Visual and Environmental Studies, Dovey instead focused her creative endeavors on documentary filmmaking. Her senior thesis included a film on post-apartheid black economic empowerment projects on wine farms in her native South Africa.Dovey spent her early childhood shuttling back and forth to Australia with her family due to the death threats the South African police made against her father, an academic. She moved permanently to Australia (where she has dual citizenship) when she was 14. Although...
...depths of Vale’s despondency by the end of these first few shots, they will soon: in the opening scenes, he gazes forlornly out a window at laughing college coeds, eats at an empty table in a crowded dining hall, and swigs copious amounts of red wine alone in his house. It’s clear from these initial minutes that director Tom McCarthy’s new movie “The Visitor” isn’t as understated as his last offering, 2004’s critically-acclaimed Sundance...
...years that he ran the kitchen at La Colombe, the award-winning French restaurant on Cape Town's Constantia Uitsig wine estate, Franck Dangereux was hailed by many as the best chef in Africa. An émigré from Provence, Dangereux blended traditional French cuisine with South African ingredients to such perfection that he earned a spot on Restaurant Magazine's list of the world's 50 best restaurants in 2006. Then he quit...