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They are known as the boys -- and girls -- on the bus, but the TIME correspondents covering the 1988 presidential campaign have spent so much time on airplanes that they occasionally yearn for the pleasures of an overcrowded Scenicruiser. Los Angeles correspondent Michael Riley has developed a love- < hate relationship with Michael Dukakis' 737 campaign jet, which the press corps has dubbed "Sky Pig." "When it's 100 degrees on the tarmac, condensation on the inside of the plane creates a tropical rain forest in the aisle," says Riley. Sometimes the plane seems to fly about as well...

Author: /time Magazine | Title: A Letter From the Publisher: Oct. 3, 1988 | 10/3/1988 | See Source »

...such ambiguity on the menu, which starts with superior spring rolls and delivers reliably satisfying Szechwan main dishes. This is a far better restaurant than its predecessor, House of China, which wasn't bad. Only the sameness about the sauces keeps it from greatness, the greatness we so yearn for in the leaderless Mandarin-Szcechwan cuisine of today...

Author: By Robert Nadeau, | Title: OUT TO LUNCH | 9/20/1988 | See Source »

...such ambiguity on the menu, which starts with superior spring rolls and delivers reliably satisfying Szechwan main dishes. This is a far better restaurant than its predecessor, House of China, which wasn't bad. Only the sameness about the sauces keeps it from greatness, the greatness we so yearn for in the leaderless Mandarin-Szcechwan cuisine of today...

Author: By Robert Nadeau, | Title: OUT TO LUNCH | 9/19/1988 | See Source »

...such ambiguity on the menu, which starts with superior spring rolls and delivers reliably satisfying Szechwan main dishes. This is a far better restaurant than its predecessor, House of China, which wasn't bad. Only the sameness about the sauces keeps it from greatness, the greatness we so yearn for in the leaderless Mandarin-Szcechwan cuisine of today...

Author: By Robert Nadeau, | Title: The Painted Dish | 9/16/1988 | See Source »

...such ambiguity on the menu, which starts with superior spring rolls and delivers reliably satisfying Szechwan main dishes. This is a far better restaurant than its predecessor, House of China, which wasn't bad. Only the sameness about the sauces keeps it from greatness, the greatness we so yearn for in the leaderless Mandarin-Szcechwan cuisine of today...

Author: By Robert Nadeau, | Title: OUT TO LUNCH | 9/14/1988 | See Source »

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