June 25, 1986
William Perry reportedly weighs 330 pounds, but Clyde Emrich, weight coach of the Chicago Bears, told the Orlando Sentinel that the Fridge is in good shape as far as body fat is concerned. He said that Perry has 20% body fat and that he would be perfect at 18%. In measuring body fat, the body is submerged in a tub of water. Emrich was asked where they found a tub big enough for Perry. "Lake Michigan," he said.
June 29, 2008 |
We ask a lot of our refrigerators. That once-humble big white box still may be big and it still may be white, but manufacturers are trying hard to make it anything but humble, arming it with an array of capabilities, including spitting out three types of ice on command and alerting you that it's ailing, even if you're out of town. Manufacturers who displayed their wares recently at the Kitchen/Bath Industry Show in Chicago said they were packing the next generation of refrigerators with all manner of techno-wizardry and just plain novelty because they had to. Your good old fridge is probably good (though it probably is, indeed, old)
November 27, 1994
Regarding the letter from Rosemary C. Watson about "the pencil guy" (Nov. 13): This troubles her? Now that's scary! I love the little guy. I even cut him out and put him on my fridge. Please don't change him. DEB DAWSON Thousand Oaks
August 27, 2013 |
OK, here's a new one for your vocabulary: wine sleeve. As in the OXO Steel Wine Sleeve for keeping an already chilled bottle of wine cool. The brushed stainless steel wine sleeve is simple and sleek, and its double-walled construction does the trick in holding that wine at the same temperature for an hour or two. A soft internal “moat” catches any drips. If you keep a wine on ice, it will get colder and colder. It's all too easy to lose track and find that you've gone overboard with the chilling.
February 6, 2002
The bells of empathy must surely ring loud in the land for Emily Green's "Making the Perfect Kitchen" (Jan. 19). For lo, these many years have I clipped Food section recipes (jumbled together in shoe boxes behind the telephone directories), but never before have I been moved to preserve for posterity a cookbook critique. I may even frame it (if I can find room on my ancient fridge door). BARBARA LEE MINGRONE Sherman Oaks
March 1, 2013 |
For more than four years, photographer Mark Menjivar photographed the contents of strangers' refrigerators for his exhibit "You Are What You Eat," which has traveled to museums and universities across the country. In a short article by Mark Wilson at the Fast Company website, Menjivar said, "One person likened me asking to photograph their fridge to me asking them to pose nude for the camera. " Quick. Go open your refrigerator door and just look. What do you see? No straightening, editing, culling allowed.