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Simplicity

TRAVEL
July 22, 2007
The interior of 12th century Sanjusangendo Temple in Kyoto, Japan, captivates many tourists with its 1,001 gilded statues of the Kannon Buddha. But it was the simple contrast of its austere exterior that moved Katherine L. Waitman of Los Angeles when she visited Kyoto last spring. "We stepped outside, and the monk just happened to be passing by," she said. She caught the scene with an Olympus Stylus 740 digital.
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FOOD
February 18, 1998 | RUSS PARSONS
Lemon curd is a paradox in a saucepan: It's rich and creamy. It's tart and fresh. Those are the characteristics that make it delicious; they're also what make it seem impossible to make. Think about it: What happens when you pour lemon juice into milk? How would you make that taste good? The answer lies in a particularly basic and very useful bit of food chemistry. Fruit curds are creamy despite having little or no cream in them. Instead, the luscious texture is supplied by cooked beaten eggs.
ENTERTAINMENT
November 21, 1988 | KRISTINE MCKENNA
Innocence is in short supply on the pop scene, and that may partly explain the popularity of the Bulgarian State Radio and Television Female Vocal Choir. Making its local debut Saturday at the Wiltern Theatre, the 24-voice choir drew a star-studded audience that seemed seduced as much by the unpretentious simplicity of these women as by the heavenly beauty of their music. Dressed in traditional costume, the singers performed with a disarming guilelessness.
FOOD
March 22, 2006
RE Amy Scattergood's "Simplicity: Let it Rule" [March 15]: Back in the day, say the 14th through 19th centuries, written recipes generally were "one-liners." It was assumed anyone reading a cookbook knew how to cook and could flesh out the few broad brushstrokes of a recipe. If one cook's version varied from another's, that was the culinary equivalent of a personal thumbprint. As with today's cookbooks, that the recipe was written in the first place implied its author's thumbprint was better than yours or mine.
ENTERTAINMENT
July 26, 1996 | WILLIAM WILSON, TIMES ART CRITIC
If the rising heat's getting you down and you're in the mood to be mesmerized in watery cool, try Bill Viola's "Stations" at the Lannan Foundation. It's an absolutely trippy installation of projected video that proves that the best way to make art magical is to keep it simple. Viola, 45, is a peripatetic pioneer of electronic art. Born in New York, he lives in Long Beach.
ENTERTAINMENT
February 25, 2000 | JANA J. MONJI
Theresa Rebeck's "Loose Knit" tells the tangled story of five New York women who form an empowerment knitting circle. Like a novice knitter's first scarf project, the play is unevenly wrought and simplistic. Yet the production at the Jewel Box Theatre Center features some convincing performances. Rebeck takes on sibling resentment and rivalry, the woes of single women, female romantic competitiveness and the perils of a workplace dominated by men.
NEWS
December 15, 1994 | BETTY GOODWIN
The Movie: "Queen Margot." The Setup: Based on Alexandre Dumas' novel, Catholic Marguerite of Valois--also known as Margot (Isabelle Adjani)--marries Protestant Henri of Navarre (Daniel Auteuil) in a plan arranged by their mothers to unite France in 1572. Six days later, thousands of Protestants are murdered in the St. Bartholomew's Day Massacre. The Costume Designer: Berlin-based theatrical-costume and set designer Moidele Bickel. Her other film was Eric Rohmer's "La Marquise d'O."
SPORTS
January 29, 1994 | BOB OATES, TIMES STAFF WRITER
This much can be said for the rematch. These teams don't play the same old conservative NFL game that most other teams play. Their offensive schemes are two of the most unusual in football, and that largely explains why they are in Sunday's Super Bowl. The Buffalo Bills' no-huddle, fast-break approach with Jim Kelly is the more distinctive, but the Dallas Cowboys might have the league's most imaginative offense. Most imaginative--and simplest.
FOOD
September 26, 1991 | VIANA LA PLACE, La Place is a cookbook author
It was a hot summer day on the tiny island of Ustica, off the coast of Palermo, Sicily. Powdery, sweet-smelling oleander blossoms perfumed the still air. The aquamarine sea, the rocks, the dusty road leading to the hotel where I was staying, all were at the mercy of the sun--so intense that it caused the air to ripple tangibly. We were in the grip of a heat wave that traveled here from North Africa, a short boat ride away. That night, at Le Campanelle restaurant, I found it impossible to eat.
FOOD
June 23, 1994 | ROSE LEVY BERANBAUM
I always knew that bakers were a different breed. After all, it takes a special type of temperament to make one willing--in fact, desirous--to weigh and measure with precision. But it wasn't until my visit to the Lenotre School in Plaisir, France, that I discovered just how much the rest of the culinary world looks at us as oddities. In France, bakers are referred to as "the military," only a ganache away from the fanatic title "St.
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