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NEWS
December 26, 1985
For the past 15 years or so, short bangs have had little place in fashion except as the bane of fourth-graders, whose mothers insisted on a chopped-off fringe to save money on haircuts. Months could go by before the hair inched down over the eyebrows enough to necessitate another trip to the haircutter's. But sleek, short bangs were the coiffeur of choice in European designer shows last fall, and Valley hair stylists have brought it home for spring.
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MAGAZINE
January 5, 1986 | VICKI HEARNE
Tomorrow is Epiphany, the day, as tradition has it, that the Magi arrived in Bethlehem and beheld the child of Mary and Joseph. This means that they were still there, sharing the stable with their donkey, which in manger scenes is usually depicted as humility and sweetness incarnate. I never used to question the accuracy of that rendering. Then I got a donkey and learned that they have many fine traits, but that the humility of the critters has nothing to do with it.
NEWS
February 13, 1996 | From Times Staff and Wire Reports
"Dig Me" is out and "Fax Me" is in. The New England Confectionery Co., which makes the small candy hearts bearing short Valentine's Day messages, has phased out a 1960s counterculture come-on in favor of a 1990s high-tech one. "Dig Me" joins other discarded sayings such as "Cha-Cha" and "Why Not."
FOOD
May 25, 1989 | MINNIE BERNARDINO, Times Staff Writer
Are you the guest who often ends up with the assignment of making the dessert for a potluck affair? Accept the sweet honor then, that is, if you haven't already volunteered for the task. High on everyone's list of choices for the feast, desserts are often looked upon as the grand finale that beautifully tops off any meal. Some people will stop at nothing to get hold of a good-tasting or stunning dessert recipe to take to that next gathering (Memorial Day weekend for one thing)
FOOD
July 13, 2010 | By Linda Burum, Special to the Los Angeles Times
It's always a wild scene at 85C, a coffee shop, bakery and patisserie in Irvine. From morning through evening, hundreds of customers of every age and walk of life pour through its doors heaping their trays high with a fantastical array of baked goods and the sea salt lattes that helped to popularize this Taiwanese cafe. Every few minutes a worker pops through the bakery's gleaming stainless steel doors into the bustling sales area carrying a tray of warm goodies fresh from the oven while majestically announcing its name.
ENTERTAINMENT
October 14, 2009 | ROBERT LLOYD, TELEVISION CRITIC
Her future boyfriend and sometime musical partner Bob Dylan was still in high school in Minnesota when Joan Baez first played Club 47 in Cambridge, Mass., in 1958 at age 17. We see her there, and then, in "Joan Baez: How Sweet the Sound," airing tonight on PBS as part of the series "American Masters" -- a teenager with long, dark hair; a Spanish guitar; and a mature mezzo-soprano voice. The next year, she appeared at the Newport Folk Festival and became famous. She made records that went gold.
HOME & GARDEN
October 3, 2009 | Deborah Netburn
The second I saw her I was smitten. She stood 7 inches high with big, coal-black eyes, a blush of hot pink on each cheek and a little mouth parted to reveal a cheerful smile. I loved the rich caramel color of her spots, the jaunty bend of her front knee, the way her long, thin neck fit so perfectly in Ryu's fat little hand. The texture of her body was soft like suede, and malleable enough for my friend's 6-month-old to elicit a low, seductive squeak with just the slightest bit of pressure.
FOOD
December 7, 2005 | Donna Deane, Times Staff Writer
STAND in line at any cappuccino bar and your eyes are drawn to the pastry case, where pieces of streusel-topped "coffeecake" wink back at you temptingly. Don't waste the calories. Coffeecake -- real coffeecake -- is not just a cold, sweet hunk of generic cinnamon-topped cake gobbled down in the front seat of your car. Real coffeecake is a Sunday-morning experience. It begins (if you're a lucky houseguest) with the unforgettable aroma of bread filling the house on a winter's morning, a yeasty smell so tantalizing that it seduces you out from the cozy bedcovers and down to the kitchen.
FOOD
January 6, 2010
In martinis, I've been enjoying the dry vermouth from the old French house of Dolin in Chambéry in the French Alps. But I recently tried Dolin's blanc (as opposed to dry) as an apéritif all on its own. Served on the rocks with a twist of lemon, it has a wonderfully complex taste, herbal but more sweet than medicinal. It tastes like a meadow full of wildflowers, refreshing and pure. And each small sip carries so much interest you tend to drink it more slowly than a glass of wine to make it last.
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