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By N.Y. Times News Service | November 21, 1990
Trapped air keeps a body warm. And wearing layers of clothes creates additional air traps.Few people know that better than researchers at the U.S. Army Research and Development Engineering Center in Natick, Mass. their job to design uniforms for soldiers to wear in both extremely warm and cold conditions.Just in case you plan to spend a lot of time outdoors this winter, here are the center's recommendations for the layers of clothing you can put on to stay comfortable at temperatures ranging from degrees above zero to 60 below.
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SPORTS
Childs Walker and The Baltimore Sun | October 1, 2014
Buck Showalter does not believe he's changed. Let's get that out of the way right off. In fact, he's suspicious of anyone applying a sweeping narrative of transformation to his current success as Orioles manager. "I think I'm just perceived different," he said in a hushed moment outside the clubhouse, three days after his team clinched its first American League East title since 1997. "It's funny how that changes. " The Orioles' 2014 postseason - which begins with Game 1 of the American League Division Series on Thursday against the Detroit Tigers - likely represents one of Showalter's last, best chances at managing in his first World Series.
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NEWS
By Betty Hallock and Betty Hallock,Los Angeles Times | March 28, 2007
Entire cookbooks are written about them, glossy magazine spreads are devoted to them, home cooks blog about their addiction to making them, clamoring, "I have caught the bug!" or "I could not stop thinking about them." Chic patisseries in Paris showcase them, and prominent French chefs put them on their menus. A pretty, tiny one might come with your aperitif, or it might be the last dazzling thing you see on the table at the end of a meal. They're called verrines, an appetizer or dessert that consists of a number of components layered artfully in a small glass.
NEWS
By Scott Dance, The Baltimore Sun | August 8, 2014
Researchers at the Johns Hopkins University and four other prominent institutions will spend the next five years trying to turn a theoretical "next-generation" form of encryption into a practical way to better protect software from hackers. Hopkins, the University of California, Los Angeles, Stanford University, the University of Texas and Columbia University are forming the Center for Encrypted Functionalities through a $5 million grant from the National Science Foundation. They are exploring a strategy known as obfuscation, which can hide the inner workings of programs from outsiders.
SPORTS
By Ken Rosenthal | April 18, 1997
CHICAGO -- Son, if you want to be a big-leaguer, you've got to work hard. You've got to stay focused. And you've got to wear layers."That's one," Rafael Palmeiro said, peeling off his jersey after last night's 1-0 victory over Chicago."
FEATURES
By Dotty Griffith and Dotty Griffith,Dallas Morning News Universal Press Syndicate | May 19, 1993
At a time when cooks clamor for quick, easy recipes that ar low in fat and calories, lasagna -- time-consuming and rich, with layers of noodles, cheese, meat and sauce -- remains popular.It's second only to spaghetti and meat sauce in the affection of pasta lovers, according to a National Pasta Association survey. Nearly a fourth of the respondents picked lasagna as their family's favorite pasta dish.Once, lasagna was mainly white noodles, tomato sauce with meat, ricotta, mozzarella and Parmesan cheeses.
NEWS
By DAN RODRICKS | March 8, 1995
Giuliano Bugialli is a hero to all who favor authentic Italian cooking, and his books are among the finest on the shelf. Lecturing this week at the Baltimore International Culinary College, the bearded and fashionably groomed Bugialli speaks in a soft, accented voice, but with great insistence (and some backhands at French cuisine): "Italian cooking is about using the highest quality ingredients in dishes presented with simplicity, not with tricks or decorations. . . . In a simple meal, fresh fruit is served without whipped cream!
FEATURES
By GLENN MCNATT and GLENN MCNATT,SUN ART CRITIC | December 28, 2005
In a review of the photographer Henri Cartier-Bresson, critic Arthur C. Danto remarked that there are some musical compositions so difficult of execution that part of their meaning lies in the extreme technical dexterity required to perform them. Danto was comparing Cartier-Bresson's virtuosity to that of a concert pianist or violinist, but his point was that the photographer's technical brilliance co-existed easily with great depth of feeling and profundity of vision. I was reminded how virtuosity and profundity can sometimes come together in apparently seamless fashion by the lovely exhibition of Helen Elliott's enamel-on-steel paintings at New Door Creative Gallery on Howard Street.
NEWS
By Elinor Klivans and Elinor Klivans,Special to the Sun | July 6, 2005
Everybody likes parfaits. ... Parfaits are delicious." Wise words indeed spoken by Duncan the donkey in the movie Shrek. Parfaits are really do-ahead sundaes that are made up of different combinations of ice cream, sorbets, sauces and often some sort of a crunchy addition. They should be made at least a day before serving, and you can keep a stash of these ready-to-serve sundaes in your freezer for up to a week. Let's see -- everybody likes them, lots of flavor choices, easy to prepare and lend themselves to advance preparation.
NEWS
By ELIZABETH LARGE and ELIZABETH LARGE,SUN REPORTER | May 14, 2006
MY BROTHER GAVE ME A framed photograph of my mother for my birthday this year, blown up from a black-and-white snapshot that's probably 50 years old. It's the only photo I have of her. She hated having her picture taken, and simply refused to allow it to happen. I suppose she never knew it was shot. The original photo must have been dark to begin with, and her features are shadowed. But her shape is familiar, small and plump; and she's petting Jack, our Siamese cat, who is lounging in her lap. My brother sits on the floor near her chair.
BUSINESS
By Michael Bodley, The Baltimore Sun | August 2, 2014
Customers of Towson's artisan bakery La Cakerie could easily mistake their surroundings for an enlarged dollhouse kitchen; high-pitched strains of pop music bounce off pink walls and the aroma of baking cake batter wafts through the air. Owner and executive chef Jason Hisley opened the West Allegheny Avenue location seven months ago, relocating from nearby West Chesapeake Avenue and joining La Cakerie's sales location in Mount Vernon. Listening to suggestions from a new crop of busy working professionals, Hisley expanded La Cakerie from its pastry roots.
ENTERTAINMENT
By Evan Siple | May 7, 2013
One of the most appealing things about liquor is its ability to absorb flavors. Whether bacon, fruit or oak, the process of infusion can make any run-of-the-mill vodka a taste sensation, given the right proportions and enough time. While leather-infused bourbon may seem like an unapproachable or acquired taste (it does exist, for the record), you can never go wrong with a good old fashioned fruit infusion. Many drinkeries around the Baltimore area have their own varieties. In Federal Hill, Mother's Grille has the Summertime Infusion.
ENTERTAINMENT
February 6, 2013
From: Barossa Valley, Australia Price: $18 Serve with: Beef or venison stew, leg of lamb This full-bodied red blend of mourvedre, tempranillo, grenache and carignan - - some of the great grapes of Spain and southern France - is lush, ripe and, yes, layered. Its complex flavors of blackberry, blueberry, earth, chocolate and smoked meat give it a burly elegance. It may soon turn over to the 2010 vintage, so snap it up if you see it. - Michael Dresser
FEATURES
October 10, 2012
Need a rug? We have it covered We just redesigned our home and we need help finding a rug that fits our new living room space, but we don't know what size or orientation would work best. What are your suggestions? Finding that perfectly sized rug can sometimes be a challenge. My first thought would be a custom rug that would allow you to control the size, shape, and pattern/design of the rug. However, this is not always cost-effective. So I would suggest an Oriental rug or a reproduction.
FEATURES
By Donna M. Owens, Special to The Baltimore Sun | June 29, 2012
There was a time when wallpaper was reminiscent of grandma's parlor and furniture with plastic slipcovers, but those days are so over. What's haute now: the era of wallpaper 'wow.' Wallpaper is experiencing a renaissance, design aficionados say, one that eschews staid and stuffy designs and ushers wallcoverings into the 21st century. The current crop of wallpaper is more sophisticated, incorporating bolder, exotic and art-inspired palettes. Sheila Bridges, the celebrity designer to stars like P. Diddy, has a tongue-in-cheek historical line of wallpapers.
NEWS
By Mary Johnson, Special to The Baltimore Sun | May 14, 2012
In "Going to St. Ives," Colonial Players offers a powerful story about two women becoming acquainted over tea — a discussion that touches on dictatorships in post-colonial Africa while offering insights into the plight of two grieving mothers reminiscent of classic Greek drama. The first act of Lee Blessing's drama is set near Cambridge, England, where two powerful women meet. World-renowned British eye surgeon Dr. Cora Gage has invited May N'Kame, empress of an African country ruled by her ruthless son, for a consultation to consider the benefits of laser treatment for glaucoma.
FEATURES
By Pat Dailey and Pat Dailey,CHICAGO TRIBUNE | January 15, 1997
It's mom food.It's love.It's abbondanza, or abundance.It's lasagna.This striated extravaganza, Italian in name and American in spirit, is a marvel, architecturally and culinarily. Its eye-popping layers of oozing cheese, ruffled noodles and rich sauce continue to enchant, even with so many trendy Italian menu newcomers that would seem to threaten its eminence."People never tire of lasagna," says Joe Decker, a partner in Chicago-based Lettuce Entertain You Enterprises. "It's a homey way of satisfying yourself with basil, tomato, cheese, pasta -- basic Italian flavors.
ENTERTAINMENT
By Matthew F. Lallo, Special To The Baltimore Sun | April 23, 2012
The Village Square Cafe is a modest, bright and spotlessly clean place in Roland Park with few pretensions. It understands that delivering the right experience must begin with the owners and run down the line to servers, cooks and bus boys. It seems a simple enough credo for success, and here, they do it well. The lunch menu is understandably heavy on sandwiches, but there are also pizza, wraps and omelets. The great list of sandwiches ranges from $7.95 for the BLT to $9.95 for the half-pound burger and fries, with the other sandwiches, including a stellar Reuben, priced at $8.95.
NEWS
By Nicole Fuller, The Baltimore Sun | April 3, 2012
An attorney for former Anne Arundel County Councilman Daryl D. Jones has appealed a judge's recent ruling, in an attempt to regain his seat when he finishes serving time in federal prison later this year. A county Circuit Court judge ruled last month that Jones, who began serving a five-month federal prison term in January for failing to file income taxes, was required to live in his district during the full duration of his term in office. The County Council removed Jones, a Severn Democrat, from the council, arguing that although he had a permanent home in his district, he violated the county charter when he left to serve the prison term.
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