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Economic Times
21-05-2025
- Entertainment
- Economic Times
NYT Strands hints, answers and help for May 20 hints, spangram and theme: Today's Strands puzzle celebrates fine dining with a delicious word challenge
NYT Strands Hints, Answers and Help for May 20 2025 puzzle brings a flavorful twist with its theme 'Oh, of course!' hinting at elegant eats and all things fine dining. From SOUP to DESSERT, today's puzzle feels like a full-course meal on a board. If you're stuck finding the spangram FINEDINING or curious about how to uncover hidden theme words, this guide has everything laid out in simple steps. Whether you're a seasoned solver or just jumping in, this story helps you crack the puzzle with ease and enjoy the fun. Don't miss the full list of answers and helpful hint words! NYT Strands May 20 puzzle serves up a fine dining theme with answers like SOUP and DESSERT. Discover the spangram FINEDINING and all today's Strands answers in this quick, helpful guide for puzzle fans who love solving daily brain games. Tired of too many ads? Remove Ads What is the theme for today's Strands puzzle on may 20? How does the Strands puzzle work and how can I unlock theme words? Tired of too many ads? Remove Ads SITE FINE SINE DINE PEAS TEEN PEER STEEP DEER SEED SEEN POET TREE NOPE SEES What are the answers for today's Strands puzzle? SOUP SALAD CHEESE ENTREE DESSERT APPETIZERS What is today's Strands Spangram and where to find it? What are the toughest strands puzzles from recent weeks? Tired of too many ads? Remove Ads Dated Slang (Jan. 21): Words like PHAT stumped players unfamiliar with older lingo. Thar She Blows! (Jan. 15): Marine biology terms like BALEEN or RIGHT proved tough. Off the Hook (Jan. 9): Another sea creature-themed puzzle with tricky words like BIGEYE or SKIPJACK. On today's NYT Strands puzzle FAQs: If you're stuck on today's NYT Strands puzzle for May 20, 2025 (#443), don't worry—you're not alone. This puzzle took a fancy turn, and the theme just might make you crave a night out at an upscale restaurant. In this article, we'll walk you through everything you need: the theme, the hint, the spangram, all the answers, and even a few helpful word suggestions to unlock hints during the "Oh, of course!"That might sound vague at first, but the follow-up clue really helps set the mood. The hint accompanying today's Strands puzzle is "Elegant eats"—which points clearly toward fine dining. Everything in today's puzzle relates to courses or dishes you'd typically find at a fancy if you were picturing white tablecloths and multi-course meals, you were right on The New York Times Strands puzzle, your goal is to find hidden words related to the daily theme. But here's the twist: for every three valid words of four letters or more that you discover (even if they're not theme words), the game rewards you by revealing one theme are some words you can use to unlock in-game hints today:These words aren't necessarily part of the theme but are handy tools to earn more help from the are the theme words you need to solve the Strands puzzle for May 20. They all fit the idea of "elegant eats" or a fine dining words:Each of these represents a typical part of a multi-course meal, which ties directly into the idea of fine special word stretches across the board from one end to the other. It's the key to tying the theme together and completing the puzzle fully. To locate it, start at the 'F' located three letters down on the far-left column, and follow the path to spell out you've found the spangram, you'll see the theme click into you've been playing Strands for a while, you might have noticed that some days are definitely tougher than others. Here are a few recent examples that had many players scratching their heads:If those felt challenging, you're not alone. Strands is designed to test both vocabulary and theme puzzle felt like an elegant nod to upscale dining. With a theme like 'Oh, of course!' and the clue 'Elegant eats,' everything pointed toward a classic fine dining experience. Whether you found SOUP or DESSERT first, each word brought you closer to solving the full puzzle lovers, this kind of thematic variety keeps the daily Strands both fresh and engaging. And if today's challenge left you hungry for more—maybe it's time to make that dinner reservation theme is 'Oh, of course!' with a clue ofThe spangram is, tied to the puzzle's fine dining theme.
Glasgow Times
11-05-2025
- Entertainment
- Glasgow Times
Is Ho Lee Fook the best street food in Glasgow?
There, over a counter filled with a rainbow of raspberry bonbons, soor plums, and cola bottles divvied up into cellophane pouches, the team had a lot to say about the changes they've witnessed over the past few years. "Glasgow's food scene is just incredible," enthused Julie from the dynamic mother-daughter duo at Glickkman's on London Road. "I mean, look at that street food place around the corner. "They're smaller than we are, and when they got the roof put on, we thought it might just be an extra storage unit for the pub next door. "Next thing we knew, they were serving Chinese food from a hatch, and there were queues right down the street. They've done so well." Pictured: Ho Lee Fook in Glasgow's East End (Image: Newsquest) If you've not already guessed which pintsized powerhouse of 'streetfood from the east served with love on the streets of Glasgow' they were talking about, let me introduce you to Ho Lee Fook with this week's lunch review. Husband-and-wife team Lee and Johnny Chung spent much of their teenage years behind the counters of their parents' takeaway restaurants, learning the trade inside out and surrounded by traditional Asian cooking. "Our friends might have been eating sandwiches, but we were eating dim sum, noodles and dishes that felt like home to us," they explain on their webpage. Fast forward a few years, which included time spent travelling Southeast Asia as well as running an award-winning chippy named Off the Hook in Airdrie, and the pair eventually took the plunge and opened up Ho Lee Fook in the shadow of the world famous Barrowland Ballroom in the summer of 2023. Phew. What a backstory that is. Spurred on by my chat at Glickman's and some internet research, I feel silly for not having visited this place before. Though I have on occasion come close. There have been lazy Saturday afternoons at The Barras where that constant queue simply seemed too much to tackle, or last month, where a proper attempt to review was a total failure. Stopping by just half an hour before closing time, I was regretfully informed that both the pork and chicken tonkatsu sandwiches had sold out for the day. A hard learned lesson on just how popular Ho Lee Fook's food is, even on a weekday. READ NEXT: The story behind the Barras new street food spot Ho Lee Fook So this time I'm here bright and early, walking towards McFarlane Street full of hope that this will finally be my chance to sink my teeth into the full menu. There's an interesting mix of people taking up a scattering of outdoor seating on this small corner of The Barras, like the family of four with a pram by their table, two girls at a narrow counter, and a solo diner who seems to be chatting to the owners about their time at Off the Hook between mouthfuls of handstretched noodles. Any dishes which can pull in this eclectic demographic on a sunny day must be good. Though the menu is an impressive length for the size of the unit, my heart is set on the Pork Tonkatsu sandwich which, judging by social media, has been the star performer since Ho Lee Fook first opened. I add on a portion of Biang Biang noodles too, influenced by fellow customers who are fervently plunging wooden chopsticks into bowls to capture thick ribbons of starch, a coating of slick chilli oil catching the sun with each repeat motion. Service is calm, collected and friendly, and there's a sense that this would be the case even on their busiest of days. Stress and disorganisation are luxuries afforded only to kitchens much bigger than this, and more likely to plague chefs without the years of experience shared between Lee and Johnny. Pictured: Biang Biang noodles and a Tonkatsu Sando (Image: Newsquest) Just five minutes later, I clutch two rounded containers full of my first ever Ho Lee Fook in my hands, a promising glow of heat radiating through recyclable material. If we were to try and pinpoint what makes a perfect street food dish, on looks alone the Tonaktsu Sando would be right up there. A thick, panko crumb-coated wedge of meat dominates the shallow bowl, flavourful juices dribbling from where this unbelievably tender meat has been sliced through the middle. Brined, braised and breaded, this generous serving of pork belly is described on the menu as a 'three-day labour of love', and not a second of that time has been wasted. The varying textures of firm, salty meat and soft white fat all the better for being contained between two slices of pillowy white sandwich bread to soak up any excess grease. I now understand exactly why these sell out fast. I can only imagine this would be a near-transcendental experience after a couple of pints at the bar over the road. Though the Taiwanese hand-cut noodles have a lot to live up to after that, they too benefit greatly from the fact that you rarely find street food like this in the city. At £8.50, it's an explosion of fresh flavours and slurpy, spicy goodness, heavy on Lee's signature garlic chilli oil. Crunchy carrot, mixed cabbage, cucumber and a liberal sprinkling of fresh coriander, chilli and crispy onion make this a hearty dish on its own, but next time I'd be tempted to accept the offer of additional chicken or egg to really make a meal of this comforting carb load. Just as the ladies at Glickman's had mused the week before, Ho Lee Fook is one of the many fabulous places in Glasgow which catches you by surprise. A tiny street food spot, at The Barras, serving dishes full of Asian flavours: it's almost as if the concept has been constructed during a game of Ad Libs. And yet, it is utterly brilliant. "This corner of the city is a true melting pot, filled with people from all walks of life, and we love the energy, warmth, and diversity of our neighbourhood," Lee and Johnny go on to state on their website." "Every day, we're excited to share our passion, meet new faces, and hopefully bring a bit of joy through our food." The couple should be in no doubt that they've achieved that goal. Price: £8.50 for the Biang Biang 'noodz' and £10.50 for the show-stopping Tonkatsu Sando Time: Five minutes Score: 4.5/5. Without a doubt, some of the best street food you'll find in Glasgow. Ho Lee Fook is located at 1 McFarlane Street in Glasgow.
Time of India
08-05-2025
- Entertainment
- Time of India
NYT Strands May 8 answers, spangram and hints: Full guide to today's 'Well, fancy that!' puzzle #431
NYT Strands May 8 Answers bring a fun twist to your daily puzzle routine. With the theme 'Well, fancy that!', today's Strands puzzle is all about flair, glitz, and glamorous words like GAUDY and EXTRAVAGANT. The puzzle's spangram, OOHSHINY, runs in a perfectly straight line—rare and exciting! Whether you're a daily solver or just curious, this breakdown includes clues, hints, and starter words to help you solve the entire board. This guide covers everything you need to crack Strands #431 with ease. Dive in and get ahead of the game with our simple, user-friendly tips. NYT Strands May 8 puzzle brings a shiny twist with today's spangram OOHSHINY and a theme packed with fancy, flashy words. Get all the answers, clue tips, and a full guide to help you master puzzle #431 with ease. Tired of too many ads? Remove Ads What's the NYT Strands theme for May 8? How do you unlock in-game clues in NYT Strands? Tired of too many ads? Remove Ads RULE SHAVE LOON TANG ZANY HEART GAVE SANG VASE What are the answers to today's Strands puzzle? GAUDY DELUXE LAVISH ORNATE SNAZZY EXTRAVAGANT What is today's NYT Strands spangram? Tired of too many ads? Remove Ads Why is today's NYT Strands puzzle so interesting? What were the hardest Strands puzzles so far? #1: "Dated Slang" – Jan. 21 Hardest word: PHAT Hardest word: PHAT #2: "Thar She Blows!" – Jan. 15 Marine terms like BALEEN made this a tough one. Marine terms like BALEEN made this a tough one. #3: "Off the Hook" – Jan. 9 Again with sea creatures, with trickier answers like BIGEYE and SKIPJACK. FAQs: Looking for the latest NYT Strands hints and answers for May 8, 2025? You're in the right place. Today's puzzle is as flashy as it gets—literally. If you've been scratching your head trying to piece together the theme, don't worry. We've got the full breakdown, including hints, clue words, and the final answers—plus the eye-catching Spangram that runs across today's NYT Strands puzzle theme is: 'Well, fancy that!'Sounds a little vague? Here's a better clue: Think of luxury, jewels, and all things glitzy. That's the heart of today's word New York Times describes this puzzle as "very decorative, elegant, sumptuous and special." That should tip you off toward the kind of words you're looking uncover hidden theme words in Strands, your first job is to find any valid words with four letters or more. Every time you find three such words, you'll earn a hint that reveals one of the themed are the starter words we used to trigger in-game hints:These words won't all match the theme—but they help reveal the real target words. Any valid word counts, so mix it answers are all centered on the idea of luxury and opulence. Think flashy fashion, upscale decor, and everything that screams are the non-spangram theme words for May 8:Each one connects back to that 'fancy' vibe. If you've ever heard someone say, 'That's a bit much,' they might be describing one of Spangram is the longest word in the puzzle and it stretches across the board from one end to the other. And today's is fun—and very on-theme:OOHSHINYTo find it:Start from the O that's four letters from the left on the top row, and then go straight down. That's it! Unlike many past puzzles, today's spangram is a vertical straight line—a rare treat in Strands puzzle stands out because of its unique, straight-line spangram and its fun, flashy theme. It's also a good reminder that Strands puzzles aren't limited to eight words—they can vary in number, so don't stop once you've hit are a few of the toughest Strands themes from earlier this year, according to CNET:The spangram is OOHSHINY, found in a straight vertical theme is 'Well, fancy that!', focused on decorative, fancy words.
Yahoo
03-04-2025
- Entertainment
- Yahoo
'She Put Me On The Map': Groom Troy Garnett Thanks King's Plate Winner Caitlinhergrtness
Once a week, from January to April, Woodbine will profile a horse who had a life-changing impact on one of their closest connections in week, groom Troy Garnett and 2024 King's Plate winner Caitlinhergrtness, who is also a finalist for the 2024 Champion Three-Year-Old Female Sovereign born and raised in Barbados, came to the barn of trainer Kevin Attard in March 2009.'One day, I found myself walking through Kevin's barn. A person, who is also from Barbados, was working there and told me that Kevin was looking for a hotwalker. It just seemed like it was a good fit. And it was. I have been working for Kevin since that day.'Attard is grateful to have Garnett along for the ride.'Troy truly loves the horses. He is one of the most hard-working and dedicated horse people in our industry. He comes into the barn with a smile on his face every day. We are lucky to have him on our team.' Foaled: April 22, 2021Sire: Omaha BeachDam: BelatrixPurchased: Current owners bought her for $375,000 from the Off the Hook consignment at the 2023 Ocala Breeders' Spring Sale of 2-Year-Olds in TrainingStarts: 9Wins-Seconds-Thirds: 3-1-2Earnings: $693,812 (U.S.)Notable races: Won the King's Plate in 2024. Second in last year's Woodbine Oaks. Third in last year's Grade 1 Queen Elizabeth II Challenge Cup Stakes at Keeneland. Broke her maiden at Belmont on September 28, 2023. Trainer: Kevin AttardOwner: Siena Farm LLC and WinStar Farm LLCGroom: Troy GarnettBreeder: Jesse Korona What do you remember from the first time you met Caitlinhergrtness?'I am the person who took her off the trailer when she first came to the barn. It was early morning, and I walked her into the stall, took off her bandages, got her settled and made sure she was okay. It was the size that I noticed. She looked great for a young filly. Then I looked at her breeding and I thought, 'This is a nice horse.'''I loved her from day one, even before I did research on her. She looked amazing. And she was nice to work with right from the start. She allowed me to work with her and I think that was a big plus. Never one day did she rebel.'After four races in the U.S., she had her first start (a win) at Woodbine on July 6, 2024. What did you think of her performance?'She was working so well, and she worked like a very good horse. She was doing it rather easily, too. That is what stood out for me. I felt like she was going to be very tough in that first race at Woodbine.' What do you remember most about the King's Plate?'For a horse who had a big shot of winning the Plate, I was very relaxed. She made it easy on me to feel that way. Knowing her capabilities, she made my morning easy. She was like a champion going over. She meant business, she was relaxed, she wasn't getting too hot – when the saddle went on, she knew it was game time. Things can go wrong in the race, but the day seemed perfect.''Even before she came around the turn, I felt everything was setting up perfectly for her. I know she loves to chase a target, so when she got up to a length or so of the lead, I felt she had it. I could see by the way she was getting to the horse coming around the turn and that she was digging in. She was training that way in the mornings, so that she would run that type of race.''I was so happy. I had a couple of shots at the Plate before – one horse finished sixth and another horse got scratched a day or two before the race – so it kind of felt Caitlinhergrtness was the one who was going to give me that win. I started shaking in mid-stretch because I knew she had it. What a fantastic feeling. All the hard work that goes into winning that race – I felt like Lady Luck was on my side.''When she came back to the winner's circle, I told her, 'Thank you.' I kissed her and patted her. I told her that I loved her and that she put me on the map.' What are the three best words to Caitlinhergrtness?'Classy. Welcoming. Determined.'How has she changed your life?'She has changed my life in a big way. Being in the game a long time, she propelled me to new heights. Whenever people see the board with the list of Plate winners, her name will be on there forever. She has given me so much and I truly love her.'
