Look at them, all tarted up in designer swank and swilling Champagne.
At Vergennes Laundry, the bakery Jones opened in 2010 with her French husband, Didier Murat, in a former laundromat in Vergennes, Vt., all tarts are made to order with the freshest seasonal ingredients.
Winemakers and merchants go out of their way to offer what they like to call holiday packages: three bottles of this, two of that, a case of something else, all tarted up in seasonal splendor.
"You're all tarted up, and you don't look the same". The brilliant From the Ritz to the Rubble documents a night of woe caused by a bouncer: "His way or no way, totalitarian". His favourite targets are "cool bands" who are "not from New York city, you're from Rotherham!" "Now then, what do you think of us?
So I mean they covered my eyes, the top of my eyes, with ice cubes and then the makeup person said, 'We can't make you up because you're all sort of shiny' -- the way you are when you've been crying all night -- "so I did it totally un-made-up and I'm so pleased because at that time, thank goodness for the night with Serge in that case, because otherwise we're all tarted up to the eyeballs.
Norris Point The old fogie is all tarted up in a bright yellow souwester, bellows with a Devonshire accent, and reads a spoof pledge of allegiance.
It's all tarted up with new colors and new images and it comes complete with a security strip and an onboard MP3 player and new cross-platform "social networking" features.
Not only do you definitely not want to see her all tarted up in a push-up bra and marabou-trimmed satin mules, you have to run out of the room hollering over the sound of her voice whenever she so much as mentions it.
Davey worked with Cornell food scientist Olga Padilla-Zakour, who directs the Food Venture Center (FVC) at Cornell's New York State Agricultural Experiment Station in Geneva, to develop the all-natural tart cherry juice called, like the company, CherryPharm.
All the tarts I try use shortcrust, and, to be honest, shortcrust is always delicious, whether it's savoury and ultra-crumbly, as in Peyraud's recipe, which utilises the same free-form shell as she deploys for a pissaladière (Niçoise onion and anchovy tart) or a rich, sweet egg-yolk spiked variety like Slater suggests.
