I don't know who's right, factually and morally speaking, but Mir Harven hasn't really cottoned on to the whole Cyan 06 : 59, 2 Oct 2003 ( UTC)
42.
Both food retailers have cottoned to recent industry trends : reduced debt; more use of higher-profit private brands; promoting sales with advertising and store displays rather than reduced prices; and improved customer service.
43.
Growing up in Spokane, Carl Maxey never much cottoned to unwritten rules, recalling earlier this year that " I've been thrown out of the Nat more times " than he bothered to count.
44.
And we have cottoned on to what that is so early that the staggered series of stories and flashbacks in which we get to meet old Henry ( Guy Boyd ) feels like a slow dance of 700 veils.
45.
Red-necked good old boys and girls might not have cottoned to all the Yankees coming to Texas ( along with German and Italian POWs ), but they didn't mind the upswing in the economy.
46.
But that was before companies had grasped such fashionable notions as corporate identity; and before they had cottoned on to the trick of handing large checks to people who could teach them to be cool or hot _ or both at once.
47.
"She immediately cottoned on to the fact that I was interested in art . ` Oh, well,'she said . ` If you are spending any time in Denver, you should go to the British art collection.
48.
Becoming more and more dishelved the suits looking less smart and his appearance slipping-he turned once again to Maxine who, after a short fashion, cottoned on to his scheme to finagle a free ride and accommodation until something better came along.
49.
Moreover, Rembrandt's prime sitter was himself, so that to an exceptional degree he grabbed center stage in his own work, creating, with his self-portraits, an icon of artistic genius long before the Romantics cottoned to that notion.
50.
Today, boxes of the stuff are gathering dust in warehouses in Excelsior Springs, Mo . Evidently, consumers never quite cottoned to the unusually chewy pasta . " Low-carb pasta is an oxymoron, " said Marion Nestle, a professor of nutrition at New York University.
