the irregular motion of waves (usually caused by wind blowing in a direction opposite to the tide)

a small cut of meat including part of a rib

a jaw

a tennis return made with a downward motion that puts backspin on the ball

a grounder that bounces high in the air

cut into pieces

move suddenly

form or shape by chopping

strike sharply, as in some sports

cut with a hacking tool

hit sharply

cut down

remove by or as if by cutting

a place where stolen cars are disassembled for their parts

a tennis return made with a downward motion that puts backspin on the ball

a patty of ground cooked beef

meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there

cut into pieces

with rapid movements

grown for its succulent edible leaves used in Asian cooking

succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking

brought low in spirit

a restaurant that specializes in steaks

the music of Chopin

United States writer who described Creole life in Louisiana (1851-1904)

French composer (born in Poland) and pianist of the romantic school (1810-1849)

a woman's shoe with a very high thick sole

prepared by cutting

a patty of ground cooked beef

a grounder that bounces high in the air

informal terms for a human `tooth'

an aircraft without wings that obtains its lift from the rotation of overhead blades

a butcher's knife having a large square blade

used of the sea during inclement or stormy weather

a steady wooden block on which food can be cut or diced or wood can be split

a wooden board where meats or vegetables can be cut

marked by abrupt transitions

rough with small waves

a patty of ground cooked beef

one of a pair of slender sticks used as oriental tableware to eat food with