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rollicking    音标拼音: [r'ɑlɪkɪŋ]
a. 闹玩的;任性的;活泼的

闹玩的;任性的;活泼的

rollicking
adj 1: given to merry frolicking; "frolicsome students
celebrated their graduation with parties and practical
jokes" [synonym: {coltish}, {frolicsome}, {frolicky},
{rollicking}, {sportive}]

Rollic \Rol"lic\ (r[o^]l"l[i^]k), v. i. [imp. & p. p.
{Rollicked} (-l[i^]kt); p. pr. & vb. n. {Rollicking}.]
[Corrupt. fr. frolic, under the influence of roll.]
To move or play in a careless, swaggering manner, with a
frolicsome air; to frolic; to sport; commonly in the form
rollicking. [Colloq.]
[1913 Webster]

He described his friends as rollicking blades. --T.
Hook.
[1913 Webster] Rollejee
Rolliche


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  • Loin - Wikipedia
    Butchers refer to the section of meat below the rib cage, but above the round (in a carcass hanging from the head end) as loin Various names of meats further butchered from the loin section of cattle and pig contain the name "loin" such as tenderloin and sirloin
  • Loin Steak | 49 Different Loin Cuts | Top Loin Steaks
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  • What Are the Loins? Anatomy, Organs, and Common Pain
    The term “loins” is an anatomically general term used to describe a broad region of the human torso It refers to the area on either side of the spine located between the lower rib cage and the pelvis
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    Find the precise location of the loins on the human body Learn the anatomical boundaries, internal structures, and common usage
  • Loin - Alchetron, The Free Social Encyclopedia
    In American culinary arts the loin section of meat from the top half of cattle is divided into three sections The various cuts of beef from this section are named sirloin, tenderloin, top sirloin, and short loin They are named for their respective parts on the cattle
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    Beef tenderloin has a few other names, including fillet, eye filet, and tenderloin steak Because it comes from the loin primal cut of the animal, some also refer to beef tenderloin as primal steak or loin steak
  • The [Definitive] Guide to Beef Cuts: All You Need to Know
    The most common cuts of beef used for roast beef include the top round, bottom round, and eye of round These cuts are lean and have a mild flavor, which makes them well suited for roasting
  • Loin - Wikiwand
    Butchers refer to the section of meat below the rib cage, but above the round (in a carcass hanging from the head end) as loin Various names of meats further butchered from the loin section of cattle and pig contain the name "loin" such as tenderloin and sirloin
  • Loin Explained
    In human anatomy, the term "loin" or "loins" refers to the side of the human body below the rib cage to just above the pelvis [1] It is frequently used to reference the general area below the ribs





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