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This week's theme: French terms for food.
vinaigrette (vin-uh-GRET) noun
A sour, savory sauce of which there are a hundred variations. Its base ingredients are almost always oil and vinegar. The primary use is for salad dressings, but vinaigrettes can also be served on numerous fish, seafood, and even meat dishes.
[A nice double fillip here. The French word vinaigre (vinegar) literally means "sour wine": vin (wine) + aigre (sour). Take this double word and add the diminutive -ette and you get "little vinegar".]
-Guest wordsmith Rudy Chelminski (rudychelminskiATaol.com)
"Salads dazzle, whether colourful, flavour-packed combos such as roasted
beet and chickpea with balsamic vinaigrette, or coleslaw teased with a
sesame oil dressing."
Nothing so soothes our vanity as a display of greater vanity in others; it makes us vain, in fact, of our modesty. -Louis Kronenberger, writer (1904-1980)