Words to eat by
I’ve been thinking, lately, about words. (And also about homemade egg rolls, as evidenced by the lifetime supply pictured above.)
All writers have favorite words, the ones they come back to over and over again in their writing. For instance, I was reading a collection of essays by Erma Bombeck and noticed she was particularly fond of the word shinny. As in, “Shinny up the rain gutter.”
I read once that Beatrix Potter loved the word pickle.
I tend to use grand, sweeping words, like “grand” and “sweeping.” I must be prone to exaggeration.
Lately I’ve been thinking about favorite foodie words. Am I the only one who reads cookbooks for fun? (No, all my boys read cookbooks. This is our most-beloved kitchen read.
So, favorite food words:
I’ve always been fond of pickle myself, which is just further evidence that Beatrix and I will be best friends in the afterlife.
The word pizza does nothing for me, but if you call it a pizza pie its status is instantly elevated.
Crumble and crisp. Yum. Also buckle, as in blueberry buckle.
I’m learning to like foreign words, rolling them around on my tongue: Béchamel and roux.
Ganache sounds horrific, until you pair it with bittersweet. Then it is a proper confection, thick and chocolatey. Caramelized is a good one, especially when talking about onions.
But nothing makes me more prone to boil a pot of salted water than the phrase: Toss with hot pasta.
When I read that, you might as well pick me up out of a pool of melted butter and add shrimp.
What words send you to the kitchen?