Today's Word: bouillabaisse

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	This week's theme is: Edible Mixtures

bouillabaisse

	Your current subscription status is: MyWordaDay Only. > Did you know Vocab Vitamins Complete is just $16.50/year? Open Spigot: The Vocab Vitamins Blog 6/27 Vocab Vitamins is opening up Vocab Vitamins - The Book. Your vitamins -- now wrapped in paper with original illustrations. > Subscribe > Account Settings To UNSUBSCRIBE, click here and follow the instructions on our simple form. Fire Escape Partners 3465 25th Street, Suite 17 San Francisco, CA 94110	(noun) [boo'-yah-BAYS, BOOL-yah-bays'] 1. a highly seasoned stew made of several kinds of fish and shellfish, usually combined with tomatoes, olive oil, and saffron: "From selecting ingredients at the fish market, to shelling, shucking, scaling, and cooking, Patrick's bouillabaisse usually required a full day." 2. a mixture of incongruous elements; potpourri Origin: Approximately 1850; from French; from Provencal, 'bouiabaisso': meaning 'boil it, then lower the heat' ('boui,' imperative of 'bouie': to boil, from Latin 'bullire,' from 'bulla': bubble + 'abaisso,' imperative of 'abeissa': to lower, from Vulgar Latin 'abbassiare,' from Medieval Latin 'bassus': low). In action: "Only a dancer would know whether Altman has captured the reality of the life of a dancer. The film does show something of the intensity of a closed world and the dedication of the dancers. When two dancers are injured, there is a real sense of shock and the Christmas 'roast' in which the troupe spoof the behaviour of their bosses is affectionate and funny. The story ends on a note of symmetry in which dance is compared, again, with cookery. Ry hurts her arm in a dance sequence; Josh injures his hand wrestling with a bouillabaisse." Alastair McKay. [Film Review: 'The Company'] Scotsman.com. "Like Olney and his salad, Monet was obsessed with light, and it influenced his meals, but in a different way -- lunch was always at 11:30 sharp so that it would be over in time for him to take advantage of the afternoon sun. He rarely allowed his guests, who ranged from Pissarro and Renoir to the statesman Georges Clemenceau, to arrive on their own, preferring to send for them so that they wouldn't be late. Once they got there, they were lucky. According to 'Monet's Table: The Cooking Journals of Claude Monet,' they dined on pike from his pond and vegetables, fruit and even mushrooms from his garden. He served salads of dandelion and strips of bacon, or chicory with garlic and croutons. (He favored so much salt and pepper on the salad that no one else could eat it, so there were always two bowls on the table.) He grew sweet peppers and chili peppers, lima and green beans, zucchini and red, yellow and cherry tomatoes. (Olney, who writes that he 'can ill support a day without a tomato salad at one meal or the other,' would have approved.) Some of Monet's illustrious guests sang for their supper. He got his recipe for bouillabaisse from Cezanne and one for bread rolls from Millet. Rodin once sent over Isadora Duncan, who, naturally, danced." Julia Reed. "Into Plein-Air," The New York Times (May 16, 2004).
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