Posted in artisan food, ESP, Food Writing, humor, New Blogs


I am not a great fan of balsamic vinegars. Given the choice of oil and vinegar and just plain olive oil for a salad or dipping sauce, I’ll choose olive oil, please.

There are a number of flavored balsamics on the market; I saw them displayed at a gourmet food shop today. Balsamics with tiny bread pieces for sampling. I am usually the  world’s best sampler, but today I moved to the left, toward the cheese aisle.

Smash! Shatter! Tinkle tinkle of glass!

I clapped my hands over my ears and peered around. A shopper had hit the display table with her large, heavy-looking shopping bag, knocking over all the bottles, splattering balsamic everywhere. Was she, like yours truly, a member of the balsam-ick club?

The incident brought to mind one that happened a few weeks ago. I was in a new pizzeria with two friends. Behind us was a widescreen TV.  The TV program wasn’t visible to us, but the volume was quite loud and the noise of the characters’ dialogue competed with our conversation. My friends got a large pepperoni with balsamic onions. As they ate their slices, one friend said, “I’m not so sure I’d order these balsamic onions again, would you?,” just as a woman on TV said, “I like balsamic.”


I am a rather obscure 14th C. poet, whose work has been translated into over thirty dialects of gibberish. I now spend my days translating from the gibberish into English and back again, as need be.

8 thoughts on “Balsam-ick

  1. My dear. There is an amazing thing about words. (Not Just balsamic). Please begin to notice – you will say a word. And within quantum -second you’ll hear the word on TV, radio or you’ll see it. It’s amazing. Tune your ear.

    Liked by 2 people

    1. You are right, Sharon. It does seem to be that way. You hear a word and then

      EtM, I must admit that I love balsamic and sea salt kettle chips (made by Kroger’s Private Selection brand). I had balsamic vinegar on a pizza when I was visiting my son in September, and I must admit to liking it, but overall, I am not that big a fan of it otherwise. Your blogs are always a joy to read; thanks for sharing your thoughts with all of us. ~nan

      Liked by 1 person

    2. Sharon,
      Last night, as I waited on the train platform, I thought of you. I had a hunch that when I checked comments, yours would await, and I was right. So you see, I have both my mind’s eye as well as my ear tuned. Thank you for stopping by.


  2. I love those chunky pieces of Italian bread dunked into the saucer of olive oil and balsamic vinegar—otherwise, I don’t particularly go out of my way to use balsamic. I’ve never seen Nan’s kettle chips with sea salt and balsamic. That sounds intriguing. . . .

    Liked by 1 person

  3. Don’t think “ick” for balsamic, at least avoiding the salad dressing polishing the floor of the store.
    Well made, Italian B–ic adds the dressing to a dressing., not a lot, but a mixture of one b-ic teaspoon to 3 teaspoons of virgin pressed olive oil.
    End of boost for B! At least, phew, you didn’t cause the mess in the store.
    Regards to ALL readers!

    Liked by 1 person

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