A pinch of this, a dollop of that

Published 11:23 pm Tuesday, September 16, 2008

While perusing today’s food stories for tasty dishes we can use to bribe our co-workers, we noticed the following tidbits of advice from Jan Roberts-Dominguez on how to make a great vinaigrette:

Adjust, adjust, adjust. This tip could also have been the motto for Chiropractic Day in Everett, held on Sept. 18, 1958. Too bad the event wasn’t sponsored by Rice Krispies, since it already had the perfect mascots: Snap, Crackle and Pop.

Consider experimenting. This suggestion could also apply to people in the Tri-Cities who have tried sweeping, vacuuming, spraying and everything else they can think of to fend off thousands of beetles. If they really wanted to experiment, they’d fire up the grill and try spraying the bugs with a nice vinaigrette.

Stir things up. If you’re bored with routine, you could also follow this tip in your professional life by choosing a job that involves travel. Eve Nicholas suggests some options, such as becoming a wine buyer. The downside: You’ll probably have to eat a lot of airport food. On the other hand, once you’ve had enough fine wine, you’ll forget all about that in time for your return flight.

Something extra to chew on: Or to spit out, as the case may be. Before you squirt that mustard on your burger, check out The Periodic Table of Condiments, your guide to how long various sauces and spreads will keep in the back of your fridge or cupboard. Or car.