I was making food and my mind got to wandering.
“Broccoli… sounds like broccoly… same construction as shiny or smelly… what does it mean to have the characteristic of broccol?”
“Cucumber… OK, If the vegetable is a “cucumb-er”, what does the verb ‘to cucumb’ mean?”
“…and I know that broccol-y (having the characteristic of) and broccol-ish (resembling) aren’t the same thing, but where do broccol-esque and broccol-oid fit in? Hmm. This needs more thought.”
Yes, I know broccoli is an Italian loanword and cucumber is a corruption of the Old French cocombre… but that doesn’t stop my mind from getting silly and I wouldn’t want to, because being in that habit is what makes me notice the things that go into my better reviews.
Food For Thought by Stephan Sokolow is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.