Mixing oil & vinegar

Back in the 90s I read a story in the Washington Post to the effect that you can tell who’s a yuppie by the number of types of vinegar they have in their pantry. I remember thinking, “Uh-oh” back then, because I probably had about five lying about, along with three or four types of cooking oil.

I was reminded of that the other day asI pulled out the balsamic when I wanted the red wine vinegar for a spinach salad, and I really looked at that cabinet shelf. Which is half full of vinegar bottles.

The other half is different kinds of oils.

Here’s the tally.

Vinegar:

•  Champagne (two bottles, but one’s almost empty and the other was on sale)
• Red wine
• White wine
• Balsamic
• Cider
• White
• Rice
• Raspberry
• Raspberry red wine

Oil:

• EVOO (California estate)
• EVOO (Kalamata)
• Persian lime EVOO
• Eureka lemon EVOO
• Lemon basil EVOO
• Sesame
• Walnut
• Canola spray
• Garlic
• Basting olive oil with herbs
• Canola
• Peanut

Don’t quite know what to say about it. I’m not really excessive, I don’t think. I’m pretty sure I could stop at any point.

Well, maybe just one more…