fourragefourrage (fou-raj) 1. fodder
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terroirterroir (ter-waahr) 1. soil; land 2. cuisine du terroir = country cooking 3. vin du terroir = local wine.
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(ah-pree-vwa-zay) 1. to tame 2. to domesticate
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recouvrirrecouvrir (reuh-koo-vreer) 1. to cover 2. to re-cover 3. to hide, to conceal.
also: recouvrir d'un tapis = carpet (cover with a carpet)
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trognontrognon (troh-nyon) 1. cute, lovely
also: trognon de pomme = apple core
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oeilladeoeillade (euh-yahd) 1. a wink, 2. a furtive glance, an ogle: look-over, peep 3. a sheep's eye
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degoulinerdegouliner (day goo lee nay) 1. to trickle, to drip (with sweat)
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barjotbarjot (bar-zhoh) 1. nuts, crazy
also: une bande de barjots = a bunch of nutcases
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désaltérant,edésaltérant,e (day-zahl-tehr-ahn) 1. thirst-quenching
also: désaltérer (day-zahl-tehr-ay) verb
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égratignureégratignure (ay-gra-tee-nyur) 1. scratch, scrape, graze
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eclaboussementeclaboussement (ay-klah-boos-mahn) 1. splash (of water, color)
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entrelacerentrelacer (ontr-lah-say) 1. to interlace, intertwine
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lavoirlavoir (laah-vwar) 1. wash house, washing place
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crevécrevé (kruh-vay) 1. exhausted, dead beat
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luxerluxer (loox-ay) 1. to dislocate 2. luxer l'épaule = to dislocate one's shoulder 3. avoir l'épaule luxée = to have a dislocated should
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