1. a matchstick.
Submitter: Shani Naylor Votes: 11 & 12 Score: 3 + 0 + 0 = 3
Voted for by: Tim Bourne, Dave Cunningham, Debbie Embler
2. A red bird (from French).
Submitter: Joseph Leckenby Votes: 0 & 0 Score: 1 + 0 + 0 = 1
Voted for by: Judy Madnick
3. [Can.] a holiday rental property.
Submitter: Tim Bourne Votes: 1 & 8 Score: 1 + 0 + 0 = 1
Voted for by: Hugo Kornelis
4. A howler monkey (genus _Alouatta_).
Submitter: OED Votes: - & - Score: 4 + 0 + 0 = D4
Voted for by: Dan Widdis, Johnny Barrs, Paul Keating, Tony Abell
5. a specialty coffee drink served on Air France.
Submitter: Dave Cunningham Votes: 1 & 10 Score: 0 + 0 + 0 = 0
Voted for by: Nobody
6. speech disorder featuring randomly spoken
words.
Submitter: Judy Madnick Votes: 2 & 9 Score: 0 + 0 + 0 = 0
Voted for by: Nobody
7. a small passerine songbird of the family
_Alaudidae_.
Submitter: Mike Shefler Votes: 11 & 13 Score: 0 + 0 + 0 = 0
Voted for by: Nobody
8. To adorn with needlework representing
branches, flowers, or twigs.
Submitter: Dan Widdis Votes: 4 & 10 Score: 2 + *2* + 0 = 4 *
Voted for by: Tim Bourne, Glenn Davis
9. a small green bird in the macaw family: the red shouldered macaw
_Diopsittaca nobilis_
Submitter: Johnny Barrs Votes: 4 & 11 Score: 1 + *2* + 0 = 3 *
Voted for by: Judy Madnick
10. 1. a deep-toned
instrument of the oboe or bassoon family, 18-19c; thence, 2. a bass reed stop
on the organ.
Submitter: Efrem Mallach Votes: 11 & 13 Score: 2 + 0 + 0 = 2
Voted for by: Dave Cunningham, Dan Widdis
11. The alpine
bellflower, a biennial herbaceous plant that grows in clumps with spreading
stems and blue or purple flowers.
Submitter: Glenn Davis Votes: 8 & 12 Score: 7 + 0 + 0 = 7
Voted for by: Shani Naylor, Mike Shefler, Johnny Barrs, Efrem Mallach, Paul
Keating, Debbie Embler, Tony Abell
12. A Provençal sauce
resembling mayonnaise flavoured with red chillies, garlic, and other
ingredients, typically served with fish soups.
Submitter: Paul Keating Votes: 4 & 11 Score: 2 + *2* + 0 = 4 *
Voted for by: Shani Naylor, Glenn Davis
13. A pose in which a
dancer stands on one leg—either straight or demi-plié, and either flat-footed
or en pointe—while extending the other leg straight behind at a right angle.
Submitter: Debbie Embler Votes: 1 & 11 Score: 3 + 0 + 0 = 3
Voted for by: Mike Shefler, Efrem Mallach, Hugo Kornelis
14. 1. A cooking
technique used in some 'haute cuisine'
restaurants, where fish or poultry is first blanched, then lightly
scorched, and finally briefly fried just before serving; (2) Any dish cooked
that way.
Submitter: Hugo Kornelis Votes: 3 & 13 Score: 0 + 0 + 0 = 0
Voted for by: Nobody
No def: Tony Abell Votes: 4 & 11 Score: 0 + *2* + 0 = 2 *