Floof - misused phrases
6 years ago
last modified: 6 years ago
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Common misuse of words, Part 2
Comments (170)Vee, Welsh is not one of the languages of Britain that I studied in linguistics coursework, so the only things I know about it are bits and pieces I picked up in synoptic reading. From my understanding of the 'do problem', it's not the actual word do that comes from Welsh which was apparently Nes in Welsh, as in Nes i agor? meaning Did I open? The Welsh influence is rather in the way a question was constructed with the do-verb. In a Welsh sentence the verb always came first with the subject noun/pronoun coming after the verb. The Celtic languages are some of only a very few in the world that have this structure. The Germanic languages put the verb after the subject noun -- sometimes putting the verb as the very last word in a German sentence (remember Mark Twain's joke about German verbs). English uses the same German pattern (subject noun - verb - objective noun) in most sentences. At some point, English and Welsh began cross-pollinating their languages, and it was the Welsh structure that prevailed for asking questions with the verb do, the verb always coming first. Some linguists have called this "the meaningless do" because its only purpose seems to have been as an opener to ask a question, as an attention getter. Why did this happen? Nobody knows for certain -- it's just one of those oddities of language change. Cornish, the other nearby Celtic language, also bequeathed to English some interesting words and grammatical features, according to McWhorter and other linguists, but I don't recall any of those. In another post, Annpan mentioned the 'a-prefixing plus present participle' pattern. The Concise Oxford . . . attributes it to Norman French influence, but in some of my reading on the 'do problem' I found that some linguists prefer the theory that the Welsh were also responsible for that construction....See MoreSemi Floof Post ---Breaking Bread
Comments (58)I guess I must be some kind of dinosaur :-) I was raised in an age where social decorum and learning proper table manners was just as much a part of one's education as was learning your times tables and spelling!! Young women of a certain age often went to charm school or took a course in social etiquette that instructed one in how to properly navigate social interaction on various levels. Knowing how to dress for various occasions, what was accepted dinnertime conversation, what fork to use when, how to set a table correctly, how to break (NEVER cut!!) and butter a dinner roll according to the accepted procedures of the time, etc. were standard topics that we all learned. And this was a typical urban middle class upbringing.....nothing posh or relegated only to the wealthy upper class. So these "rules" are pretty much ingrained in me. And while our approach to these situations is much more casual these days and with less reliance on what may actually be outdated rules of etiquette, those who do not follow them do stand out, at least in my eyes. Good manners remain good manners, even if times change....See MoreA Thank You thread
Comments (31)Thanks to everyone who can create such thoughtful and fun threads from me as well.. I don't always find my smile until I read the smile thread. I definitely don't always see the beauty until I see the show mine show yours thread. I also enjoy the reading threads and Jim's phrase of the day. Also Including floof a la Amy and others. I learn a lot here and much enjoy each contribution....See MoreFood floof! A pasta poll!
Comments (89)Sorry for the long hiatus in getting back to this post. After some initial research, I may have been mistaken calling the one kind of pasta I find most versatile "rotini" because apparently that's not Italian, and the correct nomenclature is "fusilli." Anyway, what I am talking about is the loose spiral pasta, not the tighter version. That would not be very good for a noodle pudding. FOAS, that post on cascatelli was very interesting. I have not seen it around, but I could special order some I suppose. A dish I like but rarely make is "skillet lasagna" which you can make many ways. I like to make it with pasta in the shape of small wavy lasagna strips. I used to think that was called "tagliatelli" but now I see that tagliatelli does not have the wavy sides, and that it is called maybe "mafalda." I eat past a LOT and enjoy pairing shapes with sauces and themes. So here's my noodle pudding recipe, which I know as "lokshen kugel" although when my grandmother made that, she just mixed a little cinnamon sugar with some of her little home made egg noodles and cottage cheese. One could use fusilli or other pasta but it wouldn't be quite the same. I usually use med. egg noodles. Not the most wide or the thinnest, I go for middle of the road. I like the pudding with raisins but Dad doesn't so I usually add a small can of crushed pineapple if I want to snazz it up. It seems overly creamy but it sets up over time. In fact, you often have to add more milk to reheat the leftovers. Creamy Noodle Pudding 8 ounces medium egg noodles 3 eggs, well beaten 1/3 cup sugar, heaping if you like sweeter pudding 1/2 lb. cottage cheese salt to taste 3 oz cream cheese (can use neufchatel) i pint sour cream 1 tsp. vanilla 1 cup milk Combine all ingredients except noodles in a large bowl. Parboil the noodles and add to the mixture. Butter a baking dish and put the mixture in (I think I use an 11.x 13 pyrex one) Bake at 350 for i hour. I top with a dusting of cinnamon sugar. Let sit at least 10 min. before serving. Serves 8-10....See More- 6 years agolast modified: 6 years ago
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