Sunday, August 31, 2014
For those of us who indulge ourselves with significant amounts of time engaged in rigorous written intercourse, we often find ourselves falling into various word traps, i.e., using the word, who, when the word whom, would be more appropriate!!!
Also, consider your blogging, e-mail, social media, and business correspondence.
One misspelled word, one incorrect subject-verb agreement usage, or; one misplaced apostrophe indicating nonexistent ownership can get your otherwise spotless resume chopped, screwed, and shredded before the Human Resources Manager even gets a good look at your life's work.
TIME Magazine Journalist JEFF HAYDEN has endured the countless hours of painstaking research to assist ALL of us with the proper usage of these 30 INCORRECTLY USED WORDS That MAKE YOU LOOK HORRIBLE:
Adverse and Averse
Adverse means harmful or unfavorable; “Adverse market conditions caused the IPO to be poorly subscribed.”
Averse means dislike or opposition; “I was averse to paying $18 a share for a company that generates no revenue.”
But you can feel free to have an aversion to adverse conditions.
Affect and effect
Verbs first. Affect means to influence; “Impatient investors affected our roll-out date.”
Effect means to accomplish something; “The board effected a sweeping policy change.”
How you use effect or affect can be tricky. For example, a board can affect changes by influencing them, or can effect changes by implementing them.
Use effect if you’re making it happen, and affect if you’re having an impact on something someone else is trying to make happen.
As for nouns, effect is almost always correct; “Once he was fired he was given 20 minutes to gather his personal effects.” Affect refers to emotional states so unless you’re a psychologist, you’re probably not using it.
Compliment and complement
Compliment is to say something nice.
Complement is to add to, enhance, improve, complete or bring close to perfection. So, I can compliment your staff and their service, but if you have no current openings, you have a full complement of staff.
And your new app may complement your website.
For which I may decide to compliment you.
Criteria and criterion
“We made the decision based on one overriding criteria,” sounds pretty impressive but is wrong.
Remember: one criterion, two or more criteria.
Although you could always use reason or factors and not worry about getting it wrong.
Discreet and discrete
Discreet means careful, cautious, showing good judgment; “We made discreet inquiries to determine whether the founder was interested in selling her company.”
Discrete means individual, separate or distinct; “We analyzed data from a number of discrete market segments to determine overall pricing levels.”
And if you get confused, remember you don’t use “discreetion” to work through sensitive issues; you exercise discretion.
Elicit and illicit
Elicit means to draw out or coax. Think of elicit as the mildest form of extract or, even worse, extort.
So if one lucky survey respondent will win a trip to the Bahamas, the prize is designed to elicit responses.
Illicit means illegal or unlawful. I suppose you could “illicit” a response at gunpoint … but best not.
Farther and further
Farther involves a physical distance; “Florida is farther from New York than Tennessee.”
Further involves a figurative distance; “We can take our business plan no further.”
Imply and infer
The speaker or writer implies.
The listener or reader infers.
Imply means to suggest, while infer means to deduce (whether correctly or not). So, I might imply you’re going to receive a raise.
You might infer that a pay increase is imminent. (But not eminent, unless the raise will be prominent and distinguished.)
Insure and ensure
Insure refers to insurance.
Ensure means to make sure.
So if you promise an order will ship on time, ensure it actually happens. Unless, of course, you plan to arrange for compensation if the package is damaged or lost — then feel free to insure away.
Number and amount
Use number when you can count to that which you refer; “The number of subscribers who opted out increased last month.”
Amount refers to a quantity of something you can’t count; “The amount of alcohol consumed at our last company picnic was staggering.”
Of course, it can still be confusing: “I can’t believe the number of beers I drank,” is correct, but so is, “I can’t believe the amount of beer I drank.”
The difference is I can count beers, but beer, especially if I was way too drunk to keep track, is an uncountable total — so amount is the correct usage.
Precede and proceed
Precede means to come before.
Proceed means to begin or continue.
Where it gets confusing is when an “ing” comes into play. “The proceeding announcement was brought to you by …” sounds fine, but preceding is correct since the announcement came before.
If it helps, think precedence: anything that takes precedence is more important and therefore comes first.
Principal and principle
A principle is a fundamental; “We’ve created a culture where we all share certain principles.”
Principal means primary or of first importance; “Our startup’s principal is located in NYC.” (Sometimes you’ll also see the plural, principals, used to refer to executives or (relatively) co-equals at the top of a particular food chain.)
Principal can also refer to the most important item in a particular set; “Our principal account makes up 60% of our gross revenues.”
Principal can also refer to money, normally the original sum that was borrowed, but can be extended to refer to the amount you owe — hence principal and interest.
If you’re referring to laws, rules, guidelines, ethics, etc., use principle.
If you’re referring to the CEO or the president (or the individual in charge of the high school), use principal.
It’s and its
It’s is the contraction of it is.
That means it’s doesn’t own anything. If your dog is neutered (that way we make the dog, however much against his will, gender-neutral) you don’t say, “It’s collar is blue.” You say, “Its collar is blue.” Here’s an easy test to apply:
Whenever you use an apostrophe, un-contract the word to see how it sounds. In this case, turn it’s into it is. “It’s sunny,” becomes, “It is sunny.” Sounds good to me.
They’re and their
Same with these; they’re is the contraction for they are.
Again, the apostrophe doesn’t own anything. We’re going to their house, and I sure hope they’re home.
Who’s and whose
“Whose password hasn’t been changed in six months?” is correct.
“Who is [the un-contracted version of who's] password hasn’t been changed in six months?” sounds silly.
You’re and your
You’re is the contraction for you are.
Your means you own it; the apostrophe in you’re doesn’t own anything.
GOOD LABOR DAY SUNDAY EVENING!!!
OK, yeah; it's Sunday night and it's kind of late to throw steak-grilling tips at you for LABOR DAY.
BUTT (A Nice Thick and Juicy But); is it really ever too late to learn how to grill a GREAT STEAK???
Chef MICHAEL VIGNOLA of STRIP HOUSE MIDTOWN NYC collaborated with the good folks at EPICURIOUS to get down and chop up his TOP 8 GREAT STEAK GRILLING TIPS:
1. Make it Thick and Marbled:
"The best steaks for home grilling are nature’s perfectly marbled beef ribeye steaks or bone-in ribeye steaks — often called cowboy steaks. The marbling enhances the flavor of these cuts while basting the meat in the cooking process to ensure a juicy steak. When selecting your steaks, try to get one that is at least a 1 to 1 1/2-inches thick. The thickness will help in achieving that bullseye-red center. I prefer buying a larger thicker cut steak and carving for my friends and family."
2. Choose Bone-in: “
It’s better to cook with meat on the bone because the bone absorbs some of the heat and distributes the temperature throughout producing more evenly cooked steaks. At Strip House, we like to serve aged meat primarily on the bone because it really holds in the flavor, minerality, and natural umami of the meat.”
3. Oil it:
“Use a canola and olive oil blended oil to coat the steak before seasoning it. Either an 80/20 or 90/10 blended oil will get the job done. Be sure to lightly coat the steak. The oil will allow the surface temperature to get seared fast, ensuring a juicier final product as well as greatly aiding the charring of the meat’s surfaces. Save your expensive olive oils for salads where their subtle flavors will shine brightest.”
4. Season Simply:
“A well-marbled steak needs only coarsely ground black pepper and kosher salt to bring out its natural flavor. It really is a case of the sum being greater than the parts. Be sure to season a bit more than you might normally season a sautéed item. Some of the steak’s seasoning will be lost in the grilling process. You want to be sure to have enough on the steak to get the job done.”
5. Don’t Spare the BTUs:
“It is all about heat. High heat sears the cooking surface of the meat, ensuring a juicier steak, and allows the charring to happen. With high heat, one can get a nicely charred rare steak. A little flame is your friend; a lot of flame is a definite concern. Keep two sides of the grill hot and move the steak to the second hot spot if the first grilling area is aggressively flaming up. Dousing with water is a last resort; you want to keep the grill as hot as possible. But if it’s between the house going up and a well charred steak, I’d give a nod to keeping the house intact.”
6. Don’t Flip Out:
“Don’t drag the steak over the grill when turning. Once you have started the steak on the hot spot leave it be, allow it the meat to sear evenly and produce a beautiful char. Once the meat is charred, pick it up and flip it onto the cooler spot of your grill. Flipping the steak too often can sabotage the charring of the meat and eliminate most of the seasoning on the steak. Pick it up in one motion and place it back with the same motion.”
7. Rest and Relax:
“Once you have achieved the desired temperature, remove the steak from the heat and allow it to rest for at least 5 minutes on a grate or cooling rack over a pan before slicing it. You want to make sure there is air all around the steak to stop the cooking process. The internal juices will redistribute throughout the steak and the steak will relax and become tender. Cutting too soon will allow the juices to spill out, turning a medium rare steak into a medium plus steak. I have done this and I was sad.”
8. Good News/Bad News:
“The Good News: After the steak has rested, return it to the grill for about 30 seconds on each side just before serving to get a surface sizzle going. A little sprinkle of a grey sea salt on the steak allows for a gentle and focused re-seasoning of the steak.
The Bad News: People will make you do all the grilling from now on.”
HAPPY GET ON UP And GRILL A GREAT LABOR DAY STEAK LABOR DAY SUNDAY!!!
PEACE, LOVE, And LABOR DAY SUNDAY BLESSINGS;
Saturday, August 30, 2014
MOGULDOM STUDIOS presents WHEN THE CHECKS STOP COMING IN, a Documentary Film exploring the all too often occurring phenomena of BLACK CELEBRITIES that rise from the ashes to go from nothing to something, and then go right back to nothing by way of extravagant spending and poor financial management, and consequently find themselves in dire financial crisis!!!
"When The Checks Stop Coming In is a candid investigation into the lives of black celebrities as they fall from fame and fortune to downright broke. It’s the life of a celebrity one minute you are singing to an audience of thousands, playing to an arena of screaming fans, or performing on television for millions of viewers. The accolades are coming fast and furious and the money is pouring in. You think that the dream that you’re living is never going to end, but then you wake up one day and all your money and your livelihood is gone. Your worst nightmare has come true and you’re broke, the groupies are gone and the lifestyle has dried up."
Friday, August 29, 2014
GOOD LABOR DAY FRIDAY!!!
The LABOR DAY HOLIDAY WEEKEND signifies a few things; 1.) the celebration of the LABOR DAY HOLIDAY, 2.) the segue of Summer into Fall, 3.) the official beginning of the Fall School Term, 4.) grilling, Grilling, GRILLING.
The best kind of dinner is one that's quick and simple.
SHRIMP is so fast and easy to prepare with just one rule – don't overcook.
One really great way to cook shrimp is by boiling it.
How to Boil Shrimp:
• Fill a large pot of water with water. There should be enough water so that when you add the shrimp, the water covers the shrimp by 1-2 inches.
• Season the water simply with a few pinches of salt. You can also add other flavor at this point as well. Vinegar, spices and lemon are great options.
• Bring the water to a boil and let it boil for a few minutes, to let the flavors infuse the water.
• Add shrimp to the boiling water.
• Return to a boil and cook just until the shrimp turn pink and a shrimp or two have floated to the top. As soon as they're pink, they're done! Remember the one rule of shrimp: don't overcook 'em!
• Drain the shrimp and then add them to a large bowl of ice water. This will stop the cooking!
Though it will soon officially be Fall, SHRIMP dishes are great year-round. So, courtesy of our good friends over at ESQUIRE, check out the DELICIOUS DOZEN of 17 SHRIMP DISHES YOU SHOULD EAT ALL SUMMER:
1.) SWEET & SPICY MANGO SHRIMP
2.) MEDITERRANEAN GRILLED SHRIMP QUINOA SALAD
3.) BAKED COCONUT SHRIMP With BASIL-PEACH SAUCE
4.) NEW ORLEANS-STYLE BARBEQUE SHRIMP
5.) MEXICAN SHRIMP COCKTAIL
6.) STIR-FRY SHRIMP With ROASTED CHILI PASTE
7.) CHILE SPICED SHRIMP TACOS
8.) GRILLED LEMON And THYME SHRIMP And VEGGIE SKEWERS
9.) MEXICAN SEAFOOD PAELLA
10.) SHRIMP CHOW MEIN
11.) SHRIMP SCAMPI With ANGEL HAIR PASTA
12.) GRILLED SHRIMP With LEMON RISOTTO
LA-based DJ/Producer/Remixer DJ DESTROYER and the really good people at SOULBOUNCE have gotten together to gift us with SOULBOUNCE Presents: THE MIXOLOGISTS - DJ DESTROYER; COME & DANCE WITH ME!!!
Kaytranada - At All
Audiowhores - No Honey
Disclosure - Moves Like Ms. Jackson
Lilac Jeans feat. LaVeda - Hand And Glove
Zo! feat. Erro & Phonte - We Are On The Move (Joey Negro Revival Mix)
Cajmere & Gene Farris - O Darlin'
Taliwa - Music For My Sun (Sean McCabe Remix)
Homero Espinosa - Live Love Dance
Tracy Hamlin - Got To Be Strong (Kenny Carpenter Hard Muscle Vocal Mix)
Glenn Underground Vs. Loftsoul - Sakura (Chicago Sessions Mix)
Lil Louis - Fable (Director's Cut Classic Club Mix)
Stones & Bones - Wrong U (Manoo Deep Mix)
The SyntheTigers feat. Tobirus Mozelle - Just Let Go (Mr. V Broken Down Mix)
Moredikai-Soul & PyroBeats - Greatest Lover
Moodymann feat. José James - Desire
Lady Alma - It's House Music (Feel It Mix)
Forward #2 KAWHI LEONARD, Center #21 TIM DUNCAN, and the rest of the SAN ANTONIO SPURS celebrate defeating the MIAMI HEAT to win the 2014 NBA WORLD CHAMPIONSHIP for the cover of the September 2013 issue of SLAM!!!
Actresses ALFRE WOODARD, DANAI GURIRA, LAVERNE COX, and NICOLE BEHARIE speak on their successes and the state of BLACK WOMEN On TV for the CHANNEL CHANGERS cover story inside the October 2014 issue of ESSENCE!!!
Fall/Winter 2014 has CR FASHION BOOK to shout "ALL HAIL" to BEYONCE' "QUEEN BEY" "QUEEN B" KNOWLES CARTER as she proves once again that she alone sits atop her throne as she covers the CR FASHION BOOK: ISSUE 5!!!
YAHOO! TV reports BEYONCE' was content with simply looking amazing in the fashion spreads, she also wanted to send a little love to her daughter BLUE IVY, who she reveals to be her biggest muse.
So, utilizing the timeless art of poetic verse, and collaborating with Pulitzer Prize-winging poet Forest Gander, the pop icon wrote a prose poem about her life, her daughter, and her music (final photo).
Thursday, August 28, 2014
SEPN: SPORTSCENTER has ESPNW Columnist JANE McMANUS to explain and elaborate.
GOOD LABOR DAY THURSDAY!!!
LABOR DAY WEEKEND is the weekend that we here in the UNITED STATES celebrate, commemorate, and pay tribute to the AMERICAN LABOR MOVEMENT with the holiday that we annually observe on the first Monday in the month of September - LABOR DAY.
It is the holiday weekend that signifies the ending of summertime, and it is a weekend for grilling, Grilling, and More GRILLING.
LABOR DAY WEEKEND means one last chance to break out the grill and show those lobster-print-shorts-wearing SOBs from the block that your burger reigns supreme above all.
By stealing ideas from the best restaurant burgers in the country.
Courtesy of our good friends at GENTLEMEN'S QUARTERLY, check out these TOP 5 EASY WAYS To MAKE YOUR BURGER BETTER:
1.) Buy Better Beef:
First you graduated from freezer-burned patties to ground beef from the grocery meat aisle; then you stepped up your game with fresh flesh from the butcher shop. Now prepare for the next level: specialty blends from your laptop. It’s the haute couture of hamburger meat, sourced from specific cattle breeds and custom tailored for restaurant chefs. At Hopdoddy Burger Bar (Austin), The Primetime—topped with brie, truffle aioli, and caramelized onions—boasts a heavily marbled but intensely flavored patty made from Texas-raised Akaushi cattle (a type of Wagyu). Burger connoisseurs who are serious about home cooking can have the same meat shipped to their door via heartbrandbeef.com.
2.) Get Firmer Buns:
Those wan, mushy sponges sold in six packs at the supermarket aren't going to cut it. There are countless alternatives to the standard burger bun (potato rolls, pretzel bread, English muffins for those who worship Satan), but brioche is best. At chef Daniel Boulud's db Brasserie (Las Vegas), The Piggie—topped with BBQ pulled pork, jalapeno mayo, and vinegar slaw—proves that the traditional French pastry deserves a place on any tailgater's shopping list. The egg-and butter-enriched dough bakes into bookends that are feather-light, yet sturdy enough to stand up to the juiciest of medium-rare patties.
3.) Spare the Square:
Pity those of us born north of the Mason-Dixon for missing out on the weird but wondrous condiment known as pimento cheese. Made by blitzing grated cheddar, mayo, and jarred pimentos into a chunky mess, its slightly spicy, slightly trashy quality will only add to your burger's everyman appeal. At Flip (Atlanta), chef Richard Blais's Southern Burger is an obscene chicken-fried beef patty, broiled until bubbling, that's dressed with a hefty schmear of pimento cheese and served with a side of Coca-Cola ketchup for an unapologetic take on Deep South classics.
4.) A Not-So-Secret Secret Sauce:
Let's be honest: every "secret sauce" is essentially some variation on Thousand Island dressing. At Stephanie Izard's Little Goat Diner (Chicago), the All American burger is slathered with an orange sauce that's a kitchen-sink mishmash of every condiment in a fixings bar (mayonnaise, mustard, ketchup, Worcestershire, and Tabasco.) If you've made too much, that's okay—just dump any extra sauce on your fries for a homespun In-n-Out knock-off.
5.) Pickles With Seoul:
If dill pickles are Hillary and bread-and-butter are Mitt, then cucumber kimchi is your Ron Paul—unexpected, brash, and just weird enough to keep you interested. At Bachi Burger (Los Angeles), a Korean-influenced Kalbi Burger—soy-marinated Angus beef, spicy red pepper mayo, housemade kimchi—is served with thick-cut wheels of the fiery pickled cucumbers. They're a little sweet, a little salty, and a lot spicy. Granted, you just can't grab a jar at your local grocery store, but they're easy to make (here's a recipe) a day before your BBQ.
PEACE And BLESSINGS;
Saturday, August 16, Yours Truly CCG returned to the NORMAN MAYER LIBRARY, and after leaving, decided to take a trip into Downtown NEW ORLEANS for a journey through HISTORIC FRENCH QUARTER NEW ORLEANS (FRENCH QUARTER).
WINK'S WORLD FAMOUS BUTTERMILK DROP BAKERY & BISTRO
1218 DECATUR STREET
NEW ORLEANS, LA 70116
Sunday - Saturday: 7:00 AM - 6:OO PM CST
Having a general idea of the location of WINK'S BAKERY & BISTRO, Ya Boy CCG boarded the river bound ELYSIAN FIELDS #55 bus at the corner of Elysian Fields Ave. and Gentilly Blvd., unboarded at the corner of Esplanade Avenue and Decatur Street, walked two blocks up Decatur towards Canal Street, and arrived at 1218 Decatur St.
Arriving at about 2:30 PM CST, there were two patrons dining at separate tables, but WINK'S BAKERY & BISTRO had a constant flow of carry-out traffic.
Like many FRENCH QUARTER businesses, they keep their front doors open, and though they have air conditioning, they also rely heavily on ceiling fans for ventilation. It was a scorcher of a August day in New Orleans, but; CCG was cool and comfortable at WINK'S.
There is spacious table seating for about 50 persons, a generous glass-enclosed display case for their ready-made baked goods, as well as store merchandise, and two flat screen TVs for your viewing pleasure.
WINK'S BAKERY & BISTRO MENU features a full slate of Bakery, Breakfast, Lunch, Brunch, and Early Dinner bistro delicacies from which you may choose.
On that particular day, there was not any available seafood, so CCG decided on their CHEESEBURGER (Fully Dressed) with Sweet Fries (Sweet Potato Fries), added a Side Salad, and washed it all down with an Iced Coffee (Meal Photo 3rd from bottom).
WINK'S exclusively serves COMMUNITY COFFEE.
Not forgetting about the abundance of sweet treats, CCG ordered a box of one dozen assorted pastries to bring home as a surprise for Dad.
The BURGER was fully dressed with American Cheese, Lettuce, Tomato, Pickle, Mayonnaise, Mustard, evenly-seasoned, Well Cooked, and BEEFY-THICK-A-LICIOUS. The SWEET FRIES were fried piping hot, and still maintained their sweet potato special sweetness. The burger veggies and the salad veggies were cold-crunchy-fresh!!!
For the box of 1 Dozen ASSORTED PASTRIES (2nd photo from bottom): 6 Buttermilk Drops, 2 Glazed Donuts, 1 Chocolate Glazed, 1 Chocolate-Covered Cake Donut, 1 Twist Donut, and don't recollect the name of the 1 big flat pastry.
What's not to love about Iced Cold COMMUNITY COFFEE???
GOOD FOOD, GOOD LOCATION, GOOD SERVICE, GOOD CONVERSATION, GOOD TIMES!!!
PEACE, LOVE, And BLESSINGS;
In what was supposed to be the first year of full implementation, legal wrangling and fighting in Baton Rouge between LOUISIANA Governor BOBBY JINDAL (R), LOUISIANA DEPARTMENT Of EDUCATION Superintendent JOHN C. WHITE, and the LOUISIANA BOARD Of ELEMENTARY And SECONDARY EDUCATION (BESE) over the COMMON CORE STANDARDS INTIATIVE (CCSI) has made for a fine subterfuge!!!
August 2014 has THE NEW ORLEANS TRIBUNE Journalist ANITRA D. BROWN to take a bite of the COMMON CORE apple and find that the problems raised are far greater than the solutions proposed and have made the entire process ROTTEN TO THE CORE.
SPORTS ILLUSTRATED has decided to dedicate their NFL PREVIEW 2014 ISSUE to the NFC GUNSLINGERS, and features four covers worth of matchups: SPOER BOWL XLVIII Champs SEATTLE SEAHAWKS Quarterback RUSSELL WILSON vs SAN FRANCISCO 49ERS Quarterback COLIN KAEPERNICK, JAY CUTLER vs MATTHEW STAFFORD, DREW BREES vs MATT RYAN, and TONY ROMO vs NICK FOLES!!!