Evelyn Chartres Author
Evelyn Chartres – Page 48 – Author (Nom de Plume)

Do Not Capitalise Internet and Web Anymore

According to poynter.org, the Associated Press editors have decided that Internet and Web shall no longer be capitalised.  They have recently updated their style guide and felt that these words were now generic.  Their decision was also closely aligned with a growing tend to leave them all lower-cased.  Agree?  Disagree?

Personally, I disagree.  Normally words become generic when they are applied to other brands of the same product.  Xerox, Kleenex and Jell-O are notable examples of this, their trademarks became commonly used terms.

Does this apply to the Internet?  When you sign up through your local provider do you subscribe to an internet or the Internet?  Do you have a choice?  Are there multiple global interconnected networks that are ubiquitous?  I know of none, do you?

To me, it makes senses that Internet remain capitalised since it is an entity.  We may not think of it and many have no idea how it works, but does that matter?  Either way, what is done is done!

Though this should provide more ammunition to Grammar Nazis! The horror!

Revising One Flight Over

The_Grand_Bravo_Series

One Flight Over available on:
Google Docs
Wattpad

I have completed my second review of One Flight Over. A story which revolves around Edward Locke and his complicity with the events surrounding the hotel.  John also meets up with Eleanor and leaves him baffled yet again.

There were 370 modifications made to this 11 page chapter. Overall, this revision concentrated on improving the chapter’s readability. Several modifications were related to formatting and maintaining consistency.

Both Google Docs and Wattpad have the revised edition. Note that the Google Docs version permits comments and revisions, feel free to make use of this capability.

Pâté Chinois a l’Aile

Garlic Shepherds Pie

Pâté chinois is a French Canadian dish similar to Shepherd’s Pie. It is made from layered ground beef, canned cream corn, and mashed potatoes on top.  This recipe is a variation that infuses the dish with garlic, you can vary the amount of garlic in the dish if you prefer a more subtle effect.

Pâté chinois is not Chinese cuisine. One theory is that dish was introduced to railway workers by Chinese cooks while building the railroad.

Ingredients

Ground Beef Layer

  • 1 pound (450g) of lean ground beef
  • 1 tablespoon (15g) of butter
  • 1 small onion (50g) chopped
  • 3 to 6 cloves of garlic (5 – 10g) pressed
  • ½ teaspoon of Italian seasoning
  • ½ teaspoon of pepper
  • ¼ teaspoon of salt

Corn Layer

  • 19 fl oz (540 ml) of cream-style corn

Potato Mash

  • 1 pound (450g) of potatoes
  • 1-2 tablespoons (15 – 30g) of garlic butter
  • ¼ cup (60ml) of milk

Preparation

  1. Pre-heat oven to 325°F (165°C).
  2. Melt butter in a pan then place ground beef, onion, garlic, Italian seasoning, salt and pepper. Cook on medium-high until the meat is golden brown.  Drain meat then layer on the bottom of a baking dish, pack it down lightly until layer is uniform.
  3. Pour cream corn into baking dish, cover ground beef layer uniformly.  Be sure to leave a few tablespoons of cream corn for later.
  4. Peel and chop potatoes, then boil until they  break apart by pressing against the side of the pot.
  5. Drain water then add garlic butter and milk.  Mash until you have a smooth mixture.  Spoon mashed potatoes into the baking dish, adding the third and final layer to the dish.
  6. Use remaining cream corn to cover the mashed potatoes.  This will prevent the potatoes from drying up in the oven.
  7. Place in the oven for 25 to 30 minutes to heat up concerts.  Comes out ready to serve.

Revising the Mad Hatter’s Mirror

The_Grand_Bravo_Series

The Mad Hatter’s Mirror available on:
Google Docs
Wattpad

I have completed my second review of The Mad Hatter’s Mirror. A story which focuses on a young man involved a traumatic event then explores the effects it had on his psyche.

There were 336 modifications made to this 10 page chapter. Overall, this revision concentrated on improving the chapter’s readability. Several modifications were related to formatting and maintaining consistency.

Both Google Docs and Wattpad have the revised edition. Note that the Google Docs version permits comments and revisions, feel free to make use of this capability.

Pouding Chômeur

Pogey Pudding

Pogey-PuddingPouding Chômeur is said to be a French Canadian dessert introduced during the Great Depression.  This dish is easy to make, requires few ingredients, and suits those with a sweet tooth and is excellent when served with a portion of vanilla ice cream.

Ingredients

Syrup

  • 1 cup (235 ml) of brown sugar
  • 1 cup (235 ml) of water
  • 1 teaspoon (5 ml) of butter

Pudding

  • ¾ cup (180 ml) of brown sugar
  • ½ cup (120 ml) of milk
  • ½ teaspoon (2.5 ml) of vanilla extract
  • 1 cup (235 ml) of all-purpose flour
  • ¼ teaspoon (1.25 ml) of salt
  • 1 teaspoon (5 ml) of baking powder

Preparation

  1. Pre-heat oven to 375°F (190°C).
  2. In a pot mix water, brown sugar, and butter then set heat to medium-high.  Stir on occasion until syrup comes to a boil.
  3. Concurrently, mix in a bowl the ingredients for the pudding until you have a smooth consistency.  If the pudding mix does not pour, add in a bit of milk.
  4. Once syrup boils, pour contents of the bowl in slowly. Pudding should float over the syrup base, so spread out to even out the pudding.
  5. Heat for 15 to 20 minutes in oven until the pudding is well cooked.  Poke the pudding with a toothpick to check if ready; when toothpick comes out out clean,  pudding is cooked.