Now that Yooper has entered the Merriam-Webster Unabridged Dictionary (which joins American Heritage Dictionary in considering it a worthy word), it’s fitting that some of the other vocabulary words of the Upper Peninsula of Michigan should enter the language as well. Eight years of living in the U.P.
My prize from the silent auction at this year’s American Copy Editors Society annual conference was a 1970 Associated Press Stylebook. It’s 52 pages, divided into 11 sections.
Some might say the Stylebook should have stopped there, but with a print edition topping 500 pages, the book is proving to be more relevant and useful than ever. I prefer my AP Stylebook online for easy searching.
With 12 brave participants, 40 observers, over 130 words, and almost three dozen thrilling rounds of spelling under pressure, the American Copy Editors Society spelling bee was a fun kickoff to the ACES conference in Vegas Wednesday night.
With 34.7 million Americans claiming Irish ancestry and 122 million being Irish enough at heart to celebrate St. Patrick’s Day, this seems like a good opportunity to indulge my Scots-Irish side. Happy St. Patrick’s Day weekend, everyone!
It’s unclear when or why the words tussle and tousle divided into different meanings. A tussle is a physical struggle that suggests shoving and pulling. When you mess up someone’s hair, the word is tousle. If you’ve tussled with police breaking up a language debate that got out of hand, your hair might end up tousled. The words are close cousins, but for some reason we have two spellings for similar concepts.
We’ve been parboiling our food for centuries despite an odd, early shift in the meaning of the word from fully boil to partly boil. I was recently asked about a new-to-me word: parbake.
A par baked or par-baked or parbaked pie crust or loaf of bread is partially baked and then frozen, to be thawed and fully baked later. I might have used half-baked, but that’s not accurate. Parbaked items are mostly baked, needing a quick visit to the oven to finish them off.