Jane Austen is known for her clean and eloquent prose. But new scholarly work shows that the great novelist’s editor likely played a bigger role in Austen’s literary pursuits than previously thought.
(By the way, do you know what language the word novel comes from? Find out here.)
In fact, it seems that Austen may have been guilty of cacography, or bad handwriting, poor penmanship, and incorrect spelling. Her grammar, as well, may have been spotty. Few writers compose by hand any more, and electronic tools like spell check catch many of our mistakes. So, while we may be just as prone to errors as writers in past generations, we are less likely to leave a paper trail of our mistakes.
(The QWERTY design made the transition from handwriting to typing possible for many of us. What do the letters of “QWERTY” stand for? Learn about that here.)
Don’t confuse cacography with orthography. Orthography is what we strive for: correct spelling and “writing words with the proper letters.” It is also what the part of language study concerned with letters and spelling is called.
And while we’re on the subject of famous writers, did you know that the mastermind behind the Harry Potter series has been accused of plagiarism? Plagiarism is a word that is often misused. Figure out how to use the word correctly, here.
These notes about the author of Emma, Pride and Prejudice, and other classic novels are meant in mirthful tribute, not criticism. We wouldn’t want a discerning academic to scrutinize our rough drafts. Would you? In that spirit, we give the esteemed Ms. Austen the last word:
“Men have had every advantage of us in telling their own story. Education has been theirs in so much higher a degree; the pen has been in their hands. I will not allow books to prove any thing.”
EATING IN: Dietitians help people get to heart of matters. website green bean recipe
The Boston Herald February 8, 1998 | Dowling, Nancy A.
With Valentine’s Day just a few days away, our thoughts turn to matters of the heart.
For some, however, hearts warrant more than just once-a-year attention.
At Boston-area hospitals, dietitians are teaming up with other health professionals to help teach patients with heart disease how to improve and maintain their cardio-fitness.
Through nutrition-education classes – which include suggestions for improving recipes and cooking techniques, and teach aggressive label-reading – patients learn “real life” approaches to matters such as weight loss.
Most patients who complete cardiovascular education programs are physically and emotionally transformed.
Dietitian Meryl Lindenberg of Newton-Wellesley Hospital describes the patients entering the program as “extremely fearful.” But after they undergo the 15-week program, they are “amazingly confident and empowered.” This week, in addition to the romantic aspects of the holiday, we look at the true matter of the heart: how to keep it healthy.
MONDAY At Newton-Wellesley’s Cardiovascular Health Center, patients – both men and women, ranging in age from 20 to 90 – are taught to balance their diets and lower their fat intake.
“We recommend under 7 percent saturated fat in our patients’ diets,” said Lindenberg. “For a 1,500-calorie diet, for example, that means a daily total of no more than 10 grams of saturated fat.” But Lindenberg also tries to avoid making her patients fat-phobic; she teaches them not to rely on fat-free snacks for satisfaction. “What we’re really trying to do is increase fiber through increased consumption of fruits and vegetables, whole-grain cereals, pasta and breads,” she said.
Lindenberg usually brings a recipe for patients to sample during her hourly lectures. Tonight’s tofu soup is one of the dishes patients like best.
“Most really like it,” she said. “It’s a real easy recipe with a whole meal in one bowl.” SOUP WITH TOFU, GREENS AND NOODLES 4 c. canned reduced-sodium chicken broth 1 (16 oz.) pkg. firm tofu, drained, rinsed and cut into large dice 3-4 c. fresh greens (bok-choy, spinach, watercress), washed, trimmed and coarsely chopped 1 c. cooked whole-wheat noodles 1/2 c. scallion, chopped 1/2 t. low-sodium soy sauce (optional) In a large pot, heat broth over medium heat. Add tofu and simmer for 2 minutes until heated through. Add greens to simmering broth and cook an additional 2-3 minutes.
Add noodles, scallions and low-sodium soy sauce, if using. Heat 1 minute more. Serve immediately. Serves 4.
Nutrition information per serving: calories, 125; fat, 5 grams (sat. fat, 1 gram); cholesterol, 0 mg; sodium, 400 mg.
TUESDAY The group discussions make it easy for patients to compare notes on what they feel works as they make the appropriate changes in their diets.
“They might talk about where to purchase recommended products or what products actually taste better,” Lindenberg said.
The discussions have taught Lindenberg which brands of whole-wheat pasta, for example, are the most acceptable to patients (DeBoles and Bionature are the top choices).
Try some whole-wheat pasta tonight. Serve a salad along with it, topped with mustard-and-garlic vinaigrette. The recipe is taken from materials distributed by Newton-Wellesley Cardiovascular Health Center, which suggests that you try eating salad after your entree – before reaching for a second helping of pasta.
MUSTARD AND GARLIC VINAIGRETTE 1/3 c. extra-virgin olive oil 1/3 c. balsamic vinegar 1 clove garlic, pressed or crushed 1/2 t. Dijon-style mustard 1/2 t. dried herb mixture (oregano, parsley, basil or dill in combination work well) Freshly ground black pepper to taste Combine all ingredients in a covered jar and shake well. Dressing will keep for about 1 week. Makes about 10 servings.
Nutrition information per serving (1 T.): calories, 31; fat, 3.5 grams (sat. fat, .5 grams); cholesterol, 0 mg; sodium, 3 mg.
WEDNESDAY Kathy Scafidi, a dietitian at Massachusetts General Hospital’s cardio rehab center, says of her patients: “Most are very motivated, very willing to listen and learn.” Scafidi recommends her patients think of the 30-40 grams of total fat they may eat in a day as an allotment in a bank. “They can then withdraw from the bank throughout the day,” she said.
She, like Lindenberg, pushes the positives. “People just don’t eat fruits and vegetables. We try to talk fiber in terms of food choices.” Scafidi believes most people are pretty adaptable. This zucchini lasagna recipe is a favorite among her patients. Serve it with this roasted green bean recipe, another suggestion from Newton-Wellesley Hospital.
ZUCCHINI LASAGNA 1 container (24 oz.) low-fat cottage cheese 2 eggs, slightly beaten or 1/2 c. egg substitutes 1 1/2 t. Italian seasoning 1 1/2 t. dried parsley 7 c. tomato sauce, no salt added, or your favorite low-fat pasta sauce 9 raw lasagna noodles 2 medium-to-large zucchini, washed, trimmed and sliced thin (about 4 1/4 c.) 2 1/4 c. shredded low-fat mozzarella cheese (about 9 oz.) Mix cottage cheese, eggs, seasonings and parsley together. Spread 2 c. tomato sauce in bottom of a 13-by-9-by-2-inch baking dish. Arrange 3 uncooked noodles on top of sauce layer. Spread 1/3 c. cottage cheese mixture on top of noodles. Layer 1/3 zucchini over cottage cheese. Sprinkle 1/3 grated mozzarella cheese on zucchini. Spread 1 1/2 c. tomato sauce on mozzarella. Repeat with layer of each: noodles, cottage cheese, zucchini, mozzarella and 1 1/2 c. sauce. Repeat with final layer of noodles, cottage cheese, zucchini, mozzarella and 2 c. sauce. Garnish top with leftover zucchini slices. site green bean recipe
Cover dish and bake with tray underneath for 45-60 minutes in a 350-degree oven. Fork should pierce middle easily when done. Let set for 20-30 minutes before cutting. Serves 10.
Nutrition information per serving: calories, 326; fat, 7 grams (sat. fat, 3.6 grams); cholesterol, 71 mg; sodium, 727 mg.
ROASTED GREEN BEANS 1 lb. green beans, approx. 4 c., washed, stemmed and left whole 1 medium onion, peeled and sliced thin 3/4 T. olive oil Freshly ground black pepper to taste Preheat oven to 450 degrees. Place vegetables on a heavy baking pan that has been brushed with olive oil. Roast the vegetables, tossing occasionally, for 15-20 minutes. The green beans should be soft and slightly brown. Serves 4.
Nutrition information per serving: calories, 58; fat, 2 grams (sat. fat, .3 grams); cholesterol, 0 mg., sodium, 144 mg.
THURSDAY Scafidi stresses realistic changes. “If a person really loves a high-fat food, so be it. Have it on occasion. If they are eating red meat three times a week, cut it to two times a week and add one bean dish. Make goals you can live with.” Are sweets something that can be worked into a heart-healthy diet? On occasion, sure. Try tonight’s biscotti recipe, another low-fat choice from Newton-Wellesley Hospital.
BISCOTTI 2 1/2 c. flour (try half white and half whole wheat) 3 t. baking powder 3/4 c. raw oatmeal 1/2 c. canola oil 2/3 c. sugar 1 egg plus 3 egg whites 2 t. vanilla 1 t. almond extract Preheat oven to 375 degrees. Spray a flat cookie sheet with nonstick oil spray.
In a large bowl, combine flour, baking powder and oatmeal. Set aside. In a separate bowl, combine oil, sugar, egg, egg whites and flavorings. Using a electric mixer, beat egg mixture until creamy. Stir in flour mixture. Form into 2 long, wide logs on a cookie sheet. Bake 20 minutes. Remove by carefully sliding the logs from the cookie sheet onto a board. Cut on the diagonal into slices, then place slices, cut side down, on the cookie sheet. Return pan to oven for 5 minutes. Turn slices over and bake an additional 5 minutes or until lightly browned. Cool and store. Makes about 50 cookies.
Nutrition information per cookie: calories, 55; fat, 2.4 grams (sat. fat, .2 grams); cholesterol, 4 mg.; sodium, 39 mg.
FRIDAY Does being heart-healthy on Valentine’s Day mean never eating chocolate again? Although it may signal a moratorium on those heart-shaped boxes filled with sweet confections, you don’t have to swear off chocolate altogether. Try tonight’s triple chocolate indulgence with your special someone.
TRIPLE CHOCOLATE INDULGENCE 1/4 c. sugar 1 c. nonfat sour cream, at room temperature 2 oz. semisweet chocolate, melted 6 fat-free devil’s food cookies, cut into 1/2 inch pieces 2 T. mini chocolate chips 1 c. frozen light whipped topping, thawed 6 T. nonfat hot fudge topping, warmed In a medium bowl, combine sugar and sour cream; mix well. Add melted chocolate; stir until well combined. Reserve 3 T. cut-up cookies for garnish. Add remaining cookies and chocolate chips to chocolate mixture; mix well. Gently fold in whipped topping.
Drizzle 1 T. hot fudge topping around inside of each of 6 dessert dishes. Using back of spoon, spread topping to coat bottom and side of dishes. Spoon chocolate mixture into dishes; top with reserved cookies. Store in refrigerator. Serves 6.
Nutrition information per serving: calories, 260; fat, 5 grams (sat. fat, 4 grams); cholesterol, 0 mg.; sodium, 130 mg.
From “Fast and Healthy Magazine,” Vol. 5, No. 1, Jan/Feb., 1996 (Pillsbury Publication).
Dowling, Nancy A.
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