Text 22809, 76 rader
Skriven 2012-03-25 01:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Possessive's 405
========================
 ML> But the U of C style book says Jesus' and Moses' but Popeyes's.
 ML> I wonder still about Macy's ... Macy's's?
 DD> Can you cite the page in the particular style book where that
 DD> specificity obtains? I will go and look it up and, if true, write a

Sadly, I have not had the tome in my possession for a
decade or more; on the other hand, I have not had a
copy of the Pledge of Allegiance in my hand for a lot
longer than that but can discuss that document reasonably
well nonetheless. A quick search, though, yielded some
corroborative evidence (regarding editions up to and including
the 15th but not including the 16th, which seems to have been
designed to shake things up not unlike Webster's 3rd
International) - q.v. sources as far-flung and different in
reliability as the Wikipedia article called "apostrophe"
(which I did not write any part of, though I could have),
the search page of the CMS itself (unfortunately, this yields
just a tantalizing titbit, the full text requiring membership),
and the North Carolina State University's online writing lab
(not chosen for its excellence but for its accessibility).

 DD> scathing letter to their committee of correctness.  Bv)=

That's because you've got a sad case of Australianitis today.

 DD> Macy's is already a possessive.

Something could belong to Macy's: "Macy's's dress department."

 And I see no reason that Popeyes (the
 DD> chicken & biscuits version) should be treated any differently from the
 DD> Hebrew name, Moses, or the Greek name, Jesus.

Just because you don't see the reason doesn't mean 1. that
there is no reason or 2. that even if there's no real reason
there is no reason that someone else with more gravitas in
the matter than you do can see.

And Moses isn't a Hebrew name but an English one. And where
do you get off putting a comma in those weird places?

Vegan Eggplant Rollatini
cat: soy, main
Servings: 6

2/3 lb extra-firm tofu
1/2 lemon, juice of
1 ds salt
1 ds dried basil
2 Tb nutritional yeast
1 Tb extra virgin olive oil
1 1/2 c tomato sauce
1 lg eggplant
2 Tb whole-wheat bread crumbs

Combine the tofu, lemon, salt, basil, yeast, and oil
to make a crumbly "tofu ricotta" mixture. Spread some
tomato sauce on the bottom of an 8x8" pan. Thinly
slice the eggplant, lengthwise so each slice is 1/4"
thick. Spread the eggplant slices with tomato sauce
and tofu ricotta. Roll each eggplant slice and place
(seam-side down if possible) in the baking dish. Top
with remainder of the tomato sauce, tofu ricotta, and
bread crumbs. Bake at 350F for 30 min. Serve on a bed
of steamed spinach or with a side salad. If vegan eats
aren't your thing, feel free to un-veganize with the
addition of some shredded mozzarella cheese inside
the eggplant rolls as well.

115 calories, 5.4 grams fat, 12.2 grams carbohydrates,
7.3 grams protein, 340.3 milligrams sodium

Source: Sound Eats 
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