Email titled "Extremely important change to the style guide"
J:Just kidding. You will probably not care about this at all, but I will feel better consulting you all anyway. Sooo... after tremendous consideration (half-joking) I propose that we as an organization do use serial commas in all official documents and materials. Though I still think serial commas can unnecessarily disrupt the flow of sentences from time to time, I have come to believe that the following considerations outweigh the flow-disruption argument--
J:The fact that more staff members than not already have a tendency to use serial commas (most importantly, the vast majority of staff who write regularly for us prefer serial commas)
J:The fact that we already use serial commas somewhat regularly on our website
J:The fact that we tend to be wordy in our writing... more often than not I think extra commas help clarify our meaning
J:The fact that choosing not to use serial commas requires that you frequently make exceptions to the rule, which can make you look inconsistent. I have a few more but I'll stop there. What say you all? Yours in grammar nerdery, J
W:I love serial commas! Even more, I love working for an organization that cares about things like this! And that has individuals like J who write interesting, eloquent emails on topics like serial commas! I've been slowly trying to excise the serial comma from my writing, but it would bounce back in a moment were we to give it the thumbs-up. Cheers, W
S:I join you as a fellow nerd--yes for the change.
KR:While I personally hate the flow-disrupting addition of a comma after an and in a simple list of three items, I am willing to release this emotional burden for the greater good of clarity in our (correctly described) wordy prose. Onward. K
KY:Hear hear! I heart the serial comma and the crazy lot of you!
(previously known as Chocolate Chip Cookies a la Shyu)
3/4 cup butter, softened 3/4 cup brown sugar 2 eggs 2 tsp. vanilla extra
1 tsp baking soda 2 tsp hot water
1-1/2 cup a-p flour 1-1/2 cup whole-wheat flour 1/2 tsp salt 1-1/2 cup chocolate chips or roughly chopped chocolate
1. cream butter and sugar 2. beat in eggs and vanilla extract 3. dissolve baking soda in hot water and add mixture to butter mixture 4. mix in flour and salt until just combined 5. mix in chocolate 6. shape into spheres and bake for 12-15 minutes at 350F
Made this a few weeks ago for Wednesday night dinner. We had 2 pots going at once; rice came out perfectly in one pot but too mushy in the second pot. This recipe started our spice collection (with the purchase of Mexican oregano, cumin, paprika, and bay leaves)
The crust takes a long time (mix dough, refrigerate 1-2 hours, roll out into pie plate, freeze 30 minutes, bake 45 minutes, let cool) but the pudding comes together really quickly. Delicious. You will have leftover pudding and whipped cream.