From the
Guide to Grammar and Style by
Jack Lynch. at Rutgers
Dive, Dived, Dove.
The traditional past-tense form of dive is dived.
Although dove is common in speech, it's probably safer to stick with
dived in writing.
See also
Sneak, Sneaked, Snuck. [Entry added 12 Jan. 2005.]
Also, the British only use "dived", but Canadians and Americans use
"dived" and "dove".
And, verb conjugation is :
to dive I dive; you dive; he, she, it dives; we dive; you dive; they
dive I dived/dove; you dived/dove; he, she, it dived/dove; we dived/dove; you
dived/dove; they dived/dove dived/dove (Ex: They have dived too deep.)
Finally,
The American Heritageฎ Dictionary of the English Language: Fourth
Edition. 2000.
dive1
PRONUNCIATION: dv
VERB: Inflected forms: dived or dove ( dv), dived, divทing, dives
INTRANSITIVE VERB: 1a. To plunge, especially headfirst, into water. b.
To execute a dive in athletic competition. c. To participate in the sport of
competitive diving. 2a. To go toward the bottom of a body of water; submerge.
b. To engage in the activity of scuba diving. c. To submerge under power.
Used of a submarine. 3a. To fall head down through the air. b. To descend
nose down at an acceleration usually exceeding that of free fall. Used of an
airplane. c. To engage in the sport of skydiving. 4. To drop sharply and
rapidly; plummet: Stock prices dove 100 points in a single day of trading.
5a. To rush headlong and vanish into: dive into a crowd. b. To plunge one's
hand into. 6. To lunge: dove for the loose ball. 7. To plunge into an
activity or enterprise with vigor and gusto.
TRANSITIVE VERB: To cause (an aircraft, for example) to dive.
NOUN: 1a. A plunge into water, especially done headfirst and in a way
established for athletic competition. b. The act or an instance of
submerging, as of a submarine or a skin diver. c. A nearly vertical descent
at an accelerated speed through the air. d. A quick, pronounced drop. 2a.
Slang A disreputable or run-down bar or nightclub. b. A run-down residence.
3. Sports a. A knockout feigned by prearrangement between prizefighters: The
challenger took a dive. b. An exaggerated fall, especially by a hockey
player, intended to draw a penalty against an opponent. 4a. A lunge or a
headlong jump: made a dive to catch the falling teacup. b. Football An
offensive play in which the carrier of the ball plunges into the opposing
line in order to gain short yardage.
ETYMOLOGY: Middle English diven, from Old English dfan, to dip, and
from dfan, to sink; see
dheub- in Appendix I.
USAGE NOTE: Either dove or dived is acceptable as the past tense of
dive. Usage preferences show regional distribution, although both forms are
heard throughout the United States. According to the Dictionary of American
Regional English, in the North, dove is more prevalent; in the South Midland,
dived. Dived is actually the earlier form, and the emergence of dove may
appear anomalous in light of the general tendencies of change in English verb
forms. Old English had two classes of verbs: strong verbs, whose past tense
was indicated by a change in their vowel (a process that survives in such
present-day English verbs as drive/drove or fling/flung ); and weak verbs,
whose past was formed with a suffix related to ?ed in Modern English (as in
present-day English live/lived and move/moved ). Since the Old English
period, many verbs have changed from the strong pattern to the weak one; for
example, the past tense of step, formerly stop, became stepped. Over the
years, in fact, the weak pattern has become so prevalent that we use the term
regular to refer to verbs that form their past tense by suffixation of ?ed.
However, there have occasionally been changes in the other direction: the
past tense of wear, now wore, was once werede, and that of spit, now spat,
was once spitede. The development of dove is an additional example of the
small group of verbs that have swum against the historical tide.
Sincerely,
Captain Dave
Diver Emporium
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RECIPE OF THE MONTH
Lobster and Corn Chowder
Ingredients:
3 live hard-shell lobsters (1 1/4 pounds each)
3 medium ears yellow or bi-color corn
4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
4 tablespoons unsalted butter
1 large onion (10 ounces) cut into 3/4-inch dices
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
2 teaspoons Hungarian paprika
1 1/2 pounds Yukon Gold, Prince Edward Island, or other all-purpose
potatoes, peeled and cut into 3/4-inch dice
1 1/2 cups heavy cream (or up to 2 cups if desired)
Kosher or sea salt and freshly ground black pepper
For garnish:
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives
Directions:
1. Fill an 8 to 10-quart stockpot two-thirds full with ocean water or tap
water that is heavily salted. Bring to a rolling boil. One at a time,
holding each lobster by the carapace (the protective shell), carefully drop
it into the water. Cook for exactly four minutes from the last time the
lobster went in. Using a pair of long tongs, remove the lobsters from the
pot and let them cool to room temperature.
2. Pick all the meat from the tails, knuckles and claws. Remove the
intestinal tract from the tail and the cartilage from the claws. Dice the
meat into 3/4-inch cubes. Cover and refrigerate until ready to use. Using
the carcasses (bodies), and leftover shells, make a lobster stock (Recipe is
below). The stock will take about 1 1/2 hours to cook. Strain the stock; you
should have 4 cups.
3. Meanwhile, husk the corn. Carefully remove most of the silk by hand and
then rub each ear with a dry towel to finish the job. Cut the kernels from
the cobs and reserve. You should get about 2 cups. Break the cobs in half
and add them to the simmering stock.
4. Heat a 4 to 6-quart heavy pot over low heat and add the bacon. Once it
has rendered a few tablespoons of fat, increase the heat to medium and cook
until the bacon is crisp golden brown. Pour off all but 1 tablespoon of the
fat, leaving the bacon in the pot.
5. Add the butter, onion and thyme and saut้, stirring occasionally with a
wooden spoon, for about 8 minutes, until the onion is softened but not
browned. Add the paprika and cook 1 minute longer, stirring frequently.
6. Add the potatoes, corn kernels, and the reserved lobster stock. The stock
should just barley cover the potatoes; if it doesn't, add enough water to
cover. Turn up the heat and bring to a boil. Cover the pot and cook the
potatoes vigorously for about 12 minutes, until they are soft on the outside
but still firm in the center. If the broth hasn't thickened lightly, smash a
few potatoes against the side of the pot and cook a minute or two longer to
release their starch.
7. Remove the pot from the heat; stir in the lobster meat and cream, and
season to taste with salt and pepper. If you are not serving the chowder
within the hour, let it cool a bit, then refrigerate; cover the chowder
after it is chilled completely. Otherwise, let it sit at room temperature
for up to an hour, allowing the flavors to meld.
8. When ready to serve, reheat the chowder over low heat; don't let it boil.
Use a slotted spoon to mound the lobster, onions, potatoes, and corn in the
center of large soup plates or shallow bowls, making sure they are evenly
divided, and ladle the creamy broth around. Sprinkle with the chopped
parsley and minced chives.
Makes about 10 cups; serves 10 as a first course or five or six as a main
course.
Ingredients for Lobster Stock:
2 pounds lobster carcasses and shells
2 quarts water
1 cup dry-white wine
1 cup chopped tomatoes with their juice (fresh or canned)
2 medium onions, thinly sliced
2 stalks celery, thinly sliced
2 small carrots, thinly sliced
4 cloves garlic, crushed
4 sprigs fresh thyme
2 dried bay leaves
1/4 teaspoon fennel seeds
1 teaspoon black peppercorns
Kosher or sea salt
Directions for Lobster Stock:
1. Split the lobster carcasses lengthwise and remove the head sac from each
one. Place the carcasses, shells and tomalley (lobster's liver) in a 6 to
8-quart stockpot, cover with the water, and bring to a boil, skimming the
white scum from the surface of the stock. (Using a ladle and a circular
motion, push the foam from the center of the outside of the pot, where it is
easy to remove.) Reduce the heat so the stock is cooking at a fast, steady
simmer.
2. Add the wine, tomatoes, onions, celery, carrots, garlic, thyme, bay
leaves, fennel seeds and peppercorns, and let the stock simmer and cook down
for about 1 hour. Add a little water if the stock falls below the lobster
shells.
3. Season the stock lightly with salt. Taste for a rich flavor. If it seems
light, simmer for about 20 minutes longer. Strain the stock with a fine-mesh
strainer. If you are not going to be using it within the hour, chill it as
quickly as possible. Cover the broth after it has completely cooled and keep
refrigerated for up to three days, or freeze for up to two months. Makes
about 1 quart.
Be Cool......Follow the Rules
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Dive tip
Oxygen Toxicity
The effects of oxygen are increased at depth so that the maximum PO2 in diving is 1.6 ATA, and this is achieved at 218 fsw breathing air, 132 fsw breathing 32% O2, and 20 fsw breathing 100% O2. This is due to the effects of Dalton's Law which states that on descent, the partial pressure of all component gases increase in the same ratio as the total pressure. this results in the creation of the elevated pO2 that causes the convulsions of O2 toxicity and is the direct cause of nitrogen narcosis and along with Boyle's law, is the cause of decompression sickness. All O2 treatments using 100% O2 are given at 60 feet or shallower, except for gas gangrene and CO poisoning. This effect is also the limiting factor in the use of nitrox (increased O2 percentages) in increasing the bottom time of "tech" divers. The effect on the central nervous system ( the Paul Bert effect), results in: Convulsion at depth in water usually results in drowning or arterial gas embolism and is prevented by not using oxygen breathing with SCUBA and by limiting oxygen exposure with hyperbaric oxygen therapy 100% O2 greater than 60 FSW. Factors increasing susceptibility to O2 toxicity include: Pulmonary oxygen toxicity ( Lorraine Smith effect) is a direct time /dose relationship on the lungs caused by a direct effect of O2 on the lungs, blockage of airways, increased CO2, pulmonary surfactant changes , enzyme interference and an inert as effect. The best treatment is prevention and removal of pure O2 at the first signs of toxicity.
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