Not so strange, Cathy. In a lot of British cookery, anytime something is cooked in oil, no matter how much or how little, they call it frying.

In colonial days, we did the same thing. But, thanks to Jefferson and folks like him, our cookery was heavily influenced by the French and Italians, who do differentiate. So we do too.

I guess on a certain level they are technically correct! I just never heard the term fry for saute'd items.