“Stopping By Woods on a Snowy Evening”

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“Stopping By Woods on a Snowy Evening”

December 1, 2025
mike@standardsmichigan.com
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Randall Thompson’s “Frostiana” is a choral cycle based on the poems of Robert Frost. The cycle consists of settings for mixed chorus and piano, and it was premiered in 1959. “Frostiana” was commissioned to celebrate the bicentennial of the town of Amherst, Massachusetts, and it features seven of Frost’s poems set to music by Thompson.

“Stopping by Woods on a Snowy Evening” is one of the poems included in the “Frostiana” cycle. The composition captures the reflective and contemplative mood of Frost’s poem, where the narrator pauses to admire the beauty of a snowy evening in a quiet forest. Randall Thompson’s musical setting adds another layer to Frost’s words, enhancing the emotional impact of the poem.

Thompson’s approach in “Frostiana” is characterized by its accessibility and tonal clarity. His settings aim to convey the meaning and atmosphere of Frost’s poetry through the expressive power of choral music. The entire “Frostiana” cycle is a celebration of both Thompson’s skill as a composer and Frost’s enduring contribution to American literature.

Acoustics

 

Scotch Pie

December 1, 2025
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Callum Maclean Project | Scotland’s Enchanting Kingdom

Scotch_pies

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Turkey Pot Pie Soup

December 1, 2025
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Cornell University Dining: Student & Campus Life

Number of servings per recipe: 8

Number of servings per recipe: 8

Ingredients:

  • 1/4 cup flour
  • 2 cups turkey stock
  • 4 cups fat free milk
  • 2 large celery stalks, chopped
  • 1 1/2 cups chopped onion
  • 8 oz sliced cremini mushrooms
  • Salt and pepper to taste
  • 2 Tablespoons chopped parsley
  • 8 oz frozen peas and carrots
  • 1 teaspoon turkey bullion
  • 2 medium potatoes, cubed small
  • 16 oz cooked turkey breast, diced small or shredded

Directions:

  • 1.Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
  • 2.Pour remaining broth and milk into a large pot and slowly bring to a boil.
  • 3.Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, and bullion, and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  • 4.Remove lid, add potatoes and cook until soft, about 5 minutes.
  • 5.Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

*Recipe from Skinny Taste

Nutrition Information: 1 1/3 cups| servings per recipe: 8 | Calories: 192, total fat: 2 g, saturated fat: 0 g, trans fat: 0 g; cholesterol: 1.3 mg, sodium: 159 mg, carbohydrates: 27 g, fiber: 8.3 g, sugar: 8.5 g, protein: 18 g

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