Two universes mosey down the street
Connected by love and a leash and nothing else.
Mostly I look at lamplight through the leaves
While he mooches along with tail up and snout down,
Getting a secret knowledge through the nose
Almost entirely hidden from my sight.
We stand while he’s enraptured by a bush
Till I can’t stand our standing any longer
And haul on the leash to bring him away.
He lives in the moment, which is good for him,
But when I see a stone wall, I think of Greece,
The sort of place he’d have a lot to say about—
The sniffable pots and broken statues,
The seas, the Ionic evenings all in a row.
But he just gives a yelp and comes running over
To smell my palm, and what can I do but
Smile and bend down to give him a hello?
Eero Saarinen‘s MIT Chapel is widely regarded as a masterpiece of modernist architecture and has been praised by architectural critics for its innovative design and spiritual atmosphere. Here are some examples of what critics have written about the chapel:
Ada Louise Huxtable, writing in The New York Times in 1955, described the chapel as a “sacred space of rare and exceptional quality” and praised its “dramatic contrasts of light and dark, scale and detail, intensity and serenity.”
Vincent Scully, writing in Architectural Forum in 1956, called the chapel “a consummate work of art” and praised Saarinen’s use of light and form to create a “subtle and mysterious” atmosphere.
Reyner Banham, writing in New Society in 1964, described the chapel as “an object of timeless quality” and praised its “radiant luminescence” and “clear and quiet” spatial qualities.
Paul Goldberger, writing in The New York Times in 2003, called the chapel “one of the great architectural treasures of the 20th century” and praised its “perfectly balanced” combination of light, color, and texture.
Overall, critics have praised the MIT Chapel for its innovative design, its spiritual atmosphere, and its skillful use of light and form. The chapel is considered one of Saarinen’s most important works and a landmark of modernist architecture.
Encourages the use and reuse of existing buildings. This code covers repair, alteration, addition and change of occupancy for existing buildings. and historic buildings, while achieving appropriate levels of safety without requiring full compliance with the new construction requirements contained in the other I-Codes. Key changes in the 2021 IEBC® include:
For storm shelters, the required occupant capacity is now limited to the total occupant load of the classrooms, vocational rooms and offices in the school while the maximum distance of travel was deleted.
When significant portions of a building’s exterior wall coverings or exterior wall envelope are added or replaced, they must comply with the requirements of Chapters 14 and 26 of the IBC.
Snow loads must be addressed during repair of substantial structural damage regardless of whether the damage was a result of snow.
Additions, Level 3 alterations and Changes of occupancy in Educational occupancies are now required to meet the enhanced classroom acoustic requirements of Section 808 of ICC A117.1.
Additional equipment may be added to a roof without a full structural analysis when the equipment weighs less than 400 pounds and is less than 10 percent of the total roof dead load.
With a change of occupancy, a seismic analysis is required for a Group S or Group U occupancy changing to a new occupancy.
Furniture, such as office cubicles, reception desks or smaller bookcases, are exempt from a permit and not intended to be a Level 2 alteration.
Sprinkler requirements for Level 2 and Level 3 alterations are revised for higher hazard areas.
Fried chicken with sweet sauce and cabbage, mid sized portion of rice, okra with mustard and shredded chicken, sweet egg omelette with waffles and cream at Ritsumeikan University in Kyoto, Japan 🇯🇵
The World Soil Museum hosts a range of educational programs and workshops for students, researchers, and other visitors who are interested in learning more about soil science. These programs cover topics such as soil classification, soil management, and soil conservation, and they are designed to help people understand the vital role that soils play in supporting agriculture, ecosystems, and human societies around the world.
40 years ago today, “The Big Chill,” a movie about a group of U-M grads written and directed by alum Lawrence Kasdan, debuted in theaters. 🎥 pic.twitter.com/fUVDNGXSNW
— Alumni Association of the University of Michigan (@michiganalumni) September 28, 2023
“Ironically, on the 200th anniversary of our Bill of Rights, we find free speech under assault throughout the United States, including on some college campuses. The notion of political correctness has ignited controversy across the land. And although the movement arises from the laudable desire to sweep away the debris of racism and sexism and hatred, it replaces old prejudice with new ones. It declares certain topics off-limits, certain expression off-limits, even certain gestures off-limits.”
Northern Kentucky University officials broke ground on an expansion of the Dorothy Westerman Herrmann Science Center in a ceremony at the Highland Heights campus on Thursday.https://t.co/Qecc3Lfutt#NorseUppic.twitter.com/ggVpoIAxLa
‘O God Beyond All Praising’ was sung at Winston Churchill’s funeral on January 30, 1965, to the tune Thaxted by Gustav Holst. The hymn, with lyrics by Michael Perry, uses the same melody as ‘I Vow to Thee, My Country’, which was also associated with Churchill’s funeral, contributing to its patriotic resonance.
The history of scones is believed to have originated in Scotland. The name “scone” is said to come from the Dutch word “schoonbrot,” which means “beautiful bread.” Scones have a long and interesting history that dates back several centuries.
Originally, scones were not the sweet, buttery treats we know today. Instead, they were simple unleavened oatcakes or griddle cakes made from barley, oats, or wheat. These early scones were baked on griddles or stovetops rather than being oven-baked.
As time went on, the recipe for scones evolved, and they became more commonly associated with Scotland and England. The Scottish version of scones was typically round and made with oats. They were cooked on a griddle or in a pan and then cut into triangular sections, which were known as “bannocks.” These bannocks were the ancestors of the modern scone.
In the 19th century, with the advent of baking powder and modern ovens, scones began to be baked instead of griddle-cooked. The addition of baking powder allowed scones to rise and become lighter and fluffier. The ingredients were refined to include flour, butter, milk or cream, and a leavening agent like baking powder. This marked the shift from the traditional oat-based scone to the more recognizable wheat-based scone we know today.
Scones’ popularity spread beyond Scotland and England, and they became a common teatime treat across the United Kingdom and other English-speaking countries. The addition of raisins, currants, or other dried fruits, as well as sugar, transformed scones into the sweet delicacies that are commonly enjoyed today, often served with clotted cream and jam in the classic English afternoon tea.
In the United States, scones have also become popular, with various regional and cultural variations. American scones may be larger, sweeter, and have a wider variety of flavor options, such as blueberry, cranberry-orange, or chocolate chip. Today, scones continue to be beloved treats enjoyed for breakfast, brunch, afternoon tea, or as a delightful snack with a cup of tea or coffee. Their history reflects centuries of evolution and cultural influence, making them a delightful and enduring part of baking traditions worldwide.
The standard scone is a simple and versatile preparation that can be customized with various additions, such as dried fruits, nuts, or chocolate chips, to suit different tastes.
Here is a basic recipe for making standard scones:
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup milk (plus more for brushing on top)
1 large egg
Optional: 1 teaspoon vanilla extract or other flavorings (e.g., almond extract, lemon zest)
Optional: Additions such as dried fruits, chocolate chips, or nuts (about 1/2 cup)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter should be well distributed but still in small pieces.
If you’re adding any optional flavorings or additions, mix them into the dry ingredients at this stage.
In a separate small bowl, whisk together the milk, egg, and optional vanilla extract (or other flavorings) until well combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir the ingredients together until just combined. Be careful not to overmix; the dough should be slightly crumbly but hold together.
Transfer the dough onto a lightly floured surface and shape it into a round disk, about 1 inch (2.5 cm) thick.
Use a sharp knife or a biscuit cutter to cut the dough into wedges or rounds, depending on your preference. Traditionally, scones are cut into triangular shapes.
Place the scones on the prepared baking sheet, leaving some space between them.
Brush the tops of the scones with a little milk to give them a nice golden color when baked.
Bake the scones in the preheated oven for about 15-20 minutes or until they are lightly golden on top.
Remove from the oven and let them cool slightly before serving. Scones are best enjoyed fresh and can be served with butter, clotted cream, jam, or any other toppings of your choice.
This standard scone recipe provides a classic and delicious base that you can experiment with by adding various flavors and mix-ins to create your own unique variations.
“Chanson de Matin” is characterized by its light, lyrical, and charming melody, which evokes a sense of freshness and optimism associated with the early hours of the day. Elgar is known for his ability to capture various moods and emotions in his compositions.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T