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Catcher in the Rye

Internet Archive:  “Catcher in the Rye” 1951 , J.D. Salinger

 

Harold Bloom’s Catcher in the Rye Critical Readings

Audiobook Chapters 1-26

Selected quotes:

“I’m quite illiterate, but I read a lot.”

“It’s funny. All you have to do is say something nobody understands and they’ll do practically anything you want them to.”

“The mark of the immature man is that he wants to die nobly for a cause, while the mark of the mature man is that he wants to live humbly for one.”

“I like it when somebody gets excited about something. It’s nice.”

“If a girl looks swell when she meets you, who gives a damn if she’s late? Nobody.”

Related:

“For Esme, with Love and Squalor” 1950, J.D. Salinger

Fireplace Lounges

Facilities Operations and Development | Office of Student Life: How to Operate a Fire Extinguisher

Standards Ohio: Fall-Winter

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Student Life Facilities

Standards Ohio

Fireplace Safety

Why Are So Many Women Not Having Children?

Inglenook

“Stopping By Woods on a Snowy Evening”

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

 

Dahlgren Hall & “Seasoned” Coffee Mug Stories

Named after Rear Admiral John A. Dahlgren, an influential figure in the development of naval ordnance.  Its large, open space was ideal for indoor drills and military exercises. The hall was constructed between 1899 and 1903. Its design was overseen by Ernest Flagg, a prominent architect who designed several buildings at the Naval Academy. Today it houses the Drydock Restaurant, a gathering place for midshipmen, faculty, and visitors.

Named after Rear Admiral John A. Dahlgren (1809-1870) an influential figure in the development of naval ordnance during the United States Civil War.  It  served as an armory and drill hall for midshipmen. Its open space was ideal for indoor drills and military exercises.

The hall was constructed between 1899 and 1903. Its design was overseen by Ernest Flagg, a prominent architect who designed several buildings at the Naval Academy.  Today it houses the Drydock Restaurant, a gathering place for midshipmen, faculty, and visitors.

“How to Achieve the Ultimate Filthy Navy Coffee Mug”

Military

Servicemen’s Readjustment Act

ROTC

Meals-Ready-to-Eat

“Eternal Father, Strong to Save”

Turkey Pot Pie Soup

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

Standards New York

Cornbread & Coffee

“

The morning cup of coffee has an exhilaration about it which the cheering influence

of the afternoon or evening cup of tea cannot be expected to reproduce.”

“The Professor at the Breakfast-Table” (Oliver Wendell Holmes Sr., 1858)

 

 

Roger Scruton: The True, the Good and the Beautiful

Student Cornbread Recipe Message Board

UNL Extension Recipe Central

Student Affairs: Spots to Grab a Coffee on Campus

Standards Nebraska

United States Department of Agriculture: Is Corn a Grain or a Vegetable?

 

 

Coffee

Kitchens 100

The “Sugaring” Season

“The Full Moon Coffee Shop”

 

“In the quiet moments between sips of coffee, one can hear the whispers of the stars” — Mai Mochizuki (‘The Full Moon Coffee Shop’, 2024)

Haggis

Standards Scotland  | University Home

Haggis is Scotland’s ancestral meal — a savory pudding made from sheep’s pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and stock, traditionally encased in a sheep’s stomach (now often artificial) and boiled. It is typically served with “neeps and tatties” (mashed turnips and potatoes).  Usually “observed” on Hogmanay (Scots New Year) it symbolizes resourcefulness, using humble offal for a nourishing meal, and national pride.

A Brief History of Burns Night | University of Stirling Blog

Preparing Your Garden for Winter

Standards Maine

Turkey Research

In the pursuit of Knowledge,
every day something is added.
In the practice of the Way,
every day something is dropped.

Less and less do you need to force things,
until finally you arrive at non-action.
When nothing is done,
nothing is left undone.
— Lao Tzu

 


United States Department of Agriculture | Turkey Standards Country Report

Standards Pennsylvania

Breakfast Beer

…A Study of Beer and Brewing in 18th-Century England… | Bryan A. Guderian, 2001

 

The Pilgrims at the 1621 Plymouth harvest celebration  almost certainly had a morning drink, and it was very likely beer.  Here’s the evidence from primary sources and historical context:
  • Beer was the standard breakfast beverage for English people in the early 17th century, including the Pilgrims (many of whom were Separatists from Scrooby, England). Water was often unsafe or distrusted, especially in new settlements, so even children and pregnant women drank “small beer” (low-alcohol, around 1–3% ABV).
  • The Mayflower’s cargo manifest and passenger accounts show they brought large quantities of beer. Edward Winslow’s letter (December 1621) mentions they were running dangerously low on beer by late 1621, implying it was a daily staple they were rationing.
  • William Bradford (governor of Plymouth) wrote in Of Plymouth Plantation that when the Mayflower arrived, the crew was anxious to leave because their beer was nearly gone—they considered beer essential for health and survival.
  • On the day of the 1621 harvest celebration itself, the Wampanoag guests (90+ men) arrived unexpectedly. The English served what beverages they had, and surviving accounts suggest beer was among them (along with whatever distilled spirits or wine remained).

 

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