AvatarRoger Scarbroughflipped into Lit.AvatarAvatarHow Did T.S. Eliot Go From Young and Wild to Old and Stodgy? (Published 2022)verified_publisherThe New York Times - Andrew Epstein“Eliot After ‘The Waste Land,’” the second volume of Robert Crawford’s two-part biography, offers some answers — and some revelations. ELIOT AFTER “THE WASTE LAND,” by Robert Crawford Almost exactly 100 years ago, T.S. Eliot published a wildly experimental, cacophonous and moving poem of despair and …
AvatarRoger Scarbroughflipped into Food RecipesAvatarAvatarHow To Cut Spaghetti Squash for Any RecipeThe Kitchn - Rochelle BilowSpaghetti squash is a perennial favorite here at Kitchn. We love its versatility — this squash is good for so much more than faux spaghetti noodles. …
AvatarRoger Scarbroughflipped into Food RecipesAvatarAvatarOld-Fashioned Shrimp And Grits RecipeTasting Table - Christina MusgraveIf you're not from the South, the idea of pairing shrimp and grits might seem like an odd one. Seafood plus a breakfast cereal — what's next? Crab …
AvatarRoger Scarbroughflipped into Lit.AvatarAvatarA Language for the Exhilaration of Being Alive: The Poetic Physicist Alan Lightman on Music and the UniverseThe Marginalian - Maria Popova“Matter delights in music, and became Bach,” Ronald Johnson wrote in his stunning 1980 prose poem about music and the mind. This may be why music so moves and rearranges and harmonizes us, why in it we become most fully ourselves — “atoms with consciousness,” axons with feeling. When music courses …
AvatarRoger Scarbroughflipped into Food RecipesAvatarAvatarChicago Italian Beef Sandwichverified_publisherTODAY - Matt AbdooCook Time: 3 hrs Prep Time: 15 mins Loved "The Bear" on Hulu? Channel your inner Carmy and make this classic Chicago staple, just like the one from the Original Beef of Chicagoland. The flavors in this sandwich are just incredible: The rich beef, spicy giardiniera and sweet peppers makes for an …
AvatarRoger Scarbroughflipped into Lit.AvatarAvatar“Don’t Describe It, Remember It”verified_publisherThe New Yorker - Mavis GallantThe author’s diaries from 1954. Mavis Gallant, who died in 2014, at the age of ninety-one, would have celebrated her hundredth birthday this month. A prolific short-story writer—she published a hundred and sixteen stories in The New Yorker in her lifetime—Gallant was also a dedicated diarist, who …
AvatarRoger Scarbroughflipped into Lit.AvatarAvatarWhy the world's most difficult novel is so rewardingverified_publisherBBC Culture - Cath PoundIn Search of Lost Time broke with conventions when it was published in 1922. Considered daunting by many, it is actually universally appealing, writes Cath Pound.
AvatarRoger Scarbroughflipped into Lit.AvatarAvatarWas Philip Larkin stifled by his job as a librarian? New research suggests he was rather dedicatedThe Conversation UK - Stewart MottramNamed Britain’s greatest postwar writer by the Times in 2008, Philip Larkin remains justly celebrated as a wry observer of life’s routines, …
AvatarRoger Scarbroughflipped into Lit.AvatarAvatarWhy does the Rosetta Stone have 3 kinds of writing?Live Science - By Charles Q. ChoiTwo of the texts are different scripts for the same language. The famous Rosetta Stone is a black granite slab inscribed with three ancient texts — …
AvatarRoger Scarbroughflipped into Slow CookerFlipboardIcon version of the Flipboard logoSlow-Cooker Baked Zitiverified_publishertasteofhome.com - Taste of HomeI don't know one family that doesn't have some crazy, hectic weeknights. This slow-cooker baked ziti recipe was a delicious, easy fix for a busy …
AvatarRoger Scarbroughflipped into Food RecipesAvatarAvatarCheesy Pasta al Forno with Italian SausageThe Kitchn - Sheela PrakashPockets of melty mozzarella, crumbles of juicy Italian sausage, and saucy rigatoni join forces in this baked pasta dinner that’s guaranteed to be a …
AvatarRoger Scarbroughflipped into Food RecipesAvatarAvatarBlack Bean Smash BurgerBon Appétit - By Zaynab IssaAs far as vegetarian burgers go, I’ve always felt black bean reigns supreme in terms of taste. The only downside? The texture. This version borrows its technique from smash burgers, yielding thin, flavorful patties with lots of surface area and crispy edges instead of the usual thick, …