Book, Look, Cook


“What are you reading this summer?” is answered this week by Christopher Kim, Ph.D., associate professor, Schmid College,
Department of Chemistry
, who lists among his summer reading two titles from the fast-growing graphic novel genre.

“Two long-form graphic novels I can recommend are: 
by Craig Thompson:  A stunning story about first love, loss and struggles with Christianity in the Midwest; probably one of the best graphic novels of the past few years that takes full advantage of the medium; and
by Marjane Satrapi:  A memoir of growing up as a young girl in revolutionary Iran; made into an animated film a few years ago, but very inventive and stark in its original graphic novel incarnation.”

(Got a summer read you’d like to share? Send it to
. We need to fill our beach bag!)


Trust us. She's out there somewhere, but where?

Congratulations to McKenzi Taylor, photographer and graphic designer in
Publications and Creative Services
, for correctly guessing that last week’s mystery photo was a close-up shot of the lane markers at the Zee Allred Aquatics Center. (She’s a lap swimmer there.) And we’re upping the ante for our intrepid “Look” players. We’re so impressed at the response to this fun little game that we’ve decided to enter the name of each person who submits an answer – right or wrong – into a drawing at the end of summer for a gift certificate to one of our favorite Old Towne restaurants. Meanwhile, someone needs to solve this week’s mystery. Where, oh, where, does this little lamb live? First correct e-mail to
wins a dapper Chapman pennant.


It would be a crime not to share this moist and chocolaty recipe sent in by Capt. Joseph E. White Jr. with our
Department of Public Safety
. Capt. White credits his wife, Chris, for this sweet bread and issued it with this warning:  “This is to enjoy, not count calories.” (And by the way, hungry readers, we need more recipes. Send them to
and you, too, can be the victim of bad puns.)

Chris White’s Chocolate Zucchini Bread


  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 4 1-ounce squares unsweetened chocolate, melted (Chris prefers milk chocolate)
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup chopped almonds
  • 2 cups grated zucchini


  • Preheat oven to 350 degrees. Grease two 9 x 5 inch loaf pans well.
  • Sift together flour, salt, cinnamon, baking powder, and soda.
  • In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.
  • Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes. Flip onto racks to finish cooling.

Dawn Bonker

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