Dawn BonkerBook
Cristian Bourgeois, a senior double-majoring in English and Spanish and a University Advancement student assistant, answers the question, “What are you reading this summer?”
“The Tao of Pooh
by Benjamin Hoff is a great summer read for anyone that is burnt out from paperback thrillers and academic door-stops. The subtleties of Taoism are explained using the classic children’s characters that live in the Hundred Acre Wood through a narrative that is more innocent and comical rather than matter-of-fact. This short book (around 100 pages) is not just another chapter from the Winnie the Pooh series, but serves as a hybrid of philosophy and entertainment that connects ancient wisdom with modern children’s literature. This is not like any book that you have read before; finish it and you might learn something.”
(Note: Leatherby Libraries has a copy in its collection.)
Look
Many readers knew the location of last week’s mystery photo – the giant X was a photograph of the stairwell in Oliphant Hall. But Peter Westenhofer, conservatory operations supervisor for the
College of Performing Arts
, was quickest to the draw and won the pennant. Keep trying, everyone. The first to email
pr@chapman.edu
with the correct answer wins the coveted Chapman pennant. And all who submit guesses, right or wrong, are entered into a summer-end drawing for a gift certificate to a restaurant in Old Towne Orange. Summer by the seashore is our mood in this week’s mystery photo. Where is this lovely artwork displayed?
Cook
Now that the
Summer Concerts Series
is underway – the classic rock band The Answer opens the series today at 5:30 p.m. in Attallah Piazza – we went looking for a picnic recipe. With help from Dea Marcano, director of
Alumni Relations
, we found Kris Briggs of Anaheim, a loyal Chapman fan who attends all the concerts. Kris shared her recipe for Picnic Gazpacho. “Don’t let the long list of ingredients scare you – it couldn’t be easier!” says Kris.
Picnic Gazpacho
½ medium red onion
2 stalks celery
5-inch segment of English (seedless) cucumber
1 teaspoon chopped garlic
½ cup cilantro
Jarred nacho jalapenos to taste
14-ounce can recipe cut tomatoes
14-ounce can tomato sauce
1 tablespoon olive oil
1 tablespoon red wine vinegar
Juice of half lime
Hot sauce to taste
Salt & pepper to taste
Just rough-chop the veggies and drop in a blender, followed by the liquids. It will fill an average blender almost to the top. Cover and blend until all ingredients have incorporated. Note that the heat from the jalapenos and hot sauce will increase over time, so adjust the jalapenos accordingly. I usually do two separate batches to accommodate different heat preferences. Pour into single-serve lidded cups for transport and chill before serving – no spoons needed! Enjoy!
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