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02 The student newspaper of St. John’s College 60 College Avenue Annapolis, Maryland 21401 firstname.lastname@example.org Founded in 1980, the Gadfly is the student newsmagazine distributed to over 600 students, faculty, and staff of the Annapolis campus. Opinions expressed within are the sole responsibility of the author(s). The Gadfly reserves the right to accept, reject, and edit submissions in any way necessary to publish a professional, informative, and thought-provoking newsmagazine. The next Gadfly will be the croquet issue. Submissions are due Wednesday, March 26, at 11:59 PM. Next meeting TBA. Articles can continue to be sent to sjca. email@example.com. Outgoing Staff Nathan Goldman Ian Tuttle Hayden Pendergrass Transition Staff Sebastian Barajas Noé Jimenez Allison Tretina Contributors Patricia Locke Micaela MacDougall Career Services
e are excited to present W to you the first Gadfly of the new season. Behold
the Greatness! The recipes! The pictures! The articles! We serve them up with joy, and look forward to more. We accept donations in the form of articles, pictures, poetry, cash, all major credit cards, travelers checks, and cut or uncut precious stones. — The New & Improved Gadfly Team
A Dictionary for Understanding Jane Austen and Fyodor Dostoevsky Micaela MacDougall
The beginning of a conversation with a newly made acquaintance: In Austen: It is very fine weather for so late in the year, is it not? In Dostoevsky: And now you must bare your soul to me, tell me what you think about God and this life and the life to come, for we are brothers by our mother Russia! I love you. In Austen: Indeed, I should very much like to walk over the grounds with you. In Dostoevsky: Oh my angel, your beauty enraptures my soul and brings me into paradise! I am happy. In Austen: This day has been remarkably pleasant. In Dostoevsky: How glorious is the world, bound together in that perfect love that makes two minutes of paradise worth walking a quadrillion kilometers! I still love him, even though he no longer loves me. In Austen: I am quite indifferent to him. In Dostoevsky: Though he does not return my love and so puts me through great torment, yet I will rejoice in the sufferings of my boundless passion and so purify my soul! I am sad. In Austen: On the whole I am not altogether unhappy. In Dostoevsky: The anguish of my soul consumes me, and I despair of ever again finding any good in life! He is a bad man. In Austen: His pleasures are not what they ought to be. In Dostoevsky: He is the basest and cruelest of scoundrels, the darkest spot of the stain that is spreading through Russia! I’d rather not talk about that. In Austen: I’m afraid I must be going, for I have promised to visit a dear friend whom I cannot put off.
In Dostoevsky: How dare you bring up that subject to me! You know nothing of this question that has occupied my soul and my mind for my whole life! I am sorry. In Austen: You must excuse my indelicacy. In Dostoevsky: I shall accept my guilt before all and for all, taking on the wickedness of the world in order to share in the forgiveness of the world! !
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OSSIP OVERHEARD: Mr. Bingley to his sister: “As for the ball, it is quite a settled thing; and as soon as Nicholls has made white soup enough, I shall send round my cards.” Perhaps that white soup is not the most important of the attractions of a ball?
Put the veal bones into a large pan, rest the chicken, breast down on top of them and add the remaining stock ingredients (including the chicken giblets) around. Add the water and bring to a boil, skimming off the froth and scum. Simmer slowly for 2–3 hours. Take out the chicken and reserve. Put a knuckle of veal into six When the soup has cooled, strain it quarts of water, with a large through a sieve and let it stand a few fowl, and a pound of lean bacon; hours or overnight. When it is quite half a pound of rice, two anchocold, skim off the fat from the jelly, revies, a few peppercorns,a bundle turn the jelly to a saucepan, and warm of sweet herbs, two or three onit, add the ground almonds and simion, and three or four heads of mer for 20–30 minutes. Add salt to celery cut in slices. Stew them all taste. Cool a little and strain again. together, till the soup be as strong To serve: The original soup would be as you would have it, and strain it quite smooth and thin, in which case through a hair sieve into a clean use the chicken meat for another meal, earthen pot. Having let it stand add the cream and heat to just below all night, the next day take off the boiling. Alternatively, shred some or scum, and pour it clear off into a all of the chicken meat, and return it tossing-pan. Put in half a pound to the saucepan to heat through with of Jordan almonds beat fine, boil the soup, adding the cream at the last it a little, and run it through a minute. If you wanted a heartier (and lawn sieve. Then put in a pint of less wasteful) version, discard the cream, and the yolk of an egg, and bones, giblets, and herbs, and blend send it up hot. rather than strain the white mixture. One traditionally garnishes this -John Farley, soup with pomegranate seeds or The London Art of Cookery, 1783 thinly sliced lemons. Oh for a ball supper! Oh for a full dance card! White Soup, aka Potage à la Reine Oh that infuriating Mr. Darcy! !
• • • • • • •
2lb/900g veal bones, chopped A boiling fowl (with giblets) 6oz/170g lean ham Heaping 1⁄3 cup/55g rice 2 anchovy fillets, rinsed of salt Black peppercorns Bouquet garni (or a bundle of sweet herbs — as many as possible of thyme, winter savory, parsley, bay leaf, marjoram) • 1 large onion, chopped • Half head of celery, chopped (you might also want to add a couple of roughly chopped carrots and leeks to the stock, although the author — John Farley, doesn’t) • 2 ½ quarts/2.35 litres water To finish • ¾ cup/85g ground almonds • Sea salt • ¼–½ cup/60–120ml cream (or to taste)
Maids of Honour Makes 24 • 450g (1lb) shortcrust pastry • 100g (4oz) curd cheese • 75g (3oz) butter, softened • 2 eggs, beaten • 65ml (2½fl oz) brandy • 75g (3oz) caster sugar • 75g (3oz) cold mashed potatoes • 25g (1oz) ground almonds • ½ teaspoon grated nutmeg • Grated rind of 2 lemons • Juice of 1 lemon
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re you in the throes of l’admiration at the twists and turns of life at the French court? What might one wish to eat to provide proper atmosphere for La Princesse de Clèves? Perhaps the sweetmeats ingested by that gastronomical giant, Henry VIII, will support the international implications of M. Nemours denying himself the pleasure of an alliance with Elizabeth herself. It is told that while the king was visiting Anne Boleyn and her ladies one day, they were eating sweet tartlets from a silver dish. At the first taste, Henry VIII declared the “Maids of Honour” to be so delightful that he confiscated the recipe. He locked it in an iron box, with a trusted chef to create the tartlets at his whim for kingly consumption. Although no one knows for sure how Maids of Honour would have been baked back then, it’s likely ovens, themselves a status symbol, would have been involved along with ‘coffins’ – baking trays made from hardened pastry. There is nothing so tempting as a secret. This recipe has been whispered down the centuries, and this variation is from Traditional Teatime Recipes, by Jane Pettigrew, published by the National Trust. If making your pastry, chill for at least 15 minutes. Preheat the oven to 180°C, 350°F, gas mark 4. Grease 24 patty tins. On a lightly floured board, roll out the pastry and cut 24 circles using a 7.5cm(3in) cutter. Use to line the prepared patty tins. Beat together the curd cheese and butter. Add the beaten eggs, brandy and sugar and beat again. In a separate bowl beat together the mashed potatoes, ground almonds, nutmeg, lemon rind and juice, and gradually mix in the cheese mixture. Beat thoroughly. Spoon into the pastry cases and bake for 35–40 minutes until risen, golden and firm. Remove from the oven and leave to cool in the tins for 5–10 minutes before lifting carefully on to a wire rack to finish cooling. !
The Pathways Fellowship award is given to enable St. John’s students to transition into graduate study or careers that
call for special or prerequisite courses. For 2014 we received 39 complete applications and made 21 awards. Please join the St. John’s College community in congratulating the following fellows: Jenna Alton ’16 Washington University in St. Louis, St. Louis, MO Course: Intro to Cognitive Science Daniela Alavarez-Rodriguez ’16 Actilingua Academy, Wien, Austria Course: Intensive course, German for Adults Laura Bartram ’15 Center for Furniture Craftsmanship. Rockport, ME Course: Basic Woodworking Esther Apraku Bondzie ’16 Boston University, Boston, MA Course: Chemistry I & II Blair Coppage ’14 Rocky Mountain Biological Laboratory Course: Independent Research & Course Research Training in Wildlife Biology Robert George ’15 Goethe Institut, Washington, DC Course: Reading Scholarly German Anyi Guo ’14 Goethe Institut, Washington, DC Alliance Francaise, Washington, DC Course: German B1 at Goethe Institut & French B1 at Alliance Francaise Nicholas Harner ’14 Wright State University, Dayton, OH Course: Math 2310, Calculus II Shayna Jenkins ’15 Santa Fe Community College, Santa Fe, NM Courses: B &W Film Photography, Digital Photography I, and The Memoir & Personal Essay Writing David Lincer ’15 Rutgers University, New Brunswick, NJ Courses: Quantitative Methods in Psychology, General Psychology & Cognition and Abnormal Psychology
Sarah Marx ’14 Hebrew University of Jerusalem, Jerusalem, Israel Course: Jerusalem Ulpan Nicole Pease ’15 Boston University, Boston, MA Course: Introduction to Creative Writing Michelle Porcelli ’14 University of Maryland, College Park, MD Course: Math III, Calculus I Leila Saad ’15 Esmod School of Design, Paris, France or Central St. Martin’s, London, or Paris American Academy, Paris, France Course: Fashion Design & Pattern making or various short courses Maxwell Silbiger ’16 Southern Polytechnic State University, Marietta, GA Course: Discrete Mathematics & Programming Problem Solving in Java Siqi Zhao ’16 University of California, Berkeley, Berkeley, CA Course: Calculus B, Linear Algebra and Differential Equations Jiayue Zhu ’16 Heidelberger Padagogium, Heidelberg, Germany Course: Intensive German courses Kelli Ann Zinn ’16 Arizona State University, Tempe, AZ Course: Elementary Linear Algebra, Calculus with Analytic Geometry II Also awarded but unable to accept: Chang Liu ’14: Harvard Summer School, Cambridge, MA Course: Intensive Intro to Computer Science Using JAVA Alexandria Wick ’15: Marchutz School of Fine Arts, Aix-enProvence, France: Core Art Program Victoria Wick ’15: Marchutz School of Fine Arts, Aix-enProvence, France: Core Art Program