<p>Likely Letters from where?</p>
<p>What TASP you do last year?</p>
<p>Likely letters from colleges I applied to, indicating they think I’m in.</p>
<p>I went to UT-Austin’s TASP last year, sort of raided this thread before. I’m doing it again because of anxiety/procrastination.</p>
<p>It was fun. Good luck.</p>
<p>Haha thats cool. What does “The Culture of Writings” entail? </p>
<p>Where did you apply for college?</p>
<p>Oh man, culture of writing. That sounds hecka sweet.</p>
<p>If I could do any TASP topic ever, I would totally do:
2002 Cornell I: The Literature of Chivalvry
or
2006: Cornell II: Voyages to the Otherworld: Medieval Romance and Modern Adaptations</p>
<p>Medieval stuff just sounds so sweet…</p>
<p>OH MAN post party:</p>
<p>
</p>
<p><a href=“http://www.tellurideassociation.org/TASPTopics.html[/url]”>http://www.tellurideassociation.org/TASPTopics.html</a></p>
<p>…Is that a typo in ‘aesthetics’ I see?!</p>
<p>1982 Williams: Human Thought and Artificial Intelligence…now that we’re in the future, that could be even more interesting.</p>
<p>1975 Cornell I: The Ancient Art of Subversive Writing. Haha.</p>
<p>1991 Cornell I: Jews, Christians, and Muslims: Scriptures, Interpretive Traditions, and the Cultural Imagination. Since I love studying religions. Religiously so.</p>
<p>(Also, I’m hoping I won’t have to leave this place only one week after discovering it…>_>)</p>
<p>Oooh, and 1993 Williams: Gender and Desire. That would fit in with my critical analysis and my brief and strange obsession with the evolution of the feminine mystique coming into the twenty-first century. Which I should have written an essay on. Darn.</p>
<p>lmao tako, i was like, “ooooh” when i read that one (literature of chivalvry) too. </p>
<p>and AHHHHHH, baking. i’ve never made bagels, granted, but i can make a mean black bottom chiffon pie. i also made a strawberry creme icebox pie this summer and i’ve been trying to perfect my chocolate meringue pie, but it’s getting there! we should have an iron-chef bake off, tako. and get everyone on the thread to be taste-judges. =D</p>
<p>and butcherer, you’re on wikipedia. who uploaded that picture? paul?</p>
<p>i don’t feel like looking through 190 pgs…so I have ques.</p>
<p>were your problem in a field essays on specific topics or general? Mine was pretty general and I’m getting worried</p>
<p>Mine was very, very specific. (Geisha…yeah.)</p>
<p>But most people (from what I’ve heard and read) write pretty generally or about themselves, so I wouldn’t worry.</p>
<p>Iris I love your Geisha obsession. 
Harvard, every one had there own style, although some went indepth, I know that having a broader scope and making connections could be equally as powerfull, no need to worry. Well most people are, but if your worrying, dont worry about comparing your styles to others. This is as much a program of originality as it is about anything else. If they wanted there to be anal retentive guidelines they would have made them.</p>
<p>GL everyone. </p>
<p>Roam, you have some serious pies going, damn I didn’t know you could have a black bottom chiffon. I thought the whole point was to have it be light and fluffy I just think of hard and crispy when it comes to black bottom…Hmmm W/e I’m no chef. Actually I say that, but I do a lot of cooking and I’m pretty good at it. But not baking. [Inserts a standard sexist remark about the corrolation between woman and baking]</p>
<p>XD</p>
<p>hahahaha, it sounds weird but it’s actually really really good. the bottom layer (besides the crust; i make an almond graham cracker crust) is a fudgey layer of chocolate (hence the black bottom) and then on top you have a nice fluffy thick layer of chiffon (beaten egg whites and vanilla and other goodies) and on top of THAT you have a nice layer of whipping cream. then i shave chocolate on top. and taadaaa.</p>
<p>Oh the black is a metaphor for chocolate, I thought it literally was darkened. </p>
<p>Do you just have a plain chiffon or do you have it flavored? Also what type of oil do you use?</p>
<p>Sorry to interrupt your conversation about deserts (that are making me really hungry) but does anyone know when interview notifications were sent out last year?</p>
<p>I <3 PIE</p>
<p>lol this talk is making me hungry. Ewww, I have to go to a parent Diversity Task Force meeting, as I’m the president of the student branch. I don’t know what we have been doing because I’m to consumed with this thread.</p>
<p>Also Tako/Comisar…EWW what the heck is this weather. so depressing</p>
<p>_________desserts*</p>
<p>KAREN:</p>
<p>Last year they were sent out on the 3rd, which is a Sat this year. So…</p>
<p>It has been confirmed with the all mighty Mrs. Baer that they will be sent out on March 5th to your email address provided, you may also call, they will also post mark a formal letter on that day. Every one will here from them regardless of their status.</p>
<p>GL</p>
<p>some people actually got in on the 2nd last year (which was a thursday) but most got it on the 3rd. i think you can call on friday and ask. otherwise they’ll definitely mail everything out on monday.</p>
<p>I’m going to be dreading that Monday</p>
<p>I’m gonna be loving that Monday.</p>
<p>I feel like im the only one that has taken a positive approach… Hmmm</p>
<p>Wait and who said that TASS is supposedly more hectic than TASP?</p>
<p>Mmmmm all this talk about dessert makes me really hungry. I love baking, haha and i’m glad to see other people do too (: So hopefully no one thinks it’s weird I actually asked for a KitchenAid for Christmas.</p>
<p>Eugh we had tennis tryouts today, I am so out of shape.</p>
<p>These all sound good!
2003: UT Austin: The Mystery of Creativity: On Literature and the Creative Process.
2001: Penn State: The Roots, Evolution, Development, and Trajectory of Environmental Policy and Politics.
1991: Williams: Elitism: Economic and Philosophical Perspectives.</p>