Ah, November. The month when I, like so many other students, will be scrambling to complete assignments that I should have done a long time ago. I’m definitely forgetting other things that I should’ve gotten started by now, especially with Halloween being over and done with.
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As someone studying off campus this semester, I’ve been behind on the gossip. The word around town, the “juicy stuff,” so to speak. So imagine my surprise when I find out that the administration has let Spirit Halloween take over Colburn Hall to give the on-campus students a spooktacular surprise for Halloweekend.
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In the two years I’ve endured at Kenyon, my fight or flight response has helped me navigate campus and kept me alive. Nothing triggers this instinct more than running into certain Kenyon majors. You know who I’m talking about—that one person who just looks like the poster child for their respective major. Their entire identity revolves around their major. I’m not saying that every person who decides to pursue these academic endeavors is inherently frightening, but there’s a reason these majors are featured on this list.
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When, oh when was the last time I traversed down Middle Path, excited at the prospect of standing in the humid basement of Old K? At night when I close my eyes, it’s black X’s on the backs of my hands that I fantasize about. Even now, many miles away from campus, I yearn for the familiarity of an all campus.
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Being remote this semester has me missing a lot of things about Kenyon, including Peirce Hall’s cuisine. There’s something about waiting in line for food that makes it taste better, I suppose. Since I was feeling so homesick (Peirce-sick?) for Peirce food, I decided to try and recreate Peirce dishes at home.
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