I Call Them "Classics"

I must have eaten a unicorn leg or something yesterday because I suddenly had urges for anything and everything related to what people term as "classic." I bought a copy of Salinger's The Catcher in the Rye and while it isn't exactly as ancient as Grandma's schnoz (it's a real world! I'm quite surprised) nor was it written in fluttery English sentences, I figured it is still a classic. It is a welter of unsophisticated yet widely-acknowledged themes, mostly focusing on teenage angst, something I am evidently familiar with but simultaneously heedless of. I'm only until the eighth chapter as of now, since I don't like reading books in one go. It gives me a headache.

Why, hello there, Jerome David.
Image (c) squathole.wordpress.com

I particularly like The Catcher in the Rye, but I won't write a review about it right now because, as I mentioned two sentences ago, I haven't finished it yet. So far I have taken note of Salinger's unusual way of narrating events. Rather, he is more of a descriptive author. He seems to like sketching scenes with words which are neither flowery nor deep. His novel isn't a product of creative writing; rather, of honest deliberation of things. I reckon Holden Caulfield, the protagonist of the story, is his mirror-image of some sort. At one point Salinger emphasized, through a character named Stradlater, that Caulfield is an excellent writer of descriptive essays.

Another geeky thing I'm doing right now, aside from consciously choosing a book students read only because they are forced to, is listening to one of my father's CD's of baroque music. Yes, ancient, aged, yellowing music from Bach himself. Right now Cembalo Concerto No. 5 in F minor is playing on iTunes and I feel like I've matured twenty years. I also feel like having a cup of chamomile tea (which tastes good, by the way.) Sheep may Safely Graze from Hut is a rather nice substitute for sleeping pills.

Currently my guru. Image (c) Wikipedia.org

Do you get odd cravings like this too? Tell me. I need companions.