I am wordy and couldn't fit my reason in the box, so here it is:
Based on my own experience, I recommend taking the most pertinent/interesting courses first and leaving off the required but less interesting ones till last, so that in case you leave the program before finishing (to get a job, for instance) you've learned more about the stuff that you might use in the future. Although you can't really go wrong with too much education, so it's not a horrible mistake either way. :)
i always think you should get the cores out of the way first as they give the most stress, they're harder, and they're inevitable. in your later terms you'll be worrying pretty heavily about your thesis/big project, and if you have taken the core ones already, you can take fluff courses in your last terms if you want to make it easier to focus on the big thing.
still, you need enough of a mix of things you like to make the year worth finishing and so that college doesn't become drudgery, so i don't think one non-core elective will hurt you. good luck with your choice!
hey kiddo - i think you should listen to your gut and your heart and go with that. trust yourself.
on another note - here is the corn timbale recipe for thanksgiving: 0th. 12 or more ears fresh corn (to make about 3 cups grated corn) 6 eggs 2-3 Tb grated onion 1 tsp salt 4-5 Tb minced parsley 2/3 cup lightly pressed down crumbs, from crustless nonsweet white bread 2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/or Cheddar or mozzarella) 2/3 cup heavy cream 1/8 tsp Cayenne pepper 8-10 grinds fresh pepper Scrape or grate the corn and turn into a measure to be sure you have about 3 cups. Beat the eggs in a mixing bowl to blend; then add all the rest of the ingredients listed, including the corn. Recipe may be completed even a day in advance to this point; covered and refrigerated. Preheat oven to 350 degrees. About 2 hours before serving, butter the baking dish and line bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in a bain-marie. Bake in lower-middle level of oven for half an hour, then turn the temperature down to 325 degrees. Baking time is around 1 _ to 1 _ hours, and water surrounding the timbale should almost but never quite bubble; too high heat can make a custard grainy. Timbale is done when it has risen almost to fill the mold, the top has cracked open, and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding. May be baked an hour or so before serving; the timbale will sink down as it cools.
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Based on my own experience, I recommend taking the most pertinent/interesting courses first and leaving off the required but less interesting ones till last, so that in case you leave the program before finishing (to get a job, for instance) you've learned more about the stuff that you might use in the future. Although you can't really go wrong with too much education, so it's not a horrible mistake either way. :)
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still, you need enough of a mix of things you like to make the year worth finishing and so that college doesn't become drudgery, so i don't think one non-core elective will hurt you. good luck with your choice!
no subject
on another note - here is the corn timbale recipe for thanksgiving: 0th. 12 or more ears fresh corn (to make about 3 cups grated corn)
6 eggs
2-3 Tb grated onion
1 tsp salt
4-5 Tb minced parsley
2/3 cup lightly pressed down crumbs, from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/or Cheddar or mozzarella)
2/3 cup heavy cream
1/8 tsp Cayenne pepper
8-10 grinds fresh pepper
Scrape or grate the corn and turn into a measure to be sure you have about 3 cups. Beat the eggs in a mixing bowl to blend; then add all the rest of the ingredients listed, including the corn.
Recipe may be completed even a day in advance to this point; covered and refrigerated.
Preheat oven to 350 degrees. About 2 hours before serving, butter the baking dish and line bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in a bain-marie. Bake in lower-middle level of oven for half an hour, then turn the temperature down to 325 degrees. Baking time is around 1 _ to 1 _ hours, and water surrounding the timbale should almost but never quite bubble; too high heat can make a custard grainy. Timbale is done when it has risen almost to fill the mold, the top has cracked open, and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
May be baked an hour or so before serving; the timbale will sink down as it cools.