Skip to main content

n+1

I'm obsessed with n+1. I read the pieces, and I want to talk about them... to spend time with ideas. One of my favorite things to do as an undergraduate (o, idealistic days of yore!) was to sit down to a mediocre dining hall dinner and talk with people about what they had learned or thought about that day... we were always full of ideas. Now, even though I am surrounded by people just as smart, we spend our days thinking about functional things. I should cancel old credit cards I haven't used in awhile. I should call the power company to switch over the bill to my name. I should book a rental car for my trip to California.

I miss the luxurious days filled with thoughts beyond the mundane. Until I can live those again, I'll be a vouyer via n+1.

*This issue, there was an inventory of "American Writing Today." From this, I realized that I am well-versed in short stories, but functionally illiterate in contemporary poetry. So, I have resolved to read more poetry. A start:

SIT-CALM

In the excitement phase
we think we want something
we're made up to seem
exaggeratedly unfit for,
say, touch.

This is the funny part,
but also the dangerous
moment. Right away
we're talked out of it--
no harm done--
by a band of wise-acre friends.

"I don't know
what I'm thinking," we say,
to a spike of merriment.
Here is the warm
human part
which dissipates tension.
-Rae Armantrout

Comments

-kaplan said…
if you like armantrout, check out the reading series over at www.dcpoetry.com. she reads here every two years or so - plus there's a regular line-up of folks along similar lines...

-kaplan

Popular posts from this blog

Constructivist Crap

Reading this post was like deja vu for me! I took a class just like this as an undergrad... (surprise, surprise) in the education department. I made it through that semester by taking solace in two facts: (a) I was also taking The Sociology of Education in the soc department, with a professor who actually taught the material and (b) most of us in my little liberal arts bubble wouldn't end up teachers, thus wouldn't have an opportunity to inflict such pedagogical torture on kids who needed to actually learn stuff. It would appear that Newoldschoolteacher has neither of those to help her out. God save her. The professor in my class repeatedly insisted that we were a "democratic classroom" and that she wasn't any more of an expert on the material than us. WHAT? I paid good money for that course, money that employed her to teach me. I hope that she was more expert on the material than I was! Also, when I "took responsibility for myself" and said that ...

Privilege of Being

Robert Hass Many are making love. Up above, the angels in the unshaken ether and crystal of human longing are braiding one another's hair, which is strawberry blond and the texture of cold rivers. They glance down from time to time at the awkward ecstasy-- it must look to them like featherless birds splashing in the spring puddle of a bed-- and then one woman, she is about to come, peels back the man's shut eyelids and says, look at me, and he does. Or is it the man tugging the curtain rope in that dark theater? Anyway, they do, they look at each other; two beings with evolved eyes, rapacious, startled, connected at the belly in an unbelievably sweet lubricious glue, stare at each other, and the angels are desolate. They hate it. They shudder pathetically like lithographs of Victorian beggars with perfect features and alabaster skin hawking rags in the lewd alleys of the novel. All of creation is offended by this distress. It is like the keening sound the moon makes sometimes, ...

Day 282: Chicken with Yams

 We have been watching a lot of cooking shows here in the Distance, and my now-professional opinion is that Jacques Pepin remains a true treasure.  His most recent work, Cooking at Home,  is super cozy and accessible, even more so than when he was in the studio.  Vanilla pudding for the soul, we say! Before you read further, go take five minutes and watch Jacques prepare Chicken with Yams .  That is what we made tonight, with a few small tweaks. Boneless/skinless thighs instead of bone-in; I tossed in some light herbs/spices to the onions before deglazing:  1 tsp of chopped fresh thyme (1/2 tsp if dry)  A small shake of nutmeg  A small shake of dry mustard (a dab of Dijon would also work); Deglazed with chicken broth instead of white wine (about 1 cup altogether); and At the end, I removed the chicken and veggie chunks and thickened the juice into a sauce: Mixed some juice into 2 tsp cornstarch and then put it back in the pan Added a dash of acid ...