March 6, 2015 § Leave a comment
Words don’t come so easily these days. It seems when I put my focus on something else besides writing that part of my brain shuts down. Alas, I am not as capable a multi-tasker as I thought. Or maybe it’s just a reading season. A season where I take in words instead of spew them out. That is surely fine with me. I will surrender to this season gladly, albeit somewhat deluged because of the sheer amount of things I want to read. But I must quiet the cacophony of choices and focus on that page in front me. Just pick. And read. Turn the page and read some more. It’s the only way to get through a book, an endless list of books, the minutes of these racing days. Ya know, the thought just occurred to me that I’m writing about non-writing. How silly is that? Probably about as silly as being stressed out by the length of the list of books I want to read. If you’re looking for some extra reading these days:
- A favorite New Yorker piece on Extreme Caving
- This ridiculously good longform piece about a friendship that began with a mutual love for birding between two boys who lived on opposite sides of the Iron Curtain, and has turned into a mutual effort to turn the former Iron Curtain into a greenbelt. That the boys began a friendship through the birds that flew freely between their two drastically different worlds just gets me right in the gut. Poetry at its finest.
- Emplumada by Lorna Dee Cervantes because poems like this:
I pick myself up ignoring
whoever I was slowly
noticing for the first time my body’s stench
I made a list in my head
of all the names who could help me
and then meticulously I scratched each one
they won’t hear me burning
inside of myself
my used skin glistened
my first diamond
- The other Sunday during an especially indecisive cooking mood I read this recipe for white chicken chili and all indecisiveness skirted away. I bought two boneless chicken breasts for the soup and slathered them in butter with a decent showering of salt and pepper and baked them in a 400 degree over for 30 minutes. Once the chicken cooled a bit I shredded it into the soup. I also purchased lots of flavorful toppings – jalapenos, green onions, cheese, sour cream, tortilla chips, cilantro. This was a definite favorite recipe this winter and is being filed away in my soup recipe arsenal for all time.