A Literary Feast

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The Whole Wide World

Posted on September 17th, 2012

I am fifteen, when it starts, or fifteen and a half, and I have cut off most of my hair. We are in the same creative writing class, and I’ve started to write these poems, about an older boy that I don’t know, because it’s safe, and whatever adolescent longing I’ve accumulated from being the bookish, blush-prone, chubby nerdy girl who then developed a love of backpacking and wearing men’s boxer shorts as outside shorts doesn’t matter, in between the syllables. One of these poems, I can’t remember which, makes you write me a letter, and hand it to me, as we’re leaving class. The letter tells me that I have stunned you. You have a girlfriend. I ignore them, those two stray marks…

Stone Avenue

Posted on September 17th, 2012

Boston, a decade ago. Dark, cold nights wandering the streets of Somerville, getting drunk on Guinness and scotch, trying to one-up each other to find the dankest, divey-est bar where one of us will win the party. Inevitably, though, we end up back in the boys’ kitchen in Union Square, yellow cans of Café Bustelo along the walls. We play records loud, talk louder, and never stop cooking. Classic Tina and Ike goes with beer-can chicken, “Pet Sounds” with coconut curry, early Springsteen with spinach dumplings from the hole-in-the-wall Chinese restaurant in Winter Hill, where you can see the old ladies making them in the back through an open door, standing at a long table, pinching dough between their fingers. I eat kalamata olives…

With My Mind On My Oven, And My Oven On My Mind

Posted on September 17th, 2012

When I was teaching cooking classes I’d strongly suggest that people listen to music when they cook, as one of a number of things they could do to help themselves relax in the kitchen and get themselves excited about whatever it was they were going to cook. (Relaxation and excitement being two very powerful elements in the molding of a good cook.) “Pick something related to your menu,” I’d suggest. “Flamenco for tapas, Bollywood soundtracks for Indian food, Edith Piaf for French food. This will help you set the scene for your culinary masterpiece!” (People love being told they’re going to create a masterpiece.) But it really is true – appropriate music can put you in the right mood, and in the kitchen the…

Everything’s Conventional

Posted on September 17th, 2012

Last night’s crowd at the reunion show of Vegan Options was small but fierce. Raging early into the evening, Jeff, Brian, and I drank seven dollar beers, debated whether unicorns would eat mayo or aioli, and screamed our protest of corporate takeover and profit off human suffering. We wrapped it up around ten-thirty; we had to work in the morning, after all, and that black eye-liner is a bitch to get off. Vegan Options, active during the winter of aught nine, was born in the cubby between registers five and six at an organic grocery store somewhere in the continental United States. As cashiers, Jeff, Brian, and I bonded over our shared struggle with working for a huge, corporate box store – especially one…

Knobs And Dials

Posted on September 17th, 2012

This is not an article about food—not really. I’m sorry. I know that you have your expectations and I’ve shattered them and I understand completely if you never want to speak with me again. But I hope, as the years pry us further and further apart, that you’ll at least remember that this was, after all, the Music Issue. I have recently been dabbling in one of the Dark Arts, those obscure fields of human knowledge that defy rationality while offering extraordinary results to the prudent and utter disaster to the careless. No, not wine and cheese pairing, a rite so arcane and forbidding that I dare not even approach the temples in which it is practiced by well-coiffed persons wearing expensive pants. Not…

Music For Forks and Knives

Posted on September 17th, 2012

Food, while central to any dining experience, is not nearly the whole of it. Sure, it is a reason, a celebrity, the birthday boy at the birthday party, and one of several make-or-break factors of the evening, but there are other considerations that make our dinners a success (or a disappointment). The décor, staff, location, company, other diners/scene, silverware, and music all play an enormous role in how we perceive a given night’s culinary experience, and whether we may try to recreate it in the future. That last one – music – may seem unimportant to a lot of people (you can’t taste it and it can’t spill Bordeaux on you), which may explain the indifferent Top 40 mixes blasting a bit too loudly…

First World Hunter Gatherer: A Soundtrack For The Solitary Shopper

Posted on September 17th, 2012

My favorite time to go is after 10PM but I’m usually sleeping then, and most of them aren’t open that late anyway, so I settle for before 10AM weekends or around 3PM on Fridays. You can go whenever you like but I recommend avoiding 10AM-2PM Saturdays and Sundays unless you are a masochist who enjoys watching amateurs fumble around in each aisle directly in front of the item you are entirely sure you would like to purchase.  Take an inventory of the pantry, and the fridge (but that should be just about scarce by now). Make a list keeping in mind the current store of goods. Don’t forget about the winter squash and abundance of tomatoes you just got from your farm share. What…

Grandma’s Feather Bed

Posted on September 17th, 2012

Listening to my mom play guitar at our family’s cottage as our numerous guests sang along, I was only half enjoying myself. The other half was looking forward to a time when I could think back wistfully on my mom playing guitar at our family’s cottage as our guests sang along. I felt so removed from my daily existence that I even, for a time, narrated my life to myself, embellishing it with melodrama–“He turns the doorknob slo-o-owly”–as though it were a dime-store thriller, and I some hapless hero. I was ten years old. Every summer, the families of my mom’s Bible Study cohort, or her folk music ensemble, would visit our family’s cottage for a weekend. Each family was responsible for cooking one…

The Sounds of Silence

Posted on September 17th, 2012

My first day on the job, when my boss handed me a pair of oversized plastic earmuffs, I didn’t think much of it. I wasn’t actually thinking much of anything at the time, mostly because it was five-thirty in the morning and I had already been up for an hour. That I had somehow managed to pilot my bike through the streets of Portland in the half-light of pre-dawn and arrived at the wharfs safely was a miracle. The asphalt was a conveyor belt, street signs and traffic lights a non-issue, and then there I was, looking down the sketchiest dock ladder ever into a waiting fiberglass skiff. Earmuffs? They somehow made sense a half hour later at our destination, a floating tin shed…

Somewhere Between Blue And Orange

Posted on September 17th, 2012

He had been here before. This he had seen and he liked how the colors connected his theories. Stuffed up and under the bowseat of the puttering sixteen-foot Alumaweld was a limp black Hefty bag with an extension cord, two pairs of flannel boxer shorts, a yet unopened can of Cheez Whiz and four teriyaki beef sticks. His dad’s friend called the beef sticks dilators and he didn’t know why exactly but he supposed they were about going to the bathroom because that subject made up at least half of the jokes that he had heard his dad’s friend tell that trip. Atop the platform of the seat were two half-empty cans of Pabst Blue Ribbon, twenty two feet of braided nylon rope, and…