March 6, 2014
February 21, 2014
just popping in to plug my shit again.
i’ll keep it brief:
Friday, February 21—Live Readings by the Broad MSU Writing Residents
6–7 PM | Free and open to the public
The Broad MSU, in partnership with the MSU Department of English and the MSU Department of Writing, Rhetoric, and American Cultures, is pleased to announce the Broad MSU Writing Residency! This residency features six graduate students who will create monthly public readings that respond to an art work on view at the Broad MSU, while utilizing core themes from the upcoming exhibition, Postscript: Writing After Conceptual Art. The live readings will begin at 6 PM, and will take place in the galleries alongside a corresponding work of art. (Meet at the Information Desk at 6 PM before moving into galleries.)
i’m one of the residents.
if you like,
and you could see me make a fool of myself.
i’ve been in a nostalgic,
sentimental, sappy kind of mood,
here’s a poem i came across, a sonnet
that has been nagging me for few days now.
poetry is good for you. so read it.
by marilyn hacker
You did say, need me less and I’ll want you more.
I’m still shellshocked at needing anyone,
used to being used to it on my own.
It won’t be me out on the tiles till four-
thirty, while you’re in bed, willing the door
open with your need. You wanted her then,
more. Because you need to, I woke alone
in what’s not yet our room, strewn, though, with your
guitar, shoes, notebook, socks, trousers enjambed
with mine. Half the world was sleeping it off
in every other bed under my roof.
I wish I had a roof over my bed
to pull down on my head when I feel damned
by wanting you so much it looks like need.
February 18, 2014
By Audre Lorde
I have studied the tight curls on the back of your neck
moving away from me
beyond anger or failure
your face in the evening schools of longing
through mornings of wish and ripen
we were always saying goodbye
in the blood in the bone over coffee
before dashing for elevators going
in opposite directions
Do not remember me as a bridge nor a roof
as the maker of legends
nor as a trap
door to that world
where black and white clericals
hang on the edge of beauty in five oclock elevators
twitching their shoulders to avoid other flesh
there is someone to speak for them
moving away from me into tomorrows
morning of wish and ripen
your goodbye is a promise of lightning
in the last angels hand
unwelcome and warning
the sands have run out against us
we were rewarded by journeys
away from each other
into mornings alone
where excuse and endurance mingle
Do not remember me
nor as the keeper of secrets
I am a fellow rider in the cattle cars
you move slowly out of my bed
saying we cannot waste time
January 31, 2014
so i’ve been waffling about whether or not i should mention this
not only on the blog, but even to people i know.
but i decided, why not.
i am a ‘writer in residence’ at the broad museum here at msu,
and tonight is my colleagues and my first public reading/performance.
The Broad MSU, in partnership with the MSU Department of English and the MSU Department of Writing, Rhetoric and American Cultures, is pleased to announce the Broad MSU Writing Residency! This residency features six graduate students who will create monthly public readings that respond to an art work on view at the Broad MSU, while utilizing core themes from the upcoming exhibition, Postscript: Writing After Conceptual Art. The live readings will begin at 6 PM, and will take place in the galleries alongside a corresponding work of art.
to say that i’m nervous i laughably inadequate.
i imagine this is the feeling a fox must feel
when chased by a pack of dogs.
so if you’re a knitter in the area,
i would love to see your face
while we talk about art.
it might help me keep things in perspective
or at least keep me from vomiting.
*tip of the nib to adrienne martini for the title of this post,
which i’ve shamelessly appropriated.
August 30, 2013
Late August, given heavy rain and sun
For a full week, the blackberries would ripen.
At first, just one, a glossy purple clot
Among others, red, green, hard as a knot.
You ate that first one and its flesh was sweet
Like thickened wine: summer’s blood was in it
Leaving stains upon the tongue and lust for
Picking. Then red ones inked up and that hunger
Sent us out with milk cans, pea tins, jam-pots
Where briars scratched and wet grass bleached our boots.
Round hayfields, cornfields and potato-drills
We trekked and picked until the cans were full
Until the tinkling bottom had been covered
With green ones, and on top big dark blobs burned
Like a plate of eyes. Our hands were peppered
With thorn pricks, our palms sticky as Bluebeard’s.
We hoarded the fresh berries in the byre.
But when the bath was filled we found a fur,
A rat-grey fungus, glutting on our cache.
The juice was stinking too. Once off the bush
The fruit fermented, the sweet flesh would turn sour.
I always felt like crying. It wasn’t fair
That all the lovely canfuls smelt of rot.
Each year I hoped they’d keep, knew they would not.
July 27, 2013
mo decided to help himself to a toy last nightoddest thing to wake up to.
July 21, 2013
i want to be this bitch’s friend
July 8, 2013
i promise this is not turning into a korean cooking blog,
but my last minute decision to make this dinner paid off so well
that i took a picture.
in my bathroom.
because it has the best lighting.
so if you’re not interested in hearing me nerd out on korean food,
come back tomorrow when i’ll have a sock to show you.
starting on the left working clockwise:
1. spicy stir-fried pork – dwaejigogibokkeum – 돼지불고기볶음
notes: i accidentally used pork belly so thinly sliced it was like bacon, just unsalted; thank you korean grocer for stocking this product that will now be a permanent fixture in my fridge. i also only had white sugar and used less hot pepper flakes because my green chili was so big.
(that’s what she said)
2. kimchi fried rice – kimchi bokkeumbap – 김치볶음밥
notes: i used brown rice because that’s what i had. i thought i was using up the last of my super fermented kim chi (3+ months) but i found one final jar in the back of my fridge, a happy thing since i need to make this again. i skipped the sea weed and sesame seeds because i didn’t have it and i forgot, respectively.
3. maangchi’s easy kim chi – mak kim chi – 막김치
notes: this is my go-to kim chi recipe, and i always make changes. i never add squid since a) i don’t have access to fresh squid to pickle and b) i’m not yet ready to move past my western food brain to eat pickled squid. i always skip the leak and sub in shallot, mostly because i don’t want to clean the leek. frequently, i skip the carrot. the important thing is the proportion of the kim chi paste itself which is . . . it’s just a perfect flavor. best ghetto winter lunch is warmed up chicken stock from a box and a big ol’ scoop of kim chi, but i’ll eat it with pizza or straight up from the jar, over the kitchen sink, shirtless, the epitome of ‘bachelor’.
4. cubed radish kimchi – kkakdugi – 깍두기
notes: i think i may love kkakdugi even more than i love kim chi. but it all depends on the radish. this time, i got a great quality korean radish, but in my experience, it’s easier to get good quality daikon. they’re the root vegetable equivalent of kissing cousins anyway, and as far as i can tell, there’s no difference in flavor. the major difference with this batch is that, instead of following the recipe, i just used left over kim chi paste from my last batch. it turned out amazingly nonetheless. i’ve never tried it with the radishes i grew up hating (the little red ones the fraggles were always eating), but maybe it’s worth a try?
for any of you not familiar with korean food,
or for any of you who are not adventurous eaters,
the easiest/safest thing to make here is the pork.
the flavors are totally addictive (sweet/salty/spicy)
and the spice level is easily moderated for those with a delicate palate. (i would skip the pepper flakes and/or the green chili pepper, but you absolutely cannot skip the hot pepper paste a.k.a. gochujang a.k.a.
고추장 a.k.a. crack that needs to go on everything)
does anyone else out there like korean food?
July 7, 2013
July 1, 2013
my first ever stand-alone class went so well. so so well.
better than i have even hoped it could!
i was a good teacher.
they were good students.
doing good work on day one is really rare.
and while i was literally beset with the feeling
that i was going to vomit and take a huge dump in my pants,
i cannot emphasize enough what a boon that class was.