OK. Barring something unforeseen, it looks like I'll be reading at the Kent State Library on the main campus in the fall. Details to be posted as it becomes more official.
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This is a piece of something I wrote today:
Fragments of
The world
Look at
A world
Perspective is always more partial (in all senses) than one knows.
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Reading:
The Grey Album: On the Blackness of Blackness by Kevin Young
Love in a Dark Time and Other Explorations of Gay Lives and Literature by Colm Toibin
How Should a Person Be? by Sheila Heti
How Should a Person Be? is a great title, isn't it?
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I'm making a big batch of my legendary spaghetti sauce. Otherwise known as "Magic". It's a three or so hour process:
crushed tomatoes,
tomato paste,
garlic,
basil,
oregano,
bay leaf,
zucchini,
mushrooms,
carrots,
ground beef (or sausage),
red wine
It's all about a long slow simmer. And if you don't like meat, leave it out. Just don't leave out the other stuff.
I'm making it now not so much because I want it as that I want to make it. We'll surely eat it for dinner tonight but then I'll pack a bunch away in the freezer to pull out when needed for us or a relative or friend.
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I was really happy to see the Miami Heat win the NBA Finals last night.
I'm a fan of the NBA. Having Lebron play in this area for awhile was great. Was sorry he left, didn't like the way he left, but understood why he left. And I do love that Wade/Bosh/Lebron trio. Seeing Miller streak with the threes incredibly beautiful too.
Now I can't wait for next season. When I'll get back to the basics of rooting for the Cavaliers and watching the Heat on the down low.
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Friday, June 22, 2012
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I would love to hear you read. And to meet you. What do you do to the carrots? Do you sautee them? And no onions? This looks like a terrific recipe.
ReplyDeletexo
Hi Rebecca,
ReplyDeleteWho knows, maybe I'll make it to Seattle one of these days. Nico V. has indicated that there might be reading opportunites.
It's a good sauce. I don't sautee the carrots. I cut them pretty thick and chunky. Even after simmering for a couple of hours they come out slightly al dente.
Oh I love carrots and have seen Nico read many times. I am working toward leaving the house. It's a long hard work but I'm moving forward with it all the time.
ReplyDeletelove,
Rebecca
Rebecca,
ReplyDeleteI hope you keep working at it. The world needs you in it.
Love,
T