Hello from Northern Michigan where I’m spending New Year’s Eve. No snow, which is unusual, but plenty of beauty, as always.
I’m continuing to read This Is Happiness by Niall Williams and am now thinking, just as the narrator does, of landscapes I’m “stitched into” or that are stitched into me. This one, the Lake Michigan shoreline, is definitely one such place for me. I’m always grateful to be here; it’s a good place, geographically and spiritually, to begin the year.
Of course such “stitching” might not be all good, but let’s just say it is. Why not. New year and all.
So, what about you? Where are you stitched into? What landscapes are stitched into you? Amidst everyday busyness, I like to have a question like this in the back of my mind. You never know when you’ll stumble upon the answer or, going forward, what that answer might mean.
These posts take some time to write, and I’m now downstate, as we say in Michigan, and turning my attention to the semester ahead. Besides planning my courses and thinking about how I will guide students, I’m on the lookout for who and what will guide me. So far I’ve got Linda Snowflake, tumbled over but still smiling; an amaryllis that’s beautiful even while collapsing onto the table; and two fairy dolls (Mushroom Cap and Fox Skirt, both from Three Pines Studio) who obviously are up to something. That’s lot and it’s only January 2 as I write this.
I’m also thinking about two ideas I learned about while listening to “The Current” on CBC radio. The episode, which aired on December 7, 2023, was about the teaching of math and why it’s so bad and how it could be better. One of the panelists mentioned “productive struggle” and “collective effervescence.” Both are good, of course, and I have certainly seen both in my classes, but this semester I’ll be paying extra special attention to opportunities for creating these moments. And, importantly, I’ll be talking to my students about them. I find that if I want something good to come about in class, I’m best off just telling the students. That way, we can work together to make it happen.
Another guide I’m re-discovering is Lorena McKennitt. Do you know her music? She’s been on my radar for many years. I forget and remember her over and over. I recently listened again to some of my favorites, including “The Lady of Shalott.” I think many of you might like McKennitt’s music, too, if you don’t know already know it.
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It’s always a joy to teach the graduate poetry workshop (ENGL 618) and from time to time I’ll let you know what’s going on there and in my other classes (yes, plural! more on that next time). Our theme this semester is “beginnings and endings,” which includes first and last and also penultimate lines; juvenilia and mature work (including our own); scholarly takes on these matters; what sounds good and feels right; and how expectation, satisfaction, and surprise work together (or not) in poems.
To get us going, I’ve asked the students to come to our first class having written a poem of no more than 12 lines about their own beginnings. Which beginnings? Whichever ones come to mind! Why no more than 12 lines? Because I’m a believer in succinctness, in big gifts in small packages, and in taking the time to say less.
So there’s a prompt for you, if you want.
And now, it’s time for a baking roundup.
First, a holiday tradition (for me): the very special Pandoro. I use Paul Hollywood’s recipe, do the overnight rise he recommends, and let the process take its time. Is it bread? cake? I don’t know, really, but it’s lovely with a cup of tea.
Next: Chocolate cinnamon rolls, two ways, both delicious. First, a half-batch with the espresso icing the recipe calls for. Second, a full batch with vanilla icing. The recipe is from Sally’s Baking Addiction, always a reliable source.
I give these my highest recommendation, as we say in letters of reference.
Last, but certainly not least, one of my all-time favorite recipes for The Very Best Vanilla Cake from Recipe Tin Eats. This time I made just half, for cupcakes, but I’ve many delicious cakes using this recipe and it’s worth the bit of extra time it takes. Tastes a bit like Angel Food Cake. Delicate, moist, with a little zip.
This truly is the best vanilla cake. I topped these cupcakes with buttercream and another bespoke (lol) mix of sprinkles. Once again, going for a wintry night effect.
But why oh why are my pictures looking a little cut off? I don’t know, and thank goodness it doesn’t really matter. Good enough!
Now, just so you don’t think I make desserts and nothing else, here’s the soup I made this evening. Perfect for the damp and the cold. And the snow, if that ever comes.
I was looking for a recipe for rice + white beans + chicken soup, but I couldn't find exactly what I wanted, so I made this up as I went along.
Here's the "recipe" with all the imprecision of impromptu cooking. I bet whatever you do will work out just fine. Forge ahead. Begin by heating some (2 tablespoons or so) olive oil in a deep pot. Add 1/2 onion diced (I used white, but use whatever you've got) and some sliced carrots (how many? how many would you like? lol). Give that a few minutes then add a handful of mushrooms, sliced (I used cremini). Another few minutes and then add some finely chopped garlic (again: however much you like). Give that 30 seconds or so and then add the rice. I used carnaroli, like you might use for risotto, because that's what I had. Stir the rice to cover it in the oil/onion/carrot/mushroom/garlic and then add 4 cups broth (that is, one box). I always use low sodium chicken broth. Bring to a bowl and then reduce so that it's simmering. Let that go about 10 minutes or until the rice is al dente. Add the rinsed white beans. I had cannellini beans, but chick peas or any white bean would also work well. Then add some cooked chicken (shredded/diced). I did the smart thing and bought a rotisserie chicken at the market. I let all that simmer for five minutes or so and then tested the rice for doneness. Oh and I added a squirt of lemon a few times along the way, some spinach right at the end, and of course salt and pepper to taste. I use something called "Motor City Salt," which is made by a local market. It's a mix of salt, garlic, onion, black pepper, Italian seasoning, and ginger. Yes, ginger! And that's it. Celery would also be good. Red pepper flakes might add a little kick. You could skip the chicken. You could skip the beans. Do whatever seems good to you. Soup lends itself to what's-on-hand, which I quite like, especially as a break from all the baking I've been doing and which of course is far more precise.
Finally, a little news and a last thought about teaching.
I’m happy to share four new poems just published in The Glacier. Many terrific poets in this issue; it’s good to be among them. I hope you’ll check it out. And, as always, poems look best on a computer rather than on a phone.
If you’re looking for somewhere to send your work, I recommend WVU’s new and improved MFA-run literary journal, Hellbender (formerly Cheat River Review). Terrific new website too. And yes, our MFA program continues! We are, as I know you know, rather valuable. ;-)
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As I begin the new semester, I’m remembering something the narrator in Michael Ondaatje’s Warlight says as he recalls a woman who had looked out for him when he was younger: “I had benefited from the clarity of female opinion in this person who had no close connection to me. In the brief time I knew her, I believed Olive Lawrence was on my side. I stood there and was perceived.” In the margin I wrote: “This is teaching.” And that’s my plan this semester: just to be on their side.
Ok, that’s all for now. Thank you for reading. Happy New Year. Hope yours is off to a good start: resolutions in place, snow if you want it, a gentle hibernation if that would help.
More soon.