has posted its monthly issue, and includes reviews of chapbooks by Tina May Hall, Norman Fischer, Sarith Peou, Mary Ruefle, Geoffrey Forsyth, Leonard Schwartz, Michael Kriesel, Thomas Cooper, and a multi-writer piece that contains stuff by friends Jenny Sadre-Orafai, Brooklyn Copeland, and Adam Fieled (not actually a friend I personally know, but I know his writing).
John Madera is doing a fantastic job with this rag focussed solely on the chap. It would be lame of me not to mention that Matt Debenedictis wrote a kick-ass review of Before I Moved to Nevada for this issue. Matt says that "In Before I Moved to Nevada, James Iredell shows his command of word craft. There is bitterness, there is regret, but it is all something to be cherished in the dwelled thoughts of a simpler time: before the skyline became filled with buildings, where no clouds point the way during the day and no stars sing at night." That there's evidence of fantastic metaphorical register on the part of one Matt Debenedictis. Yippie-eye-eh.
Tuesday, June 30, 2009
Tuesday, June 23, 2009
Barry Graham
just let me know that Eric Weinstein, poetry editor for Prick of the Spindle, wrote a nice review of Atlanta. I'm glad Weinstein picked up on the Eliot and Kafka allusions in some of the pieces of this chapbook. I feel like those allusions highlight the cross genre-ing of this full-length work.
There's also a review of Barry's own book, The National Virginity Pledge, up there, along with a review of Belinda Subraman's Blue Room, Black Holes, White Lights.
There's also a review of Barry's own book, The National Virginity Pledge, up there, along with a review of Belinda Subraman's Blue Room, Black Holes, White Lights.
Friday, June 19, 2009
mmmmmmmmm
Hugh Sheehy and Michael Ogletree this Saturday. Yes, that's tomorrow. If you're not there, you probably don't live in Atlanta.
San Quentin may you rot n burn in hell
San Quentin may you rot n burn in hell
Tuesday, June 16, 2009
Pre Order!
You can pre order When I Moved to Nevada from the Greying Ghost on Carl Annarummo's blog.
By doing so you will also get "two enveloped pamphlets: Hank Williams by Peter Berghoef, and the newly re-minted Naturalistless by the naturally un-listless Christopher Rizzo. also included will be a set of three pins you can either wear on your jacket, put on your backpack, or trade to a crust punk for some OOP 45's! for $10.00!"
That's a lot of goodness! Order! Please! I'll say I love you!
Also, you if you already have and/or have read Before I Moved to Nevada, and Atlanta, then you will have a trio, which makes up a novel, the full publication of which will most likely come this fall. I will probably have details up about that soon.
By doing so you will also get "two enveloped pamphlets: Hank Williams by Peter Berghoef, and the newly re-minted Naturalistless by the naturally un-listless Christopher Rizzo. also included will be a set of three pins you can either wear on your jacket, put on your backpack, or trade to a crust punk for some OOP 45's! for $10.00!"
That's a lot of goodness! Order! Please! I'll say I love you!
Also, you if you already have and/or have read Before I Moved to Nevada, and Atlanta, then you will have a trio, which makes up a novel, the full publication of which will most likely come this fall. I will probably have details up about that soon.
Wednesday, June 10, 2009
Reading
Next Wednesday, June 17th, at 8 PM, in the Schwartz Center Theater at Emory University, I'll be reading with Jill Alexander Essbaum.
If you're in Atlanta, you should come on out. There will be poems. We usually end up partying afterwards, too. It's sure to be a blast.
Essbaum's most recent book, Harlot, is seriously one of the best books of poetry I've read in a long time.
It also has a gigantic cock on the cover.
Sexy--go figure--smart, quirky, awesome language play: this book's got it when you're looking for poems. One of her blurbs points out the fact that few poets' roots go as deep as the Romantics, and fewer yet go so far back as the Elizabethans. Oh, so true. One of my favorite poets, John Donne, swirls around like olive juice in a dirty martini in Essbaum's poems. She knows what she's doing, she knows her tradition, yet she's doing something completely new and all her own. It's fucking fantastic. You need to buy this book. If you have a girlfriend, or if you're a girl, or if you have a boyfriend, or if you're a lonely boy or girl, or if you're old or young, and all you do is masturbate, you should buy this book. It's hot.
If you're in Atlanta, you should come on out. There will be poems. We usually end up partying afterwards, too. It's sure to be a blast.
Essbaum's most recent book, Harlot, is seriously one of the best books of poetry I've read in a long time.
It also has a gigantic cock on the cover.
Sexy--go figure--smart, quirky, awesome language play: this book's got it when you're looking for poems. One of her blurbs points out the fact that few poets' roots go as deep as the Romantics, and fewer yet go so far back as the Elizabethans. Oh, so true. One of my favorite poets, John Donne, swirls around like olive juice in a dirty martini in Essbaum's poems. She knows what she's doing, she knows her tradition, yet she's doing something completely new and all her own. It's fucking fantastic. You need to buy this book. If you have a girlfriend, or if you're a girl, or if you have a boyfriend, or if you're a lonely boy or girl, or if you're old or young, and all you do is masturbate, you should buy this book. It's hot.
Monday, June 1, 2009
While in Puerto Rico
I had an itching for Mexican food. PR is pretty much Mexico, except you buy stuff with American dollars. I bought a chicken. This chicken pretty much fed Sarah and I for four days. I impressed myself with what could be done with one chicken.
I cut off the skin and discarded it, along with the neck. saved the heart, gizzards, and liver. I cut out the breasts and began marinating them in a pibil. Pibil is typically a pork dish, but I figured it would work with chicken as well, and now I'm convinced it will work with just about anything.
Grind up the following:
1/2 tsp. achiote (annato) seed
1/2 tsp. black pepper
about 6 cloves
scrape out 1/2 tsp. cinnamon
Add to all this the juice of a lime or two and 2 tsps. of salt. I let the chicken breasts marinate overnight. When you cook these, do so in a slow cooker on low for 8 hours with all the marinade in there, along with 1/2 cup of water. If you don't have a slow cooker, put the breasts and all into a dutch oven on the range top and start on low for an hour. Turn it up to the next highest setting for the next hour, and so on, but don't turn the heat up to more than medium high, and let it all cook for about six hours. Towards the end of the cooking there should still be some liquid left in the pot. Take off the lid so that the liquid will reduce. Using two forks, pull the breasts apart so that the meat is ripped to shreds. Add about two shots of tequilla to the whole thing, and mix it in.
The end result should be some tender goddamn chicken breast, with a spicy-salty-limy Mexican flavor that's pretty much the shit. Take a little meat and plop it in a corn tortilla with some sliced red onion and a bunch of cilantro and--if you like it really hot--some sliced jalapeno.
The two breasts alone were enough for two meals for two people, especially if you're accompanying your dinner with a healthy side of 8 or 9 Coronas.
With the rest of the chicken, I cut off the thighs and drumsticks, and the wings, and wrapped those up for later. I put the rest of the carcass into a pot and covered it with water and boiled it all to make some chicken stock. Once the carcass was cooked and the stock turned yellow with the fats and chicken goodness, I got the carcass out of the water and let it cool on a cutting board until I could handle it. Then I got all the meat off the chicken. It's suprising how much meat a chicken gots. There was plenty of meat so that Sarah and I had sandwiches when we hiked to the top of El Yunque.
For the sandwiches, or tortas you pinche gringos, I simply put the chicken meat on some sliced bread, along with some mild white Puerto Rican cheese, cilantro, and salsa verde. For salsa verde, you need this:
1 chile cubano (or anaheim chile)
about 4 decent-sized tomatillos
1/2 cup packed cilantro
1/2 jalapeno (or more, if you like spice)
3 or 4 garlic cloves
1/2 cup diced onion
juice of one lime
1/2 tsp. pepper
1 tsp. salt
Broil the chile cubano until the outside is just starting to roast. While the chile's roasting, get a cup of the already-made chicken stock boiling in a sauce pan. Pull the chile out of the oven and put it in a wad of paper towels or into a paper bag and let it cool. Meantime, toss your tomatillos into the boiling chicken stock. Let the tomatillos cook til they're soft.
Combine everything--the cooked tomatillos, roasted chile, and everything else--into a food processor. Blend it til smooth, and you got salsa verde.
With the chicken stock, liver, gizzards, and heart, a little of the wing meat, some green beans and rice, I made risotto. And after baking the thighs and drumsticks I made a stuffed bell pepper, stuffed with chorizo, cheese, and chicken. I'm sick of writing about this now, so I won't go into the details about that stuff.
I cut off the skin and discarded it, along with the neck. saved the heart, gizzards, and liver. I cut out the breasts and began marinating them in a pibil. Pibil is typically a pork dish, but I figured it would work with chicken as well, and now I'm convinced it will work with just about anything.
Grind up the following:
1/2 tsp. achiote (annato) seed
1/2 tsp. black pepper
about 6 cloves
scrape out 1/2 tsp. cinnamon
Add to all this the juice of a lime or two and 2 tsps. of salt. I let the chicken breasts marinate overnight. When you cook these, do so in a slow cooker on low for 8 hours with all the marinade in there, along with 1/2 cup of water. If you don't have a slow cooker, put the breasts and all into a dutch oven on the range top and start on low for an hour. Turn it up to the next highest setting for the next hour, and so on, but don't turn the heat up to more than medium high, and let it all cook for about six hours. Towards the end of the cooking there should still be some liquid left in the pot. Take off the lid so that the liquid will reduce. Using two forks, pull the breasts apart so that the meat is ripped to shreds. Add about two shots of tequilla to the whole thing, and mix it in.
The end result should be some tender goddamn chicken breast, with a spicy-salty-limy Mexican flavor that's pretty much the shit. Take a little meat and plop it in a corn tortilla with some sliced red onion and a bunch of cilantro and--if you like it really hot--some sliced jalapeno.
The two breasts alone were enough for two meals for two people, especially if you're accompanying your dinner with a healthy side of 8 or 9 Coronas.
With the rest of the chicken, I cut off the thighs and drumsticks, and the wings, and wrapped those up for later. I put the rest of the carcass into a pot and covered it with water and boiled it all to make some chicken stock. Once the carcass was cooked and the stock turned yellow with the fats and chicken goodness, I got the carcass out of the water and let it cool on a cutting board until I could handle it. Then I got all the meat off the chicken. It's suprising how much meat a chicken gots. There was plenty of meat so that Sarah and I had sandwiches when we hiked to the top of El Yunque.
For the sandwiches, or tortas you pinche gringos, I simply put the chicken meat on some sliced bread, along with some mild white Puerto Rican cheese, cilantro, and salsa verde. For salsa verde, you need this:
1 chile cubano (or anaheim chile)
about 4 decent-sized tomatillos
1/2 cup packed cilantro
1/2 jalapeno (or more, if you like spice)
3 or 4 garlic cloves
1/2 cup diced onion
juice of one lime
1/2 tsp. pepper
1 tsp. salt
Broil the chile cubano until the outside is just starting to roast. While the chile's roasting, get a cup of the already-made chicken stock boiling in a sauce pan. Pull the chile out of the oven and put it in a wad of paper towels or into a paper bag and let it cool. Meantime, toss your tomatillos into the boiling chicken stock. Let the tomatillos cook til they're soft.
Combine everything--the cooked tomatillos, roasted chile, and everything else--into a food processor. Blend it til smooth, and you got salsa verde.
With the chicken stock, liver, gizzards, and heart, a little of the wing meat, some green beans and rice, I made risotto. And after baking the thighs and drumsticks I made a stuffed bell pepper, stuffed with chorizo, cheese, and chicken. I'm sick of writing about this now, so I won't go into the details about that stuff.
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