Look What Arrived Today!

Self portrait with ETP book

I am so excited to dive into this book – from the cover that feels like letterpress-relief to the beautiful illustrations that accent the stories, recipes and poems throughout, this looks like it is going to be a feast for all the senses.

You should take a look at it for yourself – either at a local bookstore, or online somewhere like here or here or here.

That’s all.

Eat This Poem – Interview

eatthispoem_nicolegulottaphoto,
 Nicole Gulotta is the author of the new cookbook Eat This Poem: A Literary Feast of Recipes Inspired by Poetrywhich is out on the shelves today (I got the notification that my pre-ordered copy has shipped so I am anxiously watching and listening for the mail truck’s arrival).

A long time writer and recipe developer, Nicole is the creator of a delicious and widely popular blog of the same name as her new book. The blog is a feast for the senses, and the book is the very much the same, with beautiful illustrations by artist and designer Cat Grishaver highlighting the pages filled with poems paired with the recipes they inspired, and infused with personal stories.

eatthispoem_cover-photo

I had the opportunity to be an official recipe tester along the way; it was fun to get to experience this part of the process of making a cookbook from the “inside.” I have a huge respect for the amount of time, work and love go into a project like this one, and am grateful that she gave me some of her time to answer a few questions about the process:

Peggy Acott: How did the idea for this book come about, or how did it evolve?

Nicole Gulotta: I was initially approached by an editor about pursuing a cookbook (I think someone at her office read my blog and passed it along as something to watch), but it took about a year to put together a proposal, then go back and restructure the book a bit and develop the concept more. Once the idea felt more concrete, I spent the next two years writing the manuscript and creating recipes, so the entire book really evolved over an extended period of time.

PA: What is the connection for you, between poetry and food?

NG: With both poetry and food, I see similarities in the creation process. Poets and cooks each begin with ingredients—words, a pen, and memories, for example, or a knife, herbs, and spices—and in the end we’ve created a finished poem or a finished dish. Something from nothing, really.

PA: How did you decide on poems, recipes and especially in pairing them for the book?

NG: The first thing I did was make a pile of all the poems I liked and thought might be a good fit, photocopied from my own books and a few titles I picked up from the library. Then I read each poem more closely, underlined phrases, and brainstormed a few recipes in the margins. At that point I was able to remove a handful of poems I just didn’t feel strongly about, and for what remained, it was a matter of starting to test recipes, as well as writing some of my reflections to see how the narrative around each poem evolved. I never really finished anything all at once. There was a lot of thinking, drafting, and moving things around before settling on the 25 poems that ultimately made it into the book.

PA: The illustrations in the book are really lovely. Today it seems like cooking is very photo-centric, thinking of the popularity of Instagram, Pinterest, food blogs, and “coffee table” books; was there a particular reason you chose to use illustrations instead?

NG: My publisher and I both loved the idea of illustrations, because it felt really timeless to pair a sketch with poetry. A kind of intimacy is created when someone hand-draws an onion or an eggplant, inspired by both the recipes and the poem, and we hope that translates to the readers, too.

PA: Do you see Eat This Poem attracting mostly poets who like to cook, cooks who read poetry, or maybe both?

NG: Both! I see this book as being a bridge for people to experience the other topic in a deeper way. When I started the Eat This Poem blog, people wrote to me saying they didn’t always connect with poetry, but adding a food element made it seem approachable. And for people who already loved food and might have only experienced poetry in school, poems can help bring deeper meaning to the meals, and encourage a bit more mindfulness in the kitchen. That’s my hope, at least!

PA: Does this experience give you ideas for a “next book” or project?

NG: I’m definitely thinking about what might come next. I haven’t made any firm decisions just yet, but hope to get started on a new project soon!

4.21+Nicole+Gulotta

Ready to get this book for yourself, or to give to your favorite cook / poetry lover as a gift?
Check with your local bookstore, or order online:

Amazon: http://amzn.to/2iZvCoC
Barnes & Noble: http://bit.ly/2emGhq4
IndieBound: http://bit.ly/2dRLtX4
Powell’s: http://bit.ly/2f3XhBC

The Link Between Poetry and Cooking

eatthispoem_cover-photo

Okay, I know I have already mentioned this book that is hitting the shelves next week – and that I am especially excited because I got to be one of the official recipe testers, have my name in the acknowledgements…

Okay, enough about me. Actually, I am unabashedly a fan of the author, Nicole Gulotta and her blog that shares the name of the book.

Recently, she very generously let me interview her about this book – and that interview will appear here later next week, shortly after the book is released – so stay tuned!

For now, I want to leave you with this tidbit that she offered up in today’s newsletter (hint: you can sign up to get her inspiring newsletter in your own mailbox here):

“But here’s what the book is really about:

Eat This Poem is a call for more stillness. Reading a poem and cooking a meal are, quite simply, acts of self-care in lives that are often busy, rushed, and filled with to-do lists.

We have three opportunities each day to pause, savor, eat.

Poetry forces us to slow down. Food does too, when we let it.

The combination of the two is, I hope, is permission to take a few minutes out of your day and enjoy the spiritual and physical nourishment of food and poetry.

Next Tuesday, the book arrives. And if you’re ready to bring poetry to life in your kitchen, you know what to do. “

Go take a look at the book, and I hope you’ll stop by for the interview next week!

EatThisPoem_illustration1

The Latest Excerpt and an Announcement!

The first of February already – time to post another excerpt from the first draft of One Dish at a Time: A Story of Family, Forgiveness and Finding One’s Place at the Table.

And speaking of first drafts….I have committed to the deadline of March 1 (as in a month from today!) to have a messy first draft in the hands of Max Regan, a mentor and Development Editor who is going to give the manuscript its first full read!  I am nervous and excited and looking forward to his wise words and guidance.

So, I still have a lot of writing to do, which is where you’ll find me for most of this month. For now, here is the latest excerpt to share, a deeper introduction into the story’s protagonist, Bea. I hope you enjoy it.

Night's treasures

The problem with time, Bea thought, leaning back in her chair and looking up at the deep blue-black sky peppered with stars, is that one always thought there would be enough of it. But the opposite seemed to be true: There seemed to never be enough time. How could one ever avoid wanting just one more conversation; one more afternoon sitting in the sun; one more smile and hug from a loved one; one more chance to ask all the questions left burning inside.

Had Bea ever felt like she’d had enough time? Why hadn’t she learned the lesson, but instead continued to be surprised when Time was up, over? Would she end her life with the wide-eyed sense of surprise and her last words be “but I thought there would be more time?”

She took a sip of wine, squinting up into the night, and tried to sketch out the pictures of constellations that her father had shown her when she was only six or seven, standing together in their darkened back yard in small-town Minnesota; kitchen lights off, standing still long enough that the motion-detection spotlight on the garage stood down from its duty. They would stand there at different times of the year, to be able to see the different characters and pictures that arced overhead through the seasons. Bundled in down coats and scarves in the winter, sweaters in spring and fall, or trying to stay cool in shorts and tee shirts in the thick, humid Midwestern summer, when sleep was elusive and they might as well be outside looking at the stars. Cassiopeia, Sagittarius, the dippers both big and little, Ursa both major and minor; Bea couldn’t remember them all, and now she was half a continent away, under a slightly different sky – the lights of the city prohibitively bright. She sighed. When her father had left time had abruptly stopped, then jerkily started again for the three of them, but in an out of sync rhythm like trying to walk with the heel of one shoe broken off. As a child she hadn’t considered an end-point to the time with her father. Thought there would be more time, enough time.

Her mother’s stroke. Another time thief. Bea had thought there would be plenty of time to finish the program at culinary school and then propel herself on a long and satisfying career path. But suddenly that time was suspended – or over, at the time she didn’t know for sure – as she moved back home (alone, without Alice; Bea took a sip of wine to wash the acrid bitterness of that fact off her palate). She had imagined a future time possibly spent in the process of care-taking her mother, but imagined it many years in the future; thought she had more time, enough time, before then. Time for those talks, those holiday visits, those occasional letters and packages in the mail.

But, is there ever “enough?” What is enough and who decides? Don’t we always, like selfish children, want more? Bea had wanted more time with her mother, had tried to squeeze every bit of what was left to them and be achingly present, to somehow store each memory, the sound of her voice (what was left of it), and after that, the feel of her hand, the deep amber color of her eyes. But there was never enough time for it all, for all that Bea imagined she would have.

Then there was an estate to close, a house to sell. Thoughts about moving away somewhere that maybe the clock could be started again and Bea could once again have enough time.

 And then she had met Peter, at the home of a mutual friend. A relaxed evening and quiet dinner of scallops and roasted asparagus, fresh strawberries, creamy farmers cheese and almonds for dessert, and a few bottles of crisp white wine (yes, Bea remembered the meal, as well as the company); and through him time stretched out again – the dream of having enough of it was like a sweet balm of refuge from the ache of time having been snatched away what felt like over and over again.

     They had married that autumn – the day before the first Minnesota snowfall of the season – and for the first year or two she was so happy that she would lay awake at night listening to Peter’s even, peaceful breathing, trying to memorize it, just in case this time would get stolen from her, too. But finally, she relaxed in the rhythm of their days, of their life together. Peter was a constant – like the Northern Star that Bea now found overhead in the night sky – a star so bright that all the artificial lights couldn’t dissipate its brightness. That was Peter, for Bea.

     The years went on and she thought herself happy; was happy, truly. But as she crested the hill of her life and stumbled upon sight of the threshold of forty years around the sun, she felt once again that shadow of impending…something…that kept her awake at night.

     She disliked the idea of a midlife crisis, it seemed so cliché, though menopause was going to be real and upon her, soon enough. Ah. At one point in her life she thought she had time enough to have a child, though was undecided whether or not she wanted one. Peter and she had talked about it with no great enthusiasm or driving need, but no real aversion either. They both danced with their fears and tender memories of family gone awry, enough so that they could push away decision about a child of their own until it either happened or didn’t. Well, the “enough time” for that event was coming closer to an end.  And how did she feel about it? She didn’t know for sure. It was all muddled up with the rest of her emotions about her life, another grain of sand flowing through the hourglass.

A New Year, a New Excerpt

book-and-coffee

Happy New Year! No resolutions here, but a Word For the Year (“Imagine”) and the continuation of my intention to post an excerpt of the novel-in-progress on the first of each month.

If you haven’t seen the others I posted, you can find them here, here, here , here and here. (Not in any particular order).

This one is from early-on in the book; a glimpse into the day-to-day life and the seeds of disruption for the protagonist…a little long, but I hope you like it.

* * * 

Bea decided to not eat at her desk for a change, and took the empty chair across from Dennis Murphy, the only copy editor who had worked here longer than she had, and one of her favorite co-workers, next to Felicia.

“Hey Murphy,” she said, “Care for some company?”

“Please, sit.” He gestured to the chair across from him. She set down her plate and pulled back the chair.

“Damn that smells good Bea, what is it?” 
“Just some leftovers.”

“Seriously? Your leftovers look like a page from a magazine. Come on, what is it?”

“Slow-braised pork with red wine reduction, polenta with parmesan, and a root vegetable ragout.”

Murphy shakes his head. “How do you do all that after working here all day?”

“Practice, and that marvelous invention, the slow-cooker. It’s also what I do instead of watching television.”

“Humph. You do so watch TV. Peter told me you watch the Cooking Channel like it was the only station on the air,” He smiled and winked at her. “Doesn’t that count?”

Bea laughed. “Busted! Yes, I suppose that counts. I was serious about the slow-cooker, though. You and Meg should get one, it really does make all the difference.” She wanted to chide him for his daily sandwiches, but didn’t know if they were personal favorites, if it would come across as condescending instead of kidding. She liked Murphy and didn’t want to offend him, or make herself look like a pompous bitch. So instead she changed the subject, and they talked about the current projects they were working on (he was finishing the final mark ups on the latest natural history book about the Galapagos Islands. She had just started working on a memoir of a woman who had grown up in a traveling circus in Europe in the 1940s); the movies they last saw; the latest adventures of Murphy’s now four-year-old son, Gabriel.

“Murphy, what would you do if you didn’t work here?”

“Work somewhere else, of course, why? You know something I don’t?” He winked at her.

“No!” Bea laughed. “I was just thinking about what I would do if I weren’t working here. Don’t you ever at least think about it?”

Murphy took another bite of his cheese and tomato sandwich, chewed for a moment and swallowed. “I used to think about it, but I haven’t for a long time. Once Gabriel came along I stopped thinking about changing anything other than diapers. But don’t get me wrong, I lucked out – this is the best copy-editing gig I have ever had, and it beats the hell out of freelancing. Seriously, I am not cut out for the self-employed life. But, why do you ask?” He leans forward, conspiratorially. “You casting around for something new?”

“No, well, I don’t know. I have been feeling restless or something lately.” She took a bite of food as she considered. “So, did you always want to be a copy editor?”

Murphy laughs. “Oh hell no! I graduated from college with a degree in History, and was all set to become a professor and submerge myself in the great cocoon of academia for the rest of my life. But then Iraq happened, and I enlisted. My dad had been a Colonel, and it was always expected that if the opportunity came up and Uncle Sam said Jump, the Colonel’s two sons would immediately ask How High?” Murphy smiled. “And when I got back – thankfully in one piece – I really wasn’t sure what to do with myself. While I was trying to figure it out I helped my kid brother by editing his thesis; next thing I knew I was being hired by a dozen grad students to look over their papers, and all of a sudden I am using my English minor more than my History major. But turned out I really liked it. The rest, as they say, is history – sorry, I couldn’t resist,” he said, smiling at Bea’s grimace. “And now here I am – about to be promoted to Assistant Editor.” He smiled at Bea’s surprised expression.

“Really? That’s great news, Murphy! Congratulations! When did that happen?”

“This morning,” Murphy nodded. “Thanks, I’m pretty stoked about it, and the extra money will come in handy. But what about you? What was the thing you thought you wanted to do before you ended up here?”

Bea didn’t hesitate. “Cook,” she said, taking a bite of meat.

“Really? Well I’m not surprised, but where, like at a restaurant?”

“No, not interested in restaurant work. I did a brief stint at culinary school after college – English major, by the way, so yes I am using my liberal arts degree,” Bea laughs. “But I had to drop out before the program ended to take care of my mom after she had a stroke, and I never got around to going back. But I hadn’t really decided where I might end up. I doubted I had the stamina or interest in being a line cook, for one thing. Something more backstage like pastry chef, maybe. Mostly I think I wanted something potentially more varied, like catering or being a private chef of some sort. But I never went far enough to find out.” Murphy accepted Bea’s offer of a bite of food. “Oh damn, that’s really good.” He chewed and swallowed. “So, couldn’t you pick up where you left off?” Bea paused before replying. The lunch room was fairly small, and by now they were surrounded with the buzz of conversation and the clinking of silverware on dishes. The atmosphere was convivial and relaxed, and Bea tried to imagine what it would be like, cooking a meal for a roomful of people like this. “I don’t know,” she said slowly. “I don’t want to say ‘I’m too old,’ but it feels a little bit like that. For one thing I have been here long enough that it would likely be a gruesome cut in pay to cook for a living, and I don’t know if I have the physical stamina to cook full-time. Does that sound weird, or like I’m making excuses?”

“No, especially not with restaurant work – Meg’s younger brother has worked as a line cook for the past couple years, and it sounds pretty grueling – but catering or freelance private chef would be different, wouldn’t it?” Murphy pressed.

Bea uncrossed and recrossed her legs, ran a hand through her hair. “Maybe. Probably. I don’t know. That all feels so long ago, I don’t know if I could switch careers like that now. It feels a little overwhelming.” She looked down at her plate and focused her attention on eating.

Murphy, aware that Bea was suddenly uncomfortable, changed the subject. “So how did you end up here?”

Bea looked visibly relieved, Murphy noticed, like she had stepped back onto solid ground.

“After mom died I didn’t really know what to do with myself,” she explained. “There was all the paperwork and legal stuff to do, and mom had left me a little money so I didn’t have to scramble for work right away. While I was in college I had, like you, done some work editing graduate theses – except not in the Art History department because mom taught there, and they figured there might be some conflict of interest,” Bea motioned with her hand to wave that idea away. “I got in touch with some of mom’s colleagues and they helped get the word out for me to their students; a couple of professors who were working on papers for publication hired me to edit for them, too. That was really when I realized I liked doing it. There is something tidy and orderly about it that appeals to me. Couldn’t ever see myself writing,” Bea laughed. “I actually had applied for a job with a small press in Minneapolis at one point, but then Peter got the job here with the Marine Conservation Coalition. One of the professors I had worked for suggested I hit up publishing houses here too, offered to write me a reference. And yes, as they say, the rest is history.” Bea looked at her watch. “Okay, back to the circus.” She smiled at Murphy. “Thanks for the company. Say hi to Meg for me.”

“Will do. Say hi to Peter. And I’ll talk with Meg about a slow cooker.” He smiled as he got up from the table with his now empty paper bag and walked toward the door, stopping to talk with a man at a nearby table. Bea heard the sound of his laughter over her shoulder as she left the break room.

Bea walked slowly back to her office, her steps muffled by the dark green carpet. The hallway was lined with framed book covers, but Bea had long since quit noticing them as anything more than a blur of color and text that could in truth have been in any language. At the moment, she was thinking about her lunch conversation. Why hadn’t she gone back to culinary school? She’d had money enough, and even a bit of time; though maybe not an entire year and a half, which she figured would have been how much was left, what with time as an extern somewhere. No, she wouldn’t have been able to afford both the tuition and the living expenses for that long. Or, was that just what she told herself at the time, and so many times that she came to believe it?

As she rounded the corner to the stairwell to go up a floor to her office, memories bubbled up: Big, open, spotless and brightly lit commercial kitchens, equally bright with white walls and miles of stainless steel in the form of tables, sinks, shelves and racks; bright with the while chef coats and toques on all the eager students, all carrying their rolled bundles of knives, the leather new and unworn by years of use, all with pens and thermometers in their allotted slots on the arm of their white chef’s jackets. Bea still had hers, folded up in the bottom of a dresser drawer. Bea had been one of the older students in her class, even then. Was that it? Was she afraid of holding down the far end of the age bell curve and being one of if not the oldest student there if she went back? Well, she certainly would be now, wouldn’t she? And so what? If she wasn’t interested in restaurant work, she wouldn’t have to fear competition with the younger, more energetically driven students. But wasn’t that what the program was mostly gearing their students for, except those who were on the front of the house “hospitality” track, destined to be restaurant managers and owners? Bea honestly didn’t know. Hadn’t gotten that far in the program. Hadn’t asked.

Then a friend introduced her to Peter, and she got the copy editing jobs, and time went on….culinary school became a distant memory, almost like another life. She had continued to cook and to learn on her own, and that had seemed to be enough. Wasn’t it?

Wasn’t it?

* * *

 

I just finished an amazing, invigorating and incredibly valuable eight-month writing mentorship program with Jeffrey Davis and Tracking Wonder that was truly for me the right thing at the right time – I am well on my way to having a finished first draft!

(In three days’ time – January 4th – Jeffrey is offering an introductory FREE two-hour webinar that will be chock full of great information and enthusiasm about crafting your year ahead, and will be an introduction to the man I have been so fortunate to study with off and on for the last two years.

If this has you at all curious, I think it will be a good use of your time, check it out and register here.)