Today I finished Poor Miss Finch by Wilkie Collins. Here’s what I thought about it: http://philipwomack.blogspot.co.uk/2013/12/poor-miss-finch-by-wilkie-collins-blue.html
Poetry is part of everything. You can’t have a really good work if it’s not touched by poetry. Poetry manifests itself in millions of ways: as rhythm, metaphor, mood. Sometimes it’s a type of emotional outpouring or necessity that’s not expressed through characters but through feelings. To me, poetry is the tragic sense of man. It’s a way of seeing things in the most complete way, the most absolute, and, to a certain extent, the most perfect. Where there’s no poetry, there’s no beauty, and without beauty no kind of artistic work can exist.
"…she advanced…to keeping a journal-this last at the suggestion of her aunt, who lived in the days before penny postage, when people kept journals, and wrote long letters - in short, when people had time to think of themselves,and, more wonderful still, to write about it too." From Poor Miss Finch by Wilkie Collins, pub. 1872.
A knitted sea monkey, from Philip Reeve and Sarah McIntyre’s brilliant Oliver and the Sea Wigs; one of the baker’s dozen of books that I’ve featured in my Christmas Literary Review children’s round up. The others are: The Hanged Man Rises by Sarah Naughton
Lockwood & Co by Jonathan Stroud
Goth Girl and the Ghost of a Mouse by Chris Riddell
The Dead Men Stood Together by Chris Priestley
Close Your Pretty Eyes by Sally Nicholls
Hello Darkness by Anthony McGowan
How to be Invisible by Tim Lott
Rose Under Fire by Elizabeth Wein
The Company of Ghosts by Berlie Doherty
The Letter for the King by Tonke Dragt
Runners by Ann Kelley
1. Turkey Cocktail: To one large turkey add one gallon of vermouth and a demijohn of angostura bitters. Shake.
2. Turkey à la Francais: Take a large ripe turkey, prepare as for basting and stuff with old watches and chains and monkey meat. Proceed as with cottage pudding.
3. Turkey and Water: Take one turkey and one pan of water. Heat the latter to the boiling point and then put in the refrigerator. When it has jelled, drown the turkey in it. Eat. In preparing this recipe it is best to have a few ham sandwiches around in case things go wrong.
4. Turkey Mongole: Take three butts of salami and a large turkey skeleton, from which the feathers and natural stuffing have been removed. Lay them out on the table and call up some Mongole in the neighborhood to tell you how to proceed from there.
5. Turkey Mousse: Seed a large prone turkey, being careful to remove the bones, flesh, fins, gravy, etc. Blow up with a bicycle pump. Mount in becoming style and hang in the front hall.
6. Stolen Turkey: Walk quickly from the market, and, if accosted, remark with a laugh that it had just flown into your arms and you hadn’t noticed it. Then drop the turkey with the white of one egg—well, anyhow, beat it.
7. Turkey à la Crême: Prepare the crême a day in advance. Deluge the turkey with it and cook for six days over a blast furnace. Wrap in fly paper and serve.
8. Turkey Hash: This is the delight of all connoisseurs of the holiday beast, but few understand how really to prepare it. Like a lobster, it must be plunged alive into boiling water, until it becomes bright red or purple or something, and then before the color fades, placed quickly in a washing machine and allowed to stew in its own gore as it is whirled around. Only then is it ready for hash. To hash, take a large sharp tool like a nail-file or, if none is handy, a bayonet will serve the purpose—and then get at it! Hash it well! Bind the remains with dental floss and serve.
9. Feathered Turkey: To prepare this, a turkey is necessary and a one pounder cannon to compel anyone to eat it. Broil the feathers and stuff with sage-brush, old clothes, almost anything you can dig up. Then sit down and simmer. The feathers are to be eaten like artichokes (and this is not to be confused with the old Roman custom of tickling the throat.)
10. Turkey à la Maryland: Take a plump turkey to a barber’s and have him shaved, or if a female bird, given a facial and a water wave. Then, before killing him, stuff with old newspapers and put him to roost. He can then be served hot or raw, usually with a thick gravy of mineral oil and rubbing alcohol. (Note: This recipe was given me by an old black mammy.)
11. Turkey Remnant: This is one of the most useful recipes for, though not, “chic,” it tells what to do with the turkey after the holiday, and how to extract the most value from it. Take the remants, or, if they have been consumed, take the various plates on which the turkey or its parts have rested and stew them for two hours in milk of magnesia. Stuff with moth-balls.
12. Turkey with Whiskey Sauce: This recipe is for a party of four. Obtain a gallon of whiskey, and allow it to age for several hours. Then serve, allowing one quart for each guest. The next day the turkey should be added, little by little, constantly stirring and basting.
13. For Weddings or Funerals: Obtain a gross of small white boxes such as are used for bride’s cake. Cut the turkey into small squares, roast, stuff, kill, boil, bake and allow to skewer. Now we are ready to begin. Fill each box with a quantity of soup stock and pile in a handy place. As the liquid elapses, the prepared turkey is added until the guests arrive. The boxes delicately tied with white ribbons are then placed in the handbags of the ladies, or in the men’s side pockets.
Thirteen ideas for your leftover turkey, by F. Scott Fitzgerald.
In sooth, I come here sadly,
not trembling, not against my will,
hoping you will set the record straight.
You can, you know, in a minute
if the wind is right and no felon intervenes.
And we sit and you tell me how crazy I am.
I shall petition the other board members
but am afraid nothing will ever come right.
It has been going on too long for this to happen,
yet it was right to go, to go on as it did,
even if there was a strangeness in the rightness
that no one can see now. They see the night
in its undress, plaits unplaited, brushed,
the sound of the surf churning on distant rocks,
can think only about how heavenly it would have been
if it had all happened later of differently.
Now, according to some sources,
new golfing trends are a commodity,
along with silence, and sweetness.
Doucement, doucement …
And when the sweetness is adjusted,
why, we’ll know more than some do now.
That is all I can offer you,
my lost, my beloved one.