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So I opened up submissions to Rabbit Heart last night,* and check it out – first thing in the morning, there was already a submission! From across the Atlantic, even! How cool is that??

I am deeply excited about the festival this year – I have a feeling that we’ll be seeing more international entries than last year, and I’m stoked to see what comes across my desk. I had no idea (no idea!) that poetry films (or videopoems, as I’m hearing them called more often) were such a big deal – apparently in Europe, they’re a really big deal, with 15 or 20 festivals going on through the year.** I jumped into this because I just got tired of not seeing people do anything with poetry aside from performance videos. Who knew?! Well, the Europeans, clearly.

All this to say, submissions are open for the Rabbit Heart 2015 Poetry Film Festival, and please feel free to send in your (non-performance, under 4 minutes) poetry film. ::MWAH!::
*It officially opened up today, but by 10:30, it was clear that there was no way I was going to make it ’til midnight last night. Omg, sleep.
**Aside from Rabbit Heart, I’ve only found one in the US, and their website is down, so I’m not sure if they’re around or not anymore. I really hope they’re still around.

Hello, it’s still cold here. Apparently, as of this printing, Worcester, MA is one of the snowiest cities in the US because of this winter,* with somewhere in the area of nine feet of snow on the ground (and more expected tonight – whee). It’s a bit disconcerting that the piles to either side of our driveway are taller than me.** Pulling out into the street requires some faith in other drivers and a keen respect for taking things slow.

Also, I have a new red cast iron, enameled dutch oven. Put these two things together and it’s time to stay in and make soup. Last night I made a fish chowder that was Damn Fine, and I’m here to share it with you.

This baby started with a recipe from Martha and then got manhandled just a little bit. If you look at the original recipe, you’ll notice that while thyme is not listed in the ingredients, it is mentioned in the instructions;*** I improvised. Also, I added shrimp because I like a more stew-like soup, and I pumped the garlic and the bay leaves a dab.

Fish Chowderserves 4 handily

2 tablespoons butter
6 scallions, chopped thin-ish
2 stalks celery, diced small
3 garlic cloves, minced
3 tablespoons all-purpose flour
16 oz clam juice
3 medium pounds russet potatoes, cut into 1/2-inch cubes
1 Tbsp fresh thyme, chopped medium
2 bay leaves
1 pound cod pieces
1/2 pound uncooked shrimp
1 cup whole milk
Kosher salt and ground pepper

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In less than two weeks, submissions open for the 2015 Rabbit Heart Poetry Film Festival, and sister, I am STOKED! Guidelines are right here. How’s your poetry film coming along?

So January was a wash. I spent as much of it as I possibly could curled up in bed. I slept like a champion sleeper. I dragged my laptop into the blanket nest and worked on film festival stuff there. I read books in bed. I watched Netflix while working with yarn in bed. I looked at blogs in bed. I snuggled down with Man Cub and watched an entire season of Bob’s Burgers.*  I got intimate with a friend’s (really good) poetry manuscript while wrapped in my orange quilt. Mostly, I got out of bed to handle emergencies involving heating oil** and houshold chores, to play WoW, to go to yoga on Thursdays,*** to grocery shop, and to cook dinner.

But it’s February (white rabbits, white rabbits!) and I’m ready to emerge. I started out the month right yesterday with a delightful breakfast with the afformentioned author friend, and then off to run an assortment of errands. Today I’m going to spend some quality time binding books. February is looking up.

But what I really want to talk about is sauce. Did I mention that I spent a bunch of time in bed reading blogs? One of my favorites is Smitten Kitchen. I’m prone to go fangirl over Deb Perelman – I’ve served her recipes at the family Thanksgiving table for the last three years and it’s gone brilliantly, and her cookbook  is outstanding. Which is the only reason I attempted a sauce that I avoided because every description of it looked like clickbait.****

For serious – this sauce claims to be Something Very Special while being created from the mundane. A can of tomatoes, some butter, and an onion. There is no garlic, there is no basil, there is no stock or glug of red wine, nor is there any olive oil. You don’t even dice the onion. WTF. But Deb Perelman praised it, and that got my attention. She doesn’t publish clunkers.

And I have a new red pot. A Dutch oven, to be specific, but it’s a heavy-bottomed pot (emphasis on heavy – cast iron don’t fuck around, y’all) – Will Dearest gifted me with it after seeing me get wistful over a Le Creuset display last December. So curiosity piqued and red pot in hands, I went to it.

Holy. Carp. Something magical happened in the pot. So I made it again, this time with another brand of tomatoes. Slightly different, but again, freaking magic. When we went shopping yesterday, I bought no less than three cans of tomatoes and three boxes of pasta. The next two weeks hold serious promise. Here’s the scoop.

Three Ingredient Pasta Sauce – will feed four comfortably
(from Tomato Sauce With Onion and Butter on smittenkitchen.com)

1 28-oz can of whole plum tomatoes
5 Tbsp butter
1 medium onion, halved

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todays

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