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Dragons AheadSome folks are going to find this post offensive.

I don’t frakking care.

In the days following the attacks on Paris, social media had two major reactions. The first (and fastest) was the predictable xenophobic rants against Islam, Muslims, and refugees. These are the now-standard spoutings of eentsy-minded fear-mongers who don’t like anyone unlike themselves and who use any excuse to close ranks and point their lily-white fingers at “the other.” These racist tirades were met with strong opposition from almost every quarter–in Paris itself, here in America, and online as well–and except for the rabid right-wingnuts, they have for the most part subsided from the social sphere.

The second, slower, and longer-lasting response was a series of “How dare you?” memes directed not at the perpetrators of these unconscionable attacks, but at people expressing their sorrow, sympathy, and solidarity with Paris. “How dare you?” these trolls demanded. “How dare you feel outrage over an attack on Paris when there have been attacks in Beirut and Baghdad, when Burundi officials have killed citizens, when over a hundred people were killed in Kenya?” These social memes are designed for one purpose: to shame us cheeky bastards who dare to express our sadness, grief, anger, or outrage regarding the events in Paris. These holier-than-thou bullies find my outrage offensive simply because I am not outraged enough. My outrage didn’t match their outrage, and I therefore deserved to be put in my place.

My response: Shut the frak up. Continue Reading »

Salal RainI watch people. I observe, quietly and from a distance. Like a naturalist out in the wild, I do this so that I might better understand the behaviors of others—all y’all are often a mystery to me—and, in seeing what it is that makes them tick, take that knowledge and use it to create more believable characters in my writing.

If you study what moves someone emotionally, you can learn a lot about them, but while this works well with other people, I find that it doesn’t work well when I try to do it on myself. That is, I can’t seem to learn much about myself when I study the things that affect me. Other folks? When something makes them happy, sad, angry, it’s usually pretty clear why. But for me? All my deductions, all my insights are obscured by the fog of my own feelings, and the reason why I feel the things I feel remains a mystery.

Example: Miyako. Continue Reading »

This weekend I finished reading a book, the first one in a while. I enjoyed it a great deal, but it was an unusual read in that, from the book’s very first page, I felt a very real connection to it. You see, my library also includes a few stolen books.

On my “old/rare books” shelf lies an 1892 edition of The Lady of the Lake, by Sir Walter Scott. A family member—enamored of its exquisite etchings—checked it out from a library in the early ’40s and just “forgot” to return it. When it came into my possession, forty years later, it was agreed by all that returning it was unnecessary. Probably.

A few other books on my shelf have sketchy backgrounds, too. One is a Bible illustrated by Salvador Dali that I didn’t ask too many questions about, and another is a large-format book of the works Michelangelo that had been so obviously mismarked at a garage sale that paying the 50¢ asking price was nothing short of theft.

And so, when in the prologue to her non-fiction bestseller, The Man Who Loved Books Too Much, author and journalist Allison Hoover Bartlett describes how she came into possession of a book with a less-than-pristine provenance, I felt the echoed pangs of my own guilty conscience. Continue Reading »

Godspeed, Harriet

Book lovers never die; they just get carried away by a story.”

Stack of BooksYou may never have heard of her, but in the publishing world, Harriet Klausner was legendary.

This week, she passed away, aged only 63.

Harriet Klausner was the uncontested Queen of Book Reviews. A speed reader who easily consumed four to six novels a day, she was (and remains) Amazon’s #1 Hall of Fame reviewer, with over 31,000 reviews to her credit.

In 2006 (when she had only written around 13,000 reviews), Time Magazine listed her as one of the year’s most influential people. “Klausner is part of a quiet revolution in the way American taste gets made.”

Indeed. Continue Reading »

Cypress RainSeattle.

It is late October, early November, when Dawn puts on her grey scarf and each day arrives in soft focus, born in muffled softness.

The edge of the world is only a stone’s throw away. Green needles and rusted leaves alike gleam in the moisture-laden air.

Above, southbound geese call with muted trumpets, navigating the blanketed skies, seeking grey waters beneath grey fogbanks.

All is cotton and wool, steely but soft, quiet and chilled, both bright and dim.

I walk dew-slick streets, and feel that here, surrounded by these layers of mist, magic is possible.

k

Fingersmith: A Surprise

“I didn’t see that coming.”

That’s something you’ll rarely hear me say when watching a movie or video. Truth be told, seldom does a plot-line surprise me to the point where I sit back and blink. Here’s a movie/show that not only made me say that, but also made me pause the playback to understand why I was caught so by surprise.

Continue Reading »

You find it everywhere, on virtually every Chinese restaurant menu and behind just about every supermarket deli counter. It’s a staple of what Americans call Chinese food: General Tso’s Chicken.

Recently, I watched The Search for General Tso, a documentary that searches for the origins of this ubiquitous dish. From it, I learned that this concoction is about as Chinese as chop suey. While it was indeed created by Hunan chef C.K. Peng in Taipei, and while it carries the name of the famous Hunan general Zuo Zongtang, it has been so Americanized as to be nearly unrecognizable. It’s sweeter. It’s milder. It’s festooned with scallions and mixed with steamed broccoli.

Naturally, I took this as a challenge. I like the American version just fine, but would I like the original version better? Even factoring in my bias toward traditional ethnic food, the answer is an unmitigated “Yes!”

On balance, I find Chinese cuisine intimidating. There is usually a lot of prep-work and I’m not well-educated as to what many of the ingredients are. This recipe, though, has ingredients that are familiar and easy to find, and the recipe itself is easy if you break it into three basic steps: Cook the meat, make the sauce, mix.

See? Easy peasy. Continue Reading »