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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.

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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 »

Le crayon rougeLast Thursday, around midnight, my wife was hauled down a long, lonely corridor, knocked unconscious, and stabbed five times.

At least that’s how her surgeon described it.

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Stack of BooksAutumn arrived in Seattle a few days ahead of schedule. This weekend, a low-pressure system cruised in with gusts that rattled the windows and whistled through the trees. Standing at the window, watching the maples dance, I thought to myself, “It’s a blustery day.”

Blustery.

The word brought back a memory of the first time I encountered it. I was a child, reading a Winnie-the-Pooh book — The House at Pooh Corner — when I came across the word describing a very fine “Winds-day.” It was the perfect word, filled with plosives and sibilants, and from that moment on, Milne’s word was my word, too.

Now, fifty years later, standing at my window, I remembered that word, that book, and that moment, and it all got me wondering: Decades of reading has increased my vocabulary, no doubt about it, but are there other words I got from specific books?

I pondered it for a few days and found other words I got from specific books. Continue Reading »

KRAG in LondonLast Friday, a bumptious ignoramus hit me with a corollary to the old “Information just wants to be free” mantra, and I’ve been on a slow boil ever since.

“Information just wants to be free” has been the call to arms for every digital anarchist in the last three decades, and it is used as the justification for everything from hacker attacks to electronic piracy.

The corollary, with which I was hit on Friday, came in the form of a troll-post berating an artist who (gasp!) was charging a fee for her creative services. The outraged boob publicly shamed this artist, telling her that her “gifts should be given for free,” not hawked on the streetcorner.

In other words: Talent just wants to be free, too.

The idiocy of both of these rallying cries is blatant, and I’m bloody sick of it. Continue Reading »

Hampden Pocket WatchAs a writer, I’ve always been fascinated by so-called “famous last words,” but not the pronouncements made heading into battle or climbing the gallows steps. In those situations the speaker has prepared, is aware of what is likely to come, and has given their words some forethought as “famous last words.” Lines spoken at times like these are spoken for posterity, and are likely to contain not a small amount of “spin” for the history books.

No, the final utterances that intrigue me are those made suddenly, spontaneously, where the speaker may not be fully cognizant of her surroundings or the situation. At times these last words are puzzling, but while they are possibly no more than the product of a dying brain, they can be quite beautiful. In other cases, however, I believe we can glimpse the true nature of the speaker’s personality. Was she angry? Was he compassionate? Were the last words of love or of rebuke? Last words—when you don’t know they’re last words—can be the most meaningful, the most significant.

Here are four examples of last quotes; the first two are enigmatic, more evocative than illuminating, while the second two pretty much define the person who spoke them.  Continue Reading »