6.27.2009

It's quite a feat, even for a poet, to remember her first sight of the stars after nearly 70 years. This is from Lola Ridge's diary for 1940, quoted in ''The First Wave: Women Poets in America 1915-1945,'' by William Drake (Collier/Macmillan).

I remember clearly my first sight of the stars - or at least the first time I noticed them. In my mother's arms - she had been walking the floor with me, I screaming in one of my rages. . . . Mama stepped out on the balcony overlooking the gardens. I suppose she was distraught with the small ungovernable thing in her arms. I think I remember the feeling that she was controlling her own exasperation enduring me (thus for the moment alien; no longer the one comforting certainty in my bewildered mind) and that this goaded me to a further rage. Anyway, as I strove in her face upturned to the sky, I caught sight of the stars. It was a clear night. Those still points of light. All the anger died in me. I lay looking up at them, feeling a sweet peace that was somehow more than peace, a relief and a gladness. All was very well. No doubt my mother shared this relief. . . . I believe rage is simply the frenetic desire for equilibrium, or for the restoration of a disrupted harmony. An Odorless Childhood

6.25.2009

Judith Butler
Simone de Bouvier
skimming through many pages of THINKERS OF THE TWENTIETH CENTURY

very depressing; thus far -- and I am to "g" -- there are Arendt, two psychologists, and one anthropologist who are female

6.24.2009

have I posted this? this is good

HESTNUT CAKE (adapted from Gourmet)

GLUTEN FREE
1/2 C mild olive oil
1 C chestnut flour + add'l for dusting
1/4 C hazelnuts
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, separated
1/2 C mild honey
1/4 C sugar

Toppings:
powdered sugar or
whipped cream and chopped hazelnuts -- Place an oven rack in the middle position and preheat to 350o F. Spray a 9 - 9 1/2" springform pan with non-stick spray and dust with chestnut flour.
-- Roast the hazelnuts in the oven for 20-25 minutes. Rub the nuts in a kitchen towel to remove the loose skins. Some skin will probably remain. Chop until medium fine in a food processor.
-- Mix together the chestnut flour, baking powder, baking soda and salt. Then stir in the nuts.
-- In another bowl, beat together the egg yolks, oil, honey and 2 tbsp sugar until thick and pale -- about 5 minutes. Add the flour mixture and mix at low speed until well mixed.
-- Beat the egg whites and a pinch of salt in another bowl with clean beaters until they form soft peaks. Add the remaining 2 tbsp sugar a little at a time until the whites hole a soft peak. Fold into the cake mix 1/3 at a time until well mixed. Pour into cake pan. Bake 30 minutes. Then loosely cover with aluminum foil and bake another 10-15 minutes.
-- Place on rack to cool. Remove pan's side.
-- Sprinkle with powdered sugar as shown or top with whipped cream and a sprinkle of chopped hazelnuts.

6.21.2009

doing some Lola Ridge Research, especially into her fiction; anyway, astonished to find that the copies of the overland monthly with her first american stories and poems -- online -- are from the DECATUR, IL, public library copy