well, this was suggested at she writes. I don't know what I learned this year...

here are some things I tried to do

1. if something is causing pain, writer-wise, try avoiding it, rather than trying to conquer it or transform it, or thinking it is important

2. the debate with myself about what's easy and what's habitual and if that's good or needs to be pushed in my writing continues

3. to continue to question the idea that process-based projects rooted in testing a series of ideas, or applying a process, etc. are really performance, "all execution," after put in motion

4. is public speech -- reviewing, some wrting -- considering audience -- performance in that way?

all of these things related to a question: how is improvisation related to the "frozen music" that is poetry -- if not through layering / the dance of meaning for author AND reader? through time? space?
What Box?

A useful criticism


What is the relationship of not only silence, "sins of omission" to existing
and possible, potential writing and criticism, essays, but also what is
their relationship with what a Russian artist has said re language--that it
is a fascism in that it is not silence which stifles, which censors, but a
"being forced to speak," which is the objective of torture--not to elicit
"the truth" so much as to force a speaking from the subject, regardless of
its content--to force a formal construction--a "confession,"
"intelligence"--which as "language material" exists as "proof" that
something has been articulated which recognizes and affirms, "proves," the
"rightness" of the State, its wars, its language, its Institutions--

What is bad?

scholar vs. academic vs. "biz"


The crab cakes are much better baked than fried.

Shredded dough with cheese

I bought 1 lb of shredded dough.

Toss in one & 1/2 sticks of butter, melted. I used 1 marg, 1/2 butter, since I can't eat the dough anyway.

put in a 9 x 13 pyrex

combine 1/2 container (8 oz.) ricotta (ok, I used the other half on some tuna/egg noodle lasagna and was freewheelin') and 1 container (8 oz) mascarpone

add 1/2 tsp bakery emulsion and 1/4 cup sugar free vanilla syrup and some more melted butter (abt 1/4 stick)

combine, spread on top of buttered dough

drizzle with honey

bake until golden (I hope -- still baking)


Jim Andrews' discussion -- seemingly never-ending -- on poetics today, coupled with my purchase of rockstar 2 bundle + beatles (beatles rockband was not available; surprisingly, rockband 2 bundle and then separately, beatles, not only includes 2 games and all the components, it is $50 less) has led me to believe that -- further from my idea as many of my poems as *applications* is the view that content is essentially like a musical instrument one plays as one makes a poem


1 1/2 pound crabmeat, picked free of shells
1/2 cup crushed wasa light rye
1/2 cup tartar sauce
1 egg
1 teaspoon Worcestershire sauce
1/4 cup lime juice
Dash cayenne pepper
Flour, for dusting
1/2 cup caola oil (for frying)

balsamic crema, for top

these were too loose to be crab cakes; did better as crab balls


For today's prompt, I want you to title your poems "Never (blank)" with you filling in the blank with a word or phrase. Then, write a poem based off your title, which could be "Never look both ways when crossing the street" or "Never blush in public" or "Never ever" or "Never write a poem with the word never in the title." You get the idea, right?

Never on Sundays

Never rest.
Never free.
Never sacrifice, never

Keep it all.
Keep it real.

no calm, no comfort,
no quarter
close to heart, cherished:

never equal, real to abstract,
hurt to pain.

Kepp the chimera,
vision and need.


a Belle Chocolatiere has graced the BAKER’S Chocolate package for more than 122 years, making her the oldest product trademark in America.

Her story is one of romance and intrigue that began in a quaint chocolate shop in Vienna, Austria, in the mid-18th century.

In 1745 an Austrian nobleman, Prince Dietrichstein, stopped by a chocolate shop in Vienna to try a wonderful new chocolate drink people were talking about. His waitress was Anna Baltauf, daughter of an impoverished knight. Prince Dietrichstein was taken by the young lady, and despite objections from his family, he soon married Baltauf, making her a princess.

As a wedding gift, Prince Dietrichstein commissioned a portrait of his wife by the famous Swiss painter, Jean Etienne Liotard. Liotard posed Princess Dietrichstein in her 18th century chocolate server’s costume, commemorating their “love at first sight.”

The portrait of Princess Dietrichstein was displayed at the Dresden Art Gallery. It was there that Henry L. Pierce—then president of Walter Baker & Company—saw the painting. Pierce was captivated by it, and considered the portrait an ideal image for BAKER'S Chocolate.

In 1883, Pierce registered the image as a U.S. trademark, and named the silhouette “La Belle Chocolatiere.” For the next several decades, La Belle graced not only BAKER'S ads and packages, but also premium items and BAKER'S Chocolate squares.

To this day, each square of BAKER'S Unsweetened and Semi-Sweet Chocolate is emblazoned with the image of La Belle, and she still graces each box and container of BAKER'S Chocolate products. The original portrait of Princess Dietrichstein still hangs at the Dresden Gallery in Germany, where it is one of the museum’s chief attractions.