friday feast: the bones of january by sara lewis holmes

On Friday, July 6, 2007, I stumbled upon a blog called READ*WRITE*BELIEVE.

I carefully opened the door and let myself in.

 

I began to read the very first post of an author and poet named Sara Lewis Holmes:

“I like the word enter rather than the word begin because begin has always terrified and paralyzed me. Begin evokes the command of a professor at the start of an exam, and implies a linear route to a fixed end. Enter seems much more inviting, conjuring up the image of multiple doorways into a fascinating place. And of course, if you enter, rather than begin, you can always exit, re-emerging from that fascinating place, perhaps by a different door, changed by your experiences within. This is why I write.”

Ever since then, I’ve been totally captivated by Sara’s words. Each morning, I can hardly wait to drop in to see what she is up to. You just never know. Will a former Tibetan monk paint her toenails again? Will she talk about how drawing has influenced her writing? Or will she simply astonish me with yet another stunning, finely crafted poem?

Sara has the uncanny ability to see right into the essence of an experience, an event, an idea — while standing on her head. And I, having spent my entire life walking upright in a straight line, have found myself compelled to not only stand on my head, but to try backflips and somersaults as well.

This happens most often on Poetry Fridays. After reading  “-and this you know-“, cold corn-on-the-cob will never be the same, for it is “a dangerous act, as if it were forbidden.” How thrilling it was to follow an unexpected tenor of emotion, as I savored the poem, kernel by kernel.

Or what about “39 Reasons to Write?” Did you ever consider that “thousands of sparrows are counting on you?”  Or what about “Credo?” Would you not be compelled to worship large blueberries,”with both your eyes, for at least ten minutes?” Reading one of Sara’s poems reminds me of what Emily Dickinson once said: “If I feel physically as if the top of my head were taken off, I know that is poetry.”

“The Bones of January” was the first of Sara’s poems that I encountered on that Friday back in July. Now that we are in the midst of the holidays, dressing up our lives in lights, greenery, overindulgence and small talk, it is reassuring to know that when all has calmed down, we can visit this poem, enter its quiet room of spare images, and find an unadorned truth there. For such a radiant poem, it is worth the price of captivity, if only to realize we will re-emerge from a different door.

THE BONES OF JANUARY
by Sara Lewis Holmes

 

I love the plainness of January
when I have taken down my Christmas
finery, and in the shock
of my home stripped bare, I see
the corners of my rooms
again. And outside, all is
stark, gray, glorious
with no false beauty to help me
pretend that I am satisfied.

(Read the rest here.)

This week’s Poetry Friday Roundup is at the Miss Rumphius Effect.

P.S. Recently, I had the pleasure of meeting Sara in person, and she gave me this cookie recipe to share with everyone. Of course it includes variations. (With Sara, you have to remain open to all the possibilities.) I recommend eating these while reading her poems, blog or enchanting novel, Letters from Rapunzel, winner of the Ursula Nordstrom Fiction Prize, and a nominee for the 2007 Cybils Award for Middle Grade Fiction. They’re the perfect complement to her captivating words.

SARA’S OATMEAL/COCONUT CRISPS
(makes 14 dozen)

 

2 cups butter or regular margarine
2 cups brown sugar, firmly packed
2 cups sugar
2 tsp vanilla
4 eggs
3 cups sifted flour
2 tsp salt
2 tsp baking soda
6 cups quick-cooking rolled oats
1-1/2 cups flaked coconut

Cream together flour, salt, and baking soda. Add to creamed mixture. Stir in rolled oats and coconut. Drop by teaspoonfuls about 2″ apart onto well-greased baking sheet.

Bake in moderate oven (350 degrees) 10 to 15 minutes. Cool cookies on racks.

NOTE:  You can omit the 1-1/2 cups coconut and divide dough into thirds. Add 1/3 cup flaked coconut to one part, 1/3 cup raisins to second part, and 1/3 cup chopped walnuts to the third part.

VARIATIONS:

Oatmeal/Raisin Cookies:  Use 1-1/2 cups raisins instead of the coconut.
Oatmeal/lNut Cookies:  Use 1-1/2 cups chopped walnuts instead of the coconut.
Oatmeal/Butter Crisps:  Omit the flaked coconut.
Oatmeal/Chocolate Chip:  Omit coconut. Add 2 cups chocolate chips.

Join Sara and the rest of the holiday revelers at the December Cookie Party. Post your favorite recipe on your blog and leave the link in the comments, or email your recipe to:  readermail (at) jamakimrattigan (dot com).

your date with destiny

mantle_wreath.gif Christmas Garland image by SmileyPaisley

Hey there, good-looking! We’ve missed you at the Cookie Party.

I know you’ve been busy shopping, visiting friends, writing Christmas cards, celebrating Chanukah, decorating the tree, reading Cybils-nominated books, and twirling yourself into a tizzy!

Come on over, you need a break!

Where else could you find Linda Urban (

) tickling the ivories with her Bada Bings?

Tilt your head back a little, so

 can toss a sugared cranberry or two into your mouth. There you go!

Can you hear Becky belting out her favorite Christmas carol, “Sugar Cookies?”

Things are getting wild here, folks. None of these cookies will be crumbling any time soon.

So here’s a longstanding favorite from Hawaii, perfect for any holiday gathering. Because it’s a bar cookie, you don’t have to mess around with batches or long baking times. Just pat the crust into a pan, pour over the topping, and bake. Biting into this rich, buttery shortbread cookie topped with brown sugar, walnuts, and chewy dates will surely jingle your bells. Believe me, you’ll impress your friends with this one.

DREAMY DATE BARS

CRUST:

1/2 cup softened butter
1/4 cup sugar
1 cup sifted flour

Mix butter, sugar and flour until crumbly. Press evenly into a 9×9 or 7×11″ pan. Bake 10 to 12 minutes (do not brown crust) in 400 degree oven.

FILLING:

1/3 cup sifted flour
1/2 tsp baking powder
1/4 tsp salt
1 cup brown sugar
2 eggs, beaten
1/2 cup walnut bits
3/4 cup chopped dates
1 tsp vanilla

Mix together the flour, baking powder and salt. Set aside. Beat eggs and add brown sugar and dates and blend well. Add the flour mixture, vanilla and nuts. Spread over the baked crust and bake 30 minutes or until done in a 350 degree oven. Cut into squares or bars while hot.

TIPS:  Check bars after 28 minutes in the oven. It is better to slightly underbake than overbake.  Be prepared for new-found celebrity.

The party is just getting started! Waltz on over and post your cookie recipe, leaving the link in the comments. Or, email the recipe to readermail (at) jamakimrattigan (dot com). 

pocket these cookies!

I don’t think Liz Garton Scanlon would mind at all, since she considers her cookies to be “THE cookie cutter cookie.”

Who am I to argue with the author of one of the sweetest reads around: A Sock is a Pocket for Your Toes — a poem featuring unconventional pockets? This book is a Junior Library Guild selection, A Children’s Crown Gallery finalist, a Children’s Book-of-the-Month Club alternate, and is recognized in Books Children Sit Still For. Sounds pretty tasty, no?


A SOCK IS A POCKET FOR YOUR TOES: A POCKET BOOK
by Elizabeth Garton Scanlon, illustrated by Robin Preiss Glasser
(HarperCollins, 2004) 

But judging from the looks of Liz’s recipe, these cookies won’t stay in your pocket for very long. No matter. Make a bunch more with your kids, and read Liz’s book while the cookies are baking.  By the way, Liz has two more delectable books in the oven, both illustrated by the fabulous Marla Frazee, which will be ready for us to devour in 2009 and 2010!

Great Gift Idea:  Pair this book with a set of cookie cutters representing things from the poem (hat, bear, sock, duck, ice cream cone, etc.). Include Liz’s great cookie cutter recipe, of course. Sounds very kid-friendly to me!

LIZ SCANLON’S COOKIE CUTTER COOKIES

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
3 cups flour
1/2 tsp salt
1 tsp baking powder
2 T milk

Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla. Sift flour, salt and baking powder together, beat into creamed mixture alternately with milk. Form dough into flattened ball and wrap with foil; chill. Divide dough in fourths and roll on well-floured board to 1/8 inch thick; cut with cookie cutters. Place on greased baking sheet, decorate with sprinkles now if you wish, and bake in a preheated 350 oven for 10 to 12 minutes or until lightly browned on outer edges. Remove to cake rack to cool. Frost as desired.

Note: After eating these cookies, you may feel an overwhelming desire to write a poem. Do not panic. This response is perfectly normal, what some call “sweet inspiration.” Just remember: your heart is a pocket for a poem.

When you’ve finished writing your masterpiece, head on over to the Cookie Party to see who else has dropped by. Post your favorite recipe and leave your link in the comments, or email your recipe to: readermail (at) jamakimrattigan (dot com).

how to steal a cookie

The easiest way would be to distract the person in possession of said cookie with this fabulous book:

Once that person begins reading all about Georgina and the irresistible dog in question, he/she will forget all about cookies. This book has already been nominated for a Texas Bluebonnet Award, is recommended by Parents Choice, and is a School Library Journal Best Book of 2007.  I freely admit to having read this book sans cookies.

But looking at you, I sense your weakness. You’re probably the type who wants to have your cookie and eat it, too.

It’s a good thing the author herself, Barbara O’Connor, is here for the Cookie Party. She has brought one of her favorite recipes from The Silver Palate Cookbook (Workman, 1982). I recommend eating these very slowly,and savouring every crumb while reading Barbara’s book, to facilitate the ultimate canine cookie experience.

MOLASSES COOKIES

12 T (1-1/2 sticks) sweet butter
1 cup sugar
1/4 cup molasses
1 egg
1-3/4 cups flour
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda

Preheat oven to 350 degrees.

Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well.

Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet.

Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving inches between the cookies. These will spread during baking.

Bake until cookies start to darken, 8 to 10 minutes. Remove from oven while still soft. Let cool on foil.

(These are soft and chewy, and definitely worth stealing.)

TIP:  I know you will like How to Steal a Dog so much, you will bark for more.  But no need to beg, roll over, or steal. Just pre-order Barbara’s next book, coming in Spring 2008:


Leading a dog’s life? Break out of your kennel and join the Cookie Party

Post your favorite recipe and leave the link in the comments, or email your recipe to me:  readermail (at) jamakimrattigan (dot com)!