Monday, July 28, 2014

Postcard Poem from Mary Oliver "The Uses of Sorrow"

(Um, I wish I had dreams like this...) 

~ Kells
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Friday, July 25, 2014

Fight Club Fans: Okay, So We're All Breaking Rule 1 & Talking About Fight Club, But There's A Good Reason:


Author Chuck Palahniuk is working a sequel that will be published in May 2015 as a 10-issue comic book series for Dark Horse Comics

Way way way back in 1995 or 1994, I went to a reading at Seattle's University Books attended by 5 people, me, my husband, a man in a hat, and two friends of the author.  

The author went on to say that "he heard, Fight Club, was going to be made into a movie, and he heard that maybe Brad Pitt would be in it."

I remember thinking, "No one's here."  But he read and talked about his book, and spoke as if there were 50 of us in the room.

That was one of the first readings Chuck Palahniuk did for his book, Fight Club, when no one had any idea who he was.  I read the book and was hooked.

Now I've learned, it's going to be comic book series. Can I tell you how much this makes my heart beat? Quite a bit.

How it happened? 

From the article:

"I messed up and said I was doing the sequel in front of 1,500 geeks with telephones," Palahniuk said. "Suddenly, there was this big scramble to honor my word."

Read more: 

~ Kells
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Thursday, July 24, 2014

Recipe from Elizabeth Bishop: Brownies! (from her papers at Vassar College)

“Since Brazilians are mad about anything chocolate … I have been requested to bring along 4 dozen brownies (something I’ve introduced to Brazil) and a large chocolate cake,” she writes to Lowell in the fall of 1957. “You see how innocent our lives are here—just making money and eating sweets.”

(Sourced from The Elizabeth Bishop Papers at Vassar College, courtesy of Vassar Special Collections and Sarah Stone)
4 squares bitter chocolate (or about a cup of cocoa)
4 eggs
1/2 cup butter
2 1/2 cups white sugar
1 cup flour
2 teaspoons vanilla
2 cups chopped nuts
Melt the chocolate and butter together – or, if you use cocoa, melt along with half the sugar and a little water. Cool slightly and beat in eggs and rest of sugar.
Sift in flour, add vanilla and nuts and beat. The batter is fairly stiff – doesn’t run much. Spread about <——————> this thick in square pan.
Bake in a slow oven – about 45 minutes to an hr., depending on pan, thickness, etc. They should be dry on top, just pulling away from edges, but still rather damp in the middle. Cut in squares in pan and remove with spatula.
This makes chewy brownies – for a harder kind, use brown sugar and an extra egg – or half brown sugar – Can be made thicker and used hot with whipped cream on top for a desert [sic] –

NOTE: I learned about this recipe from Paper & Salt blog by Nicole Villeneuve (Also-- go there to see her helpful hints when she made the brownies herself!)

You can follow her on Twitter here:

~ Kells
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