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Chicken salad and the mysteries of poetic craft
In a weak moment I bought one of those pre-barbecued chickens, basted in salt and lathered with a toxic red substance. Still, it left me with enough cold chicken for a good old chicken salad, a food that – like tuna casserole – was mysteriously absent from my upbringing and which I have embraced in later life. Here’s a perfectly straightforward recipe, based on one from the Fanny Farmer Cookbook:
2 cups cooked chicken, skinned and chopped
1 chopped green onion
1 rib celery, chopped
1/2 cup mayonnaise
2 tbsp plain yogurt
1 tbsp wine vinegar
Salt and ground pepper to tasteCombine mayonnaise, yogurt and vinegar and blend well; add seasonings. Toss chicken, onion and celery with dressing until well mixed. Serve as a salad, on a bed of greens, or as a sandwich filling, on toasted English muffins. Why mess with simplicity? Have it with a lovely bowl of Edamame, drizzled with sesame oil and dusted with salt.
It hardly needs saying that Mark Strand is not a chicken, or a salad, nor even simple, but interesting to know he is Canadian-born (PEI). I first came across his name as co-editor (with Eavan Boland) of the form poetry anthology, The Making of a Poem. He’s also published a handy little book of essays on poetry called The Weather of Words. I’m finding it heavy going, but there are always moments in any such collection, and so I soldier on. I thought this, from the start of Notes on the Craft of Poetry, was an interesting take on it:
“Each poem demands that I treat it differently from the rest, come to terms with it, seek out its own best beginning and ending. And yet I would be kidding myself if I believed that nothing continuous existed in the transactions between myself and my poems. I suppose this is what we mean by craft: those transactions that become so continuous we not only associate ourselves with them but allow them to represent the means by which we make art… To a large extent these transactions I have chosen to call craft are the sole property of the individual poet and cannot be transferred to or adopted by others. One reason for this is that they are largely unknown at the time of writing and are discovered afterwards, if at all.”
He quotes Orwell’s rules of good writing, and questions whether these or any rules can really be applied to poetry: “For the poems that are of greatest value are those that inevitably, unselfconsciously break rules…”
His argument against craft is that it cannot work as a defining or diagnostic concept, because poetry “cannot be understood so much as absorbed.” He seems to be an advocate for mystery, arguing that we not attempt to impose a structure on the process of creating poems, because to do that is to imply a common purpose for poetry, which it eludes, because a poem’s purpose “…is not disclosure or storytelling or the telling of a daydream; nor is a poem a symptom. A poem is itself and is the act by which it is born. It is self-referential and is not necessarily preceded by any known order, except that of other poems.”
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Skating into form
I spent some time excavating my magazine basket, and came across a copy of The Writer’s Chronicle from December 2004. I must have picked it up at the Vancouver AWP conference. There was an interview in it with Annie Finch, talking about her shift from free verse to form, a transition she says took her 20 years to make.
“I wanted to be challenged more deeply as a poet, by a more profound kind of anguage resistance, and in the end I found only form could offer me that. I got tired of feeling that the content was overpowering the words themselves; I wanted more ‘opacity,’ to use Charles Bertstein’s term.”
She began using form while doing her MFA in Creative Writing, in spite of rather than because of the guidance she found there:
“…people kept saying, ‘this poem would be a lot better if you wrote it in free verse.’ But I was set on training myself to use form well, so I just kept on with it.”
She has several different strategies for choosing a form for a particular poem:
“When a line drifts into my head, I often recognize it as a certain meter or sense that it would be a good refrain line for a certain form, or a good chant line or part of a final couplet, that sense of where it might fit can be part of the sense it gives me. So, often the poem brings the structure with it… But sometimes it’s the opposite, especially with a form I am not very familiar with yet: a poem will bug me for years, and it just won’t be finished, until finally I hammer or coerce it, or let myself be coerced by it, into its right shape… And there’s a third way too. I am not one of those poets who turn up their noses at the idea of using a particular structure on purpose; the shape of some of my favorite poems came first. For example, when I wrote A Carol for Carolyn for Carolyn Kizer… I wanted to write a carol for obvious reason, and I wanted it to be in amphibrachs before I even started, because that was the hardest meter I knew and I wanted to write her something special.”
A pressing engagement to hunt Easter eggs yesterday, followed by a beautiful lamb dinner, meant I only had lunch to cope with, having been wallowing in blueberry muffins since breakfast. I was startled to find a fresh skate wing in my local grocery store, which got me thinking about the last time I’d had skate in black butter, which must have been about six years ago, at my only visit to Sheekey’s: a memorable meal — and not cheap. (We even got to do a little celebrity spotting, because Janet Street-Porter was dining there that night.) Skate is the perfect fish: delicate, easy to cook, and, for all intents, boneless. Even the recipe was easy to find. So to complicate life a little bit, and because my rosemary bushes are in full bloom and begging to be used, I also made a lemon risotto which I spiked with a handful of asparagus, just because it’s spring.
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Knedliky, muffins and poetry from Manchester to Newcastle
Susan tells me that Rick was preparing a giant Czech dumpling (knedliky) for supper last night. Lucky them! I remember it well: thick, fragrant and delightfully absorbent slices accompanied some of the lovely meat specialties I had on a couple of trips to Prague, and many more were lurking in the kitchens of the Czech and Slovak Club that was so conveniently situated at the end of my street in London.
What is it about soft doughy substances… I’ve had a week of struggles with muffins. Made my third batch today after failures with apple muffins from the Steinbeck House cookbook a week ago (dry and hard), lemon poppyseed muffins from an internet recipe yesterday (flopped hideously over the rims of the muffin cups). This morning we returned to old faithful, blueberry muffins from the good old New Recipes from Moosewood, and – at last – success. Not perfection, but sweet, warm, edible success.
I came across Michael Schmidt’s Stanza lecture yesterday. His Lives of the Poets is not so much littering as landscaping my personal wasteland of unread works: it is one book that you can honestly say, before you’ve even opened it, has real stature. Apparently last year’s Neil Astley lecture was believed to be at least partially directed at Schmidt, the Mexican-born founder and publisher of Manchester-based literary journal PN Review, and of Carcanet, which is certainly a very different press than Newcastle’s Bloodaxe. Two worlds of opinion in two northern cities.
While enjoying both sides of the argument, I do have a lot more Carcanet on my shelves than Bloodaxe, and the reasons include Gillian Clarke, Eavan Boland, Sujata Bhatt, Les Murray and Elizabeth Jennings.
But I also cherish a number of titles from Bloodaxe: Ken Smith’s Wild Root, collections by Carol Rumens, Stephen Knight, Helen Dunmore. Not to forget Peter Sansom’s Writing Poems and Astley’s own Staying Alive.
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In her latest collection, Rhona McAdam navigates the dark places of human movement through the earth and the exquisite intricacies lingering in backyard gardens and farmlands populated by insects and pollinators, all the while returning to the body, to the tune of staccato beats and the newly discovered symmetries within the human heart.
“…A beautiful, filling collection, Larder is a set of poems to read at the change of the seasons, to appreciate alongside a good meal, and to remind yourself of the beauty in everything, even the things you may not appreciate before opening McAdam’s collection….”
Rhona McAdam is a writer, poet, editor, and Registered Holistic Nutritionist with a Master’s in Food Culture from Italy and a deep-rooted passion for ecology and urban agriculture. Her work spans corporate and technical writing to poetry and creative nonfiction, often exploring the vital links between what we eat and how we live. Based in Victoria, BC, and available via Zoom, Rhona is always open to new writing commissions, readings, or workshops on nutrition and the culinary arts.



