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Texas on my horizon
Read Full Post: Texas on my horizonHaving returned from the land of snow, chickadees and Benedictines, my thoughts are now turning to the lone star state, where I’ll be next week. My stress levels are rising in anticipation: having reviewed the schedule of the AWP conference in Austin, it seems there are far too many sessions to attend all at once, and far too much going on in Austin to cover in the three days we have to be tourists before the conference starts.
Such heart-rending choices: one particularly cruel morning’s simultaneous sessions include (among others):
Crazy Women: Writers Defying Diagnosis;
That’s So Funny: Irony and Meaning in Contemporary American Poetry;
From Rejection to Publication: Becoming A Resilient Writer;
Women Small Press Publishers on Publishing;
Blogs, Boards & Online Journals: Salons for the 21st Century; and
Symbol, Glyph, or Gimmick?: Repunctuating Contemporary Fiction and Poetry.An interesting debate on TripAdviser’s Austin forum, about where in Austin do you find the best barbecue? A matter I intend to give serious thought to, my curiosity having been whetted by “The Whole Hog”, Jeffrey Steingarten’s account of judging a bbq competition in Memphis, in one of my favourite food books ever, The Man Who Ate Everything.
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Call of the coulibiac
Read Full Post: Call of the coulibiac
Cooked my first proper meal since my return last night: salmon coulibiac, which reminded me of my childhood favourite, kedgeree (my mother’s super simple version: mix hot cooked rice, chopped hard-boiled eggs, canned or leftover salmon, parsley and a good spoonful of butter). This grown-up puff-pastried incarnation tasted even better – with lemon, dill and mushrooms to zip it up a bit. It was easy to make but it took me a long time, here in the land of a thousand distractions. Apparently the beauty of it is you can make it ahead and then put it in the oven when your guests arrive.We had it with an aubergine/eggplant pasta casserole I’d hidden in my freezer, and followed with leftover chocolate mousse cake from Thrifty’s.
Ok, so it was starch night at the hacienda, but on the other hand it was cold, wet and miserable outside. Starch keeps the rain out, I always think.

Here’s what the source of the mystery bark looked like before Tracy turned it into art. -
A new week’s news – TWUC, launches and lovely dogs
Read Full Post: A new week’s news – TWUC, launches and lovely dogsDrove up to Nanaimo on Saturday, in the always entertaining company of Peter Such, to a regional meeting of the Writers Union of Canada.
As ever there were lots of things to talk about. The digitalization initiatives of libraries is a looming concern: what will it do to our already slender income (according to our regional rep’s research the average income for Canadian writers is $11,000 – well below the poverty line)? How on earth can it be done without violating an author’s copyright? These initiatives place at risk the very channels through which Canadian writers have managed – by virtue of some very hard battles fought by our union members among others – to receive some reliable payments for their created works: copyright payments and PLR, as well as royalties; and publishers, whose sales and subsidiary rights deals will be jeopardized, have big concerns about their digital income prospects as well.
Writers were asked to consider doing something for Freedom to Read Week this week, February 26th-March 4th.
My lovely publisher, Oolichan’s General Editor Hiro Boga, a writer herself (ambidextrous: she’s published a novel and a poetry collection) was also at the meeting, so we got to talk shop for a moment or two. Peter had swiftly stepped in when I mused aloud about where I would have my book launch for Cartography, and so it will be at his fabulous home, sometime in April.
At the potluck meal which followed, our BC rep Marion Quednau demonstrated her finesse with some hand made perogies, which she’d bought on Terminal Avenue in Nanaimo. She says she likes them best boiled and then gently browned in butter till golden; her secret weapons are leeks and cumin, and of course she serves them with a dollop of sour cream. Lots of other good stuff: home smoked oysters, dolmathes, chocolate mousse cake. Enough ballast to set off back down-island through snow flurries which tapered off as we approached Victoria.Looking forward to the BBC Afternoon Play on Monday – a broadcast of Rapture, the TS Eliot award winning poems by Carol Ann Duffy. Online for 7 days from broadcast.

And finally, I welcome back Anton the Orphan, who spent three weeks working with me as my personal trainer before I headed to the writing retreat, and who will be lodging here for another week while his current custodian is otherwise occupied. He is being fostered through a great animal rescue society called Animals for Life – it is a sort of animal shelter, but its shelters are all private homes. They have a charity shop in Sidney which you’re advised to steer clear of if you have a weakness for kittens, as they keep a cage of them there which is always surrounded by animal lovers.
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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.

