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Yvonne Blomer

Sublime launch!

The amazing Yvonne Blomer has completed her massive editing project – a trilogy of poetry anthologies about water – Refugium addressed concerns about our oceans; Sweet Water, the watersheds; and now Sublime: Poems for Vanishing Ice makes its debut (with snowcones!) on World Poetry Day (March 21) and (March 22), at Open Space. The launch days include joyous mingling, workshops, and  lots of other stuff. Here’s the story so far – hope you can join us!

Saturday March 21 Gallery hours from 12-5
Launch from 5:30-9
12-9 – Exhibit of visual art, videos and knowledge displays
12:30-2 – Ekphrastic poetry and collage workshops
12-5 – CRD Table “A Drop of Water”
5:30 evening event begins: public coming to attend the reading can come early to view the art and videos and interact with the books and collage table
7:00 launch of Sublime: Poems for Vanishing Ice
Yvonne opens the evening reading and performance. Poets will read dispersed by performance art by Grace Salez, Judie Price, Jane Story
9:00 event ends.
Sunday March 22 Gallery from 12-5
12-5 – Exhibit of visual art, videos and knowledge displays
12:30-2 – Ekphrastic poetry and collage workshops
12-5 – CRD Table “A Drop of Water”
3-4:30 – Second reading with questions from audience
4:30-5 – mingle, chat, vide videos and art Auction of Cover Art posters

 

Liking London

A week or so ago I attended a reading by Ekstasis authors, in celebration of the Pacific Rim Review of Books. Richard Olafson introduces…

Among others, our excellent Saskatchewanian Glen Sorestad read, and so did the wondrous Yvonne Blomer.

I’m enjoying the bee-keeping course a lot. Here’s how you wrap up your hives and throw them in the back of your truck to take them for a drive. If you listen closely you can hear them hum…

And now, here I am on the other side of the pond once more. I arrived yesterday and after a reviving nap and shower bustled off to the Olivier to catch Much Ado About Nothing, which was nothing short of awesome. Zoe Wanamaker, Simon Russell Beale and everyone — all wonderful. Sets, staging, music, dancing — all wonderful, wonderful, wonderful. I laughed, I cried, and I particularly enjoyed the reaction of the many school kids in the audience, who hooted and hollered and clapped upside down and backwards at the end.

I settled in that evening to a gorgeous box of booty from Ottolenghi roasted aubergines with braised shallots, coriander, chili and green tahini; roasted beets with sunflower seeds, chard, chervil and maple sherry dressing; some soft, tasty new potatoes in mustard sauce; and a couple of slices of char-grilled fillet of beef with dijon mustard, coriander and honey sauce. With a glass of Barbera to wash it down. Looks like I will just miss the publication of Ottolenghi’s new cookbook, but we can still catch some great recipes in the Guardian.

Carrie has sent forth the challenge to participate in NaPoWriMo over April (National Poetry Month) which sounds like an excellent idea. We poets can show those novelists what’s what, eh?

Sales talk for poets

Dear me, where does the time go. Since my last entry I’ve attended two poetry readings, one of them my own, and had a restful time up-island. Here then a few notes in a quasi-chronological order.

At the Black Stilt last Friday we were treated to Yvonne Blomer reading from her first collection from EkstasisA broken mirror, fallen leaf – telling us she has another two manuscripts up her sleeve already. A nicely done reading of a new poem for two voices with her husband, and a small lesson in Japanese contained in the rest of her reading from the new collection. And swiftly followed by veteran fellow reader Barry Dempster who said something that triggered another thought about That Book I’ve Been Reading, 101 Ways to Make Poems Sell.

Dempster spun one of his many entertaining tales around a recent media interview, in which he was asked “that question all poets dread: what’s your book about?” And indeed we do dread it, and indeed we could stop fearing the question, or being irked by it, and turn it to our advantage, as he did, by having an answer ready to pull from our back pocket. Chris Hamilton-Emery terms this the one-sentence hard sell (as distinct from the longer 30 second sell), and it’s standard sales & marketing stuff.

If you have time to engage your prospective buyer, readings booker, interviewer, you can expand it to the Thirty-Second Sell, about 90 words that will convince others to buy your book, because “people have very low attention spans and, where consumption is concerned, great filters for working out what does gain their interest and, eventually, their money and time.” In other words, figure out what your USP is and come up with a short speech to explain it.

Meanwhile, back on Vancouver Island, on Wednesday we headed north and stopped in Lantzville to collect some books from Oolichan. Up the road and across the street we spotted a sign promising local food at the Black Dog Cafe and headed inside for some sustenance. There was a roasted garlic and tomato soup served with a dollop of pesto: sublime. And some potato and pesto quiche which was less sublime but did the trick. The lemon meringue pie we passed on our way out the door looked wonderful but we had to sprint on up the road to our destination at Fanny Bay. We dined out that night at a place we hadn’t tried before, the Monte Christo in Courtenay. The food was a bit on the unremarkable side – they seemed to specialise in a few too many cuisines to be master of any – but the setting was good and on a sunny day would have been gorgeous.

Day two we headed to the Kingfisher spa for necessary repairs to our nerves and everything else. I declined to buy the six or was it nine quality skincare products they specially selected just for my problem skin, and after a steam and a wallow we finished the job with an excellent lunch in the restaurant there. Peg had the foresight to order a bowl of the Indonesian vegetable soup for us to share – we waded into a fantastic lightly spiced pureed vegetable combination that would certainly have been too much for us single-handed with all that followed. My Ahi Tuna Salad was divine – nicely seared and seasoned and served on mushrooms and artichokes, prettily ornamented with fried lotus root rounds and cherry tomatoes. I was so enthused I ordered the chocolate mousse which was perked up with nuggets of chocolate. Wished I’d brought my camera when Judy’s tower of brulee arrived – a bit of a misnomer but impressive, a brulee-like substance larded with ginger and mango and then arranged in bricks with a crunchy mortise of what looked like brandy snaps.

Last night I read with a delightful Newfoundlander poet and film maker, Marian Frances White to a large and largely unknown (to me) crowd. With Mocambopo’s move to the Black Stilt has come a new, young and enthusiastic following, and you have to arrive very early for either a seat or a place at the open mic. As it should be. Wendy Morton officiated, and proclaimed the success of the latest round of Random Acts of Poetry.

Ekstasy in Fernwood and home made ketchup

I was shocked to find myself at a poetry reading in fabulous Fernwood last night, on a balmy summer’s eve; one of the early events offered by local publisher Richard Olafson in celebration of the 25th anniversary of his press, Ekstasis Editions. George Melnyk was in town, reading from his Elegy for a Poem Garden, poems and photographs inspired by a visit to Ian Hamilton Finlay’s original. Yvonne Blomer read from her new poetry collection, A Broken Mirror, Fallen Leaf; and Eric Miller read from his collection of essays, The Reservoir.

Summer’s put me in the mood for bbq foods like smokies and hamburgers, and as I checked my condiments I realised I had no Ketchup, so whipped some up from a recipe I’ve had and tinkered with for years. It beats anything you can buy and is infinitely adjustable to suit all tastes ‘n flavours.

1¼ cups crushed tomatoes (12 oz can) or tomato paste
1 c water
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp mace
pinch cloves
¼ tsp dry mustard
1/2 tsp salt
1 bay leaf
1 clove garlic, crushed
1/3 c cider vinegar
1 tsp molasses
1 tbsp sugar or honey

  • Combine all ingredients in a saucepan and simmer until thick, about 40 minutes. Store in fridge and freeze any surplus.

To guide you as you aim for the right consistency, let us give the last word to that prolific author Anonymous:

Tomato Ketchup

If you do not shake the bottle
None’ll come and then a lot’ll.