These might be some of the best stories I’ve ever written – even if I do say so myself.
Malcom Gladwell has a theory – it takes 10,000 hours to perfect one’s craft. Well, I think, perhaps I’ve hit 50,000, maybe 100,000.
Beyond that – one learns, one grows wiser with age; hopefully, that is what you’ll read in these stories. Wisdom. Empathy. Healing.
Find out how to throw a psychic a surprise party.
Okay, so not bragging, but….. I’ve been hard at work….
The Healer’s Daughter in The Ear
The Healer’s Daughter is a departure for me. It marks a turns in my writing that came about just this year. It’s more mystical. Risky, maybe. A woman’s daughter describes her mother’s gift and discovers she has her very own gift, but will she actually use it?
The Healer’s Daughter will be featured in my summer release of How to Throw a Psychic a Surprise Party. It’s a book of short stories, all of which have a special or surprising twist.
Friends, Lovers, and Liars in Home Renovation
Originally titled Deception, it didn’t find a home. In fact, the topic of lies and cheating offended one editor. I think it may have hit too close to home. It, too, will be released in the summer release of How to Throw a Psychic a Surprise Party.
How to Throw a Psychic Surprise Party in The Electric Press Magazine
The title story for the book of short stories. Inspired by a show in which I saw a television host throw a “surprise” party for a psychic. It struck me – How do you throw a psychic a surprise party?
This story may answer that question. Maybe not. How much empathy can you muster?
Hunger and other poems as well as some photography in Voices of Eve
Not in the book of short stories. But well worth the read. Hunger is one of my favorite poems.
Also in the book of short stories –
The Crier: In a time when emotions are unheard of, people need a release.
The Mirror People: Ever wondered what’s inside the mirror? You know there’s something, right? Here’s a woman who collects them – she knows.
Bowie and the Basket Case: Anna’s things keep disappearing and reappearing. At first she thinks she’s misplaced them, but then she’s sure she hasn’t!
An extremely good conversation in my literature class about intelligence (Inspired by Ted Chiang’s The Great Silence). We talked about other species that fall under the definition of intelligence, which is “the ability to understand and apply knowledge.” Considering Alex the Parrot and Koko the Gorilla, and other species: crows are problem solvers and remember faces. We discussed dogs, cats, and others. Is love, as an abstract idea, understood and applied by animals? And then – is intelligence found in showing love?
This is what good literature should do. Teach, delight, and create wonder.
“Don’t be afraid of failure. The reality is that most people successes rise out of the ashes of their previous failures.”
From a new documentary on Netflix titled Creativity. The narrator is talking to the creator of Game of Thrones. The creator is talking about how many times he’s failed.
I started this to say – what are you afraid of?
Then I wanted to ask – what if there was no such thing as fear? What would you do? What could you do?
I want you to think about that. What if fear was not in the human range of emotion or thought?
To be clear – yes, I’m American (sometimes I feel I need to apologize for that these days) – but my tastes run to the less sweet side of what we consider sweets.
Scones… for instance.
The things you get at Starbucks are not really “scones” per se. They are more like pastries, tarts, danishes, if you will.
True Scones are not made with a cup of sugar and jam already added.
The once Scottish, British usurped, Americanized scone became desirable as a more plain version of what we see in America. Although they’ve always been a touch sweeter and less flakier than biscuits, this pastry was more the base for slathering things on and siding with coffee or tea. The topping to the taste of the person, balanced with drink (sweetened or not) of choice.
The British scone, lightly brushed with egg, usually contains very little sugar, occasionally a few currents or raisins. But the point of a good scone is to have a choice of cream, lemon curd, or jam, not a mystery filled fun fest for which consumers risk diabetes.
I discovered the lovely less sweet version in England. As I rarely eat pastries for breakfast, I found this a nice, healthier alternative to what is usually served at the continental breakfast.
I developed a love of scones when I did time at Cal State Chico in pursuit of my MFA. There was a little cafe, no longer there, which served warm scones made with fresh fruit. My jaunt over in the morning became a regular stop as I picked up a black tea and fresh out of the oven mango or apricot scone. (Even these were more biscuit-like, but still less sweet).
I won’t bother you with my own experiments with scones. I’ve won some, I’ve lost some. But I will tell you the ones I made this past weekend, part traditional, part Americanized, were the bomb!
Pistachio fig scones:
a brush of honey,
a teaspoon of coconut oil.