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READIN
READIN started out as a place for me
to keep track of what I am reading, and to learn (slowly, slowly)
how to design a web site.
There has been some mission drift
here and there, but in general that's still what it is. Some of
the main things I write about here are
reading books,
listening to (and playing) music, and
watching the movies. Also I write about the
work I do with my hands and with my head; and of course about bringing up Sylvia.
The site is a bit of a work in progress. New features will come on-line now and then; and you will occasionally get error messages in place of the blog, for the forseeable future. Cut me some slack, I'm just doing it for fun! And if you see an error message you think I should know about, please drop me a line. READIN source code is PHP and CSS, and available on request, in case you want to see how it works.
See my reading list for what I'm interested in this year.
READIN has been visited approximately 236,737 times since October, 2007.
Friday, July 5th, 2013
Aquà que tengas tinta y secante
pluma negra de cuervo ya largo tiempo
muerto a tu naciemiento
pido
pido que me escribas
a mÃ
me dice
tus relatos complicados y lejos
de aquÃ
tus pretextos más
bien hechos
que tendrÃa a leer
algo divertido
algo
últimamente
sin sentido.
Today I am submitting my translation of Marta Aponte's story "1955: Lavender Mist" (edited by Scott Esposito) to the Close Approximations contest. I want to thank Marta for the story, which is magnificent, and for her readings and corrections of my translation; also to thank Scott for his invaluable suggestions which (IMO of course) have turned a good translation into a great one -- I am billing the piece as translated by me in collaboration with Scott. Very excited -- I could imagine this story being selected; and if that does not happen, as of course it may well not, I believe it will be relatively easy to find another publisher. Beautiful images abound in this story; here is one of my favorites. Señor Suárez is in the vestibule of the unfamiliar Museum of Modern Art, making his way to the exhibit whose opening he has been invited to:
Outside, the chestnut smoke was thickening, the space seeming to gain in scope what it lost in sharpness. It gave the impression of a canvas that you've covered with a layer of gray paint, in hopes that from the stillness of this interior, from the depths of this lake will burst forth some new, some unexpected creation. Something fashioned from the shards of memory, which darken and fade but are never lost; which will take you by surprise as they now took him by surprise, looking down at his orphan hands, blue and knotty. He might have fallen useless at the feet of these barbaric columns, had he not suddenly overheard someone saying the name — it was like a change of scenery coming in from the wings — of Pollock; had he not seen the two women walking, with the assurance of sturdy windmills, toward the elevator.
divídeme por favor
exactamente por el medio
despégame con tus manos la piel
y arranca los huesos
con tus dedos
es mi carne, cómela, digo,
pero déjame por favor la sangre.
sepárame por supuesto
de todo conocido
llevaré en cubos la sangre
mi sangre olorosa mientras busco
corazón
(y ¿cómo vas llevarlos sin huesos? preguntas y te pido permiso)
y hacemos viajes y aventuras sobre continentes
obscenos y ridículos
En un momento determinado y
una fecha memorable que rebosa
de cosas actuales prolongadas
como una mosca que aterriza en una fruta
o un joven mientras besa la primera:
un perro que busca a un hueso seco
o un gato aullante
que da zarpazos a una rata aterrada.
O tal vez se esculpe el poema
simplemente del aire enrarecido
y se halle simplemente a ninguna parte.
Tenga siempre en cuenta que
El lector medio tiene miedo
de explorar a un pueblo fantasma
y prefiere siempre oler
la aroma de alguna flor salvaje,
el sabor jugoso de una naranja,
o la lluvia de la primavera que se moje
y sus hojas verdes que hagan rumores
y bailen en las brisas.
posted evening of June 22nd, 2013: 1 response ➳ More posts about Projects
I served the pork chops tonight with apple gravy -- something which had never occurred to me before but now seems so completely obvious it is difficult to imagine pork chops served any other way. Here is how:
Sylvia and I had a nice dinner; then she ran off to study, and I am digesting the chop and listening to the New Iberia Stompers (nice find! from my recent trip to New Orleans) live sessions. Here's Shim-me-sha-wabble:
posted evening of June 18th, 2013: 1 response ➳ More posts about Recipes
divídeme por favor
