Professional jealousy much? O mais oui.
Hi. It appears that in addition to reading at the Ear Inn on Saturday, I'm reading at Frequency on Sunday. I'm slightly baffled, as I don't recall ever setting this up, but hey, I'm game. So come on out to the Four Faced Liar (I must admit, I would have been there anyway) at 2:30, and hear some of me, and more interestingly, some of Mark Lamoureaux!
Incidentally, we are both featured in the first issue of the tiny. It's hot off the presses; I got my copy yesterday, and have started to dip in. So far the verdict is: yummy!
UPDATE: The Am-I-Reading controversy is currently in the stages of resolution. Stay tuned for the amazing details!
UPDATE: I'm not reading! Whew! Two readings in one weekend would have been a bit much. But show up to the Liar anyway, to hear Mark Lamoureaux, Heather Christle, William Cassidy, and Andrew Kaufman.
Next Tuesday, 8:30 p.m., put on your semi-fancy duds (jackets and ties for guys; whatever follows therefrom for girls) and head out to the historic National Arts Club (15 Gramercy Park South) for the opening of the new Portraits show, featuring a whole passle of people who deign to call themselves artists. Some of your favorite poets will be showing up: Todd Colby, Jordan Davis, Shafer Hall, Dan Nester, and lately added to the bill, myself. Ha!
I got the tour of the National Arts Club yesterday from the lovely Jennifer L. Knox, who pointed out the Club's fine collection of American impressionism and bizarre pug tchotchkes. Then I had a wonderful lunch from the club's kitchen, which I also toured, thereby inspiring the fearful misapprehension that I was the health inspector. Jen and I then retreated upstairs to share our lunch with Gobi the Parrot, who I found is very partial to pasta and puff pastry.
This Saturday, I will be reading at the Ear Inn Reading Series, 3 p.m. at 326 Spring Street. Huzzah!
Then it was off to the BBQ festival, where I waited in line for a very long time, but got some very good pulled pork and coleslaw. No need for barbecue sauce; if you cook your pig right, all the flavor will seep down into the meat and it will stay juicy, all without having to worry about getting a soggy bun from sauce.
Finished reading Tom Jones; I now am having trouble not thinking and speaking in 18th-century mode. Weird dreams last night involving John Ashbery stalking about in the snow, with eyes like luminous blue bug-zappers. Ta-da.