My poem "Lucan in Averno" has been accepted by ChiZine. It is the piece I wrote while translating Book 6 of the Pharsalia this summer, a project I really need to get back to. I have been without gruesome Silver Age necromancy for far too long.
People of the Book: A Decade of Jewish Science Fiction & Fantasy can now be found on the shelves of consenting bookstores everywhere (or at least Borders, Barnes & Noble, that sort of thing). The table of contents includes stories by Peter S. Beagle, Jane Yolen, Neil Gaiman, Theodora Goss, Michael Chabon, Rose Lemberg, Tamar Yellin, and Elana Gomel, so you can see why I might be pleased to count "The Dybbuk in Love" among them. Introduction by Ann VanderMeer. I am greatly looking forward to my contributor's copy.
I should ask my mother sometime where her recipe for plum pudding comes from. It can't have been handed down through her side of the family, but it steams for eight hours and is then tied up in brandy-soaked cheesecloth to steep and wait for Christmas, when it will be steamed a second time, doused in yet more brandy, and flamed. We don't use suet, but otherwise I think the recipe is reasonably traditional, meaning that the last several years have been spent tinkering with the fruits and spices in order to produce a pudding that everyone in my family will at least take a bite of. You never know. This year we seem to have created a fruitcake that people snack on. I'm very impressed; and I've eaten a lot of it. Tonight, we set up the tree.
People of the Book: A Decade of Jewish Science Fiction & Fantasy can now be found on the shelves of consenting bookstores everywhere (or at least Borders, Barnes & Noble, that sort of thing). The table of contents includes stories by Peter S. Beagle, Jane Yolen, Neil Gaiman, Theodora Goss, Michael Chabon, Rose Lemberg, Tamar Yellin, and Elana Gomel, so you can see why I might be pleased to count "The Dybbuk in Love" among them. Introduction by Ann VanderMeer. I am greatly looking forward to my contributor's copy.
I should ask my mother sometime where her recipe for plum pudding comes from. It can't have been handed down through her side of the family, but it steams for eight hours and is then tied up in brandy-soaked cheesecloth to steep and wait for Christmas, when it will be steamed a second time, doused in yet more brandy, and flamed. We don't use suet, but otherwise I think the recipe is reasonably traditional, meaning that the last several years have been spent tinkering with the fruits and spices in order to produce a pudding that everyone in my family will at least take a bite of. You never know. This year we seem to have created a fruitcake that people snack on. I'm very impressed; and I've eaten a lot of it. Tonight, we set up the tree.
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