Heartbeats in New York and Paris
West Village (above) and 6th arrondissement in Paris (below). I took the WV photo months ago and wasn’t even sure if it was a tag at the time. Now I like it even more.
This week’s mystery date!
Seriously.
I am reblogging this in order to put off writing.
The Novel That Lives on My Keyring
That little silver thing has, I dunno, six or seven years of worth of writing on it. And that subway token used to actually do something.
Sometimes I can’t get used to the present.
Anne Wrote a Book
About a month ago I did a little presentation for a kindergarten class on publishing (and as a bonus, I got to meet the class duck). I wasn’t sure how I was going to go about it, I just knew that the kids where interested in what publishers did, so I decided to write a little story about an author and the steps that she goes through while getting her book published.
In this interview with K. Jones, Wallace Shawn talks about his own fear in creating work, and Speedboat author Renata Adler’s influence on him during his early years as a playwright and creating My Dinner with André.
(Thanks to The Improvised LIfe for linking to this interview!).
Walter the Duck Discovers Mud Pies
Walter, the classroom duck from the Growing Up Green charter school, discovers Mud Pies and Other Recipes.
Thanks to Rachel Strate for these photos!
Tables for One
The premise of 153 Ridge Avenue, which is the name of a restaurant on Mercer street in Manhattan, is more like a plot than an ambience. “I wanted to recreate the taste of pizza and beer after moving a lot of heavy furniture for a student approaching their senior year in the summer of 1994” said owner Hobson Zakariya, “Ultimately I think it doesn’t work, but what fascinates me is the process.” MORE
This is the first entry in my new project - - Tables for One which is partially a parody of The New Yorker’s Tables for Two - - but also its own thing.
The restaurants that A. Pontious writes about are sometimes parodies of the city eating experience - - but they’re also about the larger idea of restaurants: where they succeed, where they fail, what they represent.
Anyway, I would love it if you checked it out.
Today’s most eligible bachelor
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