alexandra alger

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Neil Gaiman and The 13 Clocks

Neil Gaiman has lured me into the Wall Street Journal Book Club. He’s chosen, as a guest book-club leader, James Thurber’s “The 13 Clocks.” In an interview with a Journal a few weeks back (where I learned about this book club), Gaiman said he’d loved this book since he was eight and some years back was flabbergasted to find it was out of print in the U.S. He offered to write an introduction if a publisher would reissue it, and in 2008 the New York Review Children’s Collection reprinted it.

I’d never heard of it. But who can resist a book that Neil Gaiman calls “like nothing anyone has ever seen before?”

“The 13 Clocks” is a singular fairy tale, published in 1950. (Gaiman says it isn’t really a fairy tale, even if it takes place in a fairy-tale world. Splitting hairs, surely?) There’s an evil Duke, who could not be more sinister, living in a castle where all 13 clocks have all stopped; a princess whom he’s keeping captive; a wandering minstrel (a prince in disguise) who teams up with a magical being, a Golux, to rescue and marry Princess Saralinda.

Thurber! He’s a master of making dark things funny. On page one, a description of the Duke, who is always cold and therefore always wears gloves: “He wore gloves when he was asleep, and gloves when he was awake, which made it difficult for him to pick up pins or coins or kernels of nuts, or to tear the wings from nightingales.” Wearing gloves to bed—silly, yes? I’m guessing the average kid would think so. And then a sensible list of things that are indeed hard to do when you wear gloves. And then at the end, like a punchline: A horrifying act—no, it sounds like more of a hobby, tearing the wings off nightingales, plural. Horrifying, and yet, because it’s unexpected, at the end of a list that’s otherwise banal, you (I, anyway) end up chortling at the incongruity.

And this: “The Duke limped because his legs were of different lengths. The right one had outgrown the left because, when he was young, he had spent his mornings place-kicking pups and punting kittens. He would say to a suitor, ‘What is the difference in the length of my legs?’ and if the youth replied, ‘Why, one is shorter than the other,’ the Duke would run him through with the sword he carried in his swordcane and feed him to the geese. The suitor was supposed to say, ‘Why, one is longer than the other.’”

Terrible that he’s kicking pups and kittens (no! I can hear a child cry), but for that to be the reason his legs are of different legs…I’m not even sure how to explain how that tickles my funny bone.Some animals lovers may, in fact, not find that part funny.

Gaiman makes much of Thurber’s language, and it is wonderful, alive and zany and mystical all at the same time. I’m not as enamored of his made-up words as Neil is—words like “zatch” for throat and “guggle” for stomach (or possibly the other way around.). The honest reason is, I’m feeling a sense of been-there-done-that because of Roald Dahl and books of his like “The BFG,” overflowing with hilarious made-up words (remember the snozzcumber?) I’m realizing now that “The 13 Clocks” predates “The BFG” by thirty-two years. Thurber should get the credit I’m giving Dahl. If only I’d read Thurber first!
Thurber turns language inside and out in the most delightful and unexpected ways. The Duke commands his men to take the minstrel to the dungeon: “Feed him water without bread, and bread without water.” Saralinda: He doesn’t compare her to a rose, but writes this: “It was not easy to tell her mouth from the rose, or her brow from the white liliac.” The Golux: “The Duke is lamer than I am old, and I am shorter than he is cold, but it comes to you with some surprise that I am wiser than he is wise.”

There’s a woman, Hagga, who weeps jewels. I’d forgotten about the vuluptuous joy of reading about jewels, masses of jewels, jewels in a big heap. I can’t even remember a story with a good heap of jewels. This may be the very best. Hilariously, Hagga can’t be counted on to produce precious stones, which the minstrel-prince must bring to the Duke. “Hagga laughed until she wept, and seven brilliants tricked down her cheek and clattered to the floor. ‘Rhinestones!’ groaned the Golux. “Now she’s weeping costume jewelry!’”

Have I convinced you to run out and buy “The 13 Clocks”?

In mid-July Neil himself will lead a live video discussion of the book. So I have two weeks to think of perceptive things to say.

Cereal: Does it Really Take Too Long to Eat?

People have been eating less breakfast cereal in recent years, according to the Wall Street Journal, and one reason is that it takes too long to eat. Yes, that’s right. “Cereal takes too long to eat during the morning rush and you can’t eat of bowl of cereal in the car.” That’s the Journal quoting various consumer surveys. I find this baffling. Since when is cereal-eating a slow activity? It just doesn’t take that long to pour cereal into a bowl with milk and scarf it down, especially if you’re trying to eat it all before it gets soggy (which some people don’t mind or even like, but I prefer my cereal crunchy to the last bite). This morning, I needed two minutes, twenty seconds, to enjoy a bowl of Wheat Chex. I wasn’t trying to save time. I read the paper, and I added extra milk at one point. Two minutes! Okay, closely to two and a half. Still, to really savor cereal, and perhaps add banana, we’re still only talking about five minutes. Five. Minutes. Obviously, no one wants to take time to sit or even stand for breakfast, once thought to be the most important meal of the day. (Some experts are now questioning this long held belief. I’d argue that whatever the evidence, breakfast is certainly more nutritionally essential than dinner, which all of us love but none of us need. A good lunch has got to be pretty important, too.) I love breakfast! The thought of hot coffee gets me up in the morning. Not the thought of showering, dressing, and driving to the McDonald’s take-out; no, I like stumbling down to the kitchen and making my own pot—ready in, say, five minutes. Coffee, along with yogurt and jam, or fruit (an apple quickly steamed with sugar and cinnamon!), that’s my favorite breakfast of late. But cereal is cool (Grape-Nuts: incredible crunch), and who doesn’t like toast? Especially with coffee? Eggs and bacon I reserve for the kids, the ones with the low cholesterol. One kid has one-upped me. She’ll prepare her oatmeal the night before and leave it in the fridge to get all creamy with things like almond milk and cinnamon (we like cinnamon in this family). The other has gradually come to realize that sleep takes precedence over food in the morning. He’ll probably end up being one of those people who rush out the door with a protein bar. Baffling.

Peach Tatin Cake

Peach Tatin Cake

You can’t go wrong with this one.

Let Them Eat Peach Tatin Cake

Have you been looking for a peach dessert that isn’t crumble or pie? I’ve got one! It’s Tish Boyle’s peach tatin cake from The Cake Book (Wiley, 2006). It’s peachy, it’s cakey, it’s caramel-y, and it comes out perfectly (or as near as anyone could want) even for baking tyros like me. The preparation is time consuming, I can’t lie, but only if you’re doing it alone. Enlist a sous baker, and it’s more than manageable. My sixteen-year-old, Vanessa, and I made this together, and we had it in the oven within an hour. PEACH TATIN CAKE Tish says it serves 8-10; I say 6-8, really 6, since everyone will want seconds. Ingredients: For caramel peach topping: 1 cup sugar 2 TB water 5 TB unsalted butter, cut into tablespoons 4 large peaches (recipe was divine with not-quite-ripe peaches, and even better, if a bit wetter, with ripe ones) For cake: 1 1/2 cups all-purpose flour 1 1/2 tsp. baking powder 1/4 teaspoon baking soda 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt 1 cup sour cream 2 tsp. vanilla extract 9 TB unsalted butter, softened 1 cup sugar 2 large eggs Prepare the topping: Position rack in the center of the oven and preheat to 350 degrees. Grease the bottom and sides of a cake pan and line the bottom with a round of parchment paper. The recipe calls for a 10”x3” pan; mine is 9.5”x2” and works fine. (Don’t use a springform pan, because the caramel is sure to leak out of it.) The recipe calls for greasing the parchment paper. I forgot to do this had no trouble getting the cake out of the pan intact later. In a medium saucepan, combine the sugar and the water and cook over medium heat, stirring until the sugar dissolves. I found I need to add at least twice as much water to dissolve the full cup of sugar. Once the sugar is dissolved, increase the heat to high and cook until the mixture turns golden brown. This can take a while, but once the darken begins, it proceeds quickly. Remove the pan from the heat and whisk in the butter, one piece at a time (the mixture will bubble furiously). Carefully pour the hot caramel into the prepared pan. Cut the peaches in half, then cut each half peach into six wedges. Arrange the wedges, overlapping them slightly, around the edge of the pan, on top of the caramel (which will be hard by this point). Arrange another circle of wedges in the center, facing the opposite direction, for a truly professional effect, until the caramel is covered completely. Make the cake: Sift together the flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl. Whisk to combine, and set aside. In a small bowl, stir the sour cream and vanilla extract; set aside. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the sugar and beat at high speed until the mixture has lightened in color and texture, 2 to 3 minutes. Reduce speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. At low speed, add the flour mixture in three additions, alternating with the sour-cream mixture in two additions, mixing just until blended. Spoon the batter in large dollops over the peaches and smooth into an even layer. Bake for 45 to 50 minutes (my pan only needed 40 minutes), until the cake is golden brown and springs back when lightly touched. Set the pan on a wire rack and cool for 10 minutes. Run a thin-bladed knife around the edge of the pan. Using pot holders, carefully invert the cake onto a cake plate. Peel off the parchment paper. Serve the cake warm (the best!) or at room temperature. Can be stored in an airtight container at room temp for up to two days or refrigerate for up to a week.

Anxiety dreams

I still get college anxiety dreams. Had two just in the last week. I never have exactly the same dream, but I’m always either late for an exam, for which I haven’t studied, or I suddenly realize, OMG, I haven’t been going to any classes and midterms are coming. In fact, wait–where are my textbooks? Why I get these kind of dreams, decades past college, is beyond me. I don’t remember collegiate life being all that stressful–at least nothing I couldn’t handle. What gives, subconscious? I’m guessing these dreams are protection against the source of my real-time anxiety, my writing, or more specifically this manuscript. that I am still fixing, several months past the deadline I’d set for myself. Things could be worse. I could be dreaming about agents rejecting me, or editors hating any manuscript I send. These are nightmares that could be all too real.

Kids these days, under more pressure than previous generations, are going to have much richer fodder for anxiety dreams. My poor 16-year-old, Vanessa, has been feverishly studying for a European history exam that’s going to include such questions as, “Compare and contrast all the wars of the 18th, 19th and 20th centuries,” and “How do social constructs differ from the 18th century to the 20th century?” She not only had to study all the major developments in Europe from 1400 on, but be prepared to tackle sixteen different short answer questions and a half-dozen essay questions. 

I’m feeling grateful at how easy creative writing seems in comparison. Thank you, Vanessa! She should be out of her exam about now. Her work’s over; time for mine to begin.

What?!

I wish I could say I’ve been off this blog for three months because I’ve been on an insanely productive writing jag. And that’s true, in a way. Absorbed in completing my MG manuscript, getting it ready to send out, I kept putting off posting. And then I found I had blog writers’ block. Blog block.

Now it’s over.

Just as I’m finally, almost, about to be ready to query.  I’m doing a final read-through. It’s taking far too long! Must-Get-Through. My writers’ group will kick me out if I don’t start sending it out asap. They are sooo over this manuscript! I sure can’t blame them.

Had to laugh at a comment Colson Whitehead made in his Q&A in this week’s NYT Book Review section. He’s asked,”What’s the one book you wish someone else would write?” His answer: “The book I’m working on now. Be a real time saver, and I could concentrate on my general brooding and sifting-through of my regrets.”

 

 

How I Got Turned On To Peyton Manning

Yikes, I’ve been out of touch for a bit, haven’t I? I spent January in a frenzy of rewriting, embellishing character, refining plot, all with the goal of finishing this draft by month’s end. And I’m not. I’m not! I keep telling myself, It’s okay, it’s okay, the important thing is to get this one right. This draft is really an amalgam of four or five, because the editing of one chapter tends to send me back to an earlier one, to make sure everything is fitting. Invariably once I look back on a chapter I see a word that isn’t quite right, or a phrase that sounds awkward, or a piece of dialogue that sounds off, and next thing you know every step forward means a step back. This is probably an inefficient way to revise. But it’s what comes naturally.

Enough of my revision angst. It’s Super Bowl Sunday! Like the other Americans who are not football fans–there have to be at least a few thousand of us in this country of 300 million–I’m mainly interested in the nachos. I have two bags of tortilla chips on my kitchen counter that I surely would’ve devoured by now save for the vision of nachos smothered in cheese and black beans, with a sprinkling of scallions, and guacamole on the side….

I’m off topic again. What I really want to say is, even though I rarely watch football I’m excited to see the game today, thanks to the Wall Street Journal’s Jan. 31 Superbowl coverage. Yeah, the WSJ–can you believe it? The Journal’s business writing has always been unparalleled, but in recent years it’s developed a flair for all kinds of other stories.  The sports section drew me in with a front-page Super Bowl preview. The Journal cleverly used skier terminology to offer game perspective for three kinds of viewers: beginner, intermediate and advanced. I loved this! And I was pretty proud of myself for zooming down the intermediate run. (As in skiing, I had trouble negotiating the terrain of the black diamond.) Once I was inside the section, I saw an article with the headline, “Peyton Manning: Mr. Annoying.” Hello–really? Well, no–just a brilliant headline–but the story did turn out to be a fascinating, semi-humorous look at Manning’s relentless drive, an intensity bordering on obsessiveness that can get on his teammates’–and his coaches’–nerves. Writer Kevin Clark did what the best writers try to do: He made Manning human. You saw how a guy with his kind of talent becomes great–he thinks and works harder than everyone else.

You may be wondering, am I now a Peyton Manning fan? Am I going to root for the Broncos? Nope. I say, Let the best team win! Either way, those nachos are really going to hit the spot.

Have Yourself A Merry Little Christmas

Christmas Eve. Decades out of childhood, years after my own children stopped believing in Santa, I still feel the thrum of anticipation, a sense that something exciting is about to happen.  Some of this is the thrill of giving presents to loved ones (surely my teenage daughter will like that necklace?); and the undeniable pleasure of receiving presents (my son’s giving me the Nora Ephron collected works!); and the food, that’s huge. I’m making an eggnog cheesecake and a pear upside-down cake to bring to my sister, who’s hosting us all for a holiday meal. Taken together these are rich, gorgeous, extravagant displays of love that we don’t show each other any other time of year. Alas. I’m trying to love people more all year. I’m getting to an age at which I realize that I can’t be unthinking, thoughtless. I won’t have forever with the people I love.

Here’s what can only happen in New York on Christmas Eve. My husband Dan and the kids and i had dim sum at Nom Wah in Chinatown.  We went there on a whim; we had no plans and couldn’t remember the last time we’d had dim sum. Nom Wah was new to us, but it’s been around since 1920. It was practically empty, to our intense pleasure. We sat down and ordered. Sometime between the soup dumplings and the pork buns, Vanessa started mouthing something to Dan and me across the table. “What? What?” Dan said. I shrugged helplessly. Finally we got what she was telling us: Jake Gyllenhaal and Maggie Gyllenhaal and their immediate family–their mother, Maggie’s husband Peter Sarsgaard, and their two daughters–had sat down next to us. Naturally, being a New Yorker, I didn’t look around. I know how to give movie stars space! I managed a casual glance to the left and saw Peter’s close-cropped salt-and-pepper head (poor guy–he’s losing his hair.) Standing to go I finally got a look at Jake in the mirror by our table. Jake, with hair to his shoulders and a beard. “Did he look hot?” My sister Nicole asked later. It was just the right question. And you know the answer. 

Merry Christmas!

Joke of the Day

How many surrealists does it take to screw in a light bulb?

A fish.

Picture Books: Do They Ever Get Easier?

When the amazing, inimitable writer-illustrator-teacher Pat Cummings told me about the PB contest organized by Atlantic Avenue merchants (we’re talking Brooklyn here), I thought, “Why not?” It’s a writing contest in my own backyard with cash prizes  (a grand for first place!) and a fantastic panel of judges (Bruce Degen!).  

Then I sat down to write. Immersed in a MG world for the last several years, I had forgotten all about the easy treachery of the picture-book manuscript. Do you know what I mean? I had an idea. I jotted down a few notes. I wrote a few lines. I liked them. I kept going. In no time I had three hundred words. The perfect length. (Have you noticed how few words BPs have these days?) I stopped, rather smug about doing such a good first draft. I read it over the next day, and it was terrible! Not total crap, but not good, either. And then I remembered my stack of PB manuscripts that were never quite…right. Rapunzel, who got put in the tower because she liked math. The blankie story. The sex book. (If only I were Dr. Ruth, I might’ve sold it.)

Not that I’ve given up. Nope. I haven’t given up. I’m going to keep trying. I’ll send something to the Atlantic Avenue BID. I have almost two weeks…no, actually, I’ve got just over a week to craft this baby. I have nothing to lose, right?

If anyone reading this wants to know more about the contest, go to atlanticavebid.org. The deadline’s Nov. 1 at the stroke of midnight.

 

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