Dear Ones,
It Must Be the Supermarket in Me
~Major Jackson
It must be the supermarket in me,
all lit from inside, full of wide aisles
and thoughtful shelf-stocking
where you’ll find my feelings and
memories. That’s why on the outside
I look so ordered and put together.
My inner supermarket contains
an old-world butcher shop and fish market.
Shoppers arrive with an unfathomable
hunger which I relieve by
offering freshness, quality,
and value. Some are penniless
and can only fantasize, licking their lips
at rows of artisanal cheeses and meats
behind glass display cases, the clothbound
bries and goat, at ropes of cured
salami and prosciutto. Still
they taste. I offer free samples
at stations throughout
my supermarket so people will
come to know and like me.
In the produce department,
many test my pears and avocados
for ripeness. In the floral area, they sniff.
Some walk off with my bouquets.
I contain cheerful baggers
who will escort you to your car.
At times, truthfully, I dislike this
about myself, forever accommodating.
I’ve not always had a supermarket in me.
It began when the church in me
lost its congregation and when
I lost my mother’s love to cocktails
and other stimulants. There is no place
for anger in my supermarket. I keep
it in the backroom with a sign that reads
“No Trespassing: Employees Only.”
It’s a way of being in the world,
a self, full of checkout lines and refrigerators,
until someone runs through me,
knocking down my pyramids of canned
goods or panic shopping, leaving empty aisles.
***
***
read
I am a fan of Allegra Goodman. I’ve been reading her books since I first discovered her NYer story, “Apple Cake” which is wonderful and has terrific dialogue. I whole heartedly recommend SAM, her latest novel. The characters are vivid. Sam’s story is one of self-discovery. I read this book while also reading DEMON COPPERHEAD, and I found it heartbreaking that Sam had more timidity than Demon, even though her home life offered stability, her mother loving, her father in her early life as much as he could be, and yet… I was so worried about her at school, in the world where her unique raison d’être didn’t fit the rules we apply to girls. How we make our girls wobbly is really an awful thing. Ultimately, Sam grows into confidence and fullness. Which was a relief, and I was delighted to have travelled with her in this coming-of-age novel. Sidebar delight? I learned so much about rock climbing! I love to learn things in a novel.
Just a quick reminder, I’ve created a read.write.eat. Bookshop Store, where you will find many of the books I’ve recommended in the newsletter.
write
So much of what we writers do is lonely work, hence I love being a student, learning and generating new work, and sharing my writing. Whether it is an off-the-cuff reading of words inspired by an excellent prompt, or an opportunity to be “up” in workshop. It’s a joy to hear responses to my writing.
I encourage you to put yourself in the student chair. One of my fav places to do that is a summer writing workshop. Last year I taught at Aspen Summer Words, and I had the best time. What a fabulous crew of teachers, students, editors, and agents. They’ve asked me to spread the word and I’m happy to do it. Only two more weeks to apply! Here’s the joy + benefits:
- By applying you’re saying to yourself, my writing matters. I prioritize my creative work. I believe in me. In some ways applying is the most important step. ✅ done!
- Meet writers from around the country and build yourself a community. ????BOOM!
- Get smart eyes on your work.
- A new setting invigorates! Let me tell you, Aspen is unbeatable.
- Be with your people—humans who love words and writing as much as you do.
- Return home with a new vigor!
Look who’ll be teaching: Major Jackson (see his poem at the top of this newsletter), Claire Dederer, Ashley Ford, Tom Perrota, Katie Kitamura, and Emily Roboteau. Oh please! Louis Alberto Urrea will be there. What inspiration and light he brings! I’ve heard him deliver a talk called “Hymns to the Broken.” You can hear it here! The quote I often repeat to my students:
[Writers] “…have the chocolate. We have Curtis Mayfield on the stereo, my friends. We can wear fabulous slippers if we like. We’re caffeinated. We can work naked anytime we want.…Fill your pen with love or don’t pick it up.”
I encourage you to take yourself seriously, check out the Aspen Summer Words website, make yourself a little vulnerable, apply, grow!
***
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eat
I’ve shared this roasted carrot and avocado salad with you in the past. I’m including it again because, well, it’s been in constant rotation at my home this winter, and not only have I simplified it, but I’ve also got an amazing salad dressing hack for you.
Roasted Carrot/Cumin Salad
- 3 garlic cloves, peeled
- 2 t cumin seeds
- 1t fresh thyme leaves
- ¼ t crushed red chile flakes
- Salt and ground black pepper
- 1T red wine vinegar + more to taste
- 2 T extra virgin olive oil + more to taste
- 1 lb medium-size carrots peeled
- 1 orange, halved
- 1 lemon, halved
Step 1
Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1½ t salt and ¾ t pepper to make a paste. Add vinegar and 2 tablespoons of the oil and mix well.
Step 2
Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
Step 3
With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves over the carrots in the roasting pan. Toss with tongs. Now you are faced with a choice. You can serve the carrots hot, alongside a roast chicken, or salmon off the grill, skirt steak with chimichurri. OR, let the carrots come to room temperature, cut them into smaller pieces and toss in a green salad. Perhaps a mix of arugula and radicchio with some radishes, and avocado. Toss in pumpkin or sunflower seeds and you will be so happy, both for the delicious salad and for the faces at the table who are beaming love your way.
Step 4
Using a rubber spatula, scrape up all the goodness left behind in the roasting pan and add to a jar with a lid. Add more olive oil, maybe ½ cup, and ¼ cup vinegar to make the vinaigrette to end all vinaigrettes. My rule of thumb is 2-1 ratio oil to vinegar (yes I like the tang), + the goodness in the roasting pan. Let me tell you, the flavor is over the top. Season with salt and pepper. Use this to dress your salad.
Hey, I feel better after writing this! Thank you for reading. Thank you for being part of my community. I’m grateful for you. And so, I’m leaving you with this beautiful and joyful power! Braids and Bowlers!
xN
