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Six friends, five friends, four friends, three
The ultimate reality's not "we" but "me"
I'm sorry but who knows what I think or see?
From grey matter I will never be free
This is Auguste Rodin's The Thinker (1902) superimposed on his other masterpiece, The Gates of Hell.
Source: Wikimedia Commons/Photo: dalbera/CC BY-SA 2.0
Created by Jean-Pierre Dalbera of Paris, France, April 15, 2010
Thank you for visiting! I am currently working on a revised edition of Notes from Oblivion. I expect this to be ready by the end of November (2024!). I've re-worked some of the poems, removed a few, and added a culinary appendix. Here is the new table of contents:
The Poems
Reading Night at the Library
Culinary Supplement
An Assortment of Canapés
27. Herbed Cream Cheese on Ritz Cracker
28. Buzhenina with Cornichons and Marinated Peppers
29. Shaved Serrano Ham with Tomato and Basil Bruschetta
30. Beef Carpaccio with Asiago Petals
31. Duck and Mango Tartlets
The Images
The Poems
- Loitering in Limbo
- Petrified Aspirations
- Observation
- Contemplating Flotsam
- Another Token for My Chain
- The Beckoning Dumpster
- We are the Blockheads
- The Debutante
- Systems
- I, Monk
- The Beat of Life Goes On
- Mao Would Be Proud
- Giraffes
- Beyond the Softest Touch
- Not We, But Me
- Fragments
- A Single Copy
- Probably, Not Necessarily
- I Still Put Another Log atop The Fire
- Uncommitted Me, Uncommitted You
- Timecard
- May They Forever Frolic
- The Birds of Courtenay
- My Girlfriend?
- You Need a Heart to See
- Literary Goons
Reading Night at the Library
Culinary Supplement
An Assortment of Canapés
27. Herbed Cream Cheese on Ritz Cracker
28. Buzhenina with Cornichons and Marinated Peppers
29. Shaved Serrano Ham with Tomato and Basil Bruschetta
30. Beef Carpaccio with Asiago Petals
31. Duck and Mango Tartlets
The Images
About the Author I am a retired chef living on Vancouver Island and Notes from Oblivion is my first published work. Toronto is my hometown, where I lived until 1990. I attended the University of Toronto for three years in the program Russian and Eastern European Studies, and obtained a minor degree in Russian Language. I then set out on a 23-year adventure working as a chef in Russia and Ukraine.
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