The spirit of the end of summer. He’s laughing at us from behind a tree, full of mischief, but a little sad, too, maybe even slightly scared. He seems substantial, but if you run your hands through his tresses, as we did today in the bright afternoon light, he falls to nothing. Through his winking eyes and gaping mouth, you can see the beautiful darkening light along our towpath, and watch the leaves fall like bright shadows.This tart contained many of my favorite flavors. It was fun to make, and I realized I hadn’t made anything slightly complicated in some time. It’s not complicated as in difficult, but it does have a few steps, a few layers. The first is a sweetish buttery crust. But you don’t roll it out, you just press it down with your hands, so it’s not that hard. The second layer is bittersweet chocolate. I melted the chocolate chips over a low heat till they were just soft, and then spread them into a thin layer with the back of my spoon. The third layer is a frangipane, but on the firm side, not too custardy. And finally, of course, the fruit! I like the rich, tangy, sweet but not too sweet quality of this tart, and ate if for breakfast and before bed for days. We also ate it with whipped cream and vanilla ice cream, and I recommend these presentations as well.
Here’s The Ethiopians with Feel the Spirit. Love this one.
I’ve said it before and I’ll say it again, I love the combination of chard, pine nuts and raisins. And I’ll find anyway I can to combine them. Here they are in a sort of tart. I made a jam of shallots and raisins and garlic, and I spread this on a yeasted crust. Then I topped that with a custard made with chard, fresh mozzarella and pine nuts, and of course lots of fresh basil, which is one of the best things about summer. And I put some slices of fresh mozzarella and more pine nuts on top.
Here’s Summertime by Billy Stewart.
Dear Literary Agent (I know I’m supposed to address this to a specific person, by name, and try to establish some sort of personal relationship or pretend that I know you, but I don’t know you, and you know I don’t know you. I’ve read about the things you like and don’t like, and they’re some of the things I like and don’t like. Maybe you’d like my novel. Maybe we could be friends.)
I’ll start by telling you that I know I can’t write a very good query letter. If I could, if I could sell my work, I wouldn’t really need an agent. Although of course I would, I know I would. I know enough about how the world works. I dream of meeting somebody who passionately believes in my work, who loves to have fierce discussions about writing, and who happens to have an understanding of the business. I wish I could tell you that I’m always euphorically happy with my novel and sure that it’s great and enduring literature and that everybody should read it. But half the time I have the sinking horrible feeling that it’s dull or silly or even embarrassing. I can tell you that I always feel a warm sort of love for it, for the characters and the world they live in. I think about them sometimes as if they’re real, and thinking about them that way makes me happy. I can tell you that I have a million ideas, a million beautiful things in my head, and I will write them down with the most beautiful words I can find.
I can’t pretend that I’m familiar with the market. I read all the time, but I don’t read too much contemporary fiction. There’s a voice I don’t like, that I encounter often. A smug, clever well-wikipedia-researched voice. Or a coldness that I find unbeautiful. Of course I’ve read some modern novels that touched me very deeply, and I’ll tell you what those are, if you like.
I would love to say that I met you at a literary convention of some sort and that we discussed my work and you seemed very interested, but it’s not true, and you know it. I’ve never been to a literary convention, I’ve never been in an MFA program. I took part in some sort of novel-writing workshop once, but that was years ago, a lifetime ago, and I’m not sure the whole thing wasn’t some sort of scam. I’m not in any literary salon. You don’t know me, you don’t know my work. I guess I’m something of an outsider, but, as I’m sure you know, William Faulkner was an outsider, “[N]ow I realise for the first time what an amazing gift I had: uneducated in every formal sense, without even very literate, let alone literary, companions, yet to have made the things I made. I don’t know where it came from.” and yet, he says, “I am the best in America, by God.” Am I saying I’m as good as Faulkner? Am I saying I’m the best in America? Of course not, of course not.
I wish I knew some famous authors and they’d read my novel and had nice things to say about it. Or they hadn’t read it but said I could tell you I know them. But that’s not true either. But here’s what I imagine some famous writers might say. John Donne would say, “She stole my words for the title of her book!” And then he would say, “Of course she took them from my meditations on humans and sickness and religion, and that’s sort of what her book is about, so that’s okay.” And then TS Eliot would say, “You brat! You stole my source! You quoted the Countess Marie Larisch von Moennich, word for word! That’s not okay! Only I can do that.” And Zola would say, “Don’t think I didn’t notice you modeled a character on one of my characters, and you have him read my words aloud!” And Dostoyevsky would say, “Sure, go ahead and quote whole passages from one of my books. There’s not much I can do about it now, is there?” And Reverend Gary Davis would say, “I’m glad you like my songs enough put entire lines from them in someone else’s mouth.” And Ezra Pound would wander into the room and say, “Claire, sit on your knees to write and seal your query, And send it a thousand miles, thinking.”
Yeah. My novel is weird, but not in a clever or calculated way. I know that you receive millions of queries and many of them are from crazy people, and you must read such an odd assortment of nonsense that everything starts to sound like nonsense. I’m sure I sound crazy and awkward you’re going to read a few lines and toss me aside. I know I’ll never hear from you again, or I’ll get a polite e-mail telling me (and everybody else) that you wish us the best of luck with our project and our career. I understand that. And yet I’m hanging on to the small glimmer of hope that glows brighter every time I send a sample chapter out, that’s so hard to extinguish no matter how many rejections I receive, or how much blinding silence my words are greeted with.
So thank you for your time.
Yours sincerely in hope and promise,
ClaireWho is making lots of tarts lately? Who is? ME! I am! I did a ridiculously splurgy grocery shop before my birthday and got brie and pistachios and smoked mozzarella and pine nuts. Phew. So I combined them all in a tart. The crust has smoked paprika in it. The custard has pistachios and goat cheese and bronze fennel leaves. You could use regular fennel leaves of even tarragon, if you’d like to have that lovely anise-lemon flavor. The whole thing is topped with bits of brie, slices of fresh mozzarella, tomatoes, casetlvetrano olives, pine nuts, fresh basil, and these beautiful little spicy shoots that make every picture prettier.
Here’s Peppino di Capri’s Per Un Attimo.