-
I: tonight! at the Oscars!

i really had to watch the whole show
twice, to convince myself of
something;
    the first time i watched it i was
as any usual idiot aspiring to
wow!
                      you know the usual
finesse,
             a bunch of humble people
with diamonds that belong
                                     to hades,
or at least the j. r. r. tolkien dwarves,
       and the masked king
          under the dome of the theatre
or rather:
           when does an actor, not act?
and i thought the mob
    that went to see ballet clapped
too much...
                        boy i had it coming
with this crowd...
                  these one-legged actors
seem to clap more than
    your typical pleb like me at
                       a ballet performance;
but this was only upon first sitting.

2nd sitting? ooh - a cringe (show
a face of constipation with closed eyes
and skidding mouth trying
to usher in the crin-  with a floating
                    -dg         - the d being
subtle) show...
                     the majority of americans
are of german descent, although
they speak english, right?
      and i thought english humour
was bad...
                        upon watching highlights
a 2nd time,
      i started smelling a rat...
         weinstein...
               sure, sure...
                          but who's that young
girl sitting next to guillermo del toro?  
      holding his arm as if clinging
to daddy issues - but hey!
               there's the aqua god hidden
somewhere in that bag of meat
               finely, finely attired!  
yeah... and i have an easter bunny
shoved up my ***,
                    and mother goose too!  
and black, so much black,
                 well, khaki doesn't cut it
really...
              but by watching the highlights
the second time
           it just felt like
     quote from the phantom tailor,
i.e. you hurt my feelings!
   chic? what's chic?
          chick-chicky-poo-brains...
        crass, man, absolutely crass...
     the absolute german joke:
    regarding the best picture
            award from last year...
              it just so happened that
the academy made a mistake between
a BLACK movie, and a musical...
     and in this years "ceremony"
            the hurt feelings had to be
appeased and what: the barbarian horde
expected was - but not on the last
minute whim...
            well, bull in a china shop,
     the closest i can come to the grace
of a balerina, is to curl my toes inward,
  and then stand up and walk the crow
walk... the opposite of how a gorilla
does the same with its hands.

***** please, don't confuse hans zimmer
with: are you sure that
   john williams isn't plagiarising
himself all the time?
           so, i came up with a new category,
the sort of guys
    who choose the music for such
films like baby driver...
                          can't argue that that
film is the ******* purely on the basis
of what soundtrack was behind it...
how about there's an oscar for those
music nerds?

II: i never follow the exact recipe -
    this is my body (pepper),
                          this is my blood (salt).

just 'ave a look at this:

ingredient list from
     two different recipes
     (a) epicurius.com
                      (b) pekishme.com
   (c) ... the hybrid

  (no measurements are to be given
in the later revealed hybrid
   as in the following two recipe
sources for a reason...
        i'll admit... the only branch
of chemistry i was good was
       organic: or rather - the i see) -
i've seen too many english women
sticking to "guidelines"
  and have seen at least two
marriages where a woman didn't
understand the concept of
       al dente, that later had to be
cooked to a nice chew in the sauce
after having rested in a seive
   drizzled with oil, prior to being
cooled with cold water to stop cooking...

                   A                                              B
butter          ­                                       fettuccine
breadcrumbs                                    cutterf­ish
fresh basil                                         shrimps
chopped fresh thyme                      clams
mussel                          ­                     white wine
water                                                 double cream
olive oil                                            onions
zucchini   ­                                         garlic
yellow summer squash                  thyme
red bell pepper                                oregano
garlic             ­                                    olive oil
shrimps                                            parmesan cheese
scallops
fettuccine

                                     C      
butter                                                
br­eadcrumbs                                    
                   ­                                         shrimps
                ­                      
mussel                                               white wine
                                                           double cream
olive oil                                            onions
           ­                                                garlic
                                                          ­ thyme
                                                           oregano

                                                        ­   parmesan cheese

fettuccine

and there are problems with reading two
recipes...
         e.g. you can't exactly use wine
and cream and also add
  zucchinil, yellow summer squash                  
& red bell pepper with these mild
sensations that are not balanced
akin to cream and wine (esp. white),
fresh basil? doesn't go with cream...
fresh thyme does go along with meat,
notably, lamb?

    dried thyme & oregano are
a match made in heaven...

      point being,
            the crucial aspect of fusing
recipe (a) with recipe (b)
  is the butter and breadcrumbs...
    you melt the butter and brown
the breadcrumbs in it...
    let them cool, and then sprinkle
them on the dish...
    you can also infuse the addition
of cream with parmesan,
  as you might also add extra on
top...
                 but the point of
recipe (a) crux is the breadcrumbs
mingling with everything
   in recipe (b) - but also with
what's essential in recipe (a) rubric.

III: code.

    for a while i forgot where you begin
writing html...
            blanked man, blanked...
     oh... right... in the notepad
and then you save the file under
   under index.htm
             with a sub-heading ALL TEXT...
but at this point it's really caveman
talk to me, the ones using the language
proficiently have been taught
by pioneers in the field,
            and it's not about wealth
distribution, but about knowledge...
  
e.g.
      <!DOCTYPE html>
<html>                         but why not <\html>?
<body>                         but why not <\body>?

<h1>me being late</h1>
<p>the first word is spelled mama, or gaga?</p>

</body>
</html>

           with those questions in italics
  i can't see no gate opening, nor closing
     subsequently with <h1> and <p>,
               apparently the gates
    are always open and there needs
               to a constant flow through them.

sure, smart, but dumb at the same time;

because i can tell you,
i once had an "I.T" "teacher" in my youth,
charged 20 quid an hour,
and all he managed to "teach" me
was how to change the, ******* screenshot!

it's not exactly true what they say
about teachers... it's not that if you can't
do, you teach... the darker side is:
                       you scam.

IV: ✡.

       there is no such thing as a "secret"
among the rich,
    as there certainly isn't such a thing
as a "conspiracy" among the poor.

V: the croydon cat-killer.

this isn't even an urban myth told
in thailand by hippies...
        let me tell you,
          when you spot a decapitated
cat, lying on the street while
walking at night,
   and you've read about where
this story originated, i.e. croydon
you start to start looking
   for that pathetic sadist...
   thinking to yourself:
           well, and we met, would
you have the ***** to do that to me?
  i'm gagging for a chance encounter,
just to see the ****** breakdown
upon trying to move to an upper
tier of this depraved practice.

*******, neon-green or bright red and pink
with polka dots yellow,
makes me one happy fellow.
She has bottoms so tight
that all of her *** hangs out with
just the crack out of sight.
Bikinis, bikinis---
what a way to spend
eating pasta fettuccine

My idea of a good morning is at six AM
when two cases of fettuccine alfredo,
captured by the gravity of this planet,
dive for the white speckled tile.
Trying to **** me.
Glass, alfredo, smell of cheap pasta in the air.
I look around
sigh
delicately begin to pick up glass.
Tiny shards make my skin their home.
My leather boots have never encountered such a substance.
Oh fettuccine, sweet fettuccine
I will never consume again.

We made chicken fettuccine alfredo.
I don't really know what food has to do
with death, but
we made chicken fettuccine alfredo.

LOVE AND LOVERS

by

TOD HOWARD HAWKS


Chapter 1

Jon walked down Broadway Thursday toward Tom’s to eat breakfast. He had taken this stroll hundreds of times after being at Columbia for five years during which he had eaten breakfast at all possible alternatives and found Tom’s to be categorically the best in Morningside Heights. It was a beautiful Fall morning. Monday he would begin the second and last school year at Columbia, and in the Spring of 2027, he would receive his MFA from the School of the Arts.

When Jon entered Tom’s, he was stunned. Sitting three down in aisle 3 on the right side in a booth by herself was the most beautiful woman he had ever seen. After standing still for a few moments, Jon slowly walked toward this woman and stopped, then spoke.

“Hi, I’m Jon Witherston. May I join you?”

The young woman responded, “Sure.” Jon sat down.

“I’m Bian Ly. It’s nice to meet you,” she said.

“I’m assuming you’re a student at Columbia,” said Jon.

“Yes, I’m a senior at the College. Are you also a student?” asked Bian.

“Yes, I am. In fact, I graduated from Columbia College a year ago. Next Spring, I’ll be receiving my MFA from the School of the Arts. I’m a poet,” said Jon.

“A poet! How wonderful!,” exclaimed Bian.

“Thank you, Bian. What’s your major?” asked Jon.

“I'm majoring in Human Rights,” replied Bian.

“The world needs to major in Human Rights!” said Jon.

Bian smiled.

At that point, the waitress came over and took their orders. Both wanted breakfast.

“That is a beautiful ring you are wearing on your little finger,” said Bian.

“That a Nacoms ring,” said Jon. “Nacoms is a senior society at the College. I was selected to be a member,” said Jon. “I was Head of NSOP. Where are you from, Bian?

“I’m from Hanoi,” said Bian.

“Hanoi is a long way from Topeka, Kansas where I grew up, but I did come East to attend Andover,” said Jon.

“I also attended boarding school, but in Hanoi, not Massachusetts. I graduated from Hanoi International School,” said Bian.

“It seems we have a lot in common,” said Jon.

The waitress brought their breakfasts, which they started eating.

After finishing their meals, the two chatted for about twenty minutes, then Jon said, “Bian, before I bid you a good rest of your day, I’d like to ask you if you might like to join me to visit the Guggenheim Museum to see a showing of Vasily Kandinsky’s paintings this Saturday afternoon then be my guest for dinner at your favorite Italian restaurant in Morningside Heights.”

“I’d love to,” replied Bian.

“I’ll pick you up about 2 p.m. Where do you live?” asked Jon.

“I live in Harley Hall,” said Bian.

“Hartley Hall–that’s where I lived all four years during my undergraduate days,” remarked Jon. “ You’ve got a couple of days to pick out your favorite Italian restaurant,” added Jon. “I’ll wait in the lobby for you.”

Bian smiled again and got out of the booth.

“See you this Saturday at 2,” Jon said as he waited for Bian to leave first. Then he just sat in the booth for a while and smiled, too.


Jon arrived at Hartley Hall a bit early Saturday afternoon. He sat in the lobby on a soft leather sofa. Hartley Hall. Columbia. Four years. It had been an amazing time. Chad Willington, a fellow Andover graduate from Richmond, Virginia, was his roommate all four years. A tremendous swimmer, Chad had been elected captain of the team both his junior and senior years. He was now working at Goldman Sachs on Wall Street. Jon’s most cherished honor while he was at the College was being elected by his 1,400 classmates to be one of 15 Class Marshals to lead the Commencement Procession.

Bian came into the lounge. She looked beautiful.

“How are you, Bian? Are you ready to go see Kandinsky?” asked Jon.

“Indeed, I am,” said Bian.

“Let’s go, then,” said Jon.

The two walked across campus on College Walk to Broadway where Jon hailed a cab.

“Please take us to the Guggenheim Museum,” Jon told the cabbie. The cab cut through Central Park to upper 5th Avenue.

“We’re here,” said Jon and paid and tipped the cabbie.

The Guggenheim itself was a spectacular piece of architecture designed by Frank Lloyd Wright that spiraled into the blue sky. Jon paid for the admission tickets, then both entered the museum and took the elevator to the top of the building. Then began the slow descent to the bottom on the long, spiraling walkway, pausing when they wanted to the see a Kandinsky painting closely and talking with each other about it.

Vasily Kandinsky was a Russian painter and theorist, becoming prominent in the early decades of the 20th Century. Having moved first from Russia to Germany, he then went to France. Kandinsky was a pioneer of abstraction in Western art. He was keenly interested in spiritual expression:  “inner necessity” is what he called it.

It took quite a while to make their way down the spiraling ramp, stopping at almost every painting to share their views. Finally, Bian and Jon reached the bottom.

“Well, that was most interesting,” said Bian.

“I agree,” said Jon. “Have you decided which is your favorite Italian restaurant in Morningside Heights, Bian?” asked Jon.

“Pisticci,” said Bian.

“Let's go!,” said Jon.

They took a cab to Pisticci. The waiter brought them menus, which they began to peruse.

“You first,” Jon said to Bian.

“I would like the Insalata Pisticci (bed of baby spinach tossed with potatoes and pancetta with balsamic reduction). Then Suppe Minestrone (with a clear tomato base and al dente vegetables). Finally, I would like the Fettuccine Al Fungi (handmade fettuccine tossed with a trio of warm, earthy mushrooms and truffle oil),” concluded Bian.

Jon followed. “I would also like the Insalata Pisticci, then the Suppe Minestrone, followed by the Pappardelle Bolognesse, then the Burrata Caprese. Thank you.”

Bian and Jon ate their meals in candlelight.

“Tell me about growing up in Hanoi,” Jon asked Bian.

“I am an only child, Jon. My father is Minh Ly and my mother is Lieu. My father was the youngest General in the war;  nevertheless, he rose to second in command. He has been a businessman now for a long time.

“My childhood was like those of most children. As I grew older, I loved playing volleyball. I read a lot. I began learning English at an early age. I had lots of friends. I love my father and mother very much.”

“Why did you come to Columbia,” asked Jon.

“Columbia, as you know, is one of the greatest universities in the world, and it’s in New York City,” said Bian.

“Why did you choose to major in Human Rights, Bian,” asked Jon.

“The world, and the people and all other living creations on it, need kindness and love to heal. All have been sick for millennia. I would like to help heal Earth,” said Bian.

Jon was struck by Bian’s words. He felt the same as Bian.

The two continued to share more with each other. Finally, it was time to go.

They took a cab back to campus and Jon escorted Bian back to Hartley Hall.

“I’d like to exchange phone numbers with you. Is that OK with you?” Jon asked.

“Of course,” said Bian.

“Thank you for a wonderful day, Bian,” said Jon.

“And you the same, Jon,” said Bian.

Succulent, meaty, ribs falling off the bone and drenched in a velvety, thick, sauce.
“Check please.”

Tender chunks of lobster tail bathed in sweet, drawn, butter.
“Thank you. That will be all.

Heavy, cream-coated, strands of fettuccine accompanied by fresh peas, Speck, and shaved Parmesan.
“I wish I could stay but I can’t.”

Filet. Rare. A veil of Roquefort and sautéed wild mushrooms in a Sauternes reduction.
“It's just not the right time.”

Perfectly seasoned carne asada with a creamy roasted poblano sauce, queso fresco and the cool, half-mooned, sultry innards of a Hass avocado.
“I'll call you tomorrow”

A decadent Kobe burger blanketed in cheeses, caramelized onions, crisp bacon, and a cap of unctuous foie grois.
“But thank you for everything.”

Peanut butter and jelly on white bread.
And you would have me forever.

We thought of us today as single cells
'Ciliating' across the universe of colour
under the coverslip of time; a microcosm
of pedalling plants or fettuccine of cells.

The hues of darkness are pink and bright,
in beach slippers tracing paths on glass,
and those springing Vorticella are flowers
we created in our fictions of science ...

But all possess a veneer bound
cytoplasm of affection, crawling like
Annelids across the void in a world
bursting in avatars of the invisible

or their transparent real selves
glowing like gemstones in the sky,
or simply opaque as we are, each
to the other under the play of light,

polarized views secreted within some
dark muddied pond, harbouring
the cells of love, shedding cuticles
of sorrow, laying the germ of tomorrow

or funneling delight in little green globes
that make food ... are food. We must be
blessed to be cytoplasm like them or cursed,
I don't know which, but it's all profound.

Is it belly button fetish or fettuccine?

The world may never know.

My neck is noodle

Like fettuccine half cooked

Oh, my noodle neck



It doesn’t taste good

My head doesn’t get support

A sad life I live