Good morning,
I received an email from my tutor yesterday which I picked up today regarding one of my poems that I submitted for an assessment. I am pleased to say that it states I have been shortlisted to perform a reading of it at the Antony Burgess foundation near Oxford Road. Its a simple poem based on the found principle. Where a poet will choose a field at random which has a specific lexis or vocabulary. Now I question the randomness because there is always some element of selection when we look for something and it just so happens that the field I chose was Japanese Sword Smithing. Its laid on the page to resemble the gradual arc of the blade and contains a selection of words that pertain to the process. It is as follows.
Unfortunately I don't know which tools to use to utilise the space effectively here on blogspot. However I found a way to get around that using my other site. There is also a competition running at an independent press called Erbacce. The guys here are offering a free entry comp with a contract for the winner. I was shortlisted last year and am applying again this year too. Again the Hamon poem is part of that submission and a I have a few other poems that utilise the space on the page. If I can somehow attach the files I will. However for the time being the other poems are as follows.
http://poetryprose.webs.com//Erbacce%202011%20Submission.doc
I hope you find them engaging and fun to read. I was inspired by contemporary poets such as Bob Cobbing, Alan Fisher and Amyrl Johnson, their work has been an invaluable resource. Check out Fisher's book Gravity and an anthology called Other: British and Irish Poetry
Sunday, 15 May 2011
Sunday, 1 May 2011
Yawn... Morning Post.
We all went out yesterday to the Museum of Science and Industry, and we spent about three and a half hours, leisurely walking around. We started with a pic nic in a lovely little garden next to the museum called St Johns Gardens, a well kept and lovely little place, it was hard to think you were in the centre of Manchester. After our pic nic we met up with Tom and Grace and slothed our way through the museum. Benjamin loved all the Trains and Aeroplanes, and when we went to see the old sewer system and the other exhibits about waste and recycling, he said that it was 'Spooky' after checking out the old station house we went into the main building and looked around the bottom floor before venturing into the experiment floor.
The cafe is a little expensive but that's what you would expect from it. After walking around a little we got the train home. Tom wanted a model to build so we then drove to Bolton. Benjamin finally fell asleep on the return journey after his chips.
That was Saturday, today, I am meeting Sam again, we have been meeting every Sunday and cooking together. Today we are tackling Racks of Lamb. I'll hopefully get some pictures of the finished article later. I have been searching for a few recipes this morning although I have an idea of what I want to do I just want to see if something catches my eye. This youtube video did, http://www.youtube.com/watch?v=vT16XNJKUXI&feature=related My god, this is what you shouldn't do with a good rack of lamb. No seasoning, bad crust mixture, no time for the meat to rest. No proper scoring... I could go on.
I'll update with pictures soon,
Take Care
The cafe is a little expensive but that's what you would expect from it. After walking around a little we got the train home. Tom wanted a model to build so we then drove to Bolton. Benjamin finally fell asleep on the return journey after his chips.
That was Saturday, today, I am meeting Sam again, we have been meeting every Sunday and cooking together. Today we are tackling Racks of Lamb. I'll hopefully get some pictures of the finished article later. I have been searching for a few recipes this morning although I have an idea of what I want to do I just want to see if something catches my eye. This youtube video did, http://www.youtube.com/watch?v=vT16XNJKUXI&feature=related My god, this is what you shouldn't do with a good rack of lamb. No seasoning, bad crust mixture, no time for the meat to rest. No proper scoring... I could go on.
I'll update with pictures soon,
Take Care
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