Walker Percy in “Bourbon, Neat,” quoted by Portrait of the Artist as a Young Man. Since I first read this essay, when I was perhaps fourteen or fifteen years old, I have remembered that invaluable phrase precisely and used it on occasion: “hot bosky bite.”
For some time, I supposed —stupidly— that Percy had simply invented the word “bosky” in an effort to capture the way bourbon tastes and feels: two syllables, because it is a matter-of-fact sort of flavor, concise even when complex. But of course “bosky” is a real word, with a definition: “Having abundant bushes, shrubs, or trees.”
Good God! If you’ve ever been in a hot Southern state in the summer, out away from the roads and houses, in fields or little glades surrounded by plain, unprepossessing woods, and if you’ve tasted bourbon, you must recognize that this is inspired, precise lyricism; it is the result of brilliant observation and masterful, unaffected diction. The flatness of bland blue skies which cling close to buzzing, sun-bleached, lush yet crackling lands, the simultaneity of heat and verdancy: this is the best metaphor I know for the flavor of bourbon, which, I regret, is irreplaceable if one gives up drinking.
Note also the two forms of prose: the specialized vocabulary of the scientist as a foil to the poetics of the the real point, the evocation of place and season and atmosphere. The sort of lexical pyrotechnics for which many esteem David Foster Wallace predates him, of course, although in “Oblivion” I believe he brought it to an apotheosis of sorts (an anti-apotheosis: the dull triumph of inhumanly technical language). But it is worth noting because Wallace’s real gifts, like Percy’s, have nothing to do with the niftiness of his interdisciplinary sentences; that is a matter of style, a style which either supports higher artistic aims or is lazy mannerism, as most writing in fact is.
(via mills)
(via kateoplis)
I recently wrote an entry for the Phoenix New Times blog, Chow Bella. We do these post every week on a $10 lunch. I chose to eat at Nobuo at Teeter House because if I’m gonna get paid to eat, I may as well eat the best stuff this town has to offer, right?
Let’s be honest. I mostly just want to show off this photo I took with my iphone. Goddamn Apple is killing it.

In more nerd cake news. Delicious nerd cake.
Via meganlives:via onegirlnodiet:
thecakebar:Edgar Allan Poe Waldorf Astoria Red Velvet!
Yield: one 2 layer 8-9-inch cake
This is amazing! Allan Poe fans stand up!!!! I wonder what other characters this bakery can make! ENJOY! (which one of you is going to try and make this? teehee…)
Cake:
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 oz. liquid red food coloring
2 tablespoons cocoa powder
2 1/2 cups all purpose flour, sifted
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar
(via housingworksbookstore)
Sunday Morning Recap:
As of today, I am officially a published writer. Like in print, not just on the Internet. My third grade dreams have come true, and I have been made a believer in being able to do “anything you put your mind to.” Thank you, Mrs. Krebs, for planting that seed back in 1993.
If anyone knows of a Lisa Krebs who’s first year of teaching was at Davy Crockett Elementary school, please tell her that I would love to thank her in person. Here are some other helpful hints in making sure that the person you’re thinking of is indeed my third grade teacher.
Thanks!