“Whenever the latest woe is me commercial came on hawking the newest painkiller, Mami commanded our attention: ‘That’s me!'” Go check out this piece of new fiction, “I Am A Rock,” by Ricardo Nuila at Guernica Magazine.
I’ve written before about the excellently titled series Novelists in Restaurants Eating Food. It lets some of our foremost literary minds reflect on places like Fallon and Byrne and Buffalo Wild Wings. Now, Millions contributor Laura van den Berg writes about Cafe Azteca in Lawrence, MA, where they make shrimp fajitas that inspire mouth-watering daydreams. Sample quote: “Love of food can be love’s most sincere form—especially when avocados are involved.”
Thomas Pynchon defined what he termed “vintage Barthelmismo” as “fictions thoughtfully concocted and comfortably beyond the reach of time.” This moving tribute to Donald Barthelme by Padgett Powell from the forthcoming anthology, A Manner of Being: Writers on Their Mentors, is right in line with Pynchon’s sentiment. Here’s another Barthelme mention from The Millions that you may be interested in.
"Sometimes dialect is the only way a person can stay rooted to family, to community, to everything that is familiar in a fast-changing world where nothing is certain," Amy Clark writes at The New York Times. She gives some tips on when and how to use dialect in your writing for the best and least offensive effect.
Anyone who’s ever forgotten a million-dollar idea will attest to the maddening tendency of the subconscious to forget things. For many people, this extends to dreams, where the best ideas can pop up and die before the morning. But why is it so difficult to remember them? At Salon, the neuroscience behind our chronic inability to remember dreams. Related: Blake Butler’s innovative Year in Reading piece.