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When Castle Freeman Jr. recently held an open reading and discussion of his new book, All That I Have, at the Brooks Memorial Library in Brattleboro, he read the first three chapters in a quiet, measured tone that allowed for much of the humor in the story to show through, leaving the audience laughing out loud at several points.
The wry narration of his fourth novel came through mostly in the character of Lucian Wing, a local sheriff in the midst of a highly puzzling case involving Russians, town troublemakers, and unexplained acts of vandalism.
“All That I Have is not set in Ambrose (the fictional home of Lucian Wing) like past stories,” clarified Freeman. Neither does it have the same Arthurian elements as Go With Me, though the character of Morgan Endor, named for the legendary Arthurian witch and a Biblical witch, does appear in the story.
“Writing a story in first person is subject to very stringent limitations. Staying within the limits and seeing what you can [still] get across is fun. It was an interesting way to tell this rather hackneyed story,” Freeman said.
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This time of year I find myself thinking about asparagus. In 1954 my family moved from Maplewood, N.J., to East Bethel, Vt. I was four. We bought an old house and the small adjoining grocery store, which was quickly rechristened Coutant's Country Center. There we stayed until 1962: my...
Three events conspired to make me write this essay: First, I recently spoke with an old friend who is soon to be 98 and still going strong. Second, I'm teaching a class of college first-years, and they all seem so young! Third, I've just had a birthday. I'm old enough now to find the annual event occasion for reflection. I've been blessed to know many elders who have inspired and believed in me. Their insight has guided me; their friendship...
1 bunch fresh washed squeaky asparagus, woody ends snapped off 1 tablespoon extra-virgin olive oil 2 tablespoons lemon juice grated zest of 1 lemon sea salt to taste Preheat oven to 450 degrees F. Mix oil with lemon juice and peel, and spread on bottom of rimmed cookie sheet. Pat the asparagus dry or it will steam in the oven instead of roast. Roll asparagus spears in this mixture and add salt to taste. Roast for 15 to 20 minutes,
