in with the new PQ

If we’re connected via social media, you may have noticed that I recently stepped down from my role at Poets’ Quarterly. First, I wish to offer thanks to those who have reached out to thank and congratulate me on my time at PQ. I started the journal five years ago and every single issue meant a great deal to me. Working with so many talented editors and contributors was a joy, day in and day out. I also want to acknowledge and thank Leslie Nielsen for stepping up as the new publisher and editor of PQ. Leslie has a long history with the journal and I am proud to have her take over the job.

Some have asked why I would step down from PQ, especially since the journal seems to be gaining more readers every month, adding to the already thousands of readers we know and love. It’s simple, really. I both want to see PQ grow beyond me—and hence it needs new blood for that to happen—and I also want to make sure I balance all of my lit community commitments. I happily have my hand in a lot of pots and in order to best serve each of those ventures, a shift in focus was required. I have given five years to PQ, hopefully five good years, and I know with Leslie in the captain’s chair the journal will continue to thrive and grow well into the future.

Thank you to all who have read, shared, and/or contributed to PQ in some way. Your enthusiasm has made it possible for PQ to shine on and I encourage you to keep up with the latest issue each quarter and lend a hand to Leslie in whatever way you can.

As for me, keep in touch. I have many exciting projects around the corner and it’s because of this incredible community of which I feel a part that I know there’s yet unidentified fun in the cards for me, too.

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Baking Break: cheese scones for editing

After a long stretch of 90 degree days, it seems a cold front has returned to the Midwest. Goodbye, flip flops. So long, tank tops. See ya later, swimsuit. It’s time for hoodies and comfort food once again.

With an editing marathon planned for the weekend, I’m already craving carbs. And cheese. Savory, salty, comfort food is what I need to fuel through the to-dos this weekend.

If you’re in a similar boat and want to join me in a baking/editing marathon, here’s a simple and satisfying recipe I recommend:

Cheese Scones

12 ounces self raising flour

2 teaspoons baking powder

3 ounces butter

11 ounces strong grated cheese

6 ounces milk

1 dash pepper

2 teaspoons mustard powder

Directions:

1 Sieve the flour and dry ingredients.

2 Mix in the butter.

3 Add grated cheese, mix well, then add milk in slowly.

4 Mix into a dough; pat with hand and then cut into shapes.

5 Bake in the oven at 450 degrees F until you see those lightly golden tops.

Enjoy!

Baking Break: Coffee, Biscotti, and Ordering the Storm

I barely get up from my desk when I’m in drafting mode. New words and new ideas consume me and distract the mechanism in my brain that reminds me to eat or drink—except constant coffee refills, of course. Yet my brain switches gears in more ways than one when I get into revising and editing.

When I tinker with a manuscript, or when I order the storm of a poetry collection—as I am doing now—I crave snacks. There is something about baking from scratch that aligns well with rearranging pages of poems. Each task requires organization and a vision; each requires attention to detail with an end-goal in mind.

Normally, I’m a salty snacker. In front of the television or at the movies, I lean toward the salty tang of chips and popcorn. When it comes to editing tasks, though, my inner baker comes out to play. Maybe it’s the sense of comfort food. Maybe it’s the tactile approach to turning an assortment of ingredients into a cohesive whole.

While I don’t remember where I picked up the base for this biscotti recipe, it is one I have turned to repeatedly. Over time, I have added more chocolate than I recall the original recipe called for (duh) and I sometimes vary the end result by adding pecans or walnuts. Or more chocolate still.

With the weekend ahead and a final pass through this collection, it’s the perfect time to bake and the perfect time to share.

Coffee Chocolate Chip Biscotti

2 tbs warm water
2 tbs instant coffee granules, good quality
2 ¾ cups all-purpose flour
1 tbs baking powder
1 tsp baking soda
3 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1/8 tsp salt
1/3 cup vegetable oil

2/3 cup semi-sweet chocolate chips 

Preheat oven to 350°F. Lightly grease baking sheet; cover with parchment paper. Combine water and coffee granules in small bowl; stir until coffee is dissolved. Combine flour, baking powder and baking soda in small bowl. Whisk together eggs, sugar, vanilla extract, and salt in large bowl. Whisk in oil and coffee mixture. Stir in chocolate chips. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs. Bake 15-20 minutes or until set and almost firm. Let cool to room temperature. Cut logs into 1” thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1” apart. Bake, turning each slice over halfway through, for 15 minutes or until biscotti is slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely. Enjoy.