December 1st.–I saw a dandelion in bloom near the lake.
Nathaniel Hawthorne’s journal entry for December 1st, 1850. From Passages from the American Note-Books.
Notes on Thomas Pynchon’s novel Shadow Ticket
I posted these notes on Thomas Pynchon’s 2025 novel Shadow Ticket on Biblioklept in October and November of 2025. They appear here in basically the same form.
Let’s start with the epigraph:
“Supernatural, perhaps. Baloney…perhaps not.”
—Bela Lugosi,
in The Black Cat (1934) Continue reading “Notes on Thomas Pynchon’s novel Shadow Ticket”
Sunday Comix
From “I Was a Captive of the Insect Fiends!” by Tim “Grisly” Boxell. Published in Fantagor #4, 1972, Last Gasp.
The Skull — Claudio Bravo
The Skull, 1973 by Claudio Bravo (1936-2011)
“Turkey Remains and How to Inter Them with Numerous Scarce Recipes” — F. Scott Fitzgerald
From F. Scott Fitzgerald’s Notebooks—
TURKEY REMAINS AND HOW TO INTER THEM WITH NUMEROUS SCARCE RECIPES
At this post holiday season the refrigerators of the nation are overstuffed with large masses of turkey, the sight of which is calculated to give an adult an attack of dizziness. It seems, therefore, an appropriate time to give the owners the benefit of my experience as an old gourmet, in using this surplus material. Some of the recipes have been in my family for generations. (This usually occurs when rigor mortis sets in.) They were collected over years, from old cook books, yellowed diaries of the Pilgrim Fathers, mail order catalogues, golfbags and trash cans. Not one but has been tried and proven—there are headstones all over America to testify to the fact.
Very well then: Here goes:1. Turkey Cocktail
To one large turkey add one gallon of vermouth and a demijohn of angostura bitters. Shake.2. Turkey at la Francais.
Take a large ripe turkey, prepare as for basting and stuff with old watches and chains and monkey meat. Proceed as with cottage-pudding.3. Turkey and Water
Take one turkey and one pan of water. Heat the latter to the boiling point and then put in the refrigerator When it has jelled drown the turkey in it. Eat. In preparing this recipe it is best to have a few ham sandwiches around in case things go wrong.4. Turkey Mongole
Take three butts of salami and a large turkey skeleton from which the feathers and natural stuffing have been removed. Lay them out on the table and call up some Mongole in the neighborhood to tell you how to proceed from there.5. Turkey Mousee
Seed a large prone turkey, being careful to remove the bones, flesh, fins, gravy, etc. Blow up with a bicycle pump. Mount in becoming style and hang in the front hall.6. Stolen Turkey
Walk quickly from the market and if accosted remark with a laugh that it had just flown into your arms and you hadn’t noticed it. Then drop the turkey with the white of one egg-well, anyhow, beat it.7. Turkey a la Creme.
Prepare the creme a day in advance, or even a year in advance. Deluge the turkey with it and cook for six days over a blast furnace. Wrap in fly paper and serve.8. Turkey Hash
This is the delight of all connoisseurs of the holiday beast, but few understand how really to prepare it. Like a lobster it must be plunged alive into boiling water, until it becomes bright red or purple or something, and then before the color fades, placed quickly in a washing machine and allowed to stew in its own gore as it is whirled around.
Only then is it ready for hash. To hash, take a large sharp tool like a nail-file or if none is handy, a bayonet will serve the purpose—and then get at it! Hash it well! Bind the remains with dental floss and serve.
And now we come to the true aristocrat of turkey dishes:9. Feathered Turkey.
To prepare this a turkey is necessary and a one pounder cannon to compell anyone to eat it. Broil the feathers and stuff with sage brush, old clothes, almost anything you can dig up. Then sit down and simmer. The feathers are to be eaten like artichokes (and this is not to be confused with the old Roman custom of tickling the throat).10. Turkey at la Maryland
Take a plump turkey to a barber’s and have him shaved, or if a female bird, given a facial and a water wave. Then before killing him stuff with with old newspapers and put him to roost. He can then be served hot or raw, usually with a thick gravy of mineral oil and rubbing alcohol. (Note: This recipe was given me by an old black mammy.)11. Turkey Remnant
This is one of the most useful recipes for, though not, “chic”, it tells what to do with the turkey after the holiday, and extract the most value from it.
Take the remants, or if they have been consumed, take the various plates on which the turkey or its parts have rested and stew them for two hours in milk of magnesia. Stuff with moth-balls.12. Turkey with Whiskey Sauce.
This recipe is for a party of four. Obtain a gallon of whiskey, and allow it to age for several hours. Then serve, allowing one quart for each guest.
The next day the turkey should be added, little by little, constantly stirring and basting.13. For Weddings or Funerals. Obtain a gross of small white boxes such as are used for bride’s cake. Cut the turkey into small squares, roast, stuff, kill, boil, bake and allow to skewer. Now we are ready to begin. Fill each box with a quantity of soup stock and pile in a handy place. As the liquid elapses, the prepared turkey is added until the guests arrive. The boxes delicately tied with white ribbons are then placed in the handbags of the ladies, or in the men’s side pockets.
There I guess that’s enough turkey to talk. I hope I’ll never see or hear of another until—well, until next year.
Forty Literary Recipes for Thanksgiving (Or Any Other Time)
Breakfast
James Joyce’s Burnt Kidney Breakfast
Thomas Pynchon’s Banana Breakfast
Zelda Fitzgerald’s Special Breakfast
Vladimir Nabokov’s Eggs à la Nabocoque
Soup
Donald Barthelme’s Fine Oxtail Soup and Lentil Soup
Walter M. Miller Jr.’s Gopher Tortoise Stew
Sides
William Carlos Williams’ Fried Onion on Rye Bread with Beer
Zora Neale Hurston’s Mulatto Rice
Ursula K. Le Guin’s Valley Succotash
Roberto Bolaño’s Brussels Sprouts with Lemon
Robert Crumb’s Macaroni Casserole
Truman Capote’s Caviar-Smothered Baked Potatoes with 80-Proof Russian Vodka
Mains
Ernest Hemingway’s Wild West Hamburger
John Barth’s Chesapeake Bay Suite
Thomas Pynchon’s European Pizza
Marjorie Kinnan Rawlings’ Recipes for Coot Surprise, Jugged Rabbit, and Jellied Tongue
Herman Melville’s Whale Steaks
Donald Barthelme’s Meal of a Certain Elegance
Libations
Thomas Pynchon’s Crocodile (A Traditional Anarchist Favorite)
George Orwell’s Nice Cup of Tea
Dessert
Emily Dickinson’s Cocoanut Cake
Samuel Beckett’s Assassination Custard
Eudora Welty’s Jellied Apples
Pare and core one dozen apples of a variety which will jell successfully. Winesap and Jonathan are both good.
To each dozen apples moisten well two and one-half cups of sugar. Allow this to boil for about five minutes. Then immerse apples in this syrup, allowing plenty of room about each apple. Add the juice of one-half lemon, cover closely, and allow to cook slowly until apples appear somewhat clear. Close watching and frequent turning is necessary to prevent them from falling apart.
Remove from stove and fill centers with a mixture of chopped raisins, pecans, and crystallized ginger, the latter adding very much to the flavor of the finished dish. Sprinkle each apple with granulated sugar and baste several times with the thickening syrup, then place in a 350-degree oven to glaze without cover on vessel. Baste several times during this last process.
Eudora Welty’s recipe for jellied apples is from a pamphlet written for and distributed by the Mississippi Advertising Commission in 1936. Her recipes from that pamphlet are widely available online.
Mark Twain’s Ash Cake
Take a lot of water and add to it a lot of coarse Indian meal and about a quarter of a lot of salt. Mix well together, knead into the form of a “pone,” and let the pone stand awhile—not on its edge, but the other way. Rake away a place among the embers, lay it there, and cover it an inch deep with hot ashes. When it is done, remove it; blow off all the ashes but one layer; butter that one and eat.
N.B.—No household should ever be without this talisman. It has been noticed that tramps never return for another ash cake.
From Mark Twain’s A Tramp Abroad, 1880.
Here’s a contemporary blogger’s take on ash cakes; she uses flour, not cornmeal.
George Orwell’s Nice Cup of Tea
A Nice Cup of Tea
If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points.
This is curious, not only because tea is one of the main stays of civilisation in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes.
When I look through my own recipe for the perfect cup of tea, I find no fewer than eleven outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own eleven rules, every one of which I regard as golden:
First of all, one should use Indian or Ceylonese tea. China tea has virtues which are not to be despised nowadays — it is economical, and one can drink it without milk — but there is not much stimulation in it. One does not feel wiser, braver or more optimistic after drinking it. Anyone who has used that comforting phrase ‘a nice cup of tea’ invariably means Indian tea. Secondly, tea should be made in small quantities — that is, in a teapot. Tea out of an urn is always tasteless, while army tea, made in a cauldron, tastes of grease and whitewash. The teapot should be made of china or earthenware. Silver or Britanniaware teapots produce inferior tea and enamel pots are worse; though curiously enough a pewter teapot (a rarity nowadays) is not so bad.
Thirdly, the pot should be warmed beforehand. This is better done by placing it on the hob than by the usual method of swilling it out with hot water.
Fourthly, the tea should be strong. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons would be about right. In a time of rationing, this is not an idea that can be realised on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes — a fact which is recognised in the extra ration issued to old-age pensioners.
Fifthly, the tea should be put straight into the pot. No strainers, muslin bags or other devices to imprison the tea. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the pot it never infuses properly.
Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.
Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.
Eighthly, one should drink out of a good breakfast cup — that is, the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more, and with the other kind one’s tea is always half cold before one has well started on it.
Ninthly, one should pour the cream off the milk before using it for tea. Milk that is too creamy always gives tea a sickly taste.
Tenthly, one should pour tea into the cup first. This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.
Lastly, tea — unless one is drinking it in the Russian style — should be drunk without sugar. I know very well that I am in a minority here. But still, how can you call yourself a true tea-lover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.
Some people would answer that they don’t like tea in itself, that they only drink it in order to be warmed and stimulated, and they need sugar to take the taste away. To those misguided people I would say: Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again.
These are not the only controversial points to arise in connexion with tea drinking, but they are sufficient to show how subtilised the whole business has become. There is also the mysterious social etiquette surrounding the teapot (why is it considered vulgar to drink out of your saucer, for instance?) and much might be written about the subsidiary uses of tea leaves, such as telling fortunes, predicting the arrival of visitors, feeding rabbits, healing burns and sweeping the carpet. It is worth paying attention to such details as warming the pot and using water that is really boiling, so as to make quite sure of wringing out of one’s ration the twenty good, strong cups that two ounces, properly handled, ought to represent.
George Orwell’s recipe/method for a nice cup of tea was first published in the 12 Jan. 1946 issue of the Evening Standard. Image via the Orwell Society.
Walter M. Miller Jr.’s Gopher Tortoise Stew
Gopher Stew
A book of science fiction recipes should contain a few formulae for things to be cooked in a tin can in the forest after World War III. In the southeast, one such recipe might read simply: Catch, kill, and dress one 10-12 inch gopher, and boil meat until tender, adding any available herbs such as wild garlic and sabal palmetto hearts. The “gopher” of the recipe is not a rodent but a burrowing land tortoise, Gopherus polyphemus, common in this region and long a part of that swampland cuisine lately called “soul food.” In the summer and early fall, gophers are seen migrating across roads and through sandy clearings; when you approach, the animal’s only defense is to pull himself inside his shell and batten down the hatches. Because of the shell, a slow metabolism, and a subterranean abode, the gopher should have a better resistance to radiation than most hard-to-catch game. In the winter, you will find them underground, but dig with caution; the gopher sometimes shares his bole with a south-
eastern diamondback.Calculate the position of the retracted head and kill either by putting a bullet through the shell just behind this point, or by breaking through the shell with hammer, hatchet, or pointed stone, and inserting a sharp knife to sever the neck. Chop all around the edges of the bottom shell plate, completely severing it from the top shell, insert a machete or long stiff butcher knife between the plate and the belly and slice the plate free. Dump the entrails, not bothering to look into the matter of reptilian giblets unless you’re really starving. By now you are feeling somewhat guilty because the headless beast keeps thrashing and waving its paws as it tries to crawl away: it’s not a mammal, so forget it. Reptilian meat is very persistent. Grasp the paws with a pair of pliers and stretch them out (against their will) while you cut around behind them and free the meat from the shell. A large gopher should yield about a quart of meat, including bone. Scrub the feet thoroughly, but do not attempt to skin or declaw, part of the backwoods charm of this dish is the sight of scaly reptilian feet floating with the onions and carrots in the tomatoey goop. Treat the meat with an ordinary papayin-based tenderizer, liquid or powder, and freeze it until you find another tortoise if one is not enough. (One does not ordinarily hunt the creatures, but encounters then while fishing, hunting, or walking in the woods.) Other types of turtle nay be substituted for gopher.
1 quart tortoise meat chunks
3-4 slices bacon
1. 1b. small peeled onions
4-5 carrots, sliced
4-5 small potatoes, if desired
8-9 pods of okra, sliced
3 large, red, ripe bell peppers (or large jar pimentos)
6 hot red peppers (meat only, discard seeds)
3 cloves garlic
1 small can tomato sauce
half glass of sherry, two bay leaves, several sprigs (or a teaspoon of dry) thyme, oregano, rosemary, salt and pepperFry out the bacon, then brown the gopher meat, trying not to let it jump out of the pan if recently killed (it’s less active if frozen). Mince the hot pepper meat, the garlic, one of the onions, and a small carrot, and add to the browning meat, along with the herbs. Add the tomato sauce and a little water, cover lightly, und Sumer until the meat is nearly tender. Add the sherry, herbs, and vegetables; cook until done. Okra is mucilaginous and has some thickening effect, but if there is too much liquid, thicken with a little brown roux or preferably, with powdered sassafras leaves (or gumbo fillet).
Note: the fire in hot peppers is mostly in the seeds; if you use seeds and all, use only one pepper, not six.
Walter M. Miller’s recipe for “Gopher Stew” is collected in collected in Cooking Out of This World (ed. Anne McCaffrey, 1973).
Ursula K. Le Guin’s Valley Succotash
Líriv Metadí or Valley Succotash
Wash about two cups of small red beans (the Valley metadí is very like the Mexican frijole), and cook till done (a couple of hours) with half an onion, three or four garlic cloves, and a bay leaf.
Simmer about a cup and a half of parched corn until thoroughly cooked, and drain (or in season use fresh corn cut off the cob, uncooked).
Simmer a handful of dried black mushrooms for half an hour or so, and keep them in their cooking broth.
When all these ingredients are done combine them, along with:
the juice and pulp of a lemon, or some preserved tamarind pulp an onion chopped and fried in oil with some finely chopped garlic and a spoonful of cumin seeds
a large, mild green chile of the chile verde type, or a small, hot green chile (but not bell pepper), seeded and chopped fine
three or four tomatoes peeled and chopped coarsely
add, as seasoning, oregano, winter savory, and more lemon to taste
add dried red chile if you want it hot
To thicken the sauce, one dried tomato-paste ball was added; our equivalent would be two or three tablespoons of thick tomato paste. (If fresh tomatoes are not in season, double or triple the quantity of tomato paste.)
All this simmers for about an hour.
Serve with chopped raw onion to garnish, and a sour sauce or chutney made of green tomatoes or tomatillos, flavored with fresh or dry coriander leaf.
This dish, “too heavy for rice,” was accompanied by cornbreads, either of the hoe cake or the tortilla type.
From Ursula Le Guin’s 1985 novel Always Coming Home.
Samuel Beckett’s Assassination Custard
When Samuel Beckett went to Paris in 1930 he discovered his true home, a place of liberation in both the personal and professional sense. He became a member of James Joyce’s inner circle, and was one of the many accoucheurs at the prolonged delivery of Finnegans Wake.
In the early hours of 7 January 1939, Beckett was returning home with friends from a café when he was accosted by a pimp called Prudent. When Beckett repelled the pimp’s advances he stuck a flick knife straight into Beckett’s chest, missing the heart by a mere whisker. His companions roared for help and were assisted by a passing piano student, Suzanne Deschevaux-Dumesnil, and Beckett was rushed to hospital. Joyce insisted on paying for a private room for him, and lent him his favourite reading lamp. Nora made one of her special custard puddings to nourish the invalid. The cool and efficient piano student eventually became Mrs Beckett.
5 egg yolks loz (30g) castor sugar
1 pt (600ml) single cream
2 tbsp brandy
Preheat oven to 160°C (325°F, Gas mark 3).Grease a shallow ovenproof dish (about 900ml or 1½ pt capacity). Beat the egg yolks and castor sugar together. Heat the cream gently, do not boil, and stir in the brandy. Very gradually add the warmed cream to the egg mixture, beating constantly. Pour into the dish. Place the dish in a baking tin and pour sufficient hot water into the tin to come half-way up the dish. Bake for 45 minutes or until set.
Serves four.
From A Trifle, a Coddle, a Fry: An Irish Literary Cookbook by Veronica Jane O’Mara and Fionnuala O’Reilly.
John Barth’s Chesapeake Bay Recipes
FIVE CHESAPEAKE BAY RECIPES
Oysters Chesapeake
1. Tong oysters.
2. Shuck.
3. Eat.Softshell Clams Chesapeake
1. Dig softshell clams.
2. Steam.
3. Eat.Cherrystone Clams Chesapeake
See recipe for Softshell Clams ChesapeakeBlue Crabs Chesapeake
1. Net blue crabs.
2. Steam.
3. Eat.Champagne Chesapeake
1. Pop champagne.
2. Toast.
3. Drink.
John Barth’s “Five Chesapeake Bay Recipes.”
From The Great American Writers’ Cookbook (ed. Dean Faulkner Wells, 1981).
Ernest Hemingway’s Wild West Hamburger
Ernest Hemingway’s favorite burger:
FROM EXPERIMENTING,
PAPA’S FAVORITE HAMBURGER. There is no reason why a fried hamburger has to turn out gray, greasy, paper-thin and tasteless. You can add all sorts of goodies and flavors to the ground beef — minced mushrooms, cocktail sauce, minced garlic and onion, chopped almonds, a big dollop of piccadilli, or whatever your eye lights on. Papa prefers this combination.
Ingredients —
1 lb. ground lean beef
2 cloves, minced garlic
2 little green onions, finely chopped
1 heaping teaspoon, India relish
2 tablespoons, capers
1 heaping teaspoon, Spice Islands sage
Spice Islands Beau Monde Seasoning — ½ teaspoon
Spice Islands Mei Yen Powder — ½ teaspoon **
1 egg, beaten in a cup with a fork
About one third cup dry red or white wine.
1 tablespoon cooking oil
What to do —
Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. Now make four fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. Have the oil in your frying-pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burgers should be crispy brown and the middle pink and juicy.
More at The Paris Review; image via.
Sunsets to chase | Notes on Ch. 39, the last chapter of Thomas Pynchon’s Shadow Ticket
Notes on Chapters 1-7 | Glows in the dark.
Notes on Chapters 8-14 | Halloween all the time.
Notes on Chapters 15-18 | Ghostly crawl.
Notes on Chapters 21-23 | Phantom gearbox.
Notes on Chapters 27-29 | We’re in for some dark ages, kid.
Notes on Chapters 30-32 | Some occult switchwork.
Notes on Chapters 33-34 | The dead ride fast.
Notes on Chapters 35-36 | Ghost city.
Notes on Chapters 37-38 | Our racket happens to be exile.
The last chapter of Shadow Ticket has three movements: one for Bruno, the novel’s erstwhile villain; one for Hicks, its anti-hero finding his way to becoming a hero; and one for Hicks’s young protege Skeet, who’s been sidelined Stateside and not present in the novel’s second, European half.
We begin the finale on the phantom submarine the Vampire Squid, “Somewhere out beyond the western edge of the Old World.” Shadow Ticket will end with the promise of a new edge of the New World.
Bruno Airmont, one-time dairy gangster, believes he’s headed home. The sub encounters a bizarre behemoth, “a statue hundreds of meters high, of a masked woman draped in military gear less ceremonial than suited to action in the field [wearing] an openwork visor of some darkly corroded metal protecting, some say hiding, her identity.” The full description of this statue is beautiful and strange, and culminates with the melancholic note that her visage recalls “somebody we knew once a long time ago.”
“Statue of Liberty,” guesses Bruno, which, okay. I mean, that’s a reasonable guess I guess.
The image Pynchon conjures of a surreal, armed Lady Liberty recalls the opening of Franz Kafka’s unfinished first novel Amerika, which begins with its hero entering the New York Harbor and encountering “the Statue of Liberty, which he had been observing for some time, as if in a sudden burst of sunlight. The arm with the sword now reached aloft, and about her figure blew the free winds” (trans. Mark Harman).
In the Pynchonverse, “It’s the U.S. but not exactly the one you left. There’s exile and there’s exile” for Bruno: “There is no Statue of Liberty, Bruno, no such thing, not where you’re going.”
Bruno’s episode–and the Vampire Squid’s—ends with a Dickinson dash: “Whatever counter-domain of exile this is they have wandered into, they will be headed not back into any sunrise but west, toward a frontier as yet only suspected, as the days sweep over them—”
The Vampire Squid is another bilocated ghost ship, like the Stupendica on which Hicks voyaged to Europe. In Against the Day, the Stupendica splits into two ships — its shadow double the Emperor Maximilian is off to war. Recall that the Vampire Squid is a reformed U-boat, set out on a “new career of nonbelligerence.” Shadow Ticket might be cynical about redemption, but it also posits second chances — even if those chances take the quester into unknown counter-domains of exile.
Ch. 39’s second movement is a scant few lines. Hicks, exiled to Europe, panics a bit and realizes “that what he thought mattered to him is now foreclosed.” Terike pulls up on her bike, teaches him the Hungarian phrase csókolj meg, and our boy is on another adventure, another romance. It’s a nice conclusion for Hicks — who, it’s worth noting, has not committed a single act of violence in the novel.
The real conclusion of Shadow Ticket is epistolary, a letter to “Hicksie” from his old pal Skeet Wheeler. Skeet’s “On the hop,” staying clear of “Paddy wagons, dogcatcher nets, arrest warrants, the works,” lamenting that there are “Not so many places to hide as there were.” Here again is a theme of Shadow Ticket: there’s only freedom on foot, on the run, on the hop. To escape the net, Skeet plans to head West with Zinnia, the gal who gave him a glow-in-the-dark watch back in Chapter 1: “There’s supposed to be plenty of work out on the Coast.” That would be the West Coast of course.
Skeet offers a wrap-up of the Wisconsin cast of Shadow Ticket, including Against the Day’s hero Lew Basnight, who agrees to give Skeet and “Zin the fare out to California.” Basnight advises the young couple in a mode that’s not so much benediction as it is ominous prophecy, warning of “forks in the road, close shaves, mistakes he wished he didn’t make.”
Basnight warns Skeet of California’s American promises: “Eternal youth, big Hollywood playpen, whatsoever—but someday they’ll lose that innocence. They’ll find out.”
“Maybe they’ll keep finding new ways to be innocent,” rejoins Skeet, to which Basnight replies: “Better if somebody tells you now—innocent and not guilty ain’t always the same.”
Skeet concedes he’s not sure what that riddle means, but figures he’ll solve it in time; for now, he writes to Hicks, it’s “Time to put them street kiddie days behind me.” Time to grow up, or at least to make a motion towards it.
The novel ends with Skeet en route to California via the Santa Fe Chief: “Right now, we’ve got a couple of sunsets to chase.” Like the crew of the Vampire Squid, Skeet and Zin are headed “not back into any sunrise but west, toward a frontier as yet only suspected.”
And while Pynchon’s conclusion follows a signal trope of US American literature — namely the promise of a new start Out West — I think there’s more here than the urge that Huck expresses at the end of Adventures of Huckleberry Finn, when he promises to “light out for the Territory ahead of the rest” to avoid the “sivilizin'” domesticity represented by Aunt Sally. Skeet’s Westward movement isn’t pure escapism or the fantasy of Manifest Destiny. It isn’t a rejection of domestic responsibility in lieu of a new frontier but rather a utopian dream of “finding new ways to be innocent,” even as he puts those “kiddie days behind.”
Lew Basnight, veteran of Against the Day‘s fantasia/nightmare of nineteenth-century history, provides a tempering wisdom to cool Skeet’s American Dream: “innocent and not guilty ain’t always the same.” Perhaps, like the narrator back in Ch. 35 documenting Hicks and Daphne’s last encounter, Basnight understands that the characters in Shadow Ticket are floating “in the last minutes of a break that will seem so wonderful and peaceable and carefree” before the horrors of WWII. Again, Shadow Ticket is a dance number, a chronological breeze floating between Pynchon’s titans Against the Day and Gravity’s Rainbow.
For me, the ending is sweet and then bittersweet and then bitter and then sweet again. We know Hicks will likely never see Skeet again — but he might. We know that this is probably Pynchon’s last novel — but maybe it isn’t.
And we know that Zoyd Wheeler is the hero of Pynchon’s California novel Vineland, and we know that Skeet’s last name is Wheeler. My presumption is that Skeet and Zinnia are Zoyd’s parents, and I presume it because I like to think that the Pynchonverse, although large and containing multitudes (and bilocations of every stripe) is somehow cozily discrete.
I should probably distill my thoughts on Shadow Ticket into a compact, “proper” review, but I’ve sat with the novel now for two months, reading it twice, and really, really enjoying it. I never expected to get another Pynchon novel; it’s a gift. I loved its goofy Gothicism; I loved its noir-as-red-herring-genre-swap conceit; I loved even its worst puns (even “sofa so good”). I loved that Pynchon loves these characters, even the ones he might not have had the time or energy to fully flesh out — this is a book that, breezy as it reads, feels like a denser, thicker affair. And even if he gives us doom on the horizon in the impending horrors of genocide and atomic death, Pynchon ends with the hopeful image of two kids chasing sunsets. Great stuff.
Denis Johnson’s Train Dreams is a perfect novella
With blunt grace, Denis Johnson navigates the line between realism and the American frontier myth in his perfect novella Train Dreams. In a slim 116 pages, Johnson communicates one man’s life story with a depth and breadth that actually lives up to the book’s blurb’s claim to be an “epic in miniature.” I read it in one sitting on a Sunday afternoon, occasionally laughing aloud at Johnson’s wry humor, several times moved by the pathos of the narrative, and more than once stunned at the subtle, balanced perfection of Johnson’s prose, which inheres from sentence to paragraph to resonate throughout the structure of the book.
The opening lines hooked me:
In the summer of 1917 Robert Grainier took part in an attempt on the life of a Chinese laborer caught, or anyway accused of, stealing from the company stores of the Spokane International Railway in the Idaho Panhandle.
Three of the railroad gang put the thief under restraint and dragged him up the long bank toward the bridge under construction fifty feet above the Moyea River. A rapid singsong streamed from the Chinaman voluminously. He shipped and twisted like a weasel in a sack, lashing backward with his one free fist at the man lugging him by the neck.
The matter-of-fact violence here complicates everything that follows in many ways, because Grainier it turns out is pretty much that rare thing, a good man, a simple man who tries to make a life in the Idaho Panhandle at the beginning of the 20th century. The rest of the book sees him trying—perhaps not consciously—to somehow amend for the strange near-lynching he abetted.
Grainier works as a day laborer, felling the great forests of the American northwest so that a network of trains can connect the country. Johnson resists the urge to overstate the obvious motifs of expansion and modernity here, instead expressing depictions of America’s industrial growth at a more personal, even psychological level:
Grainier’s experience on the Eleven-Mile Cutoff made him hungry to be around other such massive undertakings, where swarms of men did away with portions of the forest and assembled structures as big as anything going, knitting massive wooden trestles in the air of impassable chasms, always bigger, longer, deeper.
Grainier’s hard work keeps him from his wife and infant daughter, and the separation eventually becomes more severe after a natural calamity, but I won’t dwell on that in this review, because I think the less you know about Train Dreams going in the better. Still, it can’t hurt to share a lovely passage that describes Grainier’s courtship with the woman who would become his wife:
The first kiss plummeted him down a hole and popped him out into a world he thought he could get along in—as if he’d been pulling hard the wrong way and was now turned around headed downstream. They spent the whole afternoon among the daisies kissing. He felt glorious and full of more blood than he was supposed to have in him.
The passage highlights Johnson’s power to move from realism into the metaphysical and back, and it’s this precise navigation of naturalism and the ways that naturalism can tip the human spirit into supernatural experiences that makes Train Dreams such a strong little book. In the strange trajectory of his life, Grainier will be visited by a ghost and a wolf-child, will take flight in a biplane and transport a man shot by a dog, will be tempted by a pageant of pulchritude and discover, most unwittingly, that he is a hermit in the woods. In Johnson’s careful crafting, these events are not material for a grotesque picaresque or a litany of bizarre absurdities, but rather a beautiful, resonant poem-story, a miniature history of America.
Train Dreams is an excellent starting place for those unfamiliar with Johnson’s work, and the book will rest at home on a shelf with Steinbeck’s naturalist evocations or Cormac McCarthy’s Border Trilogy. I have no idea why the folks at FS&G waited almost a decade to publish it (Train Dreams was originally published in a 2002 issue of The Paris Review), but I’m glad they did, and I’m glad the book is out now in trade paperback from Picador, where it should gain a wider audience. Very highly recommended.
[Ed. note: Biblioklept originally published this review in May of 2012. I still haven’t seen the Clint Bentley-directed film adaptation.]
Sunday Comix
Peanuts daily strip for 8 May 1979 by Charles M. Schulz. Reprinted in The Complete Peanuts: 1979-1980 (Volume Fifteen), Fantagraphics Books, 2011.
Biblioklept 