What I Write
Illustration from The natural history of bees by William Dunbar (1840)
by Joe Linker
Having addressed, as it were, most recently, Why and How I write, we now turn our attention to What. Yesterday, I said that when and where writing is written are not important. I rush now to correct that. When and where are maybe more important than why, how, or what. Consider, for example, Beckett’s Watt, written in double exile (from Ireland, his homeland, and from occupied Paris, hiding out in Southern France). But Watt does not seem to be about the war. But I don’t want to write about Watt this morning. I want to write about what. But it may not matter what’s intended; readers are notorious twisters of words, collecting twine into a ball, where to twine is to moan, complain, whine.
The problem lies with linearity. Where there are no straight lines. At the moment, I’m typing on the keyboard of a laptop computer. A MacBook Pro, circa 2010, so an old one, as these things go. Directly into a WordPress block. Such my brass. I watch the cursor flicker, waiting. I should slow it down, but I forget how that’s done.
When, yesterday, reader and old, old friend Dan commented regarding paper and pen, “it almost seems a quaint nod to a passing phenomenon,” I thought of McLuhan and his analysis of the printing press (see his The Gutenberg Galaxy: The Making of Typographic Man), also now a passing observable fact or event. A machine we understood how it worked. It made everything the same, uniform. Straight lines. Single point of view. That sort of thing.
Outside, through the second story window, I can see a Camelia, pink and white, just coming into bloom, and a weeping Cherry in full bloom, and some scraggly plums not boasting just saying bring us your bees, your flies, your birds, your squirrels. The plums are just over the back chain link fence, up against it, ignored. Occasionally a branch breaks, ice or snow laden, or heavy near the end of summer with fat purple plums that fall into my yard, more than I can eat. I should learn to make plum pudding, jam, or some sort of plum soup. Plum Clafoutis. That’s it.
There you have it. I would not have mentioned plums this morning had I not decided to write from the upstairs window instead of the downstairs nook where I usually set up.
About the Author
Joe Linker blogs at The Coming of the Toads.
Republished here under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.