Leaving Hollins
For the first time this summer, the wild geese flew over Hollins. I looked up, and saw them in a perfect V - and I felt like someone in a Caroline Stevermer novel.
I guess it's time to go.
So I walked the hills that surround the campus at sunset - and I guess that tells me where I got Alec walking the bounds of Riverside in my recent-ish short story, "The Duke of Riverside!" We always find these things after the fact.
And then I went to Writers' Living-room, which I kind of founded when I was here 2 years ago (astonished that all the various writing MFA students didn't have a regular hangout for mutual support), and they all had lyrics sheets and sang "Die Vampire, Die," which I kind of introduced them all to - and I cried, watching this room full of (mostly) women writers belting out that crazy affirmation together. I don't think anyone noticed - or if they did, they were too polite to say so.
For dinner, Delia had made us fresh pasta with local leeks from the Blacksburg Farmers' Market, and ground venison provided by Tiffany Trent's wildlife management husband. It was insanely good, and I ate too much of it, and I'm not sorry.
Tomorrow we pack up to go.
I guess it's time to go.
So I walked the hills that surround the campus at sunset - and I guess that tells me where I got Alec walking the bounds of Riverside in my recent-ish short story, "The Duke of Riverside!" We always find these things after the fact.
And then I went to Writers' Living-room, which I kind of founded when I was here 2 years ago (astonished that all the various writing MFA students didn't have a regular hangout for mutual support), and they all had lyrics sheets and sang "Die Vampire, Die," which I kind of introduced them all to - and I cried, watching this room full of (mostly) women writers belting out that crazy affirmation together. I don't think anyone noticed - or if they did, they were too polite to say so.
For dinner, Delia had made us fresh pasta with local leeks from the Blacksburg Farmers' Market, and ground venison provided by Tiffany Trent's wildlife management husband. It was insanely good, and I ate too much of it, and I'm not sorry.
Tomorrow we pack up to go.