Showing posts with label author Eric Wilder. Show all posts
Showing posts with label author Eric Wilder. Show all posts

Thursday, May 10, 2018

Discarded Gold - a short short story

Here is a piece of flash fiction I wrote decades ago when I was heavily into experimental fiction. Don't make too much of it because I'm not even totally sure of what message I was trying to convey. Ah, youth!


Discarded Gold 

Three old men on a park bench watched as she strolled past. Blond, bouffant hair, the red ribbon tying it matching her dress, tight and short. Replacing the magazine on the rack, I hurried from the corner drugstore, chasing after her down the street.
"Wait," I said.
Executing a perfect one-eighty pirouette, she faced me, curtsying, smiling. When she blew me a kiss, I saw she was no more than eighteen, and maybe younger.
"You dropped this."
"Not mine," she said.
Withdrawing the bogus blue silk scarf, I basked in her green ephemeral eyes, desperate to bite her puffed lower lip.
"Sorry. Would you have a sundae with me?"
"Will you take me home afterward?"
"No car," I said.
"How old are you?"
"Old enough to drive."
"Can you dance?"
We both could, our swirling bodies colliding as intersecting cosmic rays beamed from a ceiling strobe. Sweat beaded my brow. Our bodies, moving in time, touching, caressing, becoming enamored, interacting, made love to the beat. The girl and I kissed.
Later, as we walked along the beach, hypnotic moonbeams splayed crystal sand. Midnight breakers crashed against the shore, rounding tiny quartz crystals surviving from seamless streams that had never twice touched the same drop of water.
A distant fire.
"I don’t even know your name."
"Emil," I said. "And yours?"
"Collette."
"I love your eyes, Collette."
"What else do you love?"
"The rest of you," I said, gazing across the moonlit water.
Far out across the bay, dolphins broke the rolling waves.
"I’m sixteen," she said, licking lips so red and swollen that they defied gravity.
"You’re lying."
She didn’t bother denying my accusation.
Behind us, two gulls groused over a dead fish bobbing upside down in the surf.
"Who are we, Emil?"
"Two people," I said. “Do you have to go home?”
“Do you?” When I shook my head, she said, "Are we fated, Emil?"
"Let’s have our cards read and find out."
Chipped red paint lay behind the sign on the door that said SEER, Collette’s hand feeling warm and grasping as I led her through it. A dark woman sat across a tiny table from us, greasy strands of black hair protruding from her red bandanna. She had a bulbous nose and puffy face, and her high cheeks frowned. Malignant eyes stared at us across scarred and stained oak. Liver-spotted hands nervously fingered frayed tarot cards.
"I can contact the spirits, but it will cost you fifty."
Collette punched me when I asked, "Don’t you know any cut-rate spirits?"
My pointed sarcasm failed to faze Mother Midnight. Taking my five, she dealt the magic cards.
"The moon is full," she said.
When I gazed at the ceiling only broken tiles stared back at me.
"Are we in love, Mother?"
"We are all in love," she said.
Mother’s black cat wound through my legs as we exited into the back alley. Overturned cans of trash reeked of spoiled fish. I stole a kiss and grasped Collette’s tiny hand.
"Spirits are weak tonight," I said.
"And life is fragile," she said, exciting me further with an unexpected kiss.
Multicolored rockets exploded in the distance, momentarily startling a starless sky.
Collette and I held hands. High above reality, like multicolored balloons we floated, unpunctured by sharp earthen prods.
"The streets below are dark," I said.
"But the sky above is light," she said, her smile colliding with red and green reflections bounding away from flickering streetlights. "And my heart is full." Before I could answer, she said, "I left my skates on the street."
"Leave them," I said. "Thieves be damned."
An approaching streetcar with an ancient electrical heart struggled as it climbed the steep hill on its way toward us. Raising a finger, I flagged it, grasped Collette’s hand and pulling her through the door. Above us, the lazy sun split the hazy dawn as Collette’s creamy thighs peeked from beneath her short red skirt.
"I love the dawn," she said.
"Let’s make love at my place," I said.
"We’re making love now," she said.
"But we have no music.
"Then you’re not listening."
Rush hour. Carbon monoxide wafting up from endless vehicles pointing in straight lines toward oblivion. The noise began filling my cavities of desire with mental glue.
"It’s morning," she said
"Every twenty-four hours," I said.
"Must this end?"
"Well, I should go to work."
"Does your work usurp beauty?" she asked
Encroaching noise drowned my answer as I stepped from the antique, watching as she waved from the door of the disappearing streetcar.
An old gray dog brushed my leg. When I reached to pat his head, he turned and disappeared behind trashcans lining the nearby alleyway. Probably in search of discarded gold hidden behind forgotten scraps of life.
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Born near Black Bayou in the little Louisiana town of Vivian, Eric Wilder grew up listening to his grandmother’s tales of politics, corruption, and ghosts that haunt the night. He now lives in Oklahoma where he continues to pen mysteries and short stories with a southern accent. He is the author of the French Quarter Mystery Series set in New Orleans and the Paranormal Cowboy Series. Please check it out on his AmazonBarnes & NobleKobo and iBook author pages. You might also like to check out his website.

Friday, May 02, 2008

Gumbo Yaya

Bertram Picou is a recurring character in my French Quarter Mystery Series and first appeared in  FQM No. 1 Big Easy. Bertram is the owner of an eclectic bar on Chartres Street in New Orleans. He cooks some killer gumbo and always has a pot simmering in back for his regular customers.
Everyone in New Orleans makes gumbo, some tasting better than others. The best gumbo is like ambrosia, a gift from heaven itself. It’s now made all over the world but one thing is sure. You’ll never find better gumbo anywhere in the world that tastes as good as the worst gumbo from New Orleans.
Some say that Bertram’s gumbo is the best in the Big Easy. Don’t believe me? Next time you’re in the French Quarter, stop by his place and give it a try. The bar’s a little hard to find, but keep looking. Bertram's mother taught him how to make gumbo. Below is her recipe, told in her Cajun son's own words.

Bertram Picou’s Mama's Gumbo

"First thing is making the roux. Pour some oil in your big cast iron skillet and put it on the fire, medium heat. Add some flour and start stirring. Whatever you do, don’t leave the stove, even to chase Ol’ Shep, until the roux cooks to a pleasing shade of brown, maybe a little darker if your taste buds are more Cajun than most. Be careful now! Don’t burn that roux cause it’s the most important part of the gumbo! If it starts to smoke and curdle up, you done screwed up! Throw it out and start over.
Once you got the roux done, its time to make the gumbo. My mama throws in crawfish, shrimp, chicken, sausage, squirrel, deer, or even fish. "Whatever floats your boat," she used to say.
Fill up your big stock pot with water and set it on the stove. Get it to boiling then add the roux. Mama always uses four tablespoons, more or less, depending on the weather, how dark she had let it cook, and how she feels that particular day. Good cooks don’t read recipes. They just sense how something ought to taste. However many tablespoons she used, her gumbo always tasted damn good!
Keep stirring till the roux and water are mixed, then add a couple of chopped onions, a chopped bell pepper, six minced garlic cloves and your chicken, seafood, or whatever. This is where it gets tricky. You need to add salt, cayenne, and black pepper and this must be done to taste. Using too much, or not enough, can make or break the gumbo and practicing is the only way to learn how. You’ll have to do this yourself cause mama can’t go to everyone’s house.
Cook the gumbo on a medium hot flame and keep stirring till everything starts getting tender. Don’t put a lid on the pot.
Finally, boil up your rice till it's perfect (just about the hardest thing in the world to get right, but that’s another story). Add parsley and scallions to the gumbo, and, if you like, a little file, then ladle it on the rice and enjoy!"


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Born near Black Bayou in the little Louisiana town of Vivian, Eric Wilder grew up listening to his grandmother’s tales of politics, corruption, and ghosts that haunt the night. He now lives in Oklahoma where he continues to pen mysteries and short stories with a southern accent. He is the author of the French Quarter Mystery Series set in New Orleans and the Paranormal Cowboy Series. Please check it out on his AmazonBarnes & Noble, and iBook author pages. You might also like to check out his website.