Forget AI, Consider BI

Nar getting some rays

John Clark is wrestling with the insidiousness of mortality, and the results, while not pretty, are darkly humorous. Given that, I hope this literary exercise in creative insanity meets your approval.

A few years ago, Kate and I briefly considered creating a series called the Bodice Repair Mysteries, or some such thing. This was partly to parody old time romance pulps, but also in response to the increasing use of profanity and gratuitous sex scenes. Well, both have gotten a lot worse…even in YA fiction, my genre of choice. I think it’s safe to say that this trend is mirrored in current society as well. I’m neither a saint, nor a prude, but I can write a short story or have a conversation without needing to drop any F-bombs. With that said, let me introduce you to Werbshiker and Narpoozle. They, along with some crystal mice who spoke Russian, appeared during an acid trip some 50 years ago. The mice emigrated to Nigeria where they disappeared in the jungle, but Werb and Nar have hung around, hoping I’d give them their own story.

We’ll start with their backstory. Werb is a sentient garden gnome, brought to life by a super powerful lightning strike in San Marino, California. Nar is a six foot tall Banana Slug who escaped from a clandestine research lab at one of the branches of the University of California. As best he can recall, the scientists were trying to create cheap labor, so he believes some of his genetic material came from migrant workers, but since he has a tendency to wax poetic, he suspects some of it came from Alan Ginsberg or Richard Brautigan.

To honor their patience and interest in literary bodice repair, I’ve reanimated them and set these fine fellows up as investigators, somewhat like the Ghostbusters. Please note that they ARE NOT attempting to invoke censorship, but are willing and able to intercede when a work in progress strays into smut and sex where a decently crafted plot would do better. They’re happy to offer one or more alternatives from their arsenal. Read on.

Cut to a dusty office in a rural Maine town. Werb and Nar are in the process of organizing their new operational HQ as soon as the crew from Bubba’s Bait and Broom finishes spiffing it.

Werb stifles a cough as he opens the first box of literary resources. “Dang Nar, I do believe we have a real challenge just to get organized. I can barely believe some of these haven’t vanished from the collective memory.”

Nar, busy applying a fresh coat of Panama Banana Sheen to keep his appearance up to snuff, reaches into the box and holds a barely used phrase up to the light. “”Ooh, I surely like this one. My stars and garters. Best we put it in the drawer, no pun intended, with Don’t get your panties in a twist, and Pantywaist.”

Werb nods in agreement. Shouldn’t Bouncing Betties go in there too?”

Aye, matey, but best be careful or there be Not enough room to swing a cat in that’un.”

Nar, losing patience with Bubba’s crew, shoos them out and proceeds to dump the rest of box one on the table which is splotted with a substance resembling as mix of splooshed deer ticks and pistachio ice cream (It was included in the lease at no cost, so our duo ran with it).

“Jezum crowbar, Werb, We’re gonna be busier than a fart in a mitten if we want to get set up in time to work on our first case come Monday,” Nar shook his head, while sorting out the mess.

An hour later, several more drawers had been partially filled, based upon mutually agreed categories. There was the behavioral description pullout that had a strong Maine flavor. In it were Wound up tighter than a teddy bear, Wingnut, Gawmy, Some hot suppah, Ain’t you cunnin’, Boiled as an owl, Tougher than a bag of hammers, Godfrey Diamonds, and My kitchen table has better legs.

The better sex(ual) description lot was sparser, but Werb hoped he’s find some additional ones at the Wesserunsett literary flea market over the fourth of July. Thus far all they had were, Animated lobster claw, Perfect Johnson, Quivering bosom, His glistening pistil broached her eager petals, Pulsing Virginia, and They caused angels to scream loud enough to shake the windows. He paused before tossing one into the waste basket. “Activated ejaculation system sounds too much like it came from a military training manual.”

The retro sayings required two drawers and threatened to occupy a third. Some inside were more common, but a few were, as Nar aptly put it, as quaint as a hame.”

“I’m still nonplussed by many of these,” Werb said, as he attempted to alphabetize them. He proceeded to read them aloud, shaking his head while doing so. “We’ve accumulated Not enough room to swing a cat, Armed to the teeth, Boil the ocean, By cracky, Jumping Jehoshaphat, Darker than a pocket in here, Go lay in the road and count mufflers, Tight enough to rupture Abe on a penny, That’ll put some red in your rhubarb, Well hemlock tips and buttermilk, If ya cahn’t drive it, park it and throw rocks at it, That smell would make a skunk sick, and Five months of winter, seven months of rough sledding.”

Nar grinned, quite a feat for a Banana Slug given the shape of his mouth. “Good thing we planned a miscellaneous drawer ain’t it. We have some sure Jim Dandies here, like scrid or a dite, muckle onto, pooched, bang a uey, Ayhu, Chummy, dubbin around, all stove to hell, humdingah, ass over teakettle, cattywampus, and lickety split. Guess we’re as ready as we’ll ever be.”

Werb still enjoys getting stoned every so often

Stay tuned to find out how well our derring duo do as literary bodice repairers. While you’re at it, what other replacements might you suggest they stock?

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Sprinting

It’s officially that time of year where we are sprinting. Job stuff. Writing stuff. Kid stuff. Trying to coordinate who is taking whom where. Dinner on the fly. Those blue Takis? Sure. Maybe those have protein. Did you feed the dog? Did we accidentally feed the dog twice? Again? And by the way did you hear the weird noise our car is making?

But even with the breathlessness of right now, I’m trying to savor things.

In a few weeks we’ll be in full summer mode:  a time of irregular schedules, with a million camps, and my kids disappearing to do God only knows what by those train tracks even though I told them a million times not to.

Last year, after an incident that I may write about some day, one of my son’s famously said, “You never told us we couldn’t set things on fire.”

Which gives you a sense of what we’re up against.


In Appreciation of William Collagan from the Moses Wheeler

This year, the Maine Historical Society hosted an afternoon pre-conference workshop for the Maine Writers and Publishers Alliance. Elizabeth DeWolfe (remember THIS post?) shared how she goes about researching and writing. Katie Alleman, the amazing librarian at the Brown Research Library, scoured her archives to find fascinating crime-related artifacts for us to look at.

The artifact that really stood out to me was a Captain’s Log from 1861, in which William Collagan from the Moses Wheeler, accounted for his time. In it, he tracked the stars and storms and sketched the fish and birds and ships he encountered.

Maybe this summer I can drag my kids to that fried clam place and then we can go off in search of William’s grave at the Evergreen Cemetery.

My kids already think I’m a little weird, what with the writing about murder. So this will track.


Little League Majors Finals

Last week my husband and I went with my kids to the Little League Majors Finals at Loring Park. My kids watched the game from the fence. James and I talked to other parents and ate popcorn on the bleachers.

From the field, you can see Back Cove and the playground and the trail along Baxter Boulevard. You can see the joggers and the dog walkers. And you can hear the pickle-ballers.

When the game was over, one of our friends said, “If you would have told me ten years ago that I’d be spending my Friday night watching somebody else’s kid play baseball, I wouldn’t have believed you.”

I agreed.

Until recently, I didn’t know much about baseball.

I watched the Ken Burns documentary to try to keep up with my sons. It was informative but I still don’t really understand what a dropped third is.

I am, however, waiting for an opportunity to reference Merkle’s Boner.


A Noir at the Bar Reading

The Crime Wave Noir at the Bar was a lot of fun. Others might post about it, so I’ll keep it brief. We had 10 readers, five minutes apiece, a hotdog truck and cold brews and colder rain. At peak around 90 people listening and the amazing Jule Selbo and Matt Cost moderating.

I loved all the readings but really enjoyed Rebecca Turkewitz’s story (so sad and creepy!), Mo Drammeh’s story (because his stuff is so unique and unexpected), and Travis Kennedy (so, so funny and weird.)

The piece I read was “Lord Willing and the Creek Don’t Rise.” I’m hoping to have it cleaned up a little more and submitted for publication soon.

It was a great audience and a great group of writers.

Special appreciation to the amazingly talented photographer and writer Lucas Brilliott for snapping this picture of me reading.


Events:

Just in case you’re looking for something to get up to this summer, here are a few things crime writing related you may want to check out.

I’ll be doing a book talk with the amazing Jennifer Breedlove on 6/30 at the Briar Patch in Bangor at 7:00. You all will get a sneak interview with her here on June 17.

Matt Cost, Travis Kennedy, Timothy Queeney and I will sit down to together for a Writers on Writing (WOW) panel at the Windham Public Library on July 29 at 6:00.

Ryan Lowell and I will get together to talk about his debut Freight: A Novel at Longfellow Books in Portland on August 11.

Margot Anne Kelley, Robert Kelley, and I will get together at the Jackson Memorial Library in Tenants Harbor on August 27 at 5:00.

Dick Cass and I will sit down to talk about his latest novel at Longfellow Books in Portland on September 1.

There are a group of us working to organize some more community crime readings in Kittery, Rockland, Bangor, and Portland. More details on these soon.


Be well and hopefully our paths cross soon.

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Weekend Update: June 6-7, 2026

Next week at Maine Crime Writers there will be posts by Gabi Stiteler (Monday), John Clark (Tuesday), Jule Selbo (Wednesday), Allison Keeton (Thursday), and Kaitlyn Dunnett/Kathy Lynn Emerson (Friday).

In the news department, here’s what’s happening with some of us who blog regularly at Maine Crime Writers:

Matt Cost will be giving a COST TALK about EveryThing vs. Max Creed, book two in The Modern-Day Chronicles of Max Creed, at the Rumford Public Library on Wednesday, June 10, at 5 PM.

On Friday, June 12, from 4-7 PM, Cost will be hawking his books on the sidewalks of Brunswick for their 2nd Friday of the month festival. Come for the music, enjoy the downtown, have a bite to eat, and go home with a book. Write on. More Info.

 

 

An invitation to readers of this blog: Do you have news relating to Maine, Crime, or Writing? We’d love to hear from you. Just comment below to share.

And a reminder: If your library, school, or organization is looking for a speaker, we are often available to talk about the writing process, research, where we get our ideas, and other mysteries of the business, along with the very popular “Making a Mystery” with audience participation, and “Casting Call: How We Staff Our Mysteries.” We also do programs on Zoom. Contact Kate Flora

 

AND DON’T FORGET! One lucky Maine Crime Writers reader who leaves a comment on the blog this month will win a bundle of books!

 

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Clipping Along

What is it about yard work that instills both dread and contentment? As a writer, I never look forward to mowing the lawn. And yet when it’s a beautiful day, it pains me to sit inside and write. For this reason I have developed a love/hate relationship with my outdoor duties.

Admittedly, working out in the yard is a wonderful diversion to writing. My routine usually starts with a vigorous bout of morning writing. If it goes well, I will write through lunch and then stop mid-afternoon. Usually by that time, my creative juices have run out and I need a break. Other times I get stuck much earlier and sit staring at the computer screen, paralyzed with indecision. In both of these instances, yard work seems like a great alternative to dawdling the day away. By afternoon all the dew has seeped off the blades of grass, making it much easier to push my lawn over through it.

Let’s mow!

This is when I enjoy mowing the lawn best. I pull the mower out of the garage, fill it with gas, and then screw the cap back on. The tang of unleaded gasoline informs me of what I’m about to do. This mower, unlike my last one, does not have a primer that needs pumping. I position it where I want to start mowing and then jerk the cord back. The first time it never starts. But sometimes I pull a muscle trying to rip-start it. I try two more times until finally the engine roars to life; music to my ears.

Now I can do something mindless and physical and let my mind roam freely. Maybe I can come up with some fresh ideas for my story in progress. How many times during any given day to we have moments when we’re not talking, watching TV or listening to the radio, reading a book, or engaging with something or someone? How often do we just let our minds wander? Let our brain play freely in the amusement park of life and not have to think?

Without overthinking things, I work on my strategy. The backyard gets a lot of shade. The front dries out faster. But it’s afternoon and the back should be dry so I decide to tackle the back first. It’s basically an odd shaped parallelogram with three large pine trees and two fenced sides, with an open back. I start at the corner and navigate the borders of the patio, picking up the odd corners and angles that abut the parallelogram. Now I can shut my mind off and just mow.

But sometimes the grass is so long that the engine sputters, and I have to angle the blade up so the motor doesn’t die out on me. I continue forward, mowing slowly while watching out for all the branches that had come down from the wind storm last night. Picking up pine comes and tossing them into the woods. Mowing even slower over some of the weedier areas.

Once done with the back part of the yard, I stop and examine my work. The smell of freshly cut grass lingers in my nostrils, and I revel in it. A good feeling comes over me when I see what I’ve done. It looks a bit like Augusta Country Club. Okay, well not that good, but at the moment it feels like I could pull out a seven iron and hole one in from here.

I make my way through the narrow corridor between my neighbor’s lean-to fence and my garage, making at least four passes until the lawn there is perfectly level. Then I head out and take care of the front lawn.

There are two levels. I start with the upper level first, specifically the right side of the house. It’s a square and I finish that side quickly. Ideas start to percolate in my head and the characters in my novel begin to speak to me in ways they never do.

I cross over the stone walkway and mow in front of the left part of the house. Fresh ideas now are staring to enter my mind. I move down the slight descent and start on the side lawn.

This is where my property abuts my neighbor’s side of the lawn. He hasn’t mowed in some time so the grass on his three feet strip is extremely long. I maintain my border and stay in my lane, which seems silly, but that’s the unwritten rule in the suburbian jungle; you only mow the lawn on your property. I’m afraid that if I mowed his narrow strip he’d get mad at me. Or maybe he’d expect me to do it ever single time, which I don’t want to do because I dread mowing my own lawn.

Before finishing up with the road verge, the narrow strip between the sidewalk and the street (I had to look this up because I never knew what this piece of real estate was called), I look back at the property divide between my lawn and my neighbors’ and see the disparity between the lengths. It looks horrible on his side, but what’s a good, thoughtful neighbor to do? Besides, that’s his responsibility. A few years ago I’d put in a fence to separate the backyard end of our property on account he’d let his side go to hell. Oh well, I do what I can.

I wish we were more friendly but we just aren’t. They are a quiet fam and keep to themselves, and I’ve held a bit of a grudge from a few years back, anyway. He asked me if I’d be willing to share the costs of cutting down a tree that sat athwart the property line. I happily agreed. And so I had the tree taken down, and even paid for it. Never once did I hear from him again. Not even a thank you or can I pay you for having it taken down. And word is that he’s a pastor.

Oh well. Forgive and forget, the good Lord tells me.

I finish the road verge. Release the safety handle and put the mower back into the garage. Grab the weed whacker and complete the final touches. Then I stand back and admire my work product. It reminds me that it’s similar to reading the final version of my novel. A job well done.

Time to go inside and have a cold beverage. With some new ideas in my head, I’m ready to write the next chapter of my new novel.

 

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Adverbs Are for Never

Time for another Writing Tip Wednesday. I’m sure you all have missed a grammatical post.

Today, we’re going to talk about adverbs. What is an adverb?



To me, an adverb modifies the action. Technically, it can modify a verb, an adjective, or an entire clause or sentence.

We think of words ending in “LY” as adverbs, such as “she washed the dishes quickly.” There are other words, however, like “fast” as in “She drove the car fast.” There’s “often” as in “she often goes to the grocery store.” Ironically, the word “never” in the title is an adverb. The chart below provides clear examples of different types of adverbs.



A graduate writing professor I had coined the phrase, “Adverbs are for never,” as a way for us to pay attention to our overuse of them. Stephen King, in his famous memoir/writing book, On Writing, also said, “The road to hell is paved with adverbs.” Richard Osman of The Thursday Murder Club fame, in an interview, quoted Stephen King about not using adverbs.

Full confession: I do use them sparingly. Even King has admitted that he uses them himself. His advice is to avoid an overreliance on them.

The real key, and why they are discouraged, is that a writer should be able to convey in the writing, through description, a more complex and rich way to say the same thing. Creating a piece that doesn’t use adverbs to prop up weak verbs makes it a more enjoyable read, adds depth to a character, and, overall, adds vitality or specificity to the writing.

Writers who limit adverbs find that it pushes them to:
—choose stronger verbs
—use concrete actions
—improve pacing
—trust readers to infer emotions and motives

See if you agree.

With adverb:

“Get out!” she said angrily.

Without adverb:

“Get out!” She slammed her fist on the table.

Don’t you think the second sentence is stronger and better?

Here is another example.

With adverb:

He walked slowly across the room.

Without adverb:

He shuffled across the room.

One more for emphasis.

With adverb:

The dog barked frantically.

New and improved without the adverb:

The dog yelped and threw itself against the door.

OR The dog, straining at the end of its leash, barked until it was hoarse.

As this post is nearly done, I hope you will happily agree with me.



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Don’t forget! Leave a comment on any June blog post to be entered into a drawing for free books!

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Allison Keeton writes the Midcoast Maine Mystery series. Arctic Green, Book Two, is now available. She can be reached at http://www.akeetonbooks.com. Check out the event tab on her website to see where she’ll show up next!

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Revisiting Rhubarb, with Recipes

Right now, the rhubarb plant I got from a friend in Camden has become three huge plants, reminding me that I’ve got to start making some delicious rhubarb recipes. Years ago, I shared the column below from my mother’s book. Since rhubarb is on my mind, I thought I’d share it again. But first…two of my favorite rhubarb recipes. There are more at the end. And oh, by the way, I’m excited to have signed a contract for a new, dark Portland-based series.

Yummy Rhubarb Farm Cake (from the Rockland Courier-Gazette)

Preheat oven to 350 & grease 9” springform pan

½ stick melted butter

½ c. oil

1 c. sugar

2 T. lemon zest

1 egg

1 ½ c. buttermilk

1 tsp. vanilla

3 c. flour

¼ c. cornmeal

1 T. baking powder

½ tsp. baking soda

¾ t. salt

2 c. ½” dice rhubarb

In large mixing bowl, whisk together butter, oil, sugar & zest. Whisk in the egg, then buttermilk and vanilla.

In separate bowl, stir together flour cornmeal, baking powder, baking soda and salt. Fold the dry ingredients into the batter, then gently told in the rhubarb. Spoon into the pan and bake about 55 minutes. Small cracks will appear on the top and the cake will begin to color. Remove from oven and cool before removing sides of the pan.

Strawberry Rhubarb Pudding Cake

 ¼ c. water

1 ½ t. cornstarch (I use more)

1/3 c. plus ½ c. sugar

2 c. chopped rhubarb

1 cup chopped fresh strawberries (I use more)

1 c. flour

1 ¾ t. baking powder

½ t. salt

1 large egg

½ c milk

1 stick melted, unsalted butter, cooled slightly

1 t. vanilla

Preheat oven to 400. Butter 8” square baking dish

Stir together water, cornstarch & ½ c. sugar in saucepan, then stir in rhubarb.

Bring to a simmer, stirring occasionally, for 3 min. Remove from heat and stir in

Strawberries.

Whisk together flour, baking powder, salt, and remaining 1/3 c. sugar.

Whisk together egg, milk, butter & vanilla, then whisk in flour mixture until just combined.
Reserve ½ c. fruit. Put remainder into baking dish and pour batter over, spreading evenly. Drizzle the rest of fruit over the top. Bake 25-30 minutes, until toothpick comes clean.

Kate Flora: I’ve been busy in the gardens, weeding, rearranging plants, and evicting invasives, so today I thought I would share one of my late mother, A. Carman Clark’s, columns with rhubarb lore and recipes. This was originally a column in The Camden Herald and later included in her essay collection, From The Orange Mailbox.

We know that spring has really come to the Georges River valley when there are two rhubarb pies for dinner–the traditional old-fashioned kind flavored with a bit of grated orange peel and our own Sennebec Hill rhubarb custard pie with a sprinkling of fresh ground nutmeg.

Before this, when the first pink shoots appear, we enjoy sunny hours remulching the twenty-seven hills of rhubarb and adding fertilizer for the coming year. The winter’s accumulation of magazines and newspapers are lavishly spread between the rows; handfuls of a 5-10-10 commercial fertilize are scattered about to speed the breakdown of the paper; and the whole plot is covered heavily with bales of hay that banked the farmhouse during the winter. One pail of well-rotted manure dumped on each hill and we are ready for another year–a year of eating, freezing, selling, and inventing new recipes  to use up the indefatigable bounty of rhubarb.

New England provides the ideal climate for growing rhubarb, and according to John Lowell, one of the founders of the Massachusetts Horticultural Society, it was a Maine gardener who introduced rhubarb into America as a food plant. The history of rhubarb covers almost forty-seven centuries, going back to 2700 b.c. in China. Cultivated as a medicine for use as a purgative and a gastric tonic, roots at least five years old were sliced, dried, and then powdered. Early travelers carried the plant from China to Persia, Greece, and Russia; it was grown in the early botanical gardens at Padua, Italy, taken to England and Scotland, and then to America.

The garden journals of George Washington, John Jay and Thomas Jefferson record their planting of rhubarb, and in 1770, Benjamin Franklin sent rhubarb seeds from Scotland to his botanist friend, John Bartram. But it wasn’t until about 1780 that recipe books began to mention its use in tarts and pies. Probably because sugar was a scarce commodity in rural New England, it was after 1800 that rhubarb gained the Yankee name “pieplant.” Brides going forth to newly cleared acres took along a crock of sourdough yeast, a few cuttings of lilac, and a clump of rhubarb roots. Lewis and Clark carried powdered rhubarb root on their journey of exploration to the Pacific.

While icy northern winters killed fruit trees, the pieplant seldom failed to furnish the first fresh food each spring. Out on Matinicus Island, a clump set out by Iddo Tolman in 1858 is still growing, requiring only occasional fertilizing to nourish the crisp, tart stalks that are one of the culinary joys of the spring season.

Rhubarb seeds need to be planted in a place apart, where it will not be disturbed for years, and it needs full sun for at least half of each day. Healthy, well-fed rhubarb is a handsome plant and when set against a stone wall or the base of a shed or barn, the great spreading leaves fan out like rainforest vegetation. Rows of rhubarb can be set as a border between lawn and garden.

It isn’t necessary to be fussy. The quickest way to start a bed is to beg a few roots from a neighbor. Since the plants need to be divided or thinned every six years, most rhubarb growers will cheerfully give you enough to start your hills.

The roots should be dug and divided before the first leaves begin to uncurl in May. Spade up a clump and hose away the soil so you can easily cut the root mass apart, leaving one bud on each division. Plant the roots three feet apart with the buds set about two inches below the soil surface. Because a rhubarb bed is usually a lifetime investment, the roots should be set in good loam enriched with compost and old manure. But because rhubarb is such a hardy plant it will do well in almost any soil as long as there is good drainage and as long as it is fed annually with plenty of old hay or compost. Many rhubarb growers feed their plants by dumping kitchen scraps–peeling and other compost material–right under the spreading leaves.

There’s a local story about about a coastal farmer who once asked a neighbor for enough rhubarb for a bit of sauce. Upon being told there was none to spare, the farmer promptly went out and acquired enough roots to plant a 200 foot row. He allowed as how no one would ever ask him for a mite of rhubarb without being generously provided. Years later, when a younger man took over the farm, the roots needed dividing. With true Yankee ingenuity, he drove his plow straight down the middle of the whole row, split the plants in half, transplanted one half, and ended up with two 200 foot rows.

I once read that farmers in Afghanistan cover their rhubarb with several feet of gravel so that by the tie the shoots have struggled up through this, they are pale and very tender. By placing a chimney tile over one of my plants and pouring several pails of sand inside, I have produced a reasonably accurate facsimile of this method and found the stalks far more delicate than those of the usual plant. Another year I discovered a way to produce earlier rhubarb: placing an open-ended barrel over one hill and mounding manure up around the outside of it. I got tender ruby stalks weeks ahead of the rhubarb in the open field.

The best rhubarb for cooking, canning, or freezing comes from the long tender stalks of well-fed roots pulled between May 1 and July 4. After that, the skin gets tougher (although a well-mulched bed will produce good stalks for pie as late as August). One of our favorites is blu-barb pie, half blueberries and half rhubarb, invented in 1962 for the Maine Blueberry Festival.

Although rhubarb is a vegetable, it is generally used as a fruit–naturally enough since it is in season in spring when fresh fruits are scarce. Because it’s easy to freeze, it can provide a variety of desserts all through a winter.

Rhubarb should be pulled, not cut. Stalks should be be twisted sideways and pulled at an angle. Snip the leaves and the base of the stems onto the mulch around the plants. To freeze rhubarb, wash, dry, cut into half-inch pieces, spread on a cookie sheet and freeze, the move into double plastic bags.

Old-timers around this part of Maine (mid-coast) claim that rhubarb has a tranquilizing effect and surely almost anyone would agree that a flaky-crusted rhubarb pie can exert a calming effect at the end of a working day. But rhubarb is versatile and can be used in many ways.

 

Sennebec Hill Rhubarb Pie

Beat together:

1 1/2 c. sugar

2 eggs

1/2 t. nutmeg

2 T. butter

1/4 c. flour

1/2 t. salt

Stir into this 3 cups chopped rhubarb. Pour into pie crust, add top crust, and bake 10 minutes at 450, then 40 minutes at 350.

Blue-Barb Pie

Mix together:

1 c. sugar

1/4 c. flour

1/4 t. salt

1 1/2 c. rhubarb cut in small pieces

1 1/2 c. blueberries.

Dot with bits of butter and bake 10 minutes at 450 and 30 minutes at 350.

Strawberry Rhubarb Pie

Blend together:

2 c. rhubarb

2 c. sliced strawberries

1 1/4 c. sugar

1/4 t. salt

1/3 c. flour

2 T. butter

Bake as a two-crust pie at 450 for 10 minutes and 30 minutes at 375.

Rhubarb Flummery

4 c. cut rhubarb

1 3/4 c. sugar

stew gently for 10 minutes

8 slices of buttered white bread

Layer buttered bread and warm stewed rhubarb in a deep baking dish. Chill for 24 hours. Serve with whipped cream.

Rhubarb Cake

1/2 c. sugard

2 c. finely chopped rhubarb

Blend together and set aside:

1/2 c. butter

1 1/2 c. sugar

1 egg

1 t. vanilla

Mix together:

2 c. plus 2 T. flour

1 t. cinnamon

1 t. baking soda

1/2 t. salt

Add alternately to blended mixture with 1 c. buttermilk

Add rhubarb mixture

Add:

1/2 c. shredded coconut

1/2 c. raisins

1/2 c. chopped walnuts or pecans

Blend together. Pour into a greased and floured 7 x 12 baking pan. Bake at 350 for 45 minutes.

Sennebec Pudding

Mix together:

2 c. blueberries

1 1/2 c. rhubarb

1 t. tapioca

1 1/4 c. sugar

Put this mixture into a buttered 2 quart casserole.

Mix together:

1/2 c. sugar

1/2 c. flour

1/2 c. oatmeal

1/4 c. wheatgerm

blend in 1/4 c. butter

Spread over fruit mixture and bake 45 minutes at 350. Serve warm with ice cream

 

Posted in Kate's Posts | 2 Comments

What Do You Know About Rhubarb?

Right now, the rhubarb plant I got from a friend in Camden has become three huge plants, reminding me that I’ve got to start making some delicious rhubarb recipes. Years ago, I shared the column below from my mother’s book. Since rhubarb is on my mind, I thought I’d share it again. But first…two of my favorite rhubarb recipes. There are more at the end. And oh, by the way, I’m excited to have signed a contract for a new, dark Portland-based series.

Yummy Rhubarb Farm Cake (from the Rockland Courier-Gazette)

Preheat oven to 350 & grease 9” springform pan

½ stick melted butter

½ c. oil

1 c. sugar

2 T. lemon zest

1 egg

1 ½ c. buttermilk

1 tsp. vanilla

3 c. flour

¼ c. cornmeal

1 T. baking powder

½ tsp. baking soda

¾ t. salt

2 c. ½” dice rhubarb

In large mixing bowl, whisk together butter, oil, sugar & zest. Whisk in the egg, then buttermilk and vanilla.

In separate bowl, stir together flour cornmeal, baking powder, baking soda and salt. Fold the dry ingredients into the batter, then gently told in the rhubarb. Spoon into the pan and bake about 55 minutes. Small cracks will appear on the top and the cake will begin to color. Remove from oven and cool before removing sides of the pan.

Strawberry Rhubarb Pudding Cake

 ¼ c. water

1 ½ t. cornstarch (I use more)

1/3 c. plus ½ c. sugar

2 c. chopped rhubarb

1 cup chopped fresh strawberries (I use more)

1 c. flour

1 ¾ t. baking powder

½ t. salt

1 large egg

½ c milk

1 stick melted, unsalted butter, cooled slightly

1 t. vanilla

Preheat oven to 400. Butter 8” square baking dish

Stir together water, cornstarch & ½ c. sugar in saucepan, then stir in rhubarb.

Bring to a simmer, stirring occasionally, for 3 min. Remove from heat and stir in

Strawberries.

Whisk together flour, baking powder, salt, and remaining 1/3 c. sugar.

Whisk together egg, milk, butter & vanilla, then whisk in flour mixture until just combined.
Reserve ½ c. fruit. Put remainder into baking dish and pour batter over, spreading evenly. Drizzle the rest of fruit over the top. Bake 25-30 minutes, until toothpick comes clean.

Kate Flora: I’ve been busy in the gardens, weeding, rearranging plants, and evicting invasives, so today I thought I would share one of my late mother, A. Carman Clark’s, columns with rhubarb lore and recipes. This was originally a column in The Camden Herald and later included in her essay collection, From The Orange Mailbox.

We know that spring has really come to the Georges River valley when there are two rhubarb pies for dinner–the traditional old-fashioned kind flavored with a bit of grated orange peel and our own Sennebec Hill rhubarb custard pie with a sprinkling of fresh ground nutmeg.

Before this, when the first pink shoots appear, we enjoy sunny hours remulching the twenty-seven hills of rhubarb and adding fertilizer for the coming year. The winter’s accumulation of magazines and newspapers are lavishly spread between the rows; handfuls of a 5-10-10 commercial fertilize are scattered about to speed the breakdown of the paper; and the whole plot is covered heavily with bales of hay that banked the farmhouse during the winter. One pail of well-rotted manure dumped on each hill and we are ready for another year–a year of eating, freezing, selling, and inventing new recipes  to use up the indefatigable bounty of rhubarb.

New England provides the ideal climate for growing rhubarb, and according to John Lowell, one of the founders of the Massachusetts Horticultural Society, it was a Maine gardener who introduced rhubarb into America as a food plant. The history of rhubarb covers almost forty-seven centuries, going back to 2700 b.c. in China. Cultivated as a medicine for use as a purgative and a gastric tonic, roots at least five years old were sliced, dried, and then powdered. Early travelers carried the plant from China to Persia, Greece, and Russia; it was grown in the early botanical gardens at Padua, Italy, taken to England and Scotland, and then to America.

The garden journals of George Washington, John Jay and Thomas Jefferson record their planting of rhubarb, and in 1770, Benjamin Franklin sent rhubarb seeds from Scotland to his botanist friend, John Bartram. But it wasn’t until about 1780 that recipe books began to mention its use in tarts and pies. Probably because sugar was a scarce commodity in rural New England, it was after 1800 that rhubarb gained the Yankee name “pieplant.” Brides going forth to newly cleared acres took along a crock of sourdough yeast, a few cuttings of lilac, and a clump of rhubarb roots. Lewis and Clark carried powdered rhubarb root on their journey of exploration to the Pacific.

While icy northern winters killed fruit trees, the pieplant seldom failed to furnish the first fresh food each spring. Out on Matinicus Island, a clump set out by Iddo Tolman in 1858 is still growing, requiring only occasional fertilizing to nourish the crisp, tart stalks that are one of the culinary joys of the spring season.

Rhubarb seeds need to be planted in a place apart, where it will not be disturbed for years, and it needs full sun for at least half of each day. Healthy, well-fed rhubarb is a handsome plant and when set against a stone wall or the base of a shed or barn, the great spreading leaves fan out like rainforest vegetation. Rows of rhubarb can be set as a border between lawn and garden.

It isn’t necessary to be fussy. The quickest way to start a bed is to beg a few roots from a neighbor. Since the plants need to be divided or thinned every six years, most rhubarb growers will cheerfully give you enough to start your hills.

The roots should be dug and divided before the first leaves begin to uncurl in May. Spade up a clump and hose away the soil so you can easily cut the root mass apart, leaving one bud on each division. Plant the roots three feet apart with the buds set about two inches below the soil surface. Because a rhubarb bed is usually a lifetime investment, the roots should be set in good loam enriched with compost and old manure. But because rhubarb is such a hardy plant it will do well in almost any soil as long as there is good drainage and as long as it is fed annually with plenty of old hay or compost. Many rhubarb growers feed their plants by dumping kitchen scraps–peeling and other compost material–right under the spreading leaves.

There’s a local story about about a coastal farmer who once asked a neighbor for enough rhubarb for a bit of sauce. Upon being told there was none to spare, the farmer promptly went out and acquired enough roots to plant a 200 foot row. He allowed as how no one would ever ask him for a mite of rhubarb without being generously provided. Years later, when a younger man took over the farm, the roots needed dividing. With true Yankee ingenuity, he drove his plow straight down the middle of the whole row, split the plants in half, transplanted one half, and ended up with two 200 foot rows.

I once read that farmers in Afghanistan cover their rhubarb with several feet of gravel so that by the tie the shoots have struggled up through this, they are pale and very tender. By placing a chimney tile over one of my plants and pouring several pails of sand inside, I have produced a reasonably accurate facsimile of this method and found the stalks far more delicate than those of the usual plant. Another year I discovered a way to produce earlier rhubarb: placing an open-ended barrel over one hill and mounding manure up around the outside of it. I got tender ruby stalks weeks ahead of the rhubarb in the open field.

The best rhubarb for cooking, canning, or freezing comes from the long tender stalks of well-fed roots pulled between May 1 and July 4. After that, the skin gets tougher (although a well-mulched bed will produce good stalks for pie as late as August). One of our favorites is blu-barb pie, half blueberries and half rhubarb, invented in 1962 for the Maine Blueberry Festival.

Although rhubarb is a vegetable, it is generally used as a fruit–naturally enough since it is in season in spring when fresh fruits are scarce. Because it’s easy to freeze, it can provide a variety of desserts all through a winter.

Rhubarb should be pulled, not cut. Stalks should be be twisted sideways and pulled at an angle. Snip the leaves and the base of the stems onto the mulch around the plants. To freeze rhubarb, wash, dry, cut into half-inch pieces, spread on a cookie sheet and freeze, the move into double plastic bags.

Old-timers around this part of Maine (mid-coast) claim that rhubarb has a tranquilizing effect and surely almost anyone would agree that a flaky-crusted rhubarb pie can exert a calming effect at the end of a working day. But rhubarb is versatile and can be used in many ways.

 

Sennebec Hill Rhubarb Pie

Beat together:

1 1/2 c. sugar

2 eggs

1/2 t. nutmeg

2 T. butter

1/4 c. flour

1/2 t. salt

Stir into this 3 cups chopped rhubarb. Pour into pie crust, add top crust, and bake 10 minutes at 450, then 40 minutes at 350.

Blue-Barb Pie

Mix together:

1 c. sugar

1/4 c. flour

1/4 t. salt

1 1/2 c. rhubarb cut in small pieces

1 1/2 c. blueberries.

Dot with bits of butter and bake 10 minutes at 450 and 30 minutes at 350.

Strawberry Rhubarb Pie

Blend together:

2 c. rhubarb

2 c. sliced strawberries

1 1/4 c. sugar

1/4 t. salt

1/3 c. flour

2 T. butter

Bake as a two-crust pie at 450 for 10 minutes and 30 minutes at 375.

Rhubarb Flummery

4 c. cut rhubarb

1 3/4 c. sugar

stew gently for 10 minutes

8 slices of buttered white bread

Layer buttered bread and warm stewed rhubarb in a deep baking dish. Chill for 24 hours. Serve with whipped cream.

Rhubarb Cake

1/2 c. sugard

2 c. finely chopped rhubarb

Blend together and set aside:

1/2 c. butter

1 1/2 c. sugar

1 egg

1 t. vanilla

Mix together:

2 c. plus 2 T. flour

1 t. cinnamon

1 t. baking soda

1/2 t. salt

Add alternately to blended mixture with 1 c. buttermilk

Add rhubarb mixture

Add:

1/2 c. shredded coconut

1/2 c. raisins

1/2 c. chopped walnuts or pecans

Blend together. Pour into a greased and floured 7 x 12 baking pan. Bake at 350 for 45 minutes.

Sennebec Pudding

Mix together:

2 c. blueberries

1 1/2 c. rhubarb

1 t. tapioca

1 1/4 c. sugar

Put this mixture into a buttered 2 quart casserole.

Mix together:

1/2 c. sugar

1/2 c. flour

1/2 c. oatmeal

1/4 c. wheatgerm

blend in 1/4 c. butter

Spread over fruit mixture and bake 45 minutes at 350. Serve warm with ice cream

 

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Who Knows What When?

Kaitlyn Dunnett/Kathy Lynn Emerson here, still working on what will become The Murder in Colchester Gaol. A couple of weeks ago, after letting the manuscript sit for nearly a month (to give me some perspective), I sent my docx file to my iPad, opened it in the Kindle app, and started what I thought was going to be a final proofread before launching the e-book and POD paperback at Draft2Digital.

Boy was I wrong! I found typos, sure, and places where the spacing was squirrely (these really stand out with the Kindle format), but I also found umpteen places where I had changed something and then failed to delete the original wording. An example: wary brown eyes that were wary. I’d like to blame Word for this, but it was probably just my arthritic fingers or my failure to check carefully enough after typing in changes.

AI’s idea of what the cover should look like–a big NO from me

There were some fiddly bits, like writing poppy syrup in some places and poppy juice in others. They were all supposed to be poppy syrup, a popular sixteenth-century cure for insomnia and other problems.

Then there was the wordiness. Nothing like using a half dozen words when one would do. There were also a great many unnecessary uses of that, now, only, even and, yes also. To give one example of wordiness/awkward wording, I changed “but to flee into the night would only convince those men to look for us.” to “but to flee into the night would make those men suspicious.” I also changed Alison lifted a hand to his face, needing to touch it to affirm he was real. to Alison needed to touch his face to affirm he was real. Minor stuff, I know, but the new version reads better. Incidentally, when I went in to find that last example for this blog, I discovered that I’d screwed up yet again. What it said until I fixed it was: Alison needed to touch to his face to affirm he was real.  Arrghh!

I found way too many cases of passive voice—how did I miss these on the other read-throughs?

most likely final cover

There were information dumps—no horrendous ones, but whole paragraphs needed to be cut because they added nothing to the story.

The worst problems were the places where I either contradicted something I’d written earlier or left a gap in logic. I did trim a lot—maybe too much—in earlier passes, but on this so-called “final” proofing I noticed missing details I simply never thought about when I wrote the original (published under a different title) version. As an example, my protagonists’ sister (the victim) had eloped from their oldest sister’s house, but I never explained why her sisters were unable to discover the name of the man she eloped with or where he lived until months later.

The best solution I’ve found for fixing continuity problems is to create a file titled “Who Knows What When?” I cut and paste excerpts into this so that when this revision is complete I can go through them and make sure the contradictions have all been fixed.

Maybe the next proofread will actually be the final one. Wish me luck.

Kathy Lynn Emerson/Kaitlyn Dunnett has had sixty-four books traditionally published and has self published others. She won the Agatha Award and was an Anthony and Macavity finalist for best mystery nonfiction of 2008 for How to Write Killer Historical Mysteries and was an Agatha Award finalist in 2015 in the best mystery short story category. In 2023 she won the Lea Wait Award for “excellence and achievement” from the Maine Writers and Publishers Alliance. She was the Malice Domestic Guest of Honor in 2014. She is currently working on creating new editions of her backlist titles. Her website is www.KathyLynnEmerson.com.

 

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Weekend Update: May 30-31, 2026

Next week at Maine Crime Writers there will be posts by Kaitlyn Dunnett/Kathy Lynn Emerson (Monday), Kate Flora (Tuesday), Jule Selbo (Thursday), and Joe Souza (Friday) with a writing tip from Allison Keeton on Wednesday.

In the news department, here’s what’s happening with some of us who blog regularly at Maine Crime Writers:

 

Matt Cost will be actively involved in the Crime Wave Conference happening today, Saturday, May 30th. On Monday, June 1st, he will be giving a COST TALK at the Brewer Public Library at 6 PM. This will be followed on Thursday, June 4th, at 6 PM for another COST TALK at the Farmington Public Library. The focus of both of these talks will be on the Modern-Day Chronicles of Max Creed.

 

 

 

An invitation to readers of this blog: Do you have news relating to Maine, Crime, or Writing? We’d love to hear from you. Just comment below to share.

And a reminder: If your library, school, or organization is looking for a speaker, we are often available to talk about the writing process, research, where we get our ideas, and other mysteries of the business, along with the very popular “Making a Mystery” with audience participation, and “Casting Call: How We Staff Our Mysteries.” We also do programs on Zoom. Contact Kate Flora

 

AND DON’T FORGET! One lucky Maine Crime Writers reader who leaves a comment on the blog this month will win a bundle of books!

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Conferences, Conversations, and Comraderie

Taking a cue from Matt Cost’s wonderful post yesterday about all the ways he’s connecting with readers, I wanted to talk about why conferences like Maine Crime Wave this weekend matter to me as a writer, and mattered even more before I was published.

Matt mentioned that we’ve changed the format of Crime Wave to include conversation tables in place of panel discussions. This grew out of the realization that some of the best parts of the conference were the conversations between panels: in the line for the boxed lunch, at the Kelly’s Books to Go table, in the halls and with the person seated next to you.

One of the things I have come to appreciate about smaller, more intimate conferences–specifically Maine Crime Wave and New England Crime Bake–are the conversations and relationships that spring out of them. Whether I’m talking to readers or writers, the love for the work is the same. We’re all looking for exciting stories well told, narratives that take us out of our daily lives, introduce us to characters we love to love, and love to hate, and see justice done, or at least injustice thwarted.

It’s common enough to almost be a cliche, but I can’t count the number of times I’ve heard people say how much fun crime writers are. I really do think it’s something about our shared world view in which we are trying to bring order in the form of a coherent narrative to a decidedly chaotic world.

When I was still an unpublished author, conferences helped me feel part of the writing world, giving me a kind of affirmation that one doesn’t get alone at your writing desk. But there’s also lots to learn in these interactions. Connections with other writers and readers are all the more important as the publishing world continues to evolve at breakneck speed. It’s instructive to hear what it’s like for one author working with their agent, another who is working directly with a small press, another who is self-published with their own imprint, and think about what your own options might be.

So, if you’re a writer or a reader of crime fiction, it’s not too late to join the fun tomorrow at Maine Crime Wave on Saturday, or tonight for Noir at the Bar at Belleflower Brewery at 7:00 to hear readings by me, Tess Gerritsen, Allison Keeton, Travis Kennedy, Joanna Schaffhausen, James Ziskin, Zakariah Johnson, Gabriela Stiteler, Mo Drammeh, and Rebecca Turkewitz.

Currently reading: Alias Agnes: The Notorious Tale of a Gilded Age Spy, Elizabeth A. DeWolfe, 2025.

Next in my TBR list: Dead Money, Jakob Kerr, 2025.

 

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