Apple Pressing Equipment – scratter mounted on top of the press
I’ve already discovered a snag. Some of the poems have been out three or four times, which isn’t great problem, but the magazines I intended to send them to to have, in many cases, already seen them. I need a bigger list and some new poems.
So far this year I have had my work cut out just coping with haibun and tanka prose submissions. Talking of which, I also need to get them sorted for the end of the month, which is approaching fast.
The second snag is that on re-reading after six months, some of the poems are not very good. And that’s being kind. Depressing, self-indulgent and cliched might be better way of putting it. However, some aren’t bad and some can be dismantled and used in other poems. It’s just a case of finding the time. A lot of my time sinks without trace as I sit down with Julia on her return from work and spend the next three hours chatting, watching TV and cooking. There are worse ways to spend time. Unfortunately, by the time I see her I have already had a busy day of procrastination, displacement activity and false starts.
Apple Juice
There is also the question of research and manners. You should, I feel, always buy a magazine for research and to help their finances along. Editors often say that if everyone who submitted poetry also bought an issue, financing wouldn’t be an issue. It’s a strange model to work to – toiling away to produce poetry then buying a copy of the magazine you have helped to fill. On the other hand, vanity has a price, and as I am vain enough to crave publication I must pay the price. It’s not a snag, but all these magazines need paying for. Then I have to explain to Julia why I need an even higher stack of magazines . . .
To be honest, I wish they’d go online so I could avoid building up such a stack of glossy paper. It seems a waste. I’m going to see if our local dojo wants to broaden its view on Japanese aesthetics, but I suspect they will end up in an unappreciative charity shop, and from there to a skip.
So, it started with one plan to recycle, moved on to self-awareness and ended up back on a different sort of recycling. If I’m not careful people will start to think I’m planning these posts instead of what actually happens – type word 1, type word 2, repeat 250+ times and chuck some photos in.
The photos are from September 2015 when my life was much more interesting.
Plum jam
Derrick has a good point. If the editor has changed, it may be worth another shot sending the poems in again.
Recent experience with changes of editor indicate that I am less likely to be accepted. With guest editors it can go either way. 🙂
I must say, I didn’t realise that there were so many poets about. It is good to think that we are nation of sensitive and artistic people.
The National Poetry Competition gets 10,000 entries, though many will be from overseas and many will be multiple entries. It costs £8 for the first poem and £5 each after that. members of the Poetry Society used to get their second entry free. Prize pot is £10,000 which still seems to leave healthy surplus.
Obviously good business running a poetry competition.
I won a couple of minor prizes a dozen years ago, though with no money attached. Even then there was talk about the disparity between takings and prize money and the entry price has risen steeply – probably as competitions are seen as a shortcut to success. I don’t bother now – the rsults and the time the poems are tied up do not merit it.
Those photos of preserved food are beautiful! Good luck getting your poetry sorted. I can imagine that it is quite a job.
Yes. Prolific output, many unfinished pieces and poor organisational skills – recipe for a lot of work building up. 🙂
Maybe some of those editors have changed
Yes, but generally they change from someone ho likes me to someone who doesn’t. 🙂
Plum jam – I usually do marmalade. I love the apple juicer. It all reminds me of my beer brewing days – a fellow could stay out in the shed for hours and feel comfortable.
We had a lot of plums. Cider making was fun too – just leave it open for a few days, let the local wild yeast get in then put an airlock in and let it happen. I miss the group on the farm but we had to move on and nothing will bring it back.