Feb 09
Tuesday

  • It's: Connotation Press!

    Welcome to Connotation Press

    Welcome to Connotation Press: An Online Artifact. We hope your experience with our new website is as compelling as the artists we're publishing. Your first step is just a click away. Register now and set up your personal profile. We can't wait to meet you. Connotation Press: And Awaaay We Go! Register Now

     

     

  • Featured Artist of the Month

    Featured Artist of the Month

    Please enjoy all the great offerings we have this month in the categories of non fiction, poetry, drama, food & wine, essay on art, book review, and featured undergrad. Our artist of the month feature will return in March. 

  • The Written Artists Section

    The Written Artists Section

    Our Written Artists section is off the hook! Check out the Featured Guest Column hosted by John Hoppenthaler and all the great artists in the Poetry, Fiction, Creative Nonfiction, and Drama sections. And don't miss the new play, Buddy Buddette, and the interview that proceeds it, with writer Jacqueline Wright.

  • The Undergraduate Section

    The Undergraduate Section

    Our Featured Undergrad section is unique in that our Undergrads are nominated by their teachers. This month's Featured Undergrads section includes work by Jennifer Butcher as nominated by Allison Joseph. see more...

Issue V, Volume II : February 2010

From Plate to Palate, with Amanda McGuire : November 2009

Amanda-McGuire.jpg Confession: on my iPhone I carry around pictures of the dishes Stephanie Izard made when she was guest chef at Revolver Restaurant in Findlay, Ohio. These pictures liven my taste buds and take me back to that meal again and again, particularly her “shaved brussel sprouts with Carr Valley “cocoa Cardona” goat cheese, trumpet royale mushrooms, basil, lemon, maple syrup, and extra virgin olive oil.” (Yes, I saved the menu and am quoting from it.)
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From Plate to Palate, with Amanda McGuire : October 2009

Amanda-McGuire.jpg I just met Sarah L., and I absolutely adore her. She’s one of the few people that I’ve met who’s absolutely obsessed with food to the same degree I am. Today she’s cooking Rocky Mountain Oysters for me at her house. I’m basically trusting a stranger to cook a bull’s balls for me. I’ve threatened opponents with eating balls as a geeky middle-schooler unable to play kick ball, but actually eating balls. That’s something entirely different. I’ve never been to her house. I don’t know how well she cleans. I have no evidence of how well she cooks. I hear it’s easy to screw up offal. I’m new to all of this. When I try to imagine me eating bull testes, I sweat a little, my hands tremble, and my stomach turns. I feel crazy. I also feel adrenaline.

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Rocky Mountain Oysters - Sarah Lenz

07.jpg     My mom and I are standing in her driveway, staring into the back of her new boyfriend’s pickup truck. 
            “Yup, them’s gonna make a good mountain oyster feed,” the new boyfriend, Loren, says with obvious pride.
            In the bed of his truck, a mound of raw, frozen bull testicles lay bundled in gallon-sized freezer bags. Each freezer bag holds about four pounds of mountain oysters, which amounts to about eight testicles per bag, all in all several hundred pounds of testicles. I’m not sure if I’m more disgusted by the magnitude of meat or by the fact that calling bull testicles “meat” might not be the right term.
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