You probably remember Molly Brodak because last time she was Awfully Interviewed we discovered she was not only a Molly Brodak but also the last Unicorn (aka: Amalthea). Molly Brodak is still a revelation, and probably, yes, still the Unicorn. Since we last spoke she has been surrounded by a flurry of words, confectioner’s sugar, sprinkles, and glitter. These experiments resulted in her latest chapbook Essay on Parts of Day (Horseless Press) – a really stunning collection that will cause something to bloom inside you as you read. Molly will be reading at the Animal Bodies Release Party at Youngblood on March 14th.
So Molly, your latest chap is called Essay on Parts of Day. What’s your favorite part of day?
Hhhm, probably the morning is the best-looking part of day. But the part where I sit on the couch with a blanket is the best-feeling part of day.
Which can really be any time of the day, right? Are you a fan of naps? If so- do you prefer couch naps to bed naps?
Couch-blanket time can be anytime, which makes it, like, outside of time. BEYOND time. Naps… naps are hard. Sometimes I feel much worse after taking naps, sometimes better, so it seems like a real gamble. This is how I gamble. With naps. My life is full of danger and excitement.
Casinos would be much more tempting places if they incorporated blanketed couches- don’t you agree?
Yes that would be bad for me. Plus with a buffet nearby always that would be really, really bad for me. They could set up “nap roulette” rooms where you could take your chances with a nap, then eat some buffet, win or lose. I hope no one who is into investing in concept casinos is reading this.
That’s actually Vouched’s exact target audience. Buffets are really intimidating to me. Have you ever been to a Golden Corral?
Have I…ever…Been…to Golden Corral?? The Trough? You are now talking about my favorite restaurant. How could it possibly be intimidating? It’s true that buffets can be kind of stressful in some ways. But I always seem to manage.
Is it called the trough? I hadn’t heard that before! What’s your first go-to at a breakfast buffet? I usually go straight to the Belgian Waffles, when they’re available.
Well I think just my sister and I call it the Trough. I feel like a pig knocking against other pigs in the chute when I go there! Yes Belgian Waffles are a good choice. Pancakes get sort of rubbery if they sit for too long. Sausage gets filmy and resistant. Eggs get glacial and start to feel doomed. The large tub of yogurt giggles when you walk; no one wants it. Bacon is okay with difficulties. Biscuits think of themselves as asteroids. The syrup winds up under a protective sheet of itself.
Wow, that’s really beautiful, Molly. Do you feel that your relationship with your writing is similar to your relationship with your cooking, or are they different beasts entirely?
They are pretty different beasts. I really like writing recipes for baked goods because I like codes and patterns and proportions, so there’s probably some similarity in poetry but I try to not think about that too much because it seems corny. I like to bake because I want to make these weird things exist in the world that don’t exist yet, so probably that is like poems too.
What’s the most innovative thing you’ve ever baked?
My boyfriend Blake is always trying to come up with difficult baking challenges for me, which I love. So the weirdest things I make are usually responses to his challenges. Once he asked me for spherical cookie so I made a mold by wrapping foil around a baseball and filling the mold with dough with a marshmallow baked inside (the marshmallow melts away during baking, leaving a hollow center I injected with frosting). One of my favorite weird cookies is a variation on a tuile cookie where I take really thin batter and “screenprint” it across shapes cut out of foam. They come out incredibly thin, then I stack them with frosting to make a sort of 3-d shape. Last spring I made strawberries this way, maybe this year I’ll make little bananas.
If you were to describe the upcoming reading as a confection- what would it be?
A parfait! Duh! With a LOT of layers so you need a LONG spoon.