Spike Island Quotes

The truth is that I’ve spent all my life with my binoculars trained on the Maybe Islands, a pristine place of fantasy that is really no better than the razor-rocks of misery. Maybe if I had stayed on the farm… maybe if I hadn’t gone with Spike… maybe if I could have lived more peaceably… maybe if I’d met the right person years ago, maybe if I hadn’t done this, or that or, its cousin, the other. Maybe, baby, the promised land was there and I missed it. Look at it glittering in the light. But the truth is I am inventing the maybe. I can only make the choices I make, so why torture myself with what I might have done, when all I can handle is what I have done. The Maybe Islands are hostile to human life.

Everything I am is based on this ugly building on its lonely lawn—lit up during winter darkness; open in the slashing rain—which allowed a girl so poor she didn’t even own a purse to come in twice a day and experience actual magic: traveling through time, making contact with the dead—Dorothy Parker, Stella Gibbons, Charlotte Brontë, Spike Milligan. A library in the middle of a community is a cross be-tween an emergency exit, a life raft and a festival. They are cathedrals of the mind; hospitals of the soul; theme parks of the imagination. On a cold, rainy island, they are the only sheltered public spaces where you are not a consumer, but a citizen, instead. A human with a brain and a heart and a desire to be uplifted, rather than a customer with a credit card and an inchoate “need” for “stuff.” A mall—the shops—are places where your money makes the wealthy wealthier. But a library is where the wealthy’s taxes pay for you to become a little more extraordinary, instead. A satisfying reversal. A balancing of the power.

There are really only two ways to get hit on the head by a parking barrier. One is to stand underneath a raised barrier and purposely allow it to fall on you. That is the easy way, obviously. The other method—and this is where a little diminished mental capacity can go a long way—is to forget the barrier you have just seen rise, step into the space it has vacated and stand with lips pursed while considering your next move, and then be taken completely by surprise as it slams down on your head like a sledgehammer on a spike.

Rice is sacred to the Japanese people," he says. "We eat it at every meal, yet we never get tired of it." He points out that the word for rice in Japanese, gohan, is the same as the word for meal. When he finally lifts the lid of the first rice cooker, releasing a dramatic gasp of starchy steam, the entire restaurant looks ready to wave their white napkins in exuberant applause. The rice is served with a single anchovy painstakingly smoked over a charcoal fire. Below the rice, a nest of lightly grilled matsutake mushrooms; on top, an orange slice of compressed fish roe. Together, an intense wave of umami to fortify the tender grains of rice. Next comes okoge, the crispy rice from the bottom of the pan, served with crunchy flakes of sea salt and oil made from the outside kernel of the rice, spiked with spicy sansho pepper. For the finale, an island of crisp rice with wild herbs and broth from the cooked rice, a moving rendition of chazuke, Japanese rice-and-tea soup. It's a husk-to-heart exposé on rice, striking in both its simplicity and its soul-warming deliciousness- the standard by which all rice I ever eat will be judged.

The clearest signs of Hakodate's current greatness, though, can be found clustered around its central train station, in the morning market, where blocks and blocks of pristine seafood explode onto the sidewalks like an edible aquarium, showcasing the might of the Japanese fishing industry. Hokkaido is ground zero for the world's high-end sushi culture. The cold waters off the island have long been home to Japan's A-list of seafood: hairy crab, salmon, scallops, squid, and, of course, uni. The word "Hokkaido" attached to any of these creatures commands a premium at market, one that the finest sushi chefs around the world are all too happy to pay. Most of the Hokkaido haul is shipped off to the Tsukiji market in Tokyo, where it's auctioned and scattered piece by piece around Japan and the big cities of the world. But the island keeps a small portion of the good stuff for itself, most of which seems to be concentrated in a two-hundred-meter stretch in Hakodate. Everything here glistens with that sparkly sea essence, and nearly everything is meant to be consumed in the moment. Live sea urchins, piled high in hillocks of purple spikes, are split with scissors and scraped out raw with chopsticks. Scallops are blowtorched in their shells until their edges char and their sweet liquor concentrates. Somewhere, surely, a young fishmonger will spoon salmon roe directly into your mouth for the right price.

The Short, Uneventful Life of Spike Furious Alex paled. His hands rose to his forehead, his fingers threading through and gripping his hair. “What is it, Spike? What’s wrong?” Spike’s eyes rolled back and her lids closed. Her sides heaved, and a moan came from somewhere deep inside her.

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.