I still remember the first time I read “the love song of j. alfred prufrock.” since I was young, I have been fascinated by the idea of perfection, which morphed later in life into an interest in the literary elevation of the ordinary. in “love song”, eliot captures so many normally inconsequential occurrences, from rolled trousers to thinning hair to life measured in coffee spoons, and imbues them with portentous significance. these moments flow together and against each other into a poem that is at once a dismantling of eternal perfection and a “love song” to the passage of time measured in mundane moments, more specifically to the way that the passing of time slowly but steadily brings about disintegration.
and yet, rather than feel dread, eliot writes with a certain acceptance – after all, the universe inclines naturally towards entropy.
I love too, that in this poem time is not a sequential concept, but instead becomes something more like tangled and bunched string, how at moments we can seem to have enough time left in our lives, or too much; too little, or none at all.
in modern society, the tradition of a formal, mid-afternoon respite has been forgotten by the younger generation. to us, every moment is somehow measured and aging has become something to avoid, to rail against with all of one’s strength. we spin ever-forward, we pause to catch our breath, we commence again.
baking has long been my solace – when I find a free moment, I love to fill my space with the scents of sugar and butter. I roll out some shortbread or cookie dough, I boil a kettle of tea. I sit and I read, and time falls away.
the love song of j. alfred prufrock [excerpt] | by t.s. eliot
there will be time, there will be time
to prepare a face to meet the faces that you meet;
there will be time to murder and create,
and time for all the works and days of hands
that lift and drop a question on your plate;
time for you and time for me,
and time yet for a hundred indecisions,
and for a hundred visions and revisions,
before the taking of the toast and tea.
makes one 8•8-in pan
1/2 tsp kosher salt
beans scraped from 1/2 vanilla pod
255g (1 3/4 cup + 2 tbsp) all purpose flour
75g (1/2 cup + 2 tbsp) cornstarch
70g + 55g (1/3 cup + 1/4 cup) granulated sugar, divided
elisabeth m. prueitt and chad robertson. tartine. san francisco: chronicle books, 2006.
2 place the butter in a mixing bowl. the butter should be soft – with the consistency of mayonnaise. (if it is not, melt small portions of butter and mix into the rest of the butter, repeating until all of the butter is soft.) add salt and vanilla beans to butter and mix well with a wooden spoon until it dissolves completely.
3 sift flour and cornstarch together into a bowl.
4 add 70g granulated sugar (I used vanilla bean-infused sugar to add more vanilla flavor) to the butter and mix until just combined. add flour and fold into the butter just until a smooth dough forms.
5 press dough evenly into prepared baking dish. (the dough should be no more than 2/3-in deep. bake until top and bottom are lightly browned, ~30 min. very gently shake shortbread loose from the sides of the pan (the shortbread is very delicate, so be careful), then place the pan on a wire rack to cool until warm to the touch.
6 sprinkle shortbread with the remaining 55g granulated sugar. tilt the pan so sugar evenly coats the surface, then tip out excess sugar. while the shortcake is still warm, cut shortbread with a thin, sharp knife into 32 rectangular fingers (1-in x 2-in), or whatever dimensions you prefer.
7 chill pan throughly before removing shortbread. using a small offset spatula, gently lift shortbread out of the pan. shortbread will keep in an airtight container in a cool place for ~2 weeks.