William, by Mason Coile

William, by Mason Coile (G.P. Putnam’s Sons, 224 pages)

Earlier this year, Ray Kurzwell gave us a cheery picture of the coming world under artificial intelligence in The Singularity is Nearer. A bone-chilling alternate view is offered in Mason Coile’s novel William, a stand-out in the nascent genre of “AI horror.”

You probably won’t want to read it right before you go to bed, but it is a perfect autumn read as the story transpires on a single day: Halloween.

The titular “William” is a half-finished robot that is the project of Henry, a brilliant agoraphobic engineer who can’t leave his home without dissolving into panic — fans of the Breaking Bad universe might think of Chuck McGill in Better Call Saul, just with a different illness and profession.

Henry has built several robotic creatures, including a dog and a creepy little magician riding a small bicycle. But William is to be his ultimate creation — the robot appears to have developed consciousness — and Henry’s preoccupation with the project seems to stem not so much from personal ambition but from distracting himself from his crumbling marriage to Lily, a wealthy computer engineer.

“Things are bad between them, but not too bad,” Henry keeps reassuring himself, even though “he worries that his assessment of the bridgeable distance between himself and his wife is an error of judgment — the same made by millions of husbands right before the end.”

Things have regressed to the point where he is sleeping in the spare room of the couple’s old but cutting-edge Victorian home, a place where windows open, water heats and doors lock via voice command, in a neighborhood where drones “buzzing like honeybees” fly overhead with deliveries all day. Lily wears glasses that are connected to her computer, allowing her to access email by blinking.

It’s the sort of smart house we can envision not too far in the future. Henry created it, like he created William, who spends his time locked in the attic reading books and listening to NPR and Broadway show tunes on a transistor radio. While he can learn and converse with Henry, his body consists only of a torso, arms and head, and he is valiantly trying to make himself mobile, even to the point of attaching wheels to his chair while Henry is away.

It’s clear that Henry’s mental illness — the onset of which is not initially explained — is contributing to the couple’s marital problems, although Lily seems to be trying to help him as best she can. On this day, she has invited two former coworkers, Paige and Davis, to the house for lunch, and as they meet we see that he’s not only agoraphobic but seriously antisocial, the kind of person whose conversation always seems awkward or haughty. (One of the first things he says to Paige, while internally noting “the wasted efforts that have gone into her appearance,” is “your sleeves are too long.”)

After a bit of this uncomfortable interaction, Henry decides the best way to get through the visit is to introduce everyone to William. Even Lily hasn’t seen him, or even been allowed into the attic at this point — she only knows that her husband has been working on conscious AI.

Henry goes up first, to warn William that he is having guests, asking him to behave — the robot has a tendency to make somewhat snarky contents, to try to psychoanalyze Henry, explain his problems. “‘Don’t worry, I’ll be sweet as pie,’ the robot says, drawing a cross over its nonexistent heart’.”

Of course, he is not. And what transpires when the four go up to the lab sets in a motion a cascade of tension that leads to full-blown horror, which is not typically the kind of fare I enjoy, either in literature or in film. But I took one for this team, and was ultimately glad I did, as a series of shocking twists in the story, and the existential questions the novel raises more than made up for the unpleasant scenes.

Mason Coile is a pen name for Canadian author Andrew Pyper, who seems to be channeling Stephen King in this story. He packs a lot to ponder in this short book, which some have described as a one-sitting read. (True only if you tend to sit for long periods.)

Pyper has said that he originally wrote William as a short story, then tried to sell it as a screenplay without success, and only turned it into a novel after the first iterations failed to sell. He seems to have found the perfect length — the novel is tightly coiled, like a snake, with just the right amount of exposition, and a punch-perfect ending. It is the sort of book you have to read twice — the second time to go back and see all the foreshadowing of events that you might have missed the first time.

It’s also the sort of book you’ll want to share and talk about it, as it raises interesting questions about the nature of AI and whether artificial intelligence is something around which human beings can really install guardrails. Even God didn’t seem to do that, as Lily observes at one point — God just created without thought to the consequences, she thinks. “If beauty or discovery was the result — if chaos was the result — it didn’t matter. It only mattered that something astonishing was born.”

I don’t like horror, but I loved this absorbing, disturbing little book. A

Album Reviews 24/10/10

The Bruce Lofgren Group, Earthly And Cosmic Tales (self-released)

Apparently it’s already the start of Grammy-voting season, given that I’ve been asked to vote for this record in the first round of the Best Alternative Jazz Album category. It’s very flattering that these people think I have some sort of say in the Grammy process, but if anyone’s listening (no one is), as far as alternative jazz albums go I’d consider this one, sure. Lofgren is a southern California-based guitarist who’s been around for quite a while and built a sturdy following for his very colorful tuneage, which this certainly is. He’s not trying to frame himself as a rock bandleader at all, which is a nice break; the instruments that join him here are legion, including clarinets, fretless basses, vibes and cellos. Rather than break this down track by track I’d prefer to paint the release as something that speaks to the album cover, which has become a lost art these days: if anything, it’s a lot like Spyro Gyra in mellow mode, evincing lush, exotic landscapes rather than smoke-filled rooms. I don’t get many like this dropped on my desk; very pleasurable, deeply thought stuff. A+

Ian Gindes, Rachmaninoff Piano Works (Navona Records)

As you probably assume, classical piano music is the beluga caviar of sound. I grew up with it; my mom would bash away at her baby grand every single day (if you want to know how good she was, go listen to the YouTube of Maria João Pires performing Franz Schubert’s Impromptu D.899, Opus 90 – No. 4. That was a daily staple; mom’s version was close to that, bang-on when she was angry enough). Over the years I’ve grown to love Johann Strauss’ and Vivaldi’s symphonics, but the classical piano works of Sergei Rachmaninoff were never my bowl of Fritos really. Such desperate mawkishness, the depthless agony of the Russian proletariat, hard pass. This SoCal doctor loves him some Sergei, though, so I figured I’d let him know that someone other than the PBS arts critic and the bluebloods who’ve watched him play at Carnegie Hall are out there. Gindes’ playing is exquisite of course, and convinced me not to become an active fan of the virtuoso but to admit that his romances were indeed very pretty, non-depressing and not so angst-ridden (Op. 21: No. 5 in A-Flat Major for instance). Gentle reminder that this isn’t art that exclusively panders to snobs, you guys, it’s for everyone. A+

PLAYLIST

A seriously abridged compendium of recent and future CD releases

• Holy vampire bats, Batman, Halloween is on the way, and there are new albums coming out on Friday, Oct. 11, to celebrate Samhain or whatever the goths like to call it when they’re trying to sound worldly! I wanted my holiday to be super special, so for the first time since Covid-19 first appeared on the scene, I contracted it this week during a trip to Concord to try to mine some antiques out of a barn. It’s the absolute worst folks, do your due diligence or you’ll be sorry, I sure am. But anyway, we’re not here to talk about drama in real life, we’re here to chat about albums, so let’s start with Supercharged, the new one from California skate-rock hooligans The Offspring, you remember them, right? No, no, not the ones who did the Malcolm in the Middle song, that was They Might Be Giants, try to keep up even though there’s really no difference at all, that’d be great. (Yes, it has come to this, my next task in this life at this writing is to go listen to a band that’s been completely irrelevant for more than 15 years as I try to fend off the urge to curl up on the couch with my lovely little XEC Covid virus gremlins and dream of being normal and non-cough-y again someday.) No, The Offspring are fine, I remember when emo was a new thing to people who hadn’t been listening to it for years already, let’s go have a listen to this new album; I think we should start with “Light It Up,” a really fast little pure-punk number that has nothing wrong with it, as opposed to the nauseatingly poppy “Make It All Right,” which makes They Might Be Giants sound like Slayer. Good lord, there’s even a Partridge Family-level “Ba ba ba ba baaaa” singalong in there. How did anyone allow this to happen?

• I’d place scary high odds that most times when they hear an Alter Bridge song most people think it’s actually Creed. That’s not a compliment, of course, but the punchline is that during one binge-drinking episode Slash, of Guns N’ Roses fame, hired Alter Bridge’s singing person Myles Kennedy to join his new band, and thus a new wrestler-metal act hit the streets, called “Slash featuring Myles Kennedy and the Conspirators!” I don’t know why Slash thought it would be a good idea to make his new band sound more like Creed, but that’s the state of the genre now, and besides, Kennedy has his own band, whose new album, The Art Of Letting Go, is being loaded into the delivery trucks as we speak! Let’s go see! Right, so the first song to come up in my YouTube is “Nothing More To Gain,” which, oddly enough, is more Guns N’ Roses-like than I ever would have expected, perhaps our hero has learned a lesson about the benefits of not sounding like Creed! Yes, yes, the tune starts off with an unintelligible blues-metal mess, mostly a bunch of random notes that’ll make you think of hairy men in Abraham Lincoln hats, and then Kennedy starts singing like Axl Rose! Funny how the circle of life works, isn’t it, fam?

• The Linda Lindas are an all-girl “punk-pop” band from Los Angeles, but that’s not their fault! The title track of their new album, No Obligation, is surprisingly interesting; unlike the tedious emo nonsense I was expecting, it’s like a cross between Black Flag and Hole. Recommended if you want to tick somebody off for no reason.

• And lastly it’s dream-popper Caroline Sallee, who goes by the stage name Caroline Says, with her latest oeuvre entry, The Lucky One! She covered a Spacemen 3 song once, indicating she likes them, which explains why her new single “Faded And Golden” is strummy, spacey and uneventful.

Apple Fritters

Start with 3 apples whatever kind you like; ideally, they should be crisp; I like Fuji or Braeburn, but if all you have are some sad, mealy Red Delicious, use them, you’ll be doing them a favor

Dry ingredients

  • 1 cup (120 g) all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 Tablespoon + 1 teaspoon sugar

Wet ingredients

  • 1 cup (227 g) apple cider
  • 2/3 cup (152 g) more apple cider
  • 1 egg, beaten, or egg substitute
  • 3 Tablespoons melted butter or vegan butter
  • oil for frying
  • thermometer for checking the oil temperature

Peel and dice the three apples. Soak them in a cup of cider, and set aside to soak anywhere from an hour to a day. A 1-pint plastic takeout container is very useful for this.

Add all the dry ingredients to a large bowl, and whisk to combine.

Fill a medium-sized pot 3 to 4 inches full of vegetable oil, and place it over medium-high heat, while you finish mixing your fritter batter.

Add the wet ingredients to the dry ingredients in your bowl, and stir to combine. Drain the diced apple, set 2 Tablespoons of that drained cider aside, then drink the rest.

Stir as much of the apple into the batter as you can. Force the issue if you have to. “Yes, I know it’s crowded,” you can tell the apple. “Think of this as a pajama party with destiny.” (I’m not sure what that means either, but the apple chunks will be a little confused after soaking in cider all day and will probably be happy to have somebody act like they know what they’re doing.)

Check the temperature of your oil. You’re shooting for something in the neighborhood of 365°F. When the oil is hot enough, scoop 1/3 to 1/2 cup of fritter batter into it. A large ice cream scoop is about the right size.

This is the point where recipes will tell you not to crowd the pan. This means that you want to keep the oil hot enough that the fritters will cook crisply and evenly on the outside. You will probably notice that as you add fritter batter to the pan, the temperature of the oil will drop. It’s a good idea to fry one or maybe two fritters at a time. Hot oil will create a crust to keep the oil out of the inside of the fritters. If the oil drops in temperature too much, the fritters will end up greasy.

After about two minutes, flip the fritters with a slotted spoon or a pair of tongs to submerge the other side in the hot oil. When they are deeply golden brown, remove them from the oil and drain on a towel or paper towels. Wait for the oil to come back to 365°F, then gently scoop more batter into the pan. Repeat this until you use up all the batter.

Once the fritters have drained and cooled a little, glaze them.

Glaze

Mix 1 cup (114 g) of powdered sugar with the 2 Tablespoons of cider you set aside a few minutes ago. Whisk it to combine, then drizzle it over the cooling fritters and leave them to get to know each other for 10 minutes or so.

There is a jazz classic called “Green Onions” by Booker T and the MGs. I maintain that while there is some music that is as good as “Green Onions,” there is almost nothing better. A warm apple fritter, fresh from the fryer — crispy, tender, sweet, and fruity — is much the same. There are a few things as good — the laughter of a small child, seeing Casablanca for the first time (but wait until you’re at least 30, first), or drinking a perfectly made and chilled cocktail after a hard day — but very few things are better.

Especially with some vanilla ice cream.

Serving suggestion: Eat these with vanilla ice cream, while listening to “Green Onions.”

Featured Photo: Photo by John Fladd.

In the kitchen with Leah Borla

Owner, Sweet Love Bakery (20B Main St., Goffstown, 497-2997, sweetlovebakerynh.com)

Leah Borla is a New Hampshire native who moved home after nearly 30 years in the Seattle area. “I started baking as a stress reliever from my career in real estate asset management, which is still my ‘day job,’” she said. “After a few years of baking out of our house, my husband and I renovated the space we are in and opened the Sweet Love Bakery storefront in April 2022. It is a true family affair with all of our four kiddos involved. Our oldest is a novice baker and our second oldest utilizes her degree in PR/Marketing and Communications to stay on top of my website and social media.”

What is your must-have kitchen item?

Definitely my KitchenAid mixer. Well, mixers. I have four of them. My original mixer, which I have had for close to 30 years, and the one that belonged to my Sitto (grandmother) are my most cherished.

What would you have for your last meal?

This is a tough one. I am a huge lover of all foods. It would probably be a buffet of Italian, Middle Eastern, Thai and Mexican foods as those are my favorites. I love food with complex and exciting flavor profiles.

What is your favorite local eatery?

Another tough one because it would depend on what I am eating! Our local go-to favorites are Stark House Tavern for wings and The Village Trestle for their amazing salads and club sandwiches.

Who is a celebrity you would like to see eating your food?

Not sure. I’m not a big follower of anything celebrity-related.

What is your favorite thing on your menu?

The cranberry orange scone is my No. 1 favorite. I love the sweetness of the orange mixed with the tartness of the cranberries.

What is the biggest food trend you see in New Hampshire right now?

Doughnuts. They are everywhere. We do have them but we only serve baked doughnuts. We do not fry anything. Brother Donuts are by far the best in New Hampshire. It’s all about the doughnut, not the toppings. Their doughnut base is on point so they don’t need all the fancy toppings.

What is your favorite thing to cook at home?

Anything that contains pasta! I am a carb girl! I make my own sauce so we always have plenty.Bakeshop garlic herb bread. Willing to throw out a cliche here: It’s to die for!

Basic Scone Recipe

3 cups flour
3/4 cup sugar
1 Tablespoon baking powder
dash of salt
6 Tablespoons cold butter
1 egg
2 teaspoons vanilla
1/2 cup heavy cream, plus more as needed

Mix dry ingredients with the cold butter until the butter is mixed, resembling a sand texture. Add vanilla and cream until the mixture comes together. Do not add too much cream as you do not want a wet dough. Pat dough into a circle and cut into six equal triangles. Brush with cream and sprinkle with cinnamon sugar, and bake at 350°F for 20 to 25 minutes.
This recipe can be changed to add in berries, chocolate chips or cranberries — anything you like! You can also replace the vanilla with any extract that enhances your add-ins.

Brews for a cause

The 2024 Mount Uncanoonuc Brewfest raises funds for veterans

For Brian Hansen, the organizer of the Mount Uncanoonuc Brewfest, part of what makes his annual event a party is the music.

“I’m a music snob,” he said, “a music connoisseur. The first year [of the Brewfest] we had a straight up garage rock ’n’ roll band that kicked butt…”

For this year’s Brewfest, the third annual event, the band Erin Og is slated to perform “legitimate Irish drinking tunes,” according to the website. The event is scheduled for Saturday, Oct. 19, from 1 to 5 p.m. at Mountain Brew Base Brewery in Goffstown.

“Every year … we have about probably 20 local breweries,” Hansen said, “all within probably an hour of Manchester. What they do is they come in and they give you sample sizes of all different kinds of brews. So anybody can try like 50 different kinds of beers. Each brewery brings a couple different kinds so it’s many, many different flavors.”

Hansen’s goal is to raise money to support a nonprofit organization he founded, The Worker Bee Fund (workerbeefund.org). “All of the money, 100 percent of the profits that we make go to fixing up houses for disabled veterans,” he said. “We get referrals from the VA and [other veterans’ groups]. And they let us know about people who need new, you know, wheelchair-accessible ramps or wheelchair-accessible kitchens or, you know, bathtubs with handles on them or new roofs or new windows. Basically, we work … for people who really can’t afford these things themselves. And we do them 100 percent for free. We provide all the labor, we provide all the materials, I raise all the money, and part of the money is this fundraiser.”

Hansen said the Brewfest started with an entirely hypothetical conversation.

“When [Mountain Base Brewery] first opened up a few years ago, I walked in and was hanging out with Jim [Mountain Base owner James Henderson], and Jim was like, ‘Hey, I’m thinking of maybe having a brew fest,’ and we got to talking about it. And I was like, ‘Jim, be careful, man. If you put an idea in my head, I’ll actually do it’. And he was like, ‘Ha, ha, ha, ha, ha.’ So here we are.”

Four hundred people came to last year’s Brewfest. This year, Hansen and co-organizer Candice Pendagast expect an even bigger crowd, with more members of the brewing community pitching in.

“I have a good list here,” Pendagast said. “We’re still confirming breweries right now, and we confirmed someone else today, a winery, Hermit Woods Winery. We’re really excited because this is the first time we’ve ever had a craft cocktail and the first time we’ve ever had a winery.”

The Festival will have several food trucks on site.

“We are bringing in Smokin’ Trolly Catering,” Pendagast said. “She has been here in the past with her food trolley. She does all kinds of great barbecue food. We’ve added Colombian food this year with Cali Arepa NH, and we also have homemade lemonade, which will be nice for our designated drivers.”

Pendagast said she expects things to run smoothly, now that she and Hansen have a couple of years’ experience under their belts. “The first year we kind of went in blind,” she remembered. “We really didn’t know how many volunteers we would need. So that first year was kind of fun because I would be pouring for one table over here and then another table on the other side and people would be like, ‘Wait a minute, weren’t you just over there?’”

Mount Uncanoonuc Brewfest
When: Saturday, Oct. 19, from 1 to 5 p.m.
Where: in the parking lot of Mountain Base Brewery, 553 Mast Road, No. 111, Goffstown, (935-7132, mountainbasebrewery.com).
Tickets: $35 in advance at workerbeefund.org/events, or $45 at the gate. All profits go to support the Worker Bee Fund, workerbeefund.org.
The Brewfest is still confirming participating brewers, but right now, they include Henniker Brewing Co., Pipe Dream Brewing, Stark Brewing Co., Feathered Friend Brewing, Hoptimistic Brewing, Liquid Therapy, Able Ebenezer Brewing Co., Spyglass Brewing Co., Concord Craft Brewing, Hobbs Brewing Co., Last Chair Brewery, Buena Gave Tequila Cocktails, and Hermit Hills Winery.

Featured Photo: Courtesy photo.

The Weekly Dish 24/10/10

News from the local food scene

Chocolate: The New Hampshire Chocolate Expo will take place Sunday, Oct. 13, at the Doubletree Expo Center (700 Elm St., Manchester), from 10 a.m. to 6 p.m. General admission “timed-entry” tickets are $20 for adults and $10 for children. Late Day Special tickets for admission after 4 p.m. are $10. Online VIP tickets are $30 for adults and $15 for children, which allows admittance one hour early. These are available through eventbrite.com. General admission tickets at the door are $30 for adults, and $15 for children.

Spanish and Portuguese wines go head to head: WineNot Boutique (25 Main St., Nashua, 204-5569, winenotboutique.com) will host a Blind Tasting Duel: Spain vs. Portugal Red Wines, Thursday, Oct. 10, from 6 to 8 p.m. Seven red wines will be served with a variety of fine international cheeses and savory salami. . After each flight, attendees will be asked to vote on their favorite wine in that category. Tickets are $40 and available through eventbrite.com.

Finding wild food: There will be a Fall Foraging Walk on Thursday, Oct. 10, from 4 to 5 p.m. at New Hampshire Audubon (84 Silk Farm Road, Concord, 224-9909, nhaudubon.org). Walk with Julieann Hartley, also known as Miss Julieann, a local children’s musician and nature educator. Explore and identify a variety of edible plants and talk about everyone’s fall favorite, the acorn. This is a family-friendly event; be prepared to walk 1 to 2 miles and dress for the weather. Reserve a spot at eventbrite.com.

More chocolate: Van Otis Chocolates (341 Elm St. in Manchester; vanotis.com) will hold a “Chocolate Haunted Cabin” class on Thursday, Oct. 17, at 5 p.m. Tickets cost $75 and the class runs two hours. Attendees will tour the chocolate factory, try some handmade chocolates and decorate a chocolate haunted cabin with provided toppings and goodies, according to the class description. Find the tickets via the website.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!