I’m a sucker for a good, creepy, scary novel, and this one scared the hell out of me, which was awesome. I hadn’t read anything genuinely terrifying in ages, but The Last Days of Jack Sparks fit the bill. In spades. It’s kind of like The Exorcist meets Black Mirror, except way scarier and more bizarre. Or as I like to call it, “50 Shades Of Way Fucked Up.”
The title character Jack is an author and self-proclaimed Internet celebrity. He utilizes social media to record and share every single aspect of his existence, from purposely trying every known drug just to see how they are, to traveling the countryside on a pogo stick, to attending an exorcism in an attempt to prove something supernatural exists. He makes the mistake of laughing at the exorcism, and when a terrifying video appears on his YouTube channel, not uploaded by him, the horror begins. Jack proceeds to have an increasingly freaky and scary series of unexplained and supernatural encounters that he subsequently shares on his Twitter, YouTube, Instagram and Facebook accounts.
Beyond the obvious creepy factor of inviting the world to participate in and share ad nauseum EVERY FRICKING DETAIL of his life on social media – sound like anyone we know? – the character of Jack Sparks is frightening simply because he is so completely removed from reality. The book starts with him describing how he came to attend the exorcism in the first place and the reader is gently sucked into believing Jack Sparks is just another wanna-be Internet celebrity who inadvertently got pulled into some weird supernatural stuff.
Not the case. Jack Sparks is possibly the scariest character in a book in recent literature. He is the classic unreliable narrator. What makes him so great is that he’s funny as hell. What makes him so scary is that he is the most self-absorbed asshole, and even the thought of the horrors he’s experienced and inflicted on those around him are only fodder for how many hits on social media he can get. And then the Devil comes calling………and you will be left wondering what is what, who’s who, and is anything real.
Beyond that, it’s plain flipping scary. I read it in five hours and when I finished, I was totally creeped out. I read into the evening and it was dark when I finished. You better believe I ran like hell to the light switch at that point. It’s a very unique read, perfect for the beginning of Halloween season, and if you like your books weird and scary, this one is for you. Don’t say I didn’t warn you about the lights, though.
When Jack is in Hong Kong exploring the origin of the video, he attempts to eat a meal of curry, of course photographing it for Instagram. Nobody I know EVER does that. What a freak he is. 🙂 So, curry it was on today’s menu, using my own long-used method. If you use curry paste, it makes life so much easier, though if you want to grind and toast your own garam masala, be my guest.
My fresh green curry looks exquisite when I photograph it for my followers, but I’m finding it hard to eat. In my defence, the last three nights have been big.
1 tablespoon garlic oil
6 green onions
6 boneless, skinless chicken thighs, cubed
3 large tablespoons green curry paste
1 can coconut milk
1 cup chicken broth
1/2 cup lime juice
3 tablespoons fish sauce
1 handful cilantro, roughly torn into pieces
2 cups frozen peas
1 dozen fresh asparagus, cut into 1-inch pieces
In a large pot, heat the oil. Add in the green onions and cook, stirring occasionally, for 10 minutes.
Add the curry paste and stir together, so the flavors meld together. Cook for about 5 minutes.
Add the cubed chicken thighs and stir well, ensuring that the paste covers all the meat. The smell will waft up and hit your noise like a spicy hit of deliciousness.
Pour over the coconut milk and the chicken broth.
Add the fish sauce and lime juice, a few cilantro leaves, stir again, cover and cook for 30 minutes.
After 10 minutes, add the asparagus. It takes a bit longer to cook when raw, so you want to give it a good 20 minutes to soften and cook.
During the last 5 minutes of cooking, add the frozen peas. They cook very quickly in the hot curry broth and won’t get mushy this way.
Serve over rice. I prefer Japanese black rice so that’s what I used, but basmati or any plain white or brown rice would also be fine.This is sooooooo good and very simple, but lots of taste. The Devil himself would like it, I feel. 🙂