Rowling is too good -- she has learned too much -- it would be a waste if she let some longing to be acceptable to the boneheads at the New York Times and the various university English departments keep her from writing more novels that use all that she has learned from writing this massive work.
I truly hope she doesn't stop writing. At this point there is no reason to even attempt to seek the approval of those critics. The NYT and the rest have already rejected her and like any clique they can never accept her for what she is and it would be painfully embarrassing to have her change to something they might accept.
They deserve to worst punishment we can give them: To be ignored.
J. K. do what you want, it will be good. We'll wait.
I am forcibly reminded of this quote:
"In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have
challenged my preconceptions is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: Anyone can cook. But I realize that only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more."
-Anton Ego, Ratatouille, 2007
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