I was asked to comment on 3 books that have tickled my fancy recently. You can see the result at Jamie Grefe’s blog (as well as a host of other writers’ choices too)
There is no credit sequence. We don’t need to run them tonight. Our viewers want the meat, they want the meat cubed or smoothed into a paste. We can do that. I’m going to quick run out this salad to table three, get ready for the rush. Don’t spill the water. Never neglect to salt your meat and keep your hands to yourself. They’ve got rope and chairs. We can feed them with their own forks, keep their mouths pried open to ingest the mango, the tuna, the halibut. It’s made of meat. The restaurant’s open and we’re rolling. This is our apparatus. This is our art. Let it stew. Stir the soup. Eat your meat.
Our guest has arrived. Show him to his table and give him a slice of spinach. Make him eat it. He’s brought some books to the table like a gentleman. He’s dressed in black…
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