EBOOK
About
Our best-laid plans will yield to fate.
And, we will say, "We lived. We ate."
As a lifelong eater, Blount always got along easy with food- he didn't have to think, he just ate. But, food doesn't exist in a vacuum; there's the global climate and the global economy to consider, not to mention Blount's chronic sinusitis, which constricts his sense of smell, and consequently his taste buds. So, while he's always frowned on eating with an ulterior motive, times have changed. Save Room for Pie grapples with these and other food-related questions in Blount's signature style. Here you'll find lively meditations on everything from bacon froth to grapefruit, Kobe beef to biscuits. You'll also find defenses of gizzards, mullet, okra, cane syrup, watermelon, and boiled peanuts; an imagined dialogue between Adam and Eve in the Garden of Eden; input from Louis Armstrong, Frederick Douglass, and Blaze Starr; and of course some shampooed possums and carjacking turkeys.
And, we will say, "We lived. We ate."
As a lifelong eater, Blount always got along easy with food- he didn't have to think, he just ate. But, food doesn't exist in a vacuum; there's the global climate and the global economy to consider, not to mention Blount's chronic sinusitis, which constricts his sense of smell, and consequently his taste buds. So, while he's always frowned on eating with an ulterior motive, times have changed. Save Room for Pie grapples with these and other food-related questions in Blount's signature style. Here you'll find lively meditations on everything from bacon froth to grapefruit, Kobe beef to biscuits. You'll also find defenses of gizzards, mullet, okra, cane syrup, watermelon, and boiled peanuts; an imagined dialogue between Adam and Eve in the Garden of Eden; input from Louis Armstrong, Frederick Douglass, and Blaze Starr; and of course some shampooed possums and carjacking turkeys.
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Reviews
"[Blount] knows from rhythm and melody. His prose can sing in deft comic rifts."
Robert Pinsky, The New York Times Book Review
"A distinct delight . . . Like a cook over a large stew pot, he loves stirring up a mess of words, swirling them this way and that, taking some out, putting some in, and then pouring his concoctions out in savory servings."
The Wall Street Journal