On Teaser Tuesdays readers are asked to:
- Grab your current read.
- Let the book fall open to a random page.
- Share with us two (2) “teaser” sentences from that page, somewhere between 7 and 12 lines.
- You also need to share the title of the book that you’re getting your “teaser” from … that way people can have some great book recommendations if they like the teaser you’ve given.
Sometimes the most effective diet pill isn’t a pill at all, but a bloody scene involving dead meat and sharp knives. I received Julie Powell’s second book on Tuesday (and why, pray tell, is Amazon suddenly using Velocity Express and requiring signatures?) afternoon, and couldn’t resist peeking at it, even though I have other books in progress, because I loved Julia and Julia, when I originally read it just after it came out in hardcover.
Here, then, even though it’s now Thursday morning, is my “Tuesday Teaser,” from Cleaving: a Story of Marriage, Meat, and Obsession, by Julie Powell (page 43):
So I’ve told you a little bit about seams, those networks of filament that both connect muscles and define the boundary between them. Now, the difficulty is that seams can be thick, or they can be thin. The seam of a tenderloin, for instance, is very thin indeed, and therefore hard to follow. It’s easy to lose your way, which is apt to make you nervous, seeing as how the tenderloin is the single most expensive cut of meat on the steer, thirty-nine bucks a pound at Fleisher’s. If you lose the seam in one direction you waste tenderloin, and there’s only something like eight pounds of it per animal. If you lose it in the other direction, especially right at the head of the muscle, what’s called the “chateaubriand,” you cut into the eye of the sirloin, another expensive cut, and one that short-tempered chefs won’t buy mangled. Beginning butchers, needless to say, don’t get assigned to pull out many tenderloins.