literary food blog, for readers with good taste.

This Close & Watermelon Gazpacho

This Close & Watermelon Gazpacho


DON'T borrow This Close from a library, don't borrow it from a friend.

DO buy your own copy to dog ear, to return to on train rides and rainy days; to hold a bright blue spot on your bookshelf that catches the eye. You'll reach for it more than you realize.

DON'T let the straightforward nature of the stories deceive you. The words seem so cleanly chosen, so obvious on the page, but you will get to the end of each story and wonder when you started holding your breath.

DO appreciate the ease with which Jessica Francis Kane chooses her details. These details are the very places where the characters' fears, neuroses, and utter normalcy come to life.

DON'T be afraid to love Mike Leary. Even after he grows up.

DO let E, & H, & S break your heart.

DON'T wait. Stop reading this post, go place your hands on a copy, and crack the spine.

DO make watermelon gazpacho when you're done. Like Kane's stories, it will be something you recognize, but with ingredients that are fresh and beautiful, and leave you longing for a certain season.



  • 2 cups watermelon (diced into 1/4-inch pieces)
  • 1 cup orange juice
  • 2 tablespoons extra virgin olive oil
  • 1 seedless cucumber (cut into 1/4-inch dice)
  • 1 small yellow bell pepper (1 small yellow bell pepper, seeded and cut into 1/4-inch dice)
  • 1 medium shallot (cut into 1/4-inch dice)
  • 2 medium garlic cloves (minced)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh basil (2 tablespoons chopped fresh basil (can also substitute parsley or cilantro))
  • salt (to taste)
  • freshly ground black pepper (to taste)


Process watermelon, along with the orange juice and oil, in a blender or food processor until pureed.

Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste.

Refrigerate until ready to serve. (Can be made several hours before serving.)

Source: Comped a copy from Graywolf Press

Eat Your Words: Dog-Ear and Gazpacho

Eat Your Words: Dog-Ear and Gazpacho

My Week: May 18 - 24

My Week: May 18 - 24