Razorblade Tears

Synopsis: Ike Randolph has been out of jail for fifteen years. He operates a landscaping business and scrupulously has been staying out of trouble. The last thing he expects to hear is that his son Isiah has been murdered, along with Isiah’s husband Derek. Ike never really accepted Isiah, but is devastated by the loss. Derek’s father Buddy Lee was almost as ashamed of Derek for being gay as Derek was ashamed of his father’s criminal record. Ike and Buddy Lee, two ex-cons with nothing in common, band together to try and discover who murdered their sons and exact a little revenge. In their quest, they will confront their own prejudices about their sons and each other.

Review: This was a really pleasant surprise! It’s not the type of book I typically choose, a crime thriller/who-dunnit/noir type book. I listened to an interview with the author, S.A. Cosby, and decided to give it a try. It was so entertaining, but also so much more. The complex relationship between Ike and Buddy Lee is as much a driving force in the novel as any action sequence. They begin with a relationship defined by mistrust and suspicion, but you quickly become invested in the evolution of their friendship. Both Ike and Buddy Lee are confronted with the ways they failed their sons while they were alive. Neither Ike or Buddy Lee accepted their son’s sexuality, and over the course of the book both characters own up to and confront their prejudices. Themes of racism, masculinity, and homophobia are explored in a tense and thrilling story. I liked it so much, I’m ready to start on other books by this author.

Rating: 4/5

Recipe: The novel is set in Virginia, in the greater Richmond area. There are certain iconic foods that I remember from living in Richmond, but this seemed like a good excuse for one of my favorite recipes, cider braised pork tenderloin. Pork is front and center in southern cooking, and this is one of my favorite recipes by Ina Garten.

Ingredients

12 oz bottle hard cider

1/4 cup maple syrup) 1 teaspoon fennel seeds

1 teaspoon black peppercorns

1/2 teaspoon whole coriander seeds

1/2 teaspoon ground cinnamon

2 pork tenderloins

1 inch piece fresh ginger, thinly slice

1 1/2 tablespoons coarsely chopped fresh rosemary

1) combine the cider, maple syrup and 3 tablespoons salt in a 4 cup glass measuring cup. Grind the fennel, peppercorns, coriander and cinnamon together and add to the brine. Place the tenderloins in a 1 gallon ziplock bag and pour in the marinade. Refrigerate for 8 hours or overnight.

2) Heat oven to 450 degrees

3) Remove pork from marinade and dry well. Place on a sheet pan and rub with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

4). Roast for 20-25 minutes, or to 125 degrees internal temp. Remove from the oven and let rest for 10 minutes. Slice into 1/2 inch thick slices and serve with chutney.