This is meaty writing that gives the mind something to chew on while the words melt in your mouth. Thank you for this delicious read, recipes written with the same care for craft, and this ebullient nudge that we always have time for time with friends and family.
Lovely read. Inspiring photographs. Thanks and enjoy the next day after at the kitchen counter.
Beautiful writing and great pics! I used to live on E 3rd between 1st and 2nd Ave from '05-'08 and would pass Prune all the time. I never ate there but always wondered about it. Will have to check it out next time I'm in NYC.
I used to work in the restaurant biz a long time ago and everything Ms. Hamilton says is true except she puts it more eloquently than the way I felt. Basically you're working when others are having fun - nights, weekends, and holidays. It takes effort to plan little celebrations for yourself (and your family). I think over time it gets to be wearing but she writes with grace about her restaurant, her wife/co-chef, and the intermingling of her work/personal life. I really enjoyed reading this.
I used to work in the restaurant biz a long time ago and everything Ms. Hamilton says is true except she puts it more eloquently than the way I felt. Basically you're working when others are having fun - nights, weekends, and holidays. It takes effort to plan little celebrations for yourself (and your family). I think over time it gets to be wearing but she writes with grace about her restaurant, her wife/co-chef, and the intermingling of her work/personal life. I really enjoyed reading this.
1
Nice writing, but the loving description and photos of veal were a total turn-off.
Gabrielle Hamilton's memoir, "Blood, Bones & Butter," is my favorite gift to friends who appreciate good food and brilliant writing. I often re-read a chapter or two myself, whenever I feel the need to clear my head or lift my heart. What a pleasure it is to find that she is now an occasional contributor to the Times! This November seems less dismal already ...
3
Congrats to the newlyweds! A beautifully written and photographed story!
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I grow copious amounts of Swiss chard and have used the stems in place of celery in tuna and chicken salads, baked them with an oily Italian bread crumbs and anchovies or eaten them raw with a dill infused dipping sauce but never thought about grilling them as in your recipe. What a great idea. I have protected plants growing outdoors now in large containers and when I harvest again this will be part of our meal. Thanks!
How to tell the story of a restaurant through the most stunning photos. Compliments to the chef and to the very talented photographers.
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Happy Thanksgiving to all in their kitchens with their families, and Happy Thanksgiving to all helping and eating in homeless shelters and charitable places.
Make the day special, no matter where. Life is short! Make it a good day. :)
MIMA
Make the day special, no matter where. Life is short! Make it a good day. :)
MIMA
2
Wow--she can cook AND she can write like that? Impressive! Wonderful story and photos.
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What a beautiful piece and the photographs are stunning. Honest, simple, and heart-warming. A glimpse into a life that many of us restaurant-goers never see and take for granted.
1
A literary as well as a culinary feast. Brava!
1
Prune stacks chairs on tables with the bottom of the leg that touches the floor instead of flipping so that the seat rests on the tabletop? Yuck!
3
Bravo chef...gobble gobble
Thank you for reminding me that cooking for other people can be a gift and a delight.