Gabrielle

I do not want to finish this book. I'm enjoying it too much. I think it's a good enough read for anyone but if you've worked in a restaurant it's like meeting your new best friend. I was trying to finish it today but after reading for awhile I Googled her and watched videos of her in her kitchen. I recommend it.
Eventually I got hungry. I chopped a Spring onion in a bowl. Dumped in a can of tuna. Swack of mayo. Squirt of mustard. I was sad because I had no celery. Happy because I had lemon. Tossed in a large handful of watercress and chopped in some breakfast radishes, which added the missing celery crunch. I've been experimenting with not eating carbs in the evening in deference to my cranky digestion and it does seem to help.  But I was really hungry so I made a piece of toast. Grabbed a handful of cherries and went back for more Gabrielle.
On Saturdays Debbie takes me to shop. Every week I buy what Acme ciabatta so I can make French toast on Sundays. I like it because of the crust to bread ration. I slice off a chuck and slice that the way you would if you were making a sandwich. So there's a lot of chewiness. But before that, on Saturday night I slice off a small piece of the end and eat it with butter. It's a risk because it's carbs and fats in the evening and sometimes my digestion gives me trouble but I can't resist when the bread is fresh. I was thinking about it when I ate my toast. I was thinking about the difference between cold butter and fresh bread and butter melted on warm toast. Both good. I'm thinking about these things because of how she writes.
Gabrielle writes a lot about eggs. People making eggs. Eating eggs. Cooking eggs. I love her desire to feed people with good solid well made food. The food you remember. Food that comes from your life and experience.
I just do not want to finish the book.