CANNED SARDINES AND STONE SOUP

There is a sad lacking in my life's experiences.. I had never heard about "stone soup!"

Recently, The New York Times printed an interesting article about the "stone soup" story and its many variants.

The author of the article, Gabrielle Hamilton, is a chef, author, TV personality and founder/owner of the famous Prune Restaurant in New York City.

Some versions of the story concern a pot of soup that really is just a pot of hot water, persons who are denied access to the water, and who good-naturedly  donate a polished stone to the pot, after which, community members each contribute something to the pot, resulting in delicious soup. 

I guess one moral of the story is that everyone benefits if everyone contributes to the whole.

Chef Hamilton relates the story to her experience in founding a restaurant that is so good that people wait in long lines to enjoy the tasty food.  I believe the restaurant is temporarily closed. (I could be wrong about that.)

As an author, Hamilton wrote "Blood, Bones and Butter" (The inadvertent education of a restaurant chef) is a book written by a woman for women, detailing how they can be successful creators, as she has been.

(As I said, I could be wrong about some of this, but I am a man, after all.)

Remember what Mae West said to Cary Grant when he said: "My goodness!"  She said: "Goodness, my dear, has nothing to do with it."

But, I digress.  To get back on track... Chef Harrison has also authored "PRUNE, a Cookbook" that lists some of the restaurant's famous recipes, such as:

Canned sardines with Triscuits, Dijon mustard, and cornichons (crisp and crunchy cucumber pickles).

Radishes with sweet butter and Kosher salt.

Marinated white anchovies with shaved celery and almonds.

YUMMY!

I suggest that you do as I have done and will do soon.

I downloaded Prune to my Kindle, and

I plan to try some of these recipes. 

..................................................................

Go, and cook some more.