Gabrielle Myers Writer, Chef, and Teacher
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  • Selection from Hive-Mind
  • "Vessels" and "Lost Amantes Saltan" in pacificREVIEW, Spring 2020
  • "Early Fall's Failed Elegy," in Catamaran, Summer 2018
  • After Grass Against Sea, by Edward Weston, in Catamaran Fall 2020
  • "For Girls Who Walk Alone to the Bus Stop," in Connecticut River Review, Fall 2018
  • "Lover" & "We're There and Here," in Koan, Paragon Press, Summer 2018
  • "Fall," in The Adirondack Review
  • "The First Rain of Fall," in Fourteen Hills, 2010
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  • Raspberry, Almond, and Quinoa Bars
  • "Sonnet #69" in MadHat Lit
  • "I Am a Figure of Speech," Wallace Stevens Journal, Spring 2015
  • Spinach Salad with Spiced Chicken, Currents, Pistachios, Lemon Vinaigrette
  • Lemon White Bean Puree
  • ‘Spread Like a Veil Upon a Rock’: Septimus and the Trench Poets of World War I in English
  • "Lament for My Sister at Harvest" in Damselfly Press
  • "Woman," "Pleasant Valley," and "Laura" in the Solitary Plover
  • Parsley and Olive Sauce
  • "Prom Night" in Work Literary Magazine
  • The New Prostate Cancer Nutrition Book
  • "To Bukowski" in The Evergreen Review
  • YouTube Video of "The First Rain of Fall" (published in Fourteen Hills, Fall 2009)
  • YouTube Video of "Sonnet #69"
  • YouTube Video of "Bird"
  • YouTube Video of "Last Night in the Castro"
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Selection from Hive-Mind       

​July, 2006  


​        After I disk the okra with my sharpest knife, I gently mix the tartare, arrange a thin circular layer on each plate, distribute five disks of okra on each circle, drizzle extra virgin olive oil, and sprinkle wild fennel pollen that I harvested near Lake Berryessa last weekend over the tartare.
         Tartare: beef, lamb, tuna, halibut; all I have to do is cut, season, pair it with a good olive oil and garnish. The tender, fragile quality of the meat or fish plays against the texture present in each bite. Tartare was my favorite dish to serve at Oliveto. We’d fry capers until they were stiff star-like flowers, or take nasturtium petals and dot them over eye of round, ground and moist with oil so the dish looked like a Monet painting…
         The crickets have begun to pick up as the sun turns down below Mount Vaca; they seem to work themselves into frenzy as night begins this time of year, only to mellow out as the dark hours progress.
         Baker has made delicate basil ice cream studded with sun-dried Sungolds. The dried morsels have the chewy texture of raisins, but retain the acidic leap of Sungolds and work to balance the cream’s richness. The basil pairs well with the halibut’s sublime flavor, and my taste buds swim with the combination.
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