"I tend to start at 9 o'clock in the morning and write until 3. Those are my best hours. They fit the other rhythms of the world. So I write for six hours, pretty much without any breaks."

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Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.

— Dorothy Allison