What is your name and where are you currently?
I’m Gabriel Pryce and at home I’m in London.
Are you where you normally live?
Right here, between these few walls, in Bethnal Green.
What are you currently reading?
I’m slowly pushing through The Feral Detective, but it’s not really kept me locked in. It hasn’t really made me care about anyone in it. So mostly left wing news papers and the gossip columns of right wing click bait arsehole websites like most people.
What are you currently watching?
People Just Do Nothing, Drag Race and we finished all of Normal People just like everyone else. Using Mubi and Cuzon for films, stand outs being Bacurau, Biutiful and Capernaum.
What are you currently listening to?
NTS radio a lot. Pretty much every morning for Charlie’s show, and always the monthly Fervent Moon show. One of the best and most knowledgeable people I know, Max Barbaria, makes playlists for Supreme and he’s making them all available on Spotify so you can listen to them all. His knowledge is deep, and I’m sure he would appreciate that I make it clear that he has to make these with what is available on Spotify. So they’re amazing , but there’s more where that didn’t come from if that makes sense.
What have you been eating the most? Do you have a recipe to share?
I’m lucky that I’m a chef in lockdown and I have a very good local store and my girlfriend and I love all kinds of food so there isn’t really something we’re eating more than anything else. But we always have fresh corn tortillas in the fridge and a lot of Valentina on hand. We make a lot of Mexican dishes.
I have a simple recipe that I like sharing that I used to eat at a Cuban/Dominican spot in Brooklyn with my brother when we lived together there many years ago. It was a breakfast plate of rice, black beans and sweet plantain.
I don’t really need to write a full recipe but essentially:
Cook any rice how you like it.
Cook black beans how you like them (I advise cooking in chicken stick with a bay leaf and some dried chile)
And then the sweet plantain. Take a nicely over ripe yellow skinned plantain, peel it, chop into chunks and fry in vegetable oil until golden brown.
Plate this up and eat with lots of hot sauce. Add a fried egg maybe I dunno, could be nice.
How are you moving your body/exercising?
From my years of cheffing plus now two years of running our cafe/bodega/wine shop/take out spot where I am not in the kitchen as much but still act like a chef (and don’t take care of myself enough) , I have a compressed disk in my right side. Stretching. A lot. I’ve been doing flexibility exercises almost daily and I can now touchy toes. Shout to Ben Freeman for the inspo.