Comments on: The dead who dream

By: Maureen

Maureen — Sat, 11 Apr 2009 18:31:00 +0000

Oh, have I been where you are: two years ago, my boyfriend and I opened a restaurant in Manchester, NH (Z food & drink; there's a link to our blog from there where we documented the opening process).At some point, your cashflow will determine your opening date and somehow, magically, you'll be ready although it will seem impossible right up until you open the doors and seat your first party. You may not fully remember that opening night or that first week of operation (I don't), but the exhaustion will subside along with the overwhelm and adrenaline, and you'll sleep well knowing you answered a BIG question: What if I/we opened a restaurant?Warm wishes and best of luck to you.

By: Anonymous

Anonymous — Tue, 07 Apr 2009 15:14:00 +0000

We have a Rat Terrier too. The vet just called her a pistol! I finished your book a couple days ago- did not want it to end and hope you do another. Since then I have been reading your blog because I already miss you. I will be making your "Winning Hearts and Minds Cake with my grand Daugherty soonThanks for making life a little brighter and tastier.

By: Phil Jackson. London

Phil Jackson. London — Tue, 07 Apr 2009 09:13:00 +0000

i find a lovely gastro t-shirts site!i would like to share with you!http://gastrovictim.spreadshirt.net/cheersgreat blog!!

By: Roberta

Roberta — Tue, 07 Apr 2009 05:55:00 +0000

More cowbell? I say, More Jack!!!Love the pics, the oven is impressive. Good luck to you both.

By: Mark Scarbrough

Mark Scarbrough — Tue, 07 Apr 2009 00:04:00 +0000

So very wonderful to read. And so very real. I can’t imagine the ups and downs frankly. But it’s so cool that it’s all happening. And concrete tabletops. What a concept. I’ve always wanted concrete counters–but tabletops! Holy cow.

By: Molly

Molly — Tue, 07 Apr 2009 00:00:00 +0000

Hi, all! Thank you for these comments. I'm a disaster at keeping up with them, reply-wise, but Brandon and I have read every single one and wanted to be sure to thank you. You're fantastic.Also, to those who asked about / commented on the dog in these photos, yes, he is ours. His name is Jack, and he's a rat terrier. He is 5 years old, and we got him through a rescue organization last July. He's a handful, but he <>does<> make a handsome model, and we think it all evens out.

By: Carol Peterman

Carol Peterman — Mon, 06 Apr 2009 23:30:00 +0000

The pizza will be all the tastier knowing what went into building and moving that giant oven into place!

By: Stacey

Stacey — Mon, 06 Apr 2009 20:50:00 +0000

is that puppy a rat terrier ? it looks like my precious Ponyboy who is a rat T.

By: Debo Hobo

Debo Hobo — Mon, 06 Apr 2009 19:17:00 +0000

I had such a good time reading your post. I found you by googling Top List of Fun Blogs and you are #1 on a list of Top 50 Food blogs. I am excited for your progress on the restaurant and now I am headed back into your blog to read more.

By: The Karen Chronicles

The Karen Chronicles — Mon, 06 Apr 2009 18:28:00 +0000

This is such an exciting play-by-play. My husband and I have always dreamed of opening a tiny pizzeria equipped with a wood-burning oven…there’s nothing like the taste, or the smell.