julia child, mastering the art of french cooking, julie powell, french cuisine

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Happy Birthday, Julia!

I know…you can’t believe it. I’m actually posting a current article to this blog. It’s true, I’ve been remiss in keeping up with my adventures a la Julia Child, but I couldn’t let this monumental day get past us without so much as a slight nod in this general direction. Just think, 100 years ago […]

I Wish I Could Quit You

 [Audio clip: view full post to listen] “Chef Bugnard once said that you never forget a beautiful thing that you have made. Even after you eat it, it stays with you – always.” ― Julia Child   So you may have noticed that what began as “A Year With Julia” has now become “A Year and […]

Elegance With Eggs

 [Audio clip: view full post to listen] “Once an egg is taken out of the breakfast category and put to use as a hot entree…it offers a great variety of presentations. Unfortunately, wine and eggs have no great sympathy for each other.” – Julia Child I got home a little later than planned last night, and […]

Mawage is What Bwings Us Togeva Today

Five years ago today, I was reborn. A new name, a new life, a new world of possibilities. I cried tears of sadness to leave the old me behind, and tears of joy to welcome the new me to the world. Five years ago today, I married my very best friend – the love of my […]

Jambon’s Connected to the Yum Bone

 [Audio clip: view full post to listen] “If a preparation of ham can be considered ‘refreshing,’ this is it.  Not to mention the fact, and I could have said this earlier, I suppose, but ‘Jambon’ is just a great word to say.  You can amuse yourself for several minutes, if you’re Julie, just wandering around […]

I’m Sensing a Theme…

 [Audio clip: view full post to listen] “So my husband and I were trying to decide, if I were a celebrity chef, what my trademark saying, my ‘Bam!’, should be, and we decided that whenever I threw in another stick of butter, I’d say, ‘What could happen?’  This catchphrase is perfect, because it works in […]

Stew On This

 [Audio clip: view full post to listen] “Lisa was scouring Manhattan for veal stew meat.  She had spent the day industriously calling up fancy-ass butchers.  When she said ‘veal’, the butchers kept saying they had something called ‘veal log’.  Lisa is no butcher, but she knew enough to find the word ‘veal’ and the word […]

Soup’s On!

 [Audio clip: view full post to listen] “This fine and uncomplicated peasant soup is a comforting dish for a cold winter day.” – Julia Child Despite the fact that I’m not sure how I feel about being referred to as a “peasant”, and the fact that we are nowhere near a cold winter day (we’re […]

Think Outside the (Recipe) Box

 [Audio clip: view full post to listen] “Oh, those were such fine, fat, full-flavored birds from Bresse—one taste, and I realized that I had long ago forgotten what real chicken tasted like!” – Julia Child Remember that relationship you were in where you really loved the person, but after awhile, there was no spark? No excitement? […]

This Recipe Won’t Have You Feeling Blue

 [Audio clip: view full post to listen] “I go into this very weird fugue state where I start thinking about the Roquefort filling, which is determinedly trying to escape the turnovers, and how isn’t it sort of essentially arrogant, really almost a slave-owning mentality, to be approaching this from the perspective of how best to […]

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