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

Archive for June 21st, 2011

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 […]

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