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

Coming Clean

Last night when I got home from chorus rehearsal, I was faced with two dilemmas: first, I was a little hungry; second, my refrigerator was filling up with leftovers. (Just goes to show that even the best laid plans don’t always come to be.) In order to kill two birds with one stone, I decided to take this opportunity to clean out the fridge and I ate some of the leftover salad and cream of mushroom soup that I had made for our neighbors on Friday night. It was just as delicious the second time around, and was actually a great little dinner. Who says French cuisine has to be a highly involved process? Not me! Full tummy, empty fridge – life is good.

Don't do this.

In other news, I made a shocking discovery last night that I feel I must address here. During a rare moment of down time, I was perusing some of the less frequently read chapters of Mastering the Art of French Cooking and stumbled across a brief section about shallots. Julia always says scallions can be used in place of shallots, which is what I usually do. Only, the way I’ve always seen scallions used is to chop the green part of the onion and toss it into the recipe. So that’s what I’ve been doing. But yesterday, I learned that Julia says to chop the WHITE part of the onion and discard the green part. OOPS!! I’ve been doing it wrong for over a month now…that’s a little embarrassing.

So from now on, let’s make a pact. If you see that I’m doing something wrong, speak up!! And if you don’t see that I’m doing something wrong, but I make a public confession and come clean, then forgive me and we’ll never talk of it again. Deal?

Remember, friends – the truth will set you free. And it’s always best to forgive than to receive. Or something.


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