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

Posts Tagged ‘Julia Child’

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 […]

Something for the Upper Crust

 [Audio clip: view full post to listen] “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.” – Julia Child Last week I was in the mood for some good chicken (which translates to: chicken a la Julia Child). Despite the fact our refrigerator […]

Salmon Chanted Evening

 [Audio clip: view full post to listen] “Souffles are tricky on a diet.  They fool you.  You take a bite of a delicious salmon soufflé, perfectly browned, light and puffy, and you can’t help thinking, against all your experience and judgement, ‘Oh, this couldn’t be bad.  This is like eating yummy, moist air.’ Then before […]

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