Channeling Julia

Yesterday, Julia Child would have been 100 years old.  I remember seeing her on TV when I was little. Heck, I was in 2nd grade when her show first went on the air. My Aunt gave me the book “Mastering the Art of French Cooking” when I was 20.  The forward of the book is a riot. “This is a book for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children’s meals, the parent-chauffeur-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat.” Well that wasn’t me! Over the years I would occasionally pull the book off the shelf, tell myself I was going to try a recipe, get intimidated and put it back. I did try one recipe. I was in a neighborhood gourmet group. We always had a theme for the dinners. One month it was French. I had to make a fruit flan.  I should have cheated and bought it at the store.  Oh well, I tried. Back went Julia to the book shelf. I moved several times but the book always survived the inevitable clearing out of things you don’t use.  Now, don’t get me wrong, I like to consider myself a good cook.  I love to cook. I was just not ready for Julia. A few years ago we took a trip to Paris.  One evening we had dinner at a lovely little cafe and my husband ordered Boeuf Bourguignon. Apparently, it is one of his favorite dishes. Who knew! I promised that when we got home I would pull out my Julia Child cook book and make Boeuf Bourguignon.  A few weeks later out came the book and then I did my best Stuart Smalley. You remember him, Saturday Night Live, “I’m good enough. I’m smart enough. And doggone it, people like me.” OK! I can do this. You must remember that Julia writes the way Julia talks, that’s why the recipes can be a little hard to follow. To take on this task meant I needed to channel Julia.  I walked around the kitchen talking to myself in a Julia Child voice. Finally, after several hours, lots of pans, stuff all over, viola, my first Boeuf Bourguignon. It is now one of my favorite dishes to make for a company or a family dinner or just because it’s Thursday.  I do think that today is a good day for a belated birthday dinner in honor of Julia. Bon Appétit!

2 responses to “Channeling Julia

  1. Kudos to you for even trying. I’m having trouble putting together the recipes from “Eat to Live”, a entirely new way of eating that we are trying to embrace.

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