musings from a "soiled and narcissistic whore."
posted by Julie Powell at 10:36 AM
As far as I know, I'm not an Amherst grad and I was able to hear your interview. Fun!
I couldn't download or hear it. I'm not an Amherst grad.
Hi Jullie, i'm brasilian and i stay here to say that I readed your book and i loved. Sorry about my bad inglish but I has to say it. Hugs and good day.
I'm not an Amherst Alumnus, but I did find your talk fascinating. In a strange way, I have some things in common with you. I lived in NYC for 7 years aprox., whereas I considered writing, before I left the city and returned to the SF Bay Area to become a professional foodie. I still like writing, however. I love how it challenges my thoughts, develops perspective and even opens my world view. I left NYC in New Year's 1995, which was revolutionary year in politics, as well as in media and publishing culture. To say the least, I was disillusioned and decided to go back to my roots in food, which I have always found just as poetic and expressive in its own way. But, I found your statement interesting: "In these frustrating years... the food was one of the real comforts" as you described how it gave you both a structure and challenge in your life. One of the things I realized is how you don't take things for granted, as much as other people do in life. You live within your own terms, with the struggle to find and express yourself. Yours struggle is personal, very much so. You seem to be very "inner directed" as opposed to "outer." You are not in the “rat race” It’s like you tossed out the mold and created your own life path. That’s bold. I like that! I very much relate to you that way. It’s what makes us unique. Frankly, myself, I have known no other way to live. It seems inherent. I appreciate the complexity of all your interests, but also how you create a focus and make them work for you. That’s your art, indeed. You have come so far already, but you still have that hunger.
I'm not an Amherst grad and was able to hear it.It fascinates me to hear people talk about how they love to cook and what they make because I totally hate it. If I could hire someone to cook for me, I would. Now, I love to write. If I didn't have to get up from the chair to feed my body, I would be permanently attached to it.I'm glad cooking is comforting to you and to those that can put together amazing food.Congratulations!You inspired me to create my own blog.Here is my India Travelblog:http://pattybcoffman.blogspot.com/
Julie - Cook something and relax with a Vodka Gimlet! Doctor's Orders!
Mom said this was a great interview even though she is not an Amhherst grad... Being that we are frenchies, we did not understand the huge long words. But we do love food.Benny & Lily
Julie I saw the movie and I truly loved it. I also blog. http://jeannettestakeonlife.blogspot.com/ However, I blog basically about Genealogy. The biggest was Dr. REV Oliver Paul Barnhill who married Enrico Caruso to Dorothy Park Benjamin.Jeannette
http://jeannettestakeonlife.blogspot.com/2009/08/paul-cushing-child.htmlView here this is what I have on Julia Carolyn McWilliamsI want you to know that Oliver Paul Barnhill's mother was Julia Jane Mc Williams of Shelby County Kentucky.
I creat this flavor of Ice Cream named after Enrico Caruso the opera singer based on his favoritesJeannette
Julie,If you ever get to Tucson, AZ, I'd love for you to speak to my students at The Art Institute of Tucson.I have a certified Master Chef from China, Bill Sy, and approximately 110 culinary arts students.Congratulations, and Cheers,Mark Hinrichs, '80
saw julie & julia- LOVED it! will be buying it, hope you make $$ off the movie royalties, haha!! loved the book, as well. love your blog and your writing- just thought i'd chime in for once! :)
Hey Julie..I was so inspired by the Julie / Julia Project that I have decided to start my own project.The iVolunteer Project :1 girl365 days200 hours of volunteer workThanks for the inspiration,Fannie
Do you have any favorite advice on getting a blog 'out there'?Great interview - loved your book - the movie was wonderful too - and I have to ask, you probably get asked all the time, but here goes - any plans for a new project?
Julie! I'm reading your book now because I identify with your story - why you started the blog! I created and act in my own webseries and I keep telling people it's my Jule/Julia project. Check it out and get in touch if you enjoy it: www.livein5.tv :-) PS I'm dying to see the film but I want to finish your book first!Ashley
Hi--Nice, casual interview. I'm not an Amherst grad, but heard it all just fine. Maybe because I'm a fan of LIC Bar? Anyway, I ran into the Barnes & Noble on 5th and 46th last week, to quickly grab a book that was on hold for me. On the way to the register, I passed an employee arranging Mastering the Art...face out on a shelf. I thought, oh, let me buy Julie and Julia. I asked where your book was and the woman said, "Oh it's downstairs." I said, "Well hey, that's not very good marketing. I want the book but I'm in a rush and you guys just lost a sale." She didn't even look up. I was surprised that they didn't have the books side by side. Anyway..I do plan to get the book next week. Continued success. I'm glad you've stayed in LIC. I've been here 20 years and it's changed for the better. So much talent brewing here. I'm happy for you that you've found some success!
Hey Julie,Really enjoyed your interview with Dan -- it made us feel famous to get advance notice from Amherst Reads. We love hearing about fellow Amherst D-bags rockin' out in the real world. And your insights on what it's like to be lost at sea with a liberal arts degree really resonated with us.Thanks for being a continued inspiration.Bree and Teresa
IM FROM ECUADOR this little country in South America full of problems, what can I say, Im a lawyer but as soon as I gratuated from law school I went to NY to my nephew´s birth... and stayed there for 5 months.. didnt want to come back but I had to. Now I'm unemployed, I haven't red your book yet but last night I went to watch the movie, and I guess I never felt so identified with someone in my life. After coming back from NY and trying to find a job, getting depressed with all my debts and watching my friends being succesfull, I also found my scape cooking and is the time where I have the control and where the results are inmidiate... people like it or they don't, not like a trial... some can take ages! simply beautiful..... I also agree with you about republicans and how necesary is to curse sometimes as a part of our language, no matter what language it is... lolI got now nothing more to say but congratulations on everything and send you the best wishes, keep enjoying what you do best and I will keep on track on what you write.By the way, sorry about your cat. And about the interview.. I was able to hear it, and I liked it, specially how authentic you are
Jules, .... you have any words of wisdom for us " bad girls" ?? Those of us who NEVER conform... we work hard, are terribly sarcastic.. and you know.. are never approved.. Amherst Alumnus? well...we are all over America.. we do not " go with the flow" you know?...and God forbid.. what if you live in "TEXAS"
Hi Julie! I have just finished reading your book. I liked it a lot. I was smiling almost all the time;) You have a great sense of humour. Great idea about your project. Greetings from Poland.www.chiara76.blox.pl
Hi JulieKaren here from Stratford on Avon, Shakespeare's England.I went to the cinema at the weekend to see Julie & Julia, it was wonderful. All the ingredients of a good film, I laughed and cried! Just wanted to say, Well done you, for starting a project and to not know the outcome, this is an inspiration to say, go for it, start something and now worry about where it may lead. I look forward to following your blog now and to buying the Julia Child Cook book and overdosing on butter!!Love from Karen and England xx
Hi JulieKaren here from Stratford on Avon, Shakespeare's England.I went to the cinema at the weekend to see Julie & Julia and just had to write to say how much I enjoyed it. It had all the ingredients of a good film, I laughed and cried! Also you are such an inspiration to set off to do something without knowing where it may lead! A good lesson to just "get started" not always knowing the outcome and then great things can happen. I look forward to following your blog and buying Julia Childs Cook Book and overdosing on butter!!!Love from Karen and England xxx
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If that interviewer says "uhm" one more time, I would charge him for the extra time. Saw the film last night and, as a writer, I cannot help be awed by your stick-to-it-ness for 365 days. I find it sad that it was not to be that Julia never held royal court for one who raised her fame to legend, but judging from taking the cork off of my wine of ignorance in having just now noticed your blog, you have long dismissed that with a pragmatic shrug. Anyway, just wanted to say in my humble, insignificant way I admire what you did and continue to do. And now I am inspired to start my own blog after you have proved me wrong that a blog would be like shouting in a wind storm. So thank you. By the way, I did meet Nora Ephron a few years ago in which we discussed one of her recipes (having realized she is fascinated by cooking). It was a recipe used in a film, but, as she told me, "It doesn't work...there is a missing ingredient." And she asked, how did I know about her recipe...and I said I read it in one of her blogs. Best wishes.
Hi Julie!I'm Maud, from Paris. I'm a psychologist, and I'm specialized in helping people finding what they want to do with their lives.Your story (and Julia's too) is fascinating and inspiring. I loved your book and I'd like to know if you would accept that I use a little great extract of your book (quoting the source, of course) in a free newsletter that I send to inspire my clients (and some others too, actually...)My book is in french, so I cannot tell you the exact words but it's at the very end of your book, when you say something like :"Julia teached me what was absolutely necessary to find your true calling [...]Sometimes, to be happy, you have to marry a punk rocker [.....] (until) That's what Julia teached me." I think that's a great passage. What would you think about it? Warm regards from a parisian girl, big fan of your work and of french cook, of course....PS: If you want to see my work, you can visitwww.FaisCeQuIlTePlait.com
Thank you very much http://baby2012.blogspot.com
Hey Julie - love reading your new blogs and your original blog! I am following it now and see that people are posting comments on it! Are you getting those? Many of the comments are cracking me up as much as the blog itself.Really enjoying your work
HiI'm french and i really want read your boook but unfortunately i can't find it in French.But soon I'll go wacht the movie because i like your history and i love cooking !!!Mélanie a french fan
I loved your book ,I live in france and I love to cook. I am very passionate about food and since evryone came home for lunch I fixed meals 2 times a day for over 20 years, my mother(I'm american) thought I was nuts. my cjildren are grown up now so I don't cook as much as I used to. I really miss it ! keep up the good work!darlene, bordeaux france
Then you should cook for your friends.Get a little group and rotate. Create recipe'sThis way you don't have to give it upJeannette
The man who plays Pa played Nigel in the Devil Wears Prada and Amy Adams playedIn Enchanted with Patrick Dempsey. Actually the Julie Looks more like Tina Fey. The movie was great.However Meryl Street was excellent. However AmyMade Julie a whiney personJeannette
Since we all in love with cooking we should swapRecipes with one another. Here is my simple recipe forFried chicken2 Cups flour2 TBSP white corn meal2 TBSP salt2 tsp white pepper3 Lb frying part chickenPs I use cannola oil to fry.While frying keep the others in a warm oven until Ready to serve
I meant to say Paul
Julie - saw this and thought of youhttp://bitsandpieces.us/2009/10/05/lobster-touche/
Today is Wednesday 7 October 2009. I went to see the film Julie and Julia at the Greenwich Picturehouse in London. I enjoyed both stories.
I think it doesn't matter what your blog topic is, people want to connect with you. We are happy with your success and honestly, a little bit jealous, lol. You have gotten out of the basket and well on your way. Best of luck to you and your marriage.
Nobody is perfect. Even in the marriage with Paul and Julia.However, what brings family together is the Kitchen. Just like the Movie Soul Food with Vanassa Williams.Cooking is not just a job. Its about bring out the best in people. If a person makes a terrible dish. Its like Christmas. Sometimes its the thought that counts.I started cooking when I was seven years old. The first time I made a meatloaf, Mashed Potatoes and green beans and biscuits and gravy. I was told that was the best.The more I was praised at my ability to cook the more I wanted to learn. So in my life I went two military schools. The Airforce and the Army.Julie and Julia has brought a lot of great people to this blog. Because its the love of these two women.What did they bring besides us. The love of cooking.No matter where we learned we all want to bring our own recipe to share with the world.So I hope in this Blog, that the love of food and the best it brings out in people.Then maybe this world wouldn't be in the mess it is right now.That is why I believe people love the movie Julie and Julia.One other thing I liked about Julia part in the movie. It made it ok for people who are older to be in love with one another. The romance in the ages of 40's was still alive and well up till death did them apart.My other love is genealogy and I found the best of Julia and Paul and I still working on the file. I also found a nice picture of the both of them.I placed in my blog the genealogy of Paul and Julia childshttp://jeannettestakeonlife.blogspot.com/2009/08/paul-cushing-child.htmlhttp://jeannettestakeonlife.blogspot.com/2009/08/genealogy-of-julia-carolyn-mc-williams.htmlJulie Powell if you see this, the both of you brought out the best in people. The movies was beautifulJeannette
This past year I learned a lot about Enrico Caruso the world's greatest opera singer.I learned he loved Custard, love Ice cream, He loved a drink called Alexander and he loved a nice cup of coffee.So I thought to myself, combine all the flavors and make a Ice cream out of those flavors I placed in my blog.http://jeannettestakeonlife.blogspot.com/2009/08/enrico-caruso-flavor-ice-cream.htmlENRICO CARUSO FLAVOR ICE CREAM CARUSO CUSTARD ALEXANDERFLAVORED ICE CREAMINSPIRED THE GREATEST MALE OPERA TENOROFALL TIMESENRICO CARUSO1873-1921Hey people, since well all love to cook. I would love to have a recipe from Brazil, France any where in the world.That is what Julie and Julia was all about. Food from the World. Even though Julia was mastering French Cooking.JeannettePS let gets some cooking. I want to try a recipe from another part of the world
Five Spice Apple PiePre heat 410. Make Sure tin foil around Edges8 Granny Smith Apples1/2 Cup Brown Sugar1/2 Cup White Sugar1/4 Cup Flour1 Tablespoon Butter sliced1 Tablespoon Hiram Walker Apple Sour2 Tsp Cinnamon1 TSp Five Spice [Asian] Make sure it has these in it Cloves ginger Anise Cinnamon NutmegJust remember, don't buy if it has fennel or black pepper it will ruin product.Slice, Apples and add the rest of the ingredients.The mistake most people make, they put the apple mixture right away into the pie crust. That makes the pie dry.Let the apple pie filling sit a room tempature for 1 hour. Mix it again before placing it in the shell.Now for pie crust.1 Pkg of refrigator double pie crust [Best is Pillsbury]1 Tablespoon of Jack Daniels1 Tsp French vanilla1 egg1 Cup sugar1 Tsp of CinnamonWhen placing the apples into the deep dish and placing the crust over. Poke a whole in middle and take a fork the poke wholes.Beat the Egg, Jack Daniels, and french vanilla. Pour of Crust and make sure the crust is totally covered with egg mixture use a pastry brush.Take the sugar cinnamon mix and cover the pie crust.Now cover the edges with foil place in oven.Bake ten minutes at 410 degrees. Then reduce the oven to 350 degrees. Bake another 20 minutes.Remove the tin foil and bake another 30 minutes and the pie will be done.Also when cooking you will notice the smell of the Jack Daniels and vanilla. The two flavors smell really excellent and the taste is great.JeannettePS I am waiting for you other bloggers to share a recipe
Hi, Watched your film today cried all through it...as I have a task to complete my Phd in Fine Art(I'm a painter) it is supposed to be finished by Feb 15th 2010 and I feel totally inadequate to do it... but I feel that I have some new hope...and you will never guess what happened..when I got into my car to come home I opening my glove box to get a tissue and guess what was in there...a strand of pearls!!! I cried like a damn baby in the parking lot...my kids must have left them there at some point...that's sign enough for me... I have 10 chapters to finish and 129 days to go...so here goes!! Thank you! X
No problem bringing it up. No video but audio available.
My mentors - I still have them at age 65 - kept talking about finding one's passion. I always cooked a lot and made stuff from scratch. But when it took me away from more intellectual things, like reading "good" books, I thought it was a stupid fixation. Then in my 50's I began to freely admit to all that cooking WAS my passion and that opeend up my life a lot. i could spend all day Saturday making gallons of minestrone soup for my Meeting's "simple lunch" and enjoy it, instead of feeling like i ought to be doing something else. And then on Sunday, Wow! such an "upper" to hear people commenting on the soup! I am excited about this weekend. it will be the first gathering of the Julia Child's Cooking Club in Baltimore. I and 6 friends are it. I am the planner for this first meeting and the menu is mushroom soup, stuffed breast of veal (I've never cooked any veal before!) baked cucumbers (also a first - taking Julie's word for this recipe), potatoes with tarragon, and pear au gratin - all from MTAOFC 1&2. We'll be drinking mojitos while cooking to make sure nobody gets fussed about the sharing of utensils, the missing ingredients, the scorched butter, etc.
Thank you! Who knows how the world works the way it does, but somehow you and your book came into my life at a very tough time and as I read each pay, became more stubborn than ever to not give up my dreams - thank you for that! Yesterday was a milestone for me as I got to look at the Dean & Deluca website and see my products there...this may sound trite but, you were a part of getting them there and not giving up on my little "project"...I think you are the first author I have ever read that has been able to summise the passion and sexiness of cooking...ie.- brioche for a strawberry! I sooo concur! Thank you and keep doing what you are doing! Take Care and all the best, Christi
What's the recipe for the soupJeannette
So...I've seen the movie and read the book and loved them both. I have very fond memories of being a little kid watching JC's cooking show on PBS and just loved how she spoke, her presentation etc. She always made me laugh! I have decided to read your orig. blog and am enjoying that as well, only 2 mos. in your "project" though.But I just had to leave a comment as I'm noticing the dates on these newer blogs are in Aug. and I totally thought it WAS Aug. only to just realize its Oct. What a bummer....good grief
3 days ago I bought your book and today "JULIE & JULIA will be in cinema in Poland :)) !!!
I ´m writing from Buenos Aires, Argentina, were your movie “Julie & Julia” is being played. I enjoyed it a lot and found it funny and poetic. In some point, your character wonders if there is somebody in the other side of the blog, if she is not typing into the emptiness. Well, your words arrived to Buenos Aires, on the other end of the continent. That is truly a long way!I want to let you know that in Buenos Aires we had our own ¨Julia Child¨, a woman who knew how to teach to argentine women, Ms. Petrona C. of Gandulfo. She was a classic in her subject in the early days of TV in this country. Author of several cookbooks, volumes with over a thousand recipes, was a source of request for any housewife of those days. They told stories about a mother in crisis, with a birthday cake for her son to the brink of collapse. She phoned to her office and Petrona handled personally. She did not only give up with the mistake, but it found the exact solution saving mother´s catastrophic day. Down you can find the link to the video on youtube, with one of their shows on TV: http://www.youtube.com/watch?v=-4oiw8BWpa8A hug from this corner of the planet, Julie, taurine and a blogger like you.
Hi Julie. My younger sister has a food blog too if you're interested. Hers is about Korean fusion food with a California twist. A close friend of hers takes the photos and they are amazing. Here is the link: www.myepikorean.com By the way, saw the movie and enjoyed it. Hope you're getting a sizeable chunk of the profit. Take care.Love,Julia Lee
Its great to know all these wonderful CooksJust Like todays Paul Deen. She is also fabulous
Interview with Fern BermanSitting in Julia Child's kitchen made me want to cook forever and never do anything else in my life. Mrs. Child makes cooking seem like one of the most enjoyable and easy things imaginable.She lamented about how families never do prepare meals together anymore. How important it is to share moments, share experiences and talk over dinner and not watch TV and become couch potatoes."The meals don't need to be anything elaborate" says Mrs. Child, "just something simple to share with your family." So many people are working longer hours today. As a result, they cook less & less. What can they make when they get home that doesn't take alot of time?JC : Salads are always a wonderful thing to make. Or a simple piece of fish, broiled and seasoned with fresh herbs or spices. There is always the hamburger or you can grill a simple piece of meat. The key is to learn the basics so cooking isn't a chore. It's really very easy to cook. And with a glass of wine at the end of the day, putting together simple tastes in your kitchen is such a wonderful thing..What are the most important cooking tools one should have in their kitchen?JC: Knives.......and know how to sharpen them. Good pots & pans designed for use. There are so many that are not made for practical use.And for a larder? What are the basics to stock a pantry?JC: Eggs & butter. Olive oil. Always have grated cheese in the refrigerator, to sprinkle. And a bag of mixed cheeses. Carrots, onions & potatoes. Milk & creme fraiche (which I make myself). Then just wait to see what comes in. Oh, also have some bread in the freezer, put it in as soon as it's completely cooled.What do you think about microwaves?JC: They're very useful. I finally worked out a way that potatoes can be cooked. By poking holes in them and cooking in the microwave for 6-7 minutes, then opening them up & finishing them off in the oven. With a little salt & pepper. Some butter and grated cheese.And bread machines? Aren't you going to ask me about bread machines?Well, as a matter of fact, I wasn't...but, okay, what about bread machines?JC:Well, at Laura Brody's, she brought me down to her basement and had 17 bread machines throbbing on the floor! I think they are useful for making dough. It makes it so easy without making a mess. Take it out for a rise and put it back for a second rise. Then bake it in the oven. I don't like how they bake in the machines. I don't like how it looks. The crumbs are too coarse and the crust is tough. But some people like that.And food processors?JC:Can't do without them. Once the food processor came into the kitchen it made many things possible. It's easy to mousse. A dish like Mushroom Duxelles used to take so much time. Now it's so easy to make with the help of food processors. And a blender.......you need both a blender and a food processor.. .When people are cooking for others for say, a dinner party. And I know it happens to me too, they become tense & nervous? What should they keep in mind in the kitchen?JC:If you're giving a party don't try something new. Slowly start enlarging your vocabulary.But disaster could strike at any time?JC:Pay attention. ALWAYS have a kitchen timer. I get distracted but a kitchen timer will always remind me... the more experience you have, the more you're able to deal with mishaps.http://www.starchefs.com/JChild/html/interview.shtml
I'm in the midddle of my hardest semester in nursing school and have my boards in a couple weeks, interviews, a good friends wedding to go to, and work. I feel at my wits end and I wake up freaked out and anxious. I can't wait for all this stress to be over so I can go back to cooking (one of my hobbies). I like trying to cook indian food and cheesecakes. Two of my loves. :) Thanks for letting me vent.
Register in the Russian social networkhttp://vk.com/reg8455844
Hi Julie! I saw the movie and I simply adore you. Cheers from Poland!
Hi Julie, I found your idea of trying all recepies so cool.I'm still reading your book and I'm looking forward to watching the movie. Next november it is coming to Rio.From Rio de Janeiro.Sonia
Hi Julie from the Land Down Under...I saw the movie yesterday...absolutely loved it!!! Went out and bought the novel after that...then a cookbook...mmm. I was so inspired when I got home I cooked up Pork and Prunes...thinking I might do a project too!!! Congratulations to you, Dzintra♥x
I POSTED YOUR BLOG TO MINE. WE HAVE A KOREAN FOOD STORE IN MY AREA AND MOST PEOPLE HAVE A HARD TIME USING THE INGREDIENTS.OR PEOPLE WHO CANNOT GET INGREDIENTS CAN WRITE OR CALLED TO OBTAIN THEM.http://jeannettestakeonlife.blogspot.com/2009/10/how-to-cook-korean-food.htmlhttp://www.myepikorean.com/http://www.yelp.com/biz/seoul-oriental-food-store-gate-6-oak-groveSeoul Oriental Food Store Gate 615154 Fort Campbell BlvdOak Grove, KY 42262(270) 439-5959jeannette k rook
This is out of left field for this current blog post but I'm reading your book right now and am really enjoying it. There is nothing like an honest writer who shares her foibles and can make fun of herself and the world. You have a rare ability to be totally fucking hilarious. Being new to NYC, I can relate to a lot that you wrote about just getting around this metropolis. Having gone through discumbobulating transitions, I was heartened to see you hit your stride during the project. Who can't love that and want to cheer that on?!Anyway, movie was fantastic as well (except your side was sanitized a bit by Nora Ephron, eh? ;) ).
Hi Julie,I send you greetings from Czech republic. A week ago my family saw JJ movie and we all were almost drooling on our seats as we saw the food. The best thing is mom found her old Beau Borgignon recipe and decided to cook it! For the first time because she was afraid of cooking it. Yummy! Thanks for being that much inspiring. I wonder what sorta book are you writing now?
As a Wesleyan graduate, I was not able to get the interview and my computer imploded when I tried!I continue to be inspired by your story and your writing. How do you balance what you put on your blog with what you "Save" for a book?
The first meeting of our Julia Child's Cooking Club was a success: 7 women eating by candlelight. The mushroom soup was astounding. We all cook a lot and the hardest thing was to make ourselves follow the recipes in MTAOFC exactly! Do you have that problem? Like the breast of veal wasn't the same weight as the one in the cookbook, so we played around with the stuffing, left out the pork fat and used duck fat instead, didn't measure things precisely, just added "a bit more" since the weight of our brisket was more like 5 lb, not 3 1/2. However, on the 2nd day of cooking when we did the baked cucumbers, we adhered to the book and they were good. I chose that recipe because you extolled it so much in the movie. None of us though want to add it to our repertoires. We all like raw cukes better! De gustibus non est disputandem. Since pears are in season, we made poires au gratin, with macaroon topping for dessert and that recipe we will all make again! But again following the recipe close is crucial - the first attempt we used hard pears and the recipe says "ripe" or canned. So the macaroon topping was too brown and the pears still hard! I say the "first" attempt, because my beagle licked off most of the topping from it, and we had to make it all over, this time with canned pears. This result was less tasty, but the topping and consistency of the pears was perfect!
I came across your book in a little bookstore in downtown Rosenheim,Germany. Finding books here, written in English is almost as difficult as your quest for bone marrow in NYC (BTW, they are big on aspic here.) I think it's pretty fricken cool that of all the books in all the world, (okay four bookstores with a total of probably 50 books in English) one happened to be yours. Thanks for two days of very satiating reading.And yes, I was able to hear the interview. Looking forward to your next literary creation.American girl in Bavaria
I already finish Your book. Are You the same Julie who written this book?Thanks a lot, hugs from Poland.P.S. I'm crazy about bread;]www.folkmyself.blogspot.com
Julie - just read "Cleaving" and I am completely in awe of your honesty, not to mention your dedication to such tough work as butchery. Your book was so inspiring. I am writing this from Penang where I am trying to find the secret to the perfect roti - it doesn't seem nearly so hard as breaking down a round. Will keep following your journey for sure.
Dear ms. Powell, I would just like to say thank you! I went to see Julie & Julia today and I must say that I'm amazed. I will take the time to read through your Julie/Julia blog (I enjoyed the parts I've already read). I wish you all the best!
Julie, I soo loved your book - look forward to your next one!
Hi Julie, last night we saw the movie, we're gonna try the recipes in the Dutch way! we loved the movie!With love from the Netherlands
Hi everyone,I'm from Portugal and almost ending your book. I find it so refreshing. I'm looking forward to see the movie. It's not here yet.Hugs and have fun
Hi Julie, I just finished reading your book, and am now inspired to get MtAoFC from the library and try at least a few recipes. especially the Orange cream dessert. thankyou very much. Do you still cook some of the recipes now that the project is over???? Sarah in ohio
The Movie was great. Meryl Streep did excellent Job of Playing Julia Child
Just finished your book -- with great reluctance -- dragging out the experience by reading the suggested cookbooks at the end. I was overjoyed to read your recommendation of Roy Andries de Groot's book, which as far as I knew was owned only by me. That book was the occasion of many semi-hysterical cooking evenings -- including, many years ago, making jambalaya aux chorices (marinate the shrimp in wine the night before, etc.) and the khorma of chicken and rice pilau for a party I threw on the hottest night of the year in Washington, DC. We had to keep the lights off and candles lit to keep the heat down. I actually fainted in the kitchen while making the accompanying rice, the night was so hot. Thankfully, there was a very handsome resident there to rescue me and make me lie down with feet up. Very little food was left. The evening ended when we all broke into a private school where one of the party guests taught math and went skinny dipping -- attributable to the mint juleps, I believe, not the khorma. I've always enjoyed Roy's idea of what a budget pullback meal is -- encore indian curry of roast venison anyone? Thank you for your wonderful book -- i'm sure there any many cooking obsessives who have been reassured and entertained (?!) by your experience. I'm a little late at the table, but am grateful for your honesty and wit.
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From dead-end secretarial job to a 110-pound dog and a job writing in my pajamas... this is the story of Julie.
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