I just started My Life in France by Julia Child. I took my bike and book to the Luxembourg Gardens, because it is a beautiful day.I thank my good friend for giving me this book, it is exactly what I want to read right now. But not when I am hungry. So far it is her move to Paris with her husband from the US, and her quickly falling in love with the city. She is so optimistic and has a great sense of humor, and truly wants to learn about this new culture. So romantic. Also, her love for her husband is beautiful. This is why she wanted to learn to cook at start, so she could feed her husband all the wonderful foods he enjoyed.
This is the description of her first meal in France:
I closed my eyes and inhaled the rising perfume. Then I lifted a fork full of fish to my mouth, took a bite, and chewed slowly. The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter. I chewed slowly and swallowed.
And it is reminding me so much of my dream to cook, to learn true French cooking. Man, I feel like Julie Powell right now. But I think I must put off seeing Julie/Julia until I am done reading this.
The new plan is a to get a good reputation as a food writer and then eventually get my own Alton Brown style cooking show. I love that man. These are my dreams people, these are my dreams.
She's adorable.
ReplyDeleteWhat is your favorite French dish?
She only gets better - I whipped through that book like Julia whips butter. She's delightful. Why don't you take some classes whle you are in France? It's such a perfect oppurtunity.
ReplyDeleteAnd the best thing on Alton? Historically accurate reenactments.
Clearly, you know who hold the famous recipe for garlic toast!
ReplyDeleteI love potatoes dauphinoise, duck confit, though steak frites will always hit the spot. Anything. They make ANYTHING well. I even like chicken here, and I usually don't like chicken because it can be so bland. But as Julia has said multiple times in the book so far, they make chicken taste so much more "chickeny" in France.
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