Julia Child Revisited

After watching the well done movie Julie and Julia I was motivated to travel my
timeline back to the 60's when I first became aware of the French Chef.

In the 6o's I was living in Closter, New Jersey with my husband and daughter Dawn. My home was constant work of painting, sewing and gardening. I had to learn these skills on my own by reading well written books. The work was difficult at times however; the results were fabulous creating a warm and loving home.

My cooking skills were limited to what I remembered as a child and whatever popular cookbook. Mafauldi an Italian neighbor taught me to make a meatless vegetable soup at age of 12. I recall never hearing of tomato paste. She was such a patient person. She could sing like an angel. She was a war bride from Sicily. My strongest memory is the cooking of my Aunt Alice. I would for some reason spend summers with my cousin Iris in Flatwoods, KY. The memories and the delicious aroma from my Aunt's kitchen are still imprinted on my brain. I can still delight in the brown gravy and biscuits she made for breakfast. Her wilted lettuce salad was unbelievable. I have never been able to recreate to this day. Alice was a unique soul who loved children. We could really feel this love when she had pies on the side board for us to eat. Yum Yum

So back on my timeline: I am in New Jersey with a notebook watching Julia Child cook her wonderful meals. My 5 year old daughter would remind me each week saying "...get your notebook Julia is on TV".

The first recipe I made was Boeuf Bourguignon. It was such a strange way of cooking for a gal from WV. I eventually made this wonderful dish with praises from my family. They really encouraged me to continue with my TV lessons probably motivated by what horrible meals they had eaten cook by me.

Overtime I began to buy the equipment I needed to cook like Julia. One was a cast iron pot that was bright red. I look around my kitchen today at age 69 and see the tools that I purchased to cook in the French method plus that bright red pot.

Last night I made Boeuf Bourguignon. It was soooo much easier than the first time. Thanks to life experiences. What really struck my soul was the familiar aroma of this delicious dish that encouraged a rush of memories from that time in Closter, NJ.

So my hat goes off to my Aunt Alice, Julia and all the other cooks I have followed to this day. I also thank God for allowing these wonderful souls to teach me the art of cooking.