Call me Julia

From Design House Digital: Celeste Knight Sunshine elements, Celeste Knight Sunshine patterned paper pack, Celeste Knight Clementine solids paper pack, Karen Funk Essential Hardware, Karen Funk Wordstrips Friends, Sara Schmutz Grunge Edges, Sara Schmutz Give Thanks solids paper pack.


Got Butter? Got red wine? four hours? Got tiny little onions, and carrots, and big onions, and mushrooms, and beef? Then you, too, can cook Julia Child’s Beef Bourguignon as did I, one Saturday afternoon this January. Amado and I had watched Julie and Julia from Netflix, and although I found Julie Powell to be instantly dislikable and irritating, and the parts of the movie that didn’t have Julia Child in them to be draggy and boring with lame acting, I did salivate over some of the things she cooked...such as the B.B. mentioned here. So I decided to try it. The recipe wasn’t HARD, just time-consuming, but I love cooking and puttering around in the kitchen, so I enjoyed myself with brown-braising small onions in a LOT of butter, and sauteing beef, and chopping veggies, and browning mushrooms. Amado and Isabel watched shows and played together while I cooked. The entire kitchen got messy -- full of pan and pots and cups of drippings, and cutting boards and bowls and soggy towels and stuff. But in the end, the meal was VERY good. I left the carrots and other veggies in, even though Julia strains them OUT, and I think it’s better that way. Why waste a perfectly good chunk of carrot? Amado and I both liked the stew, and it tasted even better the next day over noodles. It was fun to cook something that sounded so fancy and foreign and exotic and to have it turn out so well!