[Boomer]

I saw this movie the day it opened. I never go to see movies the day they open. But I did this time.

And I am beginning to think that I am in some seriously deep trouble.

I am still operating under the influence of Julie and Julia.

For instance, at this very moment,I am getting ready to fry a baguette in olive oil. Yes. I am going to fry a baguette.

As if such a wonderful creation needs frying. Seems a little like gilding the lily, but what do I know? If Julia says to fry that baguette before making the bruschetta, then by golly, I am frying that baguette, And then I am going to rub garlic all over it.

And I have in my possession some nice firm fresh tomatoes. They are not called grape tomatoes, like the recipe calls for. These are a little bigger, but they should chop just right. They might be a relative to grape tomatoes.

I asked the guy who grew these tomatoes what the tomato's name is. (You know how tomatoes all have names. If you don't, then you really should get yourself a Burpee catalog.)

Anyway, you are not going to believe what this tomato's name is. It is Juliet. That's right. Juliet! That's what the guy said.

So here I am with Julie and Julia and Juliet. How can I possibly go wrong with this bruschetta recipe? I guess I'll go find out now.

Here is the recipe in case you want to try it, too. I have always thought that bruschetta is a thing of beauty. All that red and green.

http://www.recipezaar.com/tomato-and...a-style-386719

Boomer

[starflyte1]

My husband and I went to see the movie. I loved it and he was a good sport and said he liked it, but he prefers lot of airplanes to lot of cooking.

Now, if I get some pearls like Julia had, will I be able to cook 1/10th as well? The show did make me want to try cooking more often.

[Boomer]

Part II:

My daughter, Boomette, called me while I was frying the baguette like I told you about in the previous post. Boomette and Mr. Boomette are really good cooks. Me? Not even close.

Anyway, although Boomette was quite impressed that I was trying a recipe from the movie, she informed me that the recipe is not Julia's but Julie's. It is in the part of the movie before Julie starts in on the long project, working her way through the cookbook.

Boomette said, "Mom, that was not Julia Child's recipe." (Maybe some of you know how only a daughter can say that word, Mah-ah-ahm, giving it at least three syllables.) She went on to inform me that Julia Child would not have been cooking Italian food, just French food. And she also told me that when she arrives home, she expects Julia Child's cookbook to be waiting for her, shipped from Amazon.

Wellllll, excuuuuuuuse me! (sigh) But I guess we all want our kids to do things better than we we do. Right? ....(Ohhhhh, Skillet, Skillet, on the stove, swear to me, I'm the best, by Jove.)

But actually, I did kind of wonder about why the recipe was Italian. Oh well.

Anyway, it worked out great. But it is a good thing I went to water aerobics today. Of course, now I smell like chlorine and garlic.

Boomer

PS: Actually, Boomette is much nicer than than I made her sound here. I am prone to hyperbole. And a little insecure about my cooking. And Starflyte, I just saw your post. I like that theory of yours about the pearls.

Even though I must admit that I liked the Saturday Night Live skit on Julia Child the most of all the parts of Julie and Julia. Dan Aykroyd looks like he is in his mid-twenties in this skit?

[katezbox]

Originally Posted by Taltarzac

Even though I must admit that I liked the Saturday Night Live skit on Julia Child the most of all the parts of Julie and Julia. Dan Aykroyd looks like he is in his mid-twenties in this skit?

I had forgotten how much I loved that clip....

[bonnyej]

I loved the movie. Several of our friends had a dinner party. Each of us cooked one of Julia's recipes. We had a ball. And we wore our pearls.

[PR1234]

My husband and I just got back from this movie and have to say we BOTH loved it! We are not much in the foodie category so wasn't sure it would be something we would like. Along with the cooking, it is a great human interest story too. I would highly recommend it

[imbrennan]

Hi,

My husband and I went to see the movie the other day (he loves to cook too) and we really enjoyed it - especially the lobster scene.

It was interesting to see someone else's comments about the Beef Bourguignon because that was the only one I've cooked, and I have to agree it took ages. When I've made it before it always turned out too salty, so it was great to read her tip about boiling??? the bacon first to remove the salt.

I was really lucky because a couple of years ago I managed to buy two of Julia Child's "Mastering the art of French Cooking" - one with the red/white cover shown in the film and another which I think was blue/white.

The good thing about that was I bought them from the Library in The Villages (on the other side of the main road from Crispers) for $1 each!!!! What a bargain!

According to Google Lardons are a French term for small matchstick-cut pieces of bacon or larding fat cut from the belly of pork but I've just cut pieces of thick bacon and used them as I don't have belly pork.

Unfortunately we haven't found thick slices of bacon in the States - it's usually all thin slices that crisp up far too quickly. Having said that we may now get some in the UK food shop that is opening up at Market of Marion sometime in November (and she has an online website). I've checked out some of her prices and they are much cheaper than Publix and she also has a far greater selection of goods than Publix has.

I believe the lady who is opening this shop posted a thread on Talk of the Villages a while back but if it's of any help in her newsletter she gave her website address as: www.theukshoppe.com. The website is opening officially on the 27th October and she's offering free deliveries to zipcodes 32159 and 32162. You can email her on info@theukshoppe.com.

[katezbox]

The British Shoppe in Orlando is also a great spot for tea and treats from the UK. The owners previously lived in the northeast - but moved south for the weather.