Julie Powell (juliepowell) Tue 13 Dec 05 05:04
Indeed... More on the quotidian front. I just finally cleaned out my pantry. For the first time since before the project ended. Holy shit, what a mess. Plus, I had four boxes of confectioner's sugar, and 9 boxes, count 'em 9, boxes of cocoa.
Jill Davidson (jilld) Tue 13 Dec 05 07:04
Was it all Julia related? So, Julie, are you sick of talking about Julia Child? I imagine you must get inundated with people's JC reminiscences and memories and stories about nailing the eels to the wall and smashing the bread dough down and JC celebrity sightings.
Eric Gower (gower) Tue 13 Dec 05 08:26
And: you wrote that JC was "nonplussed" about the JJ project. Can you say some more about it?
virtual community or butter? (bumbaugh) Tue 13 Dec 05 09:15
. . . queueing up questions like boxes of cocoa . . . What recipe (or section) was the greatest revelation to you? Which was the biggest disappointment?
Julie Powell (juliepowell) Wed 14 Dec 05 07:23
Well, I don't know much about Julia's nonplussed reaction, except that she was asked by a couple of people about what I was doing, and she seemed distinctly unimpressed. Which, why should she be? I mean, what was it that I did that was so special really? Certainly nothing when compared with all that she accomplished. Of course it devastated me at the time, her reaction to the thing that had totally consumed my life for a year, and that I felt so strongly was a tribute to all that she had done for me. But you know, JC has earned the right to her opinion, and after all, just because she is such an icon, doesn't mean she wasn't a woman as well, with rightful pride in and protectiveness of her life's work. I can see how, if she didn't really have a full understanding of how much the Project meant to me, she could have seen it as glib or "unserious." I just hope - have to believe - that if she understood what was in my heart she'd have been happy for me.
Julie Powell (juliepowell) Wed 14 Dec 05 07:26
Revelatory recipe: baked cucumbers. Shouldn't work. Do. I can't say that aspics were a disappointment, exactly, because I never expected anything from them. Perhaps the orange mousse - it was the only recipe I couldn't get to work at all. It wouldn't set in the refrigerator, just stayed soup. I felt a little vindicated when I learned that in later editions JC changed it to a "frozen dessert," because no one else could make it work either.
Julie Powell (juliepowell) Wed 14 Dec 05 07:31
Oh, and as far as Julia stories go - it's funny. I think that when people get together and exchange JC stories, there is often this tendency to get impatient with everyone else's reminiscences. To me, it's proof of my theory that people has sort of insanely proprietary feelings about Julia - everyone else's impressions are meaningless compared to my own, that sort of thing. Still, it's pretty amazing how many lives she touched. When I was doing an interview on the public TV station in Boston, I walked into the studio, and all the camera and sound guys were grinning like idiots. They all started doing their Julia impressions, all at the same time, and they said that after the interview they had something to show me. So after it was done, they took my mike off, and then they led me to a corner of the studio and pointed proudly at some pipes coming up out of the ground. "This," they said, unable to contain their glee, "was the water supply for Julia's sink on the set of her very first television show." How adorable is that?!!!
Cynthia Dyer-Bennet (cdb) Thu 15 Dec 05 09:01
Great story, Julie! Now that you've conquered French cooking, is there another cuisine you plan to put your focus on?
Julie Powell (juliepowell) Thu 15 Dec 05 09:11
Oh, I don't know... I don't feel the need to conquer all the world's cuisines one by one. I'm just not a completist that way. It would be fun to be able to cook Asian food, but I get so daunted by all the goddamned oils and vinegars and shit.... Perhaps I need to try something altogether different. Knitting, or underwater welding or something.
Jill Davidson (jilld) Thu 15 Dec 05 09:22
Having read your book and hung out with you here I have to say that maybe you are a LITTLE BIT of a completist! and it's a good thing for your livelihood and our entertainment. Julie, would you talk about the experience of reading your book for the audio version? What was that like? Are you a happy read-out-loud person? Was it strange? How long does it take to do? I have heard great things about the audio version and Audible.com is promoting it wildly on their home page.
Julie Powell (juliepowell) Thu 15 Dec 05 13:47
Recording the book was lots of fun, though it was disturbing how little time it took. Two and a half days of recording - I barely got any direction at all. Since I do have a bit of theatrical training, maybe it was a little easier than it might have been otherwise. The worst part was that my stomach kept growling! The microphone could pick it up, and we kept having to stop. It got so bad at one point we actually had to quit for the day. I'd had too many diet pepsis, I guess....
virtual community or butter? (bumbaugh) Fri 16 Dec 05 21:17
Yikes! (Of course, now I long to hear the stomach-gurgling audio version...) You should check out <gower>'s book for an undaunting-once-you-get-used-to- it approach to some Asian (-ish) cooking. And <jilld> doesn't do underwater welding (so far as I know), but there are probably some passions you could take on and be inspired by at the Coalition for Essential Schools. Thanks, all of you, for a delightful, not-in-itself-fattening fortnight. We've turned the featured billing to another author, but everyone settled in here should sit a spell and continue the conversation as it pleases 'em.
Julie Powell (juliepowell) Sun 18 Dec 05 07:57
Thanks so much for having me guys. I'll be sticking around for a bit, if anyone's interested.....
virtual community or butter? (bumbaugh) Sun 18 Dec 05 10:45
You got me to look up the baked cucumbers recipe. It doesn't look like much, but given your recommendation, we may put it on the menu some time this week. Any other recommendations here for a couple special meals between now and the new year?
Julie Powell (juliepowell) Sun 18 Dec 05 12:17
Well, tonight, I'm making a Roy DeGroot menu - guinea hens with lentils and some kind of apple bread pudding thing. That and some roasted marrow bones. Ought to be good. I do love DeGroot....
Casey Ellis (caseyell) Mon 19 Dec 05 08:11
also love deGroot. must check out guinea recipe if I can find a fresh hen. thanks for your time, julie--and bigger thanks for writing one helluva fine book.
Eric Gower (gower) Mon 19 Dec 05 10:22
Roy deGroot always reminds me of Waverly Root, one of my all-time favorite writers. Yes Julie, THANK YOU. We'll all be following everything you do, and cheering you on.
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