The WELL: inkwell.vue.260: Julie Powell, Julie and Julia: 365/524/1

#67: Eric Gower (gower) Mon 19 Dec 05 10:22

Mon, 19 Dec 2005 10:22:00 PST

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. [Read entire topic]

#66: Casey Ellis (caseyell) Mon 19 Dec 05 08:11

Mon, 19 Dec 2005 08:11:00 PST

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. [Read entire topic]

#65: Julie Powell (juliepowell) Sun 18 Dec 05 12:17

Sun, 18 Dec 2005 12:17:00 PST

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.... [Read entire topic]

#64: virtual community or butter? (bumbaugh) Sun 18 Dec 05 10:45

Sun, 18 Dec 2005 10:45:00 PST

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? [Read entire topic]

#63: Julie Powell (juliepowell) Sun 18 Dec 05 07:57

Sun, 18 Dec 2005 07:57:00 PST

Thanks so much for having me guys. I'll be sticking around for a bit, if anyone's interested..... [Read entire topic]

#62: virtual community or butter? (bumbaugh) Fri 16 Dec 05 21:17

Fri, 16 Dec 2005 21:17:00 PST

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. [Read entire topic]

#61: Julie Powell (juliepowell) Thu 15 Dec 05 13:47

Thu, 15 Dec 2005 13:47:00 PST

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.... [Read entire topic]

#60: Jill Davidson (jilld) Thu 15 Dec 05 09:22

Thu, 15 Dec 2005 09:22:00 PST

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. [Read entire topic]

#59: Julie Powell (juliepowell) Thu 15 Dec 05 09:11

Thu, 15 Dec 2005 09:11:00 PST

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. [Read entire topic]

#58: Cynthia Dyer-Bennet (cdb) Thu 15 Dec 05 09:01

Thu, 15 Dec 2005 09:01:00 PST

Great story, Julie!

Now that you've conquered French cooking, is there another cuisine you plan to put your focus on? [Read entire topic]