Julia Child, Julie Powell, and Me (Julie Tulba)

Last weekend I watched for the third time the 2009 film Julia and Julia. I saw it in the theatre, then I rented it, and most recently, taped it on TV. Three years ago I also read the inspiration behind the movie, Julie Powell’s Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen. I really like the film and book in case you can’t tell.
Julia Child
Image from current.org
Julie Powell
Julie Powell. / Credit:Kelly Campbell
Image from the IPS News Agency website

(ironically enough I am both a Julie and a Julia 
thanks in part to nicknames and legal names)
Me on the teacups at Disneyland Paris
I feel connected to the two women, beyond the fact that I share my name with both of them. I love to cook (like both Julie and Julia), j’adore French cuisine and la vie Parisienne (like Julia), I blog (like Julie), and even had a mini meltdown when attempting to make Julia’s petits pots de creme au chocolat-chocolate cream custard (although her coquilles saint-jacques sautees a la provencale-scallops sauteed with garlic and herbs-have always been a big hit.) 

Like Julie Powell did at the conclusion of the Julie and Julia project, I also made a sojourn to Julia’s Cambridge, Massachusetts kitchen which can now be found in the Museum of American History in Washington D.C. (but I didn’t leave a stick of butter there).  
I’m not one for making New Year’s resolutions, but upon watching the film again, I have been motivated to break out my copy of Julia’s The French Chef Cookbook (as a cook I don’t think I’m in the majors yet to attempt to make anything from the foreboding Mastering the Art of French Cooking). I love to cook and wish I had the time and energy to do more of it (read: reduce the amount of frozen meals I defrost during the work week). But if someone can cook her way through what is probably one of most challenging cookbooks ever written (contrary to Julia’s desire to make French cooking accessible to American cooks), in a tiny apartment kitchen no less, I can certainly aspire to make boeuf a la mode, pommes belle vue, and ratatouille. Hopefully soon. I’ll keep you posted. 

Last but not least,
 Bon Appétit!

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1 Comment

  • Reply
    Scott Freeman
    February 21, 2011 at 12:29 am

    I find that a small space only means I have to plan ahead more. I try to do all my chopping well ahead so I can start with a clean slate and have things ready to just throw in. My exception is fresh herbs, as they tend to brown and lose flavor the longer they sit. For Julia’s recipes, I end up reading multiple times so I really understand the steps and how I need to use my space to perform each one.

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