We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
Julia ChildRead
In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.
Interpretation
This quote reflects nostalgia for a time when culinary indulgence was celebrated without concern for health issues.
Julia Child reminisces about a period in the 1960s when eating was less scrutinized, and pleasures like butter and cream were plentiful, highlighting a carefree relationship with food that she associates with joy and culinary freedom. She contrasts this with modern attitudes towards diet and health, suggesting a loss of gastronomic pleasure in contemporary society.
In practice
Sharing a memory of old-fashioned cooking styles during a dinner party.
We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
The egg can be your best friend if you just give it the right break
I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.
Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, 'scientific' though. I was thirty-seven years old and still discovering who I was.
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
Wine is one of the agreeable and essential ingredients of life
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
And while other passions in your life may at some point begin to bank their fires, the shared happiness of good homemade food can last as long as we do.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: 'What if the cabbage was the most important thing on the plate?'
Since visiting the abatoirs of S. France I have stopped eating meat.
For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.
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