Living The Julia Life

Each year, on August 14, the calendar on my computer reminds me it's Julia Child’s birthday. Does that seem strange? For most foodies, probably not. We owe a lot to this culinary maverick, who brought one of the world’s most delicious and famous cuisines to the American kitchen. She also made it okay to fail, as long as you try again. As she reminded us, we are often alone in the kitchen, so who’s going to know.

I've watched Julia’s television shows all my life. However, she became my hero when I discovered she began her culinary journey at age 37, which was about the same age I was when I ventured out into my writing career. Her success allowed me to put aside my fears and believe it is never to late to follow your dreams and build the life you desire.

Now, years later, I have my Julia Life: I’m a full-time freelance writer. I’m married to my version of Paul Child, my husband Michael, who loves me and encourages me to follow my dreams. (It is such a gift to have a husband who says, “I’m so proud of you” on a regular basis.) I've created dishes that make me close my eyes in rapturous delight. 

Yes, I still have goals and dreams ahead (my first published book being at the top of my list), but I’m so happy and blessed to be living The Julia Life.

To celebrate Julia's birthday yesterday, I watched the movie Julie and Julia. I skipped through the Julie parts to focus on the Julia ones, which are based on my favorite book, My Life in France by Julia Child with her nephew Alex Prud’Homme. (The biography Dearie by Bob Spitz comes in a close second.)

This weekend I plan to open up Mastering the Art of French Cooking to try out a new recipe, though which one I’m not certain of yet. Until then, here are some of my favorite Julia recipes from past blogs:

French-Style Country Pâté

Roasted Chicken

Leek and Potato Soup

Orange Bavarian Cream

Clafouti

“Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture—a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience.” –Julia Child, from My Life in France.