Author Topic: Julie and Julia  (Read 10389 times)

Offline Front-Ranger

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Julie and Julia
« on: August 09, 2009, 10:24:00 pm »
Saw Julie and Julia with my mother today!! I was entranced!! I am biased since Julia Child has always been a major heroine of mine (In fact, I entered her name in Women Who Admire on the Women Today Forum...her and her only!)

I have several Julia Child stories which I will relate on my blog. There has been a LOT of pre-publicity about this film and I was predisposed to dislike it since several people had published negative reviews. Don't be swayed by those reviews friends. (I think there should be a law that straight male movie critics should not be allowed to review this film!)

Critics said the Julie half of the movie was boring...I found it to be even more interesting than the Julia parts! I loved Amy Adams, as well as the guy who played her husband. The movie subtly conveyed the message that cooking for your beloved is a sexy thing to do and an aphrodisiac...I agree totally!! Critics also said the transitions from the Julie story to the Julia story were labored and artificial. I thought they were very well done!! Especially the part where Julie was making a recipe and Julia was also making the same recipe! Another thing I loved about the movie was that no one was movie star beautiful, but practically everyone radiated with an inner warmth and earnestness that made me love them.

Your thoughts on Julie and Julia? Did you get hunger pangs halfway during the movie??
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Offline serious crayons

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Julie and Julia
« Reply #1 on: August 10, 2009, 01:58:51 am »
Critics said the Julie half of the movie was boring...I found it to be even more interesting than the Julia parts! I loved Amy Adams, as well as the guy who played her husband. The movie subtly conveyed the message that cooking for your beloved is a sexy thing to do and an aphrodisiac...I agree totally!! Critics also said the transitions from the Julie story to the Julia story were labored and artificial. I thought they were very well done!! Especially the part where Julie was making a recipe and Julia was also making the same recipe! Another thing I loved about the movie was that no one was movie star beautiful, but practically everyone radiated with an inner warmth and earnestness that made me love them.

I haven't seen it yet, but I'm glad to hear you say this. I've been annoyed reading those reviews saying the Julie parts were boring. I like Amy Adams in general, and although Julie's achievement might not be quite as dramatic as Julia's it is interesting in its own right. So now I'm looking forward to the movie all the more.




Offline David In Indy

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Julie and Julia
« Reply #2 on: August 10, 2009, 02:30:58 am »
Saw Julie and Julia with my mother today!! I was entranced!! I am biased since Julia Child has always been a major heroine of mine (In fact, I entered her name in Women Who Admire on the Women Today Forum...her and her only!)

I have several Julia Child stories which I will relate on my blog. There has been a LOT of pre-publicity about this film and I was predisposed to dislike it since several people had published negative reviews. Don't be swayed by those reviews friends. (I think there should be a law that straight male movie critics should not be allowed to review this film!)

Critics said the Julie half of the movie was boring...I found it to be even more interesting than the Julia parts! I loved Amy Adams, as well as the guy who played her husband. The movie subtly conveyed the message that cooking for your beloved is a sexy thing to do and an aphrodisiac...I agree totally!! Critics also said the transitions from the Julie story to the Julia story were labored and artificial. I thought they were very well done!! Especially the part where Julie was making a recipe and Julia was also making the same recipe! Another thing I loved about the movie was that no one was movie star beautiful, but practically everyone radiated with an inner warmth and earnestness that made me love them.

Your thoughts on Julie and Julia? Did you get hunger pangs halfway during the movie??

Thanks for the review Lee! I've been very curious about this movie. I love Meryl Streep and I easily remember all those Julia Child programs back when I was younger. Mom always watched them. :)

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Julie and Julia
« Reply #3 on: August 10, 2009, 08:52:49 am »
Saw Julie and Julia with my mother today!! I was entranced!! I am biased since Julia Child has always been a major heroine of mine (In fact, I entered her name in Women Who Admire on the Women Today Forum...her and her only!)

I have several Julia Child stories which I will relate on my blog. There has been a LOT of pre-publicity about this film and I was predisposed to dislike it since several people had published negative reviews. Don't be swayed by those reviews friends. (I think there should be a law that straight male movie critics should not be allowed to review this film!)

Critics said the Julie half of the movie was boring...I found it to be even more interesting than the Julia parts! I loved Amy Adams, as well as the guy who played her husband. The movie subtly conveyed the message that cooking for your beloved is a sexy thing to do and an aphrodisiac...I agree totally!! Critics also said the transitions from the Julie story to the Julia story were labored and artificial. I thought they were very well done!! Especially the part where Julie was making a recipe and Julia was also making the same recipe! Another thing I loved about the movie was that no one was movie star beautiful, but practically everyone radiated with an inner warmth and earnestness that made me love them.

Your thoughts on Julie and Julia? Did you get hunger pangs halfway during the movie??

I saw Julie&Julia this weekend too, and I loved it! I had read some positive and some negative reviews, but all praised Meryl Streeps performance as another brilliant and seemingly effortless effort. I would have to agree. I think M. S. is so consistently good one forgets to appreciate her and end up taking her for granted. She becomes part of the background, part of the furniture. I was prepared to dislike the Any Adams parts but, no, I quite liked it. The film is a celebration of Julia Child and I could have watched a movie all about her, but I think the Julie sections represent how Julia Child has transformed American culture. There are parallels between the lives and state of being of Julie and Julia. Both are at a point in their lives where they feel adrift and bored and are searching for something to do, omething that sparks their passion. During the course of the film, they find what it is that brings them joy. I think too, that the Julie sections show how Julia Child was a force that changed and enhanced American life and culture by introducing and cultivating something that is so elemental and life enhancing; good food. How to prepare it without being intimidated. How to enjoy it and to a large degree how to enjoy life. Bon Apatite ;D!

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Julie and Julia
« Reply #4 on: August 10, 2009, 10:14:47 am »
...Julia Child was a force that changed and enhanced American life and culture by introducing and cultivating something that is so elemental and life enhancing; good food. How to prepare it without being intimidated. How to enjoy it and to a large degree how to enjoy life. Bon Apatite ;D!
Amen, friend!! Julia's philosophy of "everything in moderation" resonated with me completely! I was a newlywed living in the San Joaquin Valley of California where the most exquisite foods and wines are to be found, and spa cuisine was all the rage, people were saying not to eat eggs, even! I rejected all the no-fat hoopla and I'm so glad I did. Streep, like Julia, went overboard in being accepting to life, embracing life and people, and rejecting fear and intolerance.
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Offline mariez

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Re: Julie and Julia
« Reply #5 on: August 10, 2009, 12:53:37 pm »
Thanks for the reviews.   :)  I've read Child's autobiography and Powell's book and enjoyed them both, so I'm looking forward to seeing this.  Meryl Streep is always amazing - so deserving of her many award nominations and wins.  It sounds like she may garner another nomination for this role. 
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Offline southendmd

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Re: Julie and Julia
« Reply #6 on: August 13, 2009, 11:32:01 pm »
I saw this tonight, and can still taste the butter!

Great film, wonderful performances.  Meryl Streep becomes  Julia!  Like many Bostonians, I love her old show, and have seen her around town many times.  I even saw her in Santa Barbara once (hi RouxB). 

Chris Messina as Eric Powell is seriously cute too.

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Offline Meryl

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Re: Julie and Julia
« Reply #7 on: August 14, 2009, 02:47:29 am »
***Minor spoilers***


I saw the movie this week and was charmed by it, too.  Meryl Streep captures that crazy treble voice and joie de vivre perfectly, although I think she has trouble actually being clumsy, as the real Julia Child was apt to be.  Amy Adams did a great job with the Julie Powell role, too.  You can tell the movie pretty much stuck with the real events; otherwise, there would surely have been more jacked-up suspense to see if Julie would meet her one year deadline, and I bet they'd have her meet Julia in the flesh, too.  One image I loved: the far shot of Julia and her husband jumping up and down on the porch when she got the offer from Knopf.

The funniest part of the movie?  Dan Ackroyd's Julia almost bleeding to death from a self-inflicted cutlery wound.  ;D
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Offline southendmd

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Re: Julie and Julia
« Reply #8 on: August 14, 2009, 08:48:00 am »
Funniest part for me:  when, in voiceover, Julia (in a letter, apparently) is describing a typical day in Paris-- I attend the Cordon Bleu from 9 til noon, then make lunch for Paul, then Paul takes a nap (camera shows something quite different!), then back to school for the afternoon...

Offline Front-Ranger

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Re: Julie and Julia
« Reply #9 on: August 14, 2009, 09:53:12 am »
Like many Bostonians, I love her old show, and have seen her around town many times. 
Recently?? Do you see many dead people??? :o

Chris Messina as Eric Powell is seriously cute too.
I thought he was adorable and couldn't understand why he was described as a nebbish or whatever.

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Offline southendmd

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Re: Julie and Julia
« Reply #10 on: August 14, 2009, 11:50:32 am »
Recently?? Do you see many dead people??? :o
Is it my grammar?  Perhaps "I had seen her around town many times" is more correct?
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Offline David In Indy

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Re: Julie and Julia
« Reply #11 on: August 15, 2009, 01:36:56 am »
I love anything with Meryl Streep in it. Even if I don't like the story line, if she is in it I will like it. And I remember watching Julia Child with Mom when I was little. She'd be sitting there frantically trying to jot down the recipies during the show. But she rarely attempted to cook any of them.

Anyway, I remember Julia Child and I LOVE Meryl Streep so I'm sure I will like this movie. :)

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Offline Jeff Wrangler

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Re: Julie and Julia
« Reply #12 on: August 18, 2009, 08:37:35 am »
This will probably turn out to be just one more of the many films I never quite make time to see  ;D but I'm glad to hear people are liking it. From everything I've seen, I can't imagine what's not to like in it.  ???  And Meryl Streep and Amy Adams were very good together in Doubt, so I was pleased when I saw that they were both in this picture, too.
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Offline Brown Eyes

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Re: Julie and Julia
« Reply #13 on: September 02, 2009, 04:52:28 pm »
I saw the movie a week or so ago, and I loved it!  LOL, I've found the emergence of this movie to be kind of amazing, because one of the earliest topics in my blog here at BetterMost was the book Julie and Julia, which I read a long time ago now.

Anyway, I though Streep did a fantastic job!  I was slightly worried that she'd turn Julia into a caricature (it would be very easy for that to happen I think).  But, the performance was much more nuanced and sensitive than a caricature... I really should never have worried given Streep's abilities.

The movie left out a crucial detail about Julie Powell (a factor that actually begins the book), which, I think very much skews the perception of her in the movie.  I really wonder why they made the change that they did... and what the real Julie Powell must think of it.

Just the other day I bought a copy of Julia Child's book, My Life in France.  I'm excited to read it.  I've also heard that Mastering the Art of French Cooking is on the best sellers' list again lately.  Amazing.
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Offline serious crayons

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Re: Julie and Julia
« Reply #14 on: September 02, 2009, 05:09:57 pm »
The movie left out a crucial detail about Julie Powell (a factor that actually begins the book), which, I think very much skews the perception of her in the movie.  I really wonder why they made the change that they did... and what the real Julie Powell must think of it.

Well now I'm all curious. Can you say what it is, or is it too much of a spoiler? If you can't say it here, PM me -- I've seen the movie.

Quote
Just the other day I bought a copy of Julia Child's book, My Life in France.  I'm excited to read it.  I've also heard that Mastering the Art of French Cooking is on the best sellers' list again lately.  Amazing.

Enjoy MLiF! But beware of MtAoFC, says this article in Slate. Actually, I read this before I saw the movie, and it increased my appreciation of Julia Child's accomplishments:

Don't Buy Julia Child's Mastering the Art of French Cooking
You will never cook from it.
By Regina Schrambling
Posted Friday, Aug. 28, 2009, at 5:28 PM ET


Anyone weary of the nonstop hype over Nora Ephron's Julie & Julia this summer had to be happy with this week's news that the fuss has not all been in vain: Julia Child's Mastering the Art of French Cooking has finally hit the top of the best-seller list, almost 48 years after it was first published. Unfortunately, that will probably send even more Meryl Streep wannabes straight to bookstores looking for food porn. And they will be sold bibles.

The inconvenient truth is that although the country's best-loved "French chef" produced an unparalleled recipe collection in Mastering the Art, it has always been daunting. It was never meant for the frivolous or trendy. And it now seems even more overwhelming in a Rachael Ray world: Those thousands and thousands of cookbooks sold are very likely going to wind up where so many of the previous printings have—in pristine condition decorating a kitchen bookshelf or on a nightstand, handy for vicarious cooking and eating.

Thanks to my consort, I have owned the two-volume set of Mastering the Art since 1984, the year after I graduated from restaurant school, but even I have never cooked from it. My copy of Volume 1 is tattered, but only because I've used it for reference over the decades—it is infallible as a sourcebook. I would think the problem is my short attention span, given that I grew up cooking from my mom's 1950s Betty Crocker cookbook and was trained professionally using recipes that had been distilled to their essence so that technique could be taught fast. But Julia's recipes were written for a rigorous cook with endless patience for serious detail.

Consider the boeuf bourguignon depicted so romantically in the movie, which has had restaurant chefs and amateurs alike breaking out their "9- or 10-inch fireproof casseroles" in the hottest month of the year. The ingredients and instructions for its recipe span three pages, and that is before you hit the fine print: The beef stock, braised pearl onions, and sautéed mushrooms all require separate procedures. Step 1 involves making lardons and simmering them for 10 minutes in a precise amount of water; seven steps later, the fat is finally skimmed off the sauce, which is either boiled down to thicken or adjusted with liquid if it's too thick.

And this is considered an entry-level recipe. Everything in the tome looks complicated, which of course guarantees the results will work but also makes cooking feel like brain surgery. Even simple sautéed veal scallops with mushrooms involve 18 ingredients and implements and two pages of instruction.

If after 26 years of cooking for a living, I am worn out just reading those recipes, I can only imagine how a newbie who can barely identify a whisk will do, let alone how someone who has never seen Dover sole in his supermarket could cook sole meunière, the other iconic Julia dish that restaurants and home cooks have been reflexively celebrating since ogling it in the film. It's a plot point, and the recipe is not in the book, although others for sole are, helpfully indexed under "poisson.")

Beyond the careful fussiness, the book has a preserved-in-aspic feel to it. For good or for bad, not many people I know want to sit down most nights to fricassee of chicken or shoulder of lamb stuffed with kidneys and rice. Even for a dinner party, these might seem anachronistic in an age when guests are perfectly frank about sharing their food issues (lactose-intolerant, vegan, gluten-free, etc.).

Americans have also been taught not to believe in butter, especially not in the quantities Julia lavished on food in true French tradition. Anyone accustomed to glugging olive oil into every sauté pan will have some adjusting to do with dairy: Butter burns; cream can be cloying. Snobs like me may also be amazed that more than a few recipes suggest using frozen or canned vegetables and canned salmon, a nod to the era in which the book was written and edited, when farmers markets were not even gleams in the most forward-thinking cook's eyes, before farmed salmon became the new Chicken of the Sea. Seasonality, another new watchword for smart cooking, is clearly a nonissue, or no one would be making beef stew in August in homage to the masterpiece.

Many cooks will probably react like the woman quoted in a New York Times article who substituted a can of cream of mushroom and a can of French onion soup rather than taking the extra steps to braise both vegetables. And the backlash against Mastering the Art is already beginning: The New York Times also ran an article on a newly translated French equivalent of Joy of Cooking that includes a boeuf bourguignon recipe involving exactly five steps (and a lot less nuance and depth).

Julia would be spinning 6 feet under if she knew her book had spawned this kind of cooking. Luckily, her subsequent, more relaxed cookbooks appear to be selling again, too. I was scared off, but friends swear by the 1975 From Julia Child's Kitchen because the recipes are not all French and allow for the convenience of that new-fangled food processor. In the introduction, Julia writes that she intended for it to be more "personal and informal" than her masterwork, which was conceived of more as a textbook and was written with collaborators, Louisette Bertholle and Simone Beck.

My cynical side suspects cookbook buyers looking for that old French magic would be much happier with other authors. Patricia Wells and Anne Willan have done great jobs translating classic French cuisine, using one-page or shorter recipes, while some of the better modern-French "instructors" include Jacques Pépin and Jean-Georges Vongerichten, and even Jeremiah Tower. Also, never underestimate the late Pierre Franey, the "60-Minute Gourmet." Hardcover editions of his books command a premium online for good reason: The recipes are foolproof and easy but yield sensational results. (You just can't make beef stew in an hour.)

None of this is meant to take away from Julia Child's phenomenal achievement. Her book, and the television series that made the recipes look so doable, really did change how America cooked at a time when housewives (and even restaurant chefs) desperately needed encouragement to move beyond casseroles and TV dinners. But given how arduously she protected her integrity, never endorsing products, it's a little disconcerting to see her masterwork being shilled like a Shrek tie-in at Burger King, with promos wrapped around every copy sold.

Once the mania subsides, Julia Child will still be huge. It will be the movie that looks small.

Regina Schrambling is a longtime food writer in New York who writes gastropoda.com and blogs at both gastriques.blogspot.com and epicurious.com.


http://www.slate.com/id/2226512/

Offline serious crayons

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Re: Julie and Julia
« Reply #15 on: September 02, 2009, 05:16:00 pm »
On the other hand, here's a Slate article from five years ago:

How To Read Mastering the Art of French Cooking
Six recipes Julia Child would want you to make.
By Sara Dickerman
Posted Monday, Aug. 16, 2004, at 4:42 PM ET


In the beginning there was the book. Before Julia Child became TV Julia, Julia of the warbling voice and towering stature, fearless and flamboyant with the boning knife, there was Mastering the Art of French Cooking, the ambitious 1961 volume she co-authored with French friend and fellow cooking teacher Simone Beck (and officially, with Louisette Bertholle, whose contribution, it seems, was slim). Most of the recipes in the first volume of MTAFC came from the French Beck but were rewritten by Child after she'd tirelessly vetted them on electric stoves with American cuts of beef and high-gluten American flour, and even American frozen vegetables. They ended up with a book "for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children's meals, the parent-chaffeur-den-mother syndrome or anything else which might interfere with the enjoyment of producing something wonderful to eat." For the readers of MTAFC, cooking was an avocation, not a chore. (The cookbook never assumes that there's a woman in the kitchen.) In many ways, Julia's greatest contribution to cooking was not bringing French food to America—although she did that, with help from restaurateur Henri Soule; René Verdon, the Kennedys' French chef; and later Jacques Pépin and Madeleine Kamman—but in freeing Americans from the necessity of cooking for a purpose other than pleasure.

Although Child demystified French cooking, she and Beck refused to dumb it down. (This is one reason the book was rejected by their first publisher, Houghton Mifflin, who wanted something that wouldn't intimidate busy housewives.) The book, eventually published by Knopf, has few "easy" recipes. Mushrooms are fluted, lettuce is braised for hours, and chickens are boned out, then filled with pâté and sewn back together. MTAFC also has a rhythm rather different from that of the cookbooks that preceded and followed it. Ingredients are not sequestered at the top of each recipe, but rather printed in the left column at the point in the procedure when they are introduced. Recipes flow into one another as a master recipe is elaborated into multiple variations. The format can be a little disorienting and is sometimes downright frustrating. In a review of the second volume of MTAFC, which first came out in 1970, New York Times book reviewer Nika Hazelton wrote that the elaborate recipes would appeal to those people "who learn to drive a car by having the workings of the internal combustion engine explained to them in full detail." Contemporary cookbooks generally shy away from this theme-and-variations approach, presenting readers with more fully realized dishes and less technique. (One very successful exception is Sherry Yard's The Secrets of Baking, which rekindles the master recipe format.)

But even today, MTAFC is a very workable book—and it's the exacting details that make it so well worth revisiting. Here are six recipes to start with.

Page 126: Omelets

Omelets are simple to make but easy to screw up, and omelet recipes, correspondingly, are notoriously difficult to write. MTAFC presents a 13-page treatise on the subject, helped along by Sidonie Coryn's line drawings (based on Paul Child's lovingly observant photographs of his wife's hands). The chapter makes one desperate to achieve the desired "smooth, gently swelling, golden oval that is tender and creamy inside."

MTAFC's omelet-making directions are almost comic in their precision, but they bring great clarity to the whole operation. How much should one beat eggs before cooking? Thirty to 40 vigorous strokes with a large table fork should be sufficient. When a utensil-free omelet-rolling technique is described as difficult but "the most fun of any method," the book offers a training regime to help you master the necessary movement: Go outside and practice tossing a cupful of dried beans in a pan until you can flip them all at once with a flick of the wrist. Then you may come back inside and make your omelet.

Page 84: Béarnaise Sauce

When Julie Powell, the Long Island secretary who cooked every recipe in MTAFC, was planning a celebratory visit to the Smithsonian, where Child's kitchen is installed, she hoped to leave behind a stick of butter as an offering. The 1961 recipes are definitely pre-nouvelle cuisine, unafraid of butter, eggs, or other nutritional bugbears. (The first draft had been an 850-page volume on rich sauces and poultry alone.) Sometimes, it's hard to remember just how good those war horses of la cuisine bourgeoise are, and a good béarnaise sauce, the emulsified butter and egg yolk flavored with tarragon and shallots, makes a great refresher. Although the gadget-savvy Child, et al., have a blender version available, they prescribe trying it by hand at least once, "for part of every good cook's general knowledge is a thorough familiarity with the vagaries of egg yolks under all conditions." The recipe for the temperamental sauce comes ready with solutions for common problems—if it won't thicken, if it curdles, if it is too thick. The béarnaise recipe comes from the subchapter on hollandaise sauce, but its slightly more aggressive flavor seems more modern than plain hollandaise. Try it spooned on steak (which, of course, has its own detailed chapter).

Page 436: Aspèrges au Naturelle

Child and Beck helped teach Americans that vegetables are not "purely nutrient objects" but things of pleasure. They devote 100-odd pages to vegetable dishes and crusade against the American tendency to overcook them. In MTAFC, vegetables are highly manipulated—whittled and carved to cook evenly and quickly. Even asparagus gets some serious treatment; it is peeled and tied into bundles before being blanched. (Although Julia says they must be stripped with a knife, I disagree; today's sharper peelers do just fine.) Whether you then douse the cooked spears in hollandaise (or béarnaise!) is a matter of how much pleasure you can handle.

Page 559: Mousse de Foies de Volaille
Child was a gadget fiend, as a pilgrimage to her kitchen will attest. She carefully examined modern conveniences, noting which were worth embracing and when traditional hand methods were imperative. (Contemporary readers might even be a little alarmed by MTAFC's pragmatic and relatively uncritical use of clam juice, canned pineapple, and frozen spinach.) The blender was one technology that passed muster—although, according to the book, it was not up to the delicate task of grinding fish fillets for quenelles. Thanks to the blender, this chicken-liver mousse is one of the simplest, but most effective, recipes in the book. Naturally, the authors give readers the option of making it more complex, suggesting that it might be packed into an aspic-lined mold before serving.

Page 223: Homard à L'Americaine

Child had a natural sense of the theatrics needed to make entertaining television, whether it involved dropping food, carving meat with a big sword, or executing lobsters, as she did to make homard a l'americaine. The latter was first detailed in MTAFC as a humane alternative to steaming the creatures to death: The lobster "may be killed almost instantly just before cooking if you plunge the point of a knife into the head between the eyes, or sever the spinal cord by making a small incision in the back of the shell at the juncture of the chest and tail." For cooking exhibitionists, there are few recipes that pack as much drama as this classic: After you assassinate several live lobsters, you light them on fire as they simmer in cognac.

Page 646: Tarte au Citron et Aux Amandes

Many of MTAFC's desserts are all-day kitchen odysseys and, frankly, a little oversweet and dated: charlottes made with homemade ladyfingers and lots of orange liqueur, rice pudding with glacéed fruits, and jellied Bavarian creams. This tart, by comparison, lets two big flavors—lemon and almond—shine without much fuss. My only improvement: Toast the almonds before grinding them. But just to make sure it feels like Julia, there is a fiddly but flavorful bit of candied lemon zest to garnish the tart.

If you make it through these six recipes, consider turning to the second volume of MTAFC, in which Child and Beck approach even more complicated preparations, including a 20-page method for a great French baguette made entirely with American ingredients. As ever, in the world of Julia Child, there was pleasure in taking pains.

Sara Dickerman has written about food for the New York Times Magazine, Food and Wine, Bon Appetit, and Seattle magazine.

 http://www.slate.com/id/2105213/

Offline Brown Eyes

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Re: Julie and Julia
« Reply #16 on: September 02, 2009, 05:57:50 pm »
OK, I'll PM you about Julie Powell.

Yeah, when you think about the project of Mastering the Art of French Cooking in terms of it being a type of research project in addition to a writing project... and all the work figuring out all those hundreds of recipes... it's truly awe-inspiring.

But, yeah, it's probably not a great choice for someone trying to (at least mostly) eat a vegetarian diet.

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Offline Jeff Wrangler

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Re: Julie and Julia
« Reply #17 on: September 03, 2009, 08:55:42 am »
I wonder what Julia would think about Deep-fried Butter?  ;D

(See the thread in Current Events.)
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