CHEESESLAVE

I’ve loved Julia Child for as long as I can remember. She’s always been an inspiration, and let’s be honest, a hero to me. Today I’m very proud to be featured as the official Blogger of the Day on the new Julie & Julia movie website. I’m very much looking forward to seeing the film, which premieres August 7th. Not only for my love of Julia Child, but also because it looks like a fun movie. Plus, Meryl Streep is one of my all-time favorite actresses. I am also a fan of Julie Powell’s wonderful book, Julie & Julia. Blogger Julie Powell ambitiously cooked and blogged her way through Mastering the Art of French Cooking in 365 days, and lived to write a book about it.

Every time I go to Texas, I have two requirements while I’m there: (1) Good Tex Mex and (2) Dixie House.
Dixie House is a chain in Texas. They serve stuff like chicken fried steak, chicken fried chicken (my favorite — it’s just boneless Southern fried chicken), mashed potatoes and gravy, fried okra, and cornbread. It [...]

We are watching “Cranford” — a PBS documentary. This is one of the Emmy-nominated DVDs Seth gets in the mail (he gets a LOT of them) since he is an Emmy award winner. It’s one of those “for your consideration” DVDs.
“Cranford” stars Dame Judi Dench and is based on novels by Dickens and Carlyle contemporary, [...]

Okay, so just to clarify: according to Julia, aspic is the jellied stock that contains various items such as eggs and meat and vegetables. It’s a kind of composed salad.
Gelée is the jellified stock that you make aspic with.
Here’s what Julia says (in Mastering the Art of French Cooking) about gelée, or “homemade jellied stock”:
Calf’s [...]

I keep thinking about aspic.
I guess it’s because I am making so much bone broth these days. And feeding Kate broth every day. I know it is so good for her. And she loves it. I often add chicken liver pate to her broth, making it doubly nutritious.
Anyway, I’m thinking she might enjoy aspic. Aspic [...]