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#julia & jacques cooking at home

allwaysfull · 2 years

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Julia and Jacques Cooking At Home | Julia Child and Jacques Pepin

#Julia and Jacques Cooking at Home #julia child #jacques pepin

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e-dress · 18 days

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Check out this listing I just added to my Poshmark closet: Julia and Jacques Cooking at Home by Julia Child & J. Pepin Cookbook Hardcover.

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patriciasaigerlimbacher · 2 years

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Julia & Jacques Cooking at Home - Series Highlights

#youtube

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rentandrelaxus · 2 years

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At Home With Jacques Pépin

The celebrated chef and cookbook author Jacques Pépin, 86, lives on a four-acre property in Madison, Conn., with two kitchens, an herb-and-vegetable garden, a boules court, a pond and a dog named Gaston. The wall of pots and pans was inspired by Mr. Pépin’s friend and sometime cooking companion Julia Child. Source link

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#Holiday Rentals #homes for rent #Rent & Relax US #Rentandrelaxus #Short term rentals #vacation homes #Vacation Rentals

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angryhomecook · 2 years

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"A Good Meal"

The writer Pat Conroy supposedly said those words about recipes. I thought it’s an apt title for a first post because, after all, no matter how good or bad we are as cooks — whether at home or inside a restaurant — what we always aspire to create is a good meal. The key word here, of course, is aspire.

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Now I’m not a chef. My cooking experience, as it were, is limited to my struggles with a singular task every time I turn on the stove or oven: By the end of the hour — or the day, if I make KBL (kadyos, baboy, langka — I have to have something on the table to nourish myself and my family. It’s an obligation borne out of a necessity, but I aspire, as always, for a good meal even when cooking the simplest, like sauteed Mega sardines, or the quickest of dishes, like fried marinated bangus (milkfish).

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I have my cooking pretensions, of course. I’d be lying if I wasn’t inspired by Julia Child or Ina Garten or Stanley Tucci or Nigella Lawson or, more recently, Lidia Bastianich and Jacques Pepin. They help home cooks like me and my wife Ayi to aspire for that good meal. The thing about these celebrity chefs and cooks is that they make cooking look so easy and enjoyable, and even though you find out inevitably that it’s hard to replicate what they create (and realize, too, that all of what you see on the screen is marketing-driven), they make your mouth water enough to compel yourself to try to do what they do. Because, as I said, it’s always about a good meal.

My personal history with home cooking encompasses my humble, poverty-stricken childhood in the ‘60s and ‘70s in the southern Philippines (when a soup of poached eggs and lemon grass was considered a luxury) and my decidedly bourgeois obsessions these days (enjoying, for instance, toasted sourdough bread dipped in Nigella Lawson’s recipe of “Eggs in Purgatory”). I can cook the most spartan of meals but at the same time I’m exploring, at the moment, the more, um, sophisticated fare I see on television.

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Whatever it is that end up on our dinner table, if it does what it intends to do — fill our tummy, make us happy, nourish us enough to enjoy another day — that is a good meal.

#homecooking #filipinofood #familyfood #Instagram

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cowgirliee · 5 years

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Me, someone who doesn’t eat poached eggs and would never make one: explains the exact way I would make one based on how I saw Jacques Pepin do it once in 2002

#i loved Julia and Jacques Cooking at Home reruns

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justforbooks · 3 years

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Judith Jones was born on March 10, 1924. She was an American writer and editor, best known for having rescued The Diary of Anne Frank from the reject pile. Jones also championed Julia Child's Mastering the Art of French Cooking. She retired as senior editor and vice president at Alfred A. Knopf in 2011. Jones was also a cookbook author and memoirist. She won multiple lifetime achievement awards, including the James Beard Foundation Lifetime Achievement Award in 2006.

Jones joined Knopf in 1957 as an assistant to Blanche Knopf and editor working mainly on translations of French writers such as Albert Camus and Jean-Paul Sartre. Before that she worked for Doubleday, first in New York City and then in Paris, where she read and recommended The Diary of Anne Frank, pulling it out of the rejection pile. Jones recalled that she came across Frank's work in a slush pile of material that had been rejected by other publishers; she was struck by a photograph of the girl on the cover of an advance copy of the French edition. "I read it all day," she noted. "When my boss returned, I told him, 'We have to publish this book.' He said, 'What? That book by that kid?'" She brought the diary to the attention of Doubleday's New York office. "I made the book quite important because I was so taken with it, and I felt it would have a real market in America. It’s one of those seminal books that will never be forgotten," Jones said.

Jones's relationship with Julia Child similarly began when Jones became interested in Child's manuscript Mastering the Art of French Cooking, which had been rejected by a publishing house. After her years in Paris, Jones had moved to New York, where she was frustrated with the ingredients and recipes commonly available in the U.S. Jones said of the book Mastering the Art of French Cooking, "This was the book I had been searching for," and she got it published. In America's postwar years, home cooking was dominated by packaged and frozen food, with an emphasis on ease and speed.

After the success of Child's cookbook, Jones continued to expand the resource options for American home cooks. "I got so excited by Julia's book and what it did for making people better cooks, and the tools that you needed to make it really work in an American city or small town, and I thought, If we could do this for French food, for heavens' sake, let's start doing it for other exotic cuisines!" Jones recalled. "I used the word "exotic," and that meant the Middle East with Claudia Roden, it meant better Indian cooking with Madhur Jaffrey."

After working with Edna Lewis on The Taste of Country Cooking, Jones focused more on American regional cooking.

Major culinary authors Jones brought into print include Julia Child, Lidia Bastianich, James Beard, Marion Cunningham, Rosie Daley, Edward Giobbi, Marcella Hazan, Madhur Jaffrey, Irene Kuo, Edna Lewis, Joan Nathan, Scott Peacock, Jacques Pépin, Claudia Roden, and Nina Simonds. The 18-book Knopf Cooks American series was Jones' creation.

Jones was also the longtime editor of noted authors John Updike, Anne Tyler, John Hersey, Elizabeth Bowen, Peter Taylor, and William Maxwell. Other major authors whom Jones edited include Langston Hughes, Albert Camus, and Jean-Paul Sartre.

Jones wrote three books with her husband Evan, and wrote three on her own since his death: one on cooking for one person; a memoir of her life and food; and a cookbook for food that can be shared with dogs.

Jones contributed to Vogue, Saveur, Bon Appétit, Departures, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award.

She was portrayed by American actress Erin Dilly in the 2009 film, Julie & Julia.

“Learning to like cooking alone is an ongoing process. But the alternative is worse.”

"For a long time, the women — and they were usually women — who wrote about food were treated as second-class citizens. All because they cook! I think that's opened up. A good writer gets some good assignments, and they're treated better somehow. It just takes time."

Daily inspiration. Discover more photos at http://justforbooks.tumblr.com

#JUST FOR BOOKS #Judith Jones #Famous Birthdays

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artificialqueens · 3 years

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Galactica, Chapter 74 (Group Fic) - TheDane/Veronica

A/N: Click here if you’re looking for previous chapters (or here if you’d rather read on AO3). 💫

Previously: Galactica shut down for the holidays, and Bianca turned Courtney’s shitty day around.

This Chapter: Christmas Eve. Fame plays hostess for Juju and Detox’s family, Bianca and Courtney jet off to Puerto Rico, Violet spends the evening with Sutan, Raja and Raven, and Pearl thirsts for Dahlia.

***

“Patrick?” Fame called over her shoulder, a big porcelain vase on the table in front of her.

“Yes darling?” Patrick was sitting in an armchair, his finger holding his place in the crime novel he was reading, Charles curled up on the floor in front of the crackling fireplace.

“What do you think of this?” Fame took a step back, showing off the greenhouse bouquet she had arranged, their gardener bringing them in after his rounds, snow covering the ground outside. “I was hoping they could be the centerpiece for tonight?”

They were upstate, in what Karl had jokingly started to call The Farm one summer. In reality, it was a mansion with several acres of land, the incredible garden the reason for the nickname, though Karl had insisted it was because upstate New York was basically Hicksville.

Fame and Patrick had bought it forever ago, the property supposed to be a real estate investment, but when they had visited it to oversee the remodel during the fall of the year they got it, Fame had fallen in love instantly.

She adored The Farm, loved the open land, loved the space that reminded her of her childhood’s free roam, loved that Charles had all the space in the world, the property so big that no one ever bothered them while they were there.

“I think that’s lovely dear,” Patrick smiled, taking a sip of the spiced eggnog the chef had made. “Juju’s going to love that.”

“Good.” Fame smiled, a moment of happiness washing over her body. Juju and Detox were coming up for Christmas, bringing their children along, the bedrooms already prepared for them.

When Detox and Juju had accepted her invitation to join them upstate, Fame had been overjoyed, spending the holiday with her friends instead of family so much more enjoyable, and best of all, it required absolutely no flying.

Unlike the Manhattan townhouse, The Farm was decorated in a traditional Christmas red and green, a fresh cut actual pine tree set up in the parlor, copious amounts of gifts for Kelly and the twins already under the tree.

“I’ll go check up on the chef.” Fame put down her garden shears, quickly drying her hands on her tea towel, collecting the scraps for the compost out back. “Make sure they’re cooking the Brussels sprouts correctly.”

The night's dinner was a wild lemon and honey salmon, a spinach salad with goat cheese and beets, the dessert spiced tea-poached pears for the adults and a sundae bar for the kids.

“And the mac and cheese?” Patrick raised an eyebrow.

“Of course,” Fame smiled. “I specifically instructed the chef to go for the mega size Kraft. The little ones should know it’s Christmas too.”

In reality, Fame had requested a complete restock of what Patrick lovingly called the kids cupboard, a whole section dedicated to the Sanderson kids, Kelly always going straight there the second she stepped foot inside. Just because she was a teenager who rarely attended family events anymore didn’t mean that Fame would forget about her.

“The sleds are ready to go too.”

Fame had never wanted kids of her own, but she loved and adored her entire chosen family, especially the little ones. Spoiling them had been one of her favorite pastimes since they’d met, when Kelly was still a chubby little baby with a passion for sticking jewelry into her mouth.

Today, she’d planned a lovely afternoon of fun in the snow for when everyone arrived. Fame had even bought a new snow set, the pure white Prada demanding to go home with her, her new mittens lined with rabbit fur so she could truly get down and dirty while building the snowman she hoped they had time for.

It was one of the most liberating things about The Farm, the acres of land meaning that there was a sense of privacy she could never feel in the city.

“And did you go for the wood?”

“Of course I went for the wooden sleds,” Fame rolled her eyes, Patrick so often playing stupid on purpose just to rile her up. “The antique German design.” There was no way Fame was going for anything but the best, and Julia and Owen deserved the best sledding experience money could buy, gourmet marshmallows and Jacques Torres hot chocolate already in the kitchen ready to go.

“Mmh?” Patrick smirked, taking another sip of his egg nog, and Fame went over to kiss him, just to wipe it off his face.

***

“Kelly Sanderson! Don’t you forget your scarf!”

“Yes mom,” Kelly rolled her eyes, but snatched her scarf, putting it around her neck before walking towards the house with her gym bag over her shoulder, and Juju couldn’t help but smile.

They were emptying out the car, the drive upstate a complete pain since she had been nauseous the entire time, Detox driving while Kelly was in the front seat, so Juju had been alone in the back with the twins because someone had to keep an eye on them, and Kelly refused.

“Okay champ,” Detox looked at his son who was still in the car, Julia standing on the snow-covered ground in her Frozen jacket. “I’m going to unbuckle you, but that doesn’t mean that you can-“

“Bye dad!!”

“Fuck!”

Juju laughed as Owen ran as fast as he could towards the front door, his sister right behind him.

“We got them!”

Juju turned to see Patrick call from the door, a big smile on the man's face, Fame right behind him.

“Your death wish!” Detox yelled, and Juju smiled before digging back in, her husband quickly gathering enough suitcases to make his first trip up to the house, Juju taking a moment to enjoy the blessed silence of private property upstate.

She fished her phone out of her handbag, a sense of relief washing over her when she saw that Bianca had texted. They had only spoken once last week, when Juju called her to apologize for the dinner party pile-on, and Bianca said it was okay, but she also seemed a bit rushed and distracted. Juju was hoping that it was just work, that she wasn’t genuinely mad, but she couldn’t be sure, especially since she hadn’t responded to any messages the night before. Looking at the messages today, though, it really did seem like they were good.

JUJU: Hey there. Thinking of you, hope you’re good.

JUJU: To be clear, I was thinking of you because I got up to take a very large dump.

JUJU: :-D

JUJU: Hehe

JUJU: <3

JUJU: OK goodnight! xo

JUJU: Merry Christmas Eve, lady! I love you.

BIANCA: Love you too, kiddo. Sorry for being MIA last night.

BIANCA: I’m taking Courtney to PR for Christmas, we’re heading to JFK right now.

BIANCA: Tell the monsters that I owe them some presents when I get back.

JUJU: Oh wow!! Have fun!!!! (And trust me, they will collect on those presents, lol)

She sighed, slipping the phone back into her bag, thinking that perhaps she should keep Bianca’s vacation plans under wraps for now. She turned towards the house, watching Fame on her knee, unlacing Julia’s shoes. Yes, better not to be the messenger for this particular news.

***

“So...is it everything you imagined?” Bianca asked, a wry grin on her face. She’d been a bit shocked when Courtney revealed in the car that she’d never flown first class before. She thought that surely someone as cute and charming as her had been slipped a free upgrade or two by a flight attendant trying to hit on her.

“It’s perfect.” Courtney tilted her champagne glass towards Bianca for a toast, her eyes taking on that slightly glazed, naughty look as she sipped on her third glass.

“Perfect, huh?” Bianca asked, clinking her glass lightly. “Then I guess you don’t want another present…”

“Wait, no...I do!” Courtney exclaimed, suddenly looking so serious that Bianca couldn’t hold back her cackling laughter.

Drunk Courtney was turning into one of her favorite people, the comically exaggerated faces she made when her defenses were down too cute for words.

“Oh, well in that case…” She reached into her bag and pulled out a box wrapped in sparkling pink and gold.

“How did you fit that in there?” Courtney asked, letting Bianca take her glass so that she had both hands free for the large gift, examining it closely. “Are you Mary Poppins?”

“Yeah, that’s me. A g-rated singing nanny.”

“Hot,” Courtney giggled, and Bianca gave her a stern look. “What, I like sexy nannies. Maria Von Trapp...Fran Fine?!”

“You’ve gotta be kidding me.” Bianca shook her head, amused.

“Oh no, am I being naughty? Are you gonna spank me?” Courtney’s eyes glittered.

Well, this was an unexpected turn. Perhaps something to explore when they weren’t flying thirty thousand feet over an ocean, surrounded by people.

“Open your present.”

“Yes, ma’am…” Courtney said, making Bianca laugh again as she tore into the package, first pulling off the excessive ribbons and bows (Joslyn really shouldn’t be trusted with that kind of thing) and then the glittery paper. She lifted the lid on the box, revealing 5 brand-new designer bathing suits, all from this year’s hottest resort collections. Her eyes lit up. “Ooooh, wow! This is much better than the plan I had.”

“What was your plan?”

“I was just gonna go without a suit,” she said, shrugging a bit as she fluttered her lashes.

“Huh.” Bianca’s brow furrowed in mock disappointment, adding, “Yeah, no, I like your plan better, give these back.”

She reached over and attempted to swipe the box from Courtney’s hand, but Courtney clutched it greedily to her chest.

“No! They’re mine now!”

Bianca laughed, leaning over to press a kiss to her cheek, just as Courtney grabbed her face and went right for her lips.

“Thank you, B. I love them. I love you.”

“I love you too, sunshine.” Bianca rested her forehead against Courtney’s with a happy sigh. “And I can’t wait to see you in them...or out of them.”

***

“Are you sure it’s okay that I’m not helping?” Violet asked. She was sitting on a silver bar stool and feeling absolutely useless, her fingers drumming on the marble breakfast bar.

Raja and Raven’s apartment looked like something from a catalog, big art pieces hung everywhere, fresh flowers in vases even though it was December. Violet had spotted the heavy oak Raja preferred, and the green and gold she gravitated towards, but it was clear that Raven was the main decorator.

“Of course,” Raven smiled, flashing her teeth over her shoulder. She was standing at the counter, filling up the sink so she could rinse off their dishes.

“Let her have the fantasy,” Sutan grinned, putting the empty tray he was carrying down, Raja right behind him. “This is the one time of year Raven pretends she’s the perfect housewife,”

“Fuck off.” Raven flipped him off, “I’m always perfect.”

When Sutan had told Violet he usually spent Christmas Eve with his sister and Raven, Violet hadn't been surprised. What had surprised her was when Sutan told her that Raven insisted on cooking every year. It had been a simple meal, roasted chicken and potatoes with gravy, but it did really seem like Raven had made it herself, Raja in charge of buying the dessert.

It was the first time Violet had celebrated Christmas Eve with anyone since she was 17, and while it was very different from what she usually did, which was wine and a movie, it was nice.

“You are, Princess,” Raja smiled, pressing a quick kiss against her hair as she dropped their dishes. “Now, does anyone want another drink?”

“Me,” Raven grinned, and Violet had to fight not to show the surprise on her face when Raven just grabbed the dirty dishes. She had never thought Raven would be someone who did chores, who’d willingly get her hands dirty.

“I’m driving tomorrow, so no,” Sutan was leaning against the counter, a smile on his lips. He was wearing a blue turtleneck sweater, and Violet had to admit that he looked stupidly hot in it.

“Actually…” Sutan paused, narrowing his eyes. “Raven, what’s going on with your nose?”

“Her nose?” Raja tilted her head, looking at her fiancée. “What do you mean?”

“It looks different. There.” Sutan pointed with his pinky at the edge of her nose.

“She seems normal to me.”

“Can’t you see it? Here, I’ll adjust- Let me push her head back.“ Sutan was just about to reach for Raven’s chin, when he was cut off.

“Hey!” Raven pulled away, “Crazy agent, I’m in the room.” She raised an eyebrow, her tone sharp, “I’m trying a new makeup technique.” Raven pushed Susn’s hand away from her face. “Is that a problem?”

“Of course not…”

“Good,” Raven rolled her eyes. “Now can we please get this done so we can watch a movie?”

“Sure.” Sutan rolled his eyes too, grabbing a dish towel before bumping his hip against Raven, making her yelp, laughter filling the room.

Violet let out a breath of relief she hadn’t even realized she had been holding, the knot in her stomach slowly releasing. She was probably overreacting, a childhood of tense Christmases just under her skin, but it had almost felt like Raven and Sutan were about to get in a fight.

Violet took her glass, a smile on her face as she took a sip of her wine, the uncomfortable feeling thankfully already fading.

***

Earlier, Courtney had enjoyed a healthy buzz from all the first class champagne, but then she fell asleep for half of the flight, and by the time they got to the resort, she felt refreshingly, deliciously sober, closing her eyes to feel the warm, fragrant ocean breeze blow in through the windows.

As Bianca directed the hotel staff with their suitcases, Courtney wandered over to the glass doors, eyes widening when she peered out at the terrace.

“B! Omigod, is this an infinity pool?” She threw open the doors and stepped outside, where a table was set up with a romantic, candlelit dinner. But even better, what was clearly a private infinity pool, which made her so excited she squealed with glee. “I’ve seen pictures of those but I never thought I’d see one in person!”

Bianca appeared in the doorway, a smirk on her face as she replied, “It’s not an infinity pool. It’s an infinity hot tub. The pool is down those steps.”

Courtney giggled, already slipping off her shoes to feel the heavenly warm water. She sat down at the edge of the hot tub, letting her legs dangle into the water while she gazed out at the gorgeous view, the gentle waves under a night sky sparkling with stars. When she mused last week about wanting to go to the beach, she certainly wasn’t imagining a private beach at this posh resort. But for once, everything in her life had worked out perfectly. All because of Bianca, who was now chatting with the hotel manager about their meal.

“Es esta la comida? Todo es vegano, verdad?”

“Si, of course. I hope everything is to your liking, Señora.”

“Es perfecto. Gracias.” She pressed some bills into his hand, adding, “Feliz Navidad!”

As soon as he left, Bianca turned back to Courtney, head tilting curiously when she took in her enraptured expression. “What?”

“I just think it’s sexy when you speak Spanish,” Courtney explained, biting her lip.

“Oh yeah? That’s what gets you going? My shitty high school Spanish?” Bianca asked, strolling towards her, dimples deep in her cheeks.

“Uh huh. I like the accent. Say more things…” Courtney leaned back, lashes fluttering, as Bianca laughed and pretended to think real hard.

“Hmm…” She settled in beside Courtney at the edge of the hot tub, slipping an arm around her waist and pressing a kiss to her shoulder. “Dónde está la biblioteca?”

“Ahh, yeah, that’s it,” Courtney growled, and Bianca laughed some more.

“Tu eres una gringa loca…”

“Uh huh…wait, what does that mean?”

“It means you’re a crazy white girl.”

“Oh. Yeah, fair.” Courtney cupped Bianca’s face in her hands, pulling her in for a kiss. Things were just starting to get a little heated when Courtney’s phone began to ring. She had a brief moment of panic before realizing that it was her personal phone, not her work phone. And since very few people made phone calls anymore, she was fairly certain that it would be her parents.

Coming out to her parents had been strange. She knew already, from how they reacted to Ben’s coming out when he was just 13, that they would be fine with her not being straight. But Ben hadn’t been dating someone nearly 20 years his senior.

So she was nervous, more than she’d have admitted, when she finally told them everything that was going on in her life--that she was dating, or rather in love with, a woman.

A woman who was, incidentally, a famous fashion magazine editor many years older than her.

Turned out, it was even more of an anticlimax than she anticipated, Mum giving her some bland platitudes about how love is love and Dad telling her to make sure she takes her vitamin D.

Which at first seemed like an innuendo, but actually was just him being his usual health-conscious self. Either way, they seemed both unsurprised and unbothered by the whole situation, which was a relief, she supposed. It was strangely reminiscent of when she was 16 and she’d announced that she wanted to graduate from high school early and go to America for University. Measured, unemotional support.

Courtney reached for her bag, pulling out the phone and answering, her family’s face popping up on the screen as she tried to figure out the time difference. It must already be Christmas morning in Brisbane.

“Hi, Mum! Happy Christmas!”

“Hello darling!” her mother cooed, elbowing Dad and Ben on either side of her, who she’d clearly forced into position, sitting on the sofa with the Christmas tree behind them, the picture of suburban bliss. “Happy Christmas!”

“Happy Christmas, love!” said Dad, pretending that he wasn’t thoroughly engrossed in whatever crime novel Courtney could see open on his lap.

Mum poked Ben again with her sharp elbow, and he scoffed.

“Yeah, yeah. Happy Christmas. How’s your rich girlfriend?” Ben asked.

“Great. How’s single life?” Courtney shot back, and Ben opened his mouth in mock offense.

“You fuckin’ cunt-”

“What was that, dickhead-”

“Kids!” Mum interrupted, putting on her best scolding voice as Courtney and Ben both broke out into giggles.

“She knows I’m kidding, Mum. Calm down.”

“I’m perfectly calm,” Mum said, rolling her eyes. “I’m just trying to have a pleasant conversation with my daughter, thanks very much.”

“Thanks Mum,” Courtney said, kicking her feet in the warm water. “It’s fine, though. It wouldn’t be Ben if he wasn’t giving me shit.”

“That’s called love, ya slag! Appreciate it!” Ben cut in, and Courtney blew him a kiss.

“Well darling, we just want you to know that we miss you terribly, but we’re so happy that you’re having a nice vacation. Right?”

“So happy,” Ben echoed, sticking out his tongue.

“And we’ve been talking about it, and-” she patted Dad on the thigh, then hit him harder when he didn’t say anything.

“Oh, yes. Ahem. We’ve been talking about planning a trip to New York next year,” Dad said. “How does that sound?”

“That sounds fantastic!” Courtney exclaimed. She hadn’t seen any of them since a quick trip to Australia last spring, before she moved to New York.

Bianca sat down beside her again, silently handing over a glass filled with ice and some kind of milky liquid along with a sexy wink, just out of camera range.

“Guys, check out the view!” While her family exclaimed over how beautiful it was, Courtney took a small sip of the drink, eyes widening with delight. “Omigod, this is like Bailey’s but better. Cheers!”

“Cheers,” Bianca murmured back.

“Hi, Bianca!” Mum called loudly. “Thank you for the wine!”

Apparently, Bianca had sent a whole case of high-end wine to her family home--and even signed both of their names on the card, although her family knew for damn sure that wasn’t something Courtney could afford.

“Um...hi. You’re welcome,” Bianca grinned, giving a quick, friendly wave and then leaning back out of frame, tilting her head towards the table with their food. Courtney nodded, reaching over to squeeze her thigh.

“Mum, thanks for calling. But we should go, we have dinner here and it’s getting cold.”

“Alright my love,” Mum said, smiling warmly. “Have a wonderful night. So long, Bianca!”

“Bye, Mrs. Jenek. Merry Christmas,” Bianca said, and Courtney giggled behind her hand.

“Mrs. Jenek…” she snickered, and Bianca grimaced, then put a hand on her hip.

“Well...shut up, I’m from the South. That’s just what we do.”

“You could at least say ‘doctor.’ She has a Ph.D.”

Bianca facepalmed, and Courtney laughed again, kissing her on the cheek. It was adorable how much she cared about making a good impression on Courtney’s family. “I’m just kidding, she doesn’t care about that stuff.”

“I care, though.”

“I know.” Courtney nuzzled into Bianca’s face. “And I love you for it.”

***

“Hey! I saw that!” Trixie gasped, pointing at Kim, who had just skipped a square on the Monopoly board.

“I don’t know what you’re talking about.” Kim smirked, leaving her car piece as she took another cookie.

They were all gathered around the coffee table, mugs of hot cocoa and Katya’s Christmas cookies on plates, a crackling fire playing on the TV, music playing from the speakers.

“You’re cheating,” Trixie looked around. “Say something!”

“I didn’t see anything, sugar butt,” Katya smiled, her knitting needles in hand. She was weirdly good at Monopoly, Katya dominating the majority of the board. When Trixie had asked her how, and what her strategy was, Katya had simply grinned and told him it was simply how it was done in Soviet Russia.

“Pearl, what about you?”

“What?” Pearl looked up from her phone. “Oh. Sorry. No.”

“Who are you texting?”

Pearl smiled. “No one.”

“Not again,” Trixie groaned, not even interested in whatever girl had managed to capture his best friend’s attention for more than two seconds. “Pearl please. It’s Christmas.”

“Relax Trix,” Pearl grinned, leaning over so she could press a kiss against his cheek. “You’re the only one for me.”

***

PEARL: Was just thinking about you...so I thought I’d say hey ;)

DAHLIA: Oh yeah?

PEARL: Uh huh

DAHLIA: What were you thinking about?

PEARL: Mostly I was hoping to be suffocated by your thighs real soon.

PEARL: Your thighs are the stuff of dreams

DAHLIA: Right now, my thighs are stuck to the plastic cover on my grandma’s couch...but thanks.

PEARL: Hot

DAHLIA: Lol

PEARL: Can I tempt you to sneak away at some point in the next few days? Without pissing off the fam, of course

DAHLIA: Possibly...I have like 40 cousins, so no one would even notice I’d gone

PEARL: Fan fucking tastic

PEARL: Hey guess what?

DAHLIA: You’re horny and wanna fuck?

PEARL: Yes

DAHLIA: Patience, darling

PEARL: But also...it’s midnight. Merry Christmas.

DAHLIA: Shit, I missed mass again!

DAHLIA: For the 7th year in a row!

PEARL: Hahaha

PEARL: Oh god. My roommates are singing happy birthday to Jesus.

PEARL: With a fucking cake and candles

DAHLIA: LOL, HBDJ

***

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foodreceipe · 3 years

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The 1990s Moments That Changed the Way We Think About Food

By: Anna Hezel Illustrations: Ellie Skrzat

The ’90s were a decade of information, SnackWell’s, and sun-dried tomatoes on everything. Here are eight events that shaped our opinions about cooking and eating.

1. The Launch of the TV Food Network In April of 1993, a young and scrappy Food Network launched with a debut lineup of French chef Jacques Pepin, writer David Rosengarten, Mrs. Fields founder Debbi Fields, and Emeril Lagasse, a little-known Louisiana restaurateur in his mid-30s with only a handful of prior television appearances under his belt.

Dorie Greenspan, who worked at the network during its launch as a consultant and producer, remembers it as a pioneering time in the unexplored realm of food television. On the TASTE Podcast, Greenspan recalled the head of programming at the time saying, “We’re going to make somebody a star, but we don’t know who that person will be.” It swiftly became clear that Emeril was that star.

In addition to the runaway hits, like Essence of Emeril, there were misgivings during the launch. “This was really a startup in every sense of the word,” she told me. “We made some terrible mistakes. We couldn’t figure out a bunch of things. We tried doing a call-in show, which seemed revolutionary. We were learning.”

The only model the network had at the time for programming about cooking was public television—shows like James Beard’s I Love to Eat and Julia Child’s The French Chef. But the move to cable meant a move toward the mainstream. “I don’t think you can underestimate the impact of that,” says Ruth Reichl. “That’s the moment that food really stopped being the provenance of the elites and became part of popular culture. Children watched it and were interested in chefs, and chefs became cool in a way that they hadn’t before.”

2. Fat Is Bad, But Everything Else Is Good At the tail end of the ’80s, a few influential government reports were published, recommending that Americans consume less fat. Americans internalized this as a directive that it was OK to consume as many calories as they wanted, as long as those calories weren’t coming from fat. A zany infomercial nutritionist named Susan Powter encouraged Americans to fill their shopping carts with cereal and low-fat chips, and SnackWell’s were born, promising unlimited amounts of dessert with no health repercussions.

Lay’s launched one of the most famous product missteps in the history of American consumerism. WOW chips, introduced in 1998, promised the same potato chip flavor with only one gram of fat per serving—a feat made possible by frying in a synthetic fat substitute called Olestra. Almost as soon as the chips hit the market, accounts started to pour in of horrible stomach woes caused by the chips. The FDA famously used the phrase “anal leakage” to describe the side effects, leading to one of the grossest and most memorable PR disasters in the history of packaged foods.

3. Sushi Goes Mainstream By the ’90s, sushi had existed in the United States for more than three decades, but this was the moment when it really caught on, especially as Japanese companies opened offices in U.S. cities. “It all started when Sony bought Columbia Pictures in 1989 and the entire West Coast went mad for sushi,” speculates Alan Richman, who was the restaurant critic at GQ at the time.

Everyone started opening sushi restaurants, including Robert DeNiro with a then little-known chef named Nobuyuki Matsuhisa, and in turn, sushi evolved from a rarefied luxury that one could only find in coastal cities to a casual, affordable treat that happened to fit perfectly into the era’s philosophy about nutrition. And then grocery stores started to catch on, stocking their refrigerator cases with plastic trays of California and spicy tuna rolls.

4. The Dawn of Online Recipes When we talk about the kind of rapid globalization that happened in the ’90s, it’s hard to avoid talking about the Internet, which shattered our spatial relationships to one another by making it as easy to talk to someone in Australia as it was to talk to the kid in your social studies class who lived down the street.

As the Internet became woven into our daily lives through services like Prodigy and America Online, it was only a matter of time before this rapidly growing technology became a way to disseminate the recipes and cooking advice that you could previously find only in magazines and cookbooks.

In 1995, Condé Nast launched Epicurious, a forward-thinking database of recipes compiled from some of the company’s food and travel magazines, including Bon Appétit and Gourmet. By the end of the decade, blogging platforms like Blogger and Xanga had emerged, paving the way for a generation of self-publishing food bloggers, like David Lebovitz in 1999, and Heidi Swanson, Pim Techamuanvivit, and Clotilde Dusoulier in the early 2000s.

5. A New Era for Restaurant Critics “I think the ’90s were the great era of restaurants in America,” says Alan Richman. The economy was strong, people had money to spend, and newspapers and magazines had budgets to send their critics to eat out and report on the latest trends in food. Fine-dining stalwarts in New York, like Le Bernardin, Daniel, and Jean-Georges, were thriving. But it was also a time when critics like Robert Sietsema at the Village Voice and Ruth Reichl at The New York Times started to clue diners in to the fact that “eating out” didn’t always have to mean French restaurants with white tablecloths.

“I was interested in talking about the way real people ate,” says Reichl. “I felt like restaurant reviews in The New York Times had been geared to a very small group of wealthy white people. And I thought everybody should go to restaurants.”

When Reichl reviewed her first Korean restaurant, Kang Suh, in 1993, three separate local Korean newspapers from New York reached out to her for interviews. When she wrote about a soba restaurant called Honmura An that same year, it caused a flap among readers who weren’t used to seeing “a little Japanese noodle shop” receive three stars.

6. NAFTA Reshapes California’s Food Landscape In 1994, NAFTA (the North American Free Trade Agreement) was signed, formalizing a trade agreement among Canada, Mexico, and the United States. As Tina Vasquez writes, the agreement was greeted with lots of anti-immigrant pushback among Americans. Carlos Salinas de Gortari, the Mexican president at the time, promised Americans that the agreement would reduce migration by stabilizing Mexico’s economy.

Instead, the agreement caused vast unemployment in Mexican industries that struggled with their new competition, leading to one of the largest historic spikes in immigration to the United States from Mexico. This brought a boom of Mexican grocery stores, butchers, restaurants, and other businesses to the U.S., especially in Californian communities like the Bay Area and Los Angeles. Grocery store chains like Chavez Supermarkets, Vallarta Market, and Northgate González are still thriving in these parts of the state.

7. Italian Food Goes Regional In my house, in a suburb of Buffalo, New York, the ’90s was the era when the green Kraft canister of Parmesan cheese in the refrigerator was replaced with a little plastic-wrapped triangle of hard cheese and a hand-crank cheese grater. Starbucks and Olive Garden (which were founded in the ’70s and ’80s, respectively) were starting to make their way into every suburb, and Americans were warming up to the idea of saying “venti” out loud.

Marcella Hazan, Italy’s Julia Child, published The Essentials of Italian Cooking in 1992, and Molto Mario (starring Mario Batali before he had been accused of sexual assault) first aired in 1996. Americans were coming to terms with the fact that Italian food was more than a plate of spaghetti and meatballs—it was a cuisine with discrete regions, like Piedmont and Emilia-Romagna. And of course, every chef and home cook in America started putting sun-dried tomatoes on everything.

8. The Collapse of the Soviet Union Rewrites the World Map When the Soviet Union ended in 1991, the entire world map changed. Countries that hadn’t had a spot on the spinning globe in decades reemerged, and a few altogether new ones were formed. Suddenly, trade opened up between these countries and the rest of the world, spurring a period of wild, unregulated capitalism. Soviet-government-owned food-manufacturing companies started going out of business.

“Everyone wanted pizza, and later in the ’90s sushi, and there was this huge flood of new, very shoddy quality global foods, to which most people didn’t have access because the prices weren’t regulated,” says Anya Von Bremzen, the author of Please to the Table and Mastering the Art of Soviet Cooking. “It’s a decade that’s remembered really negatively in that former Soviet bloc.”

The dissolution of the USSR also increased immigration to the U.S. from former Soviet countries. Cuba, which had been a close ally of the Soviet Union, was plunged into an economic depression, during which lack of ingredients lead to a loss of traditional Cuban cuisine.

On a broader level, as Von Bremzen points out, this large-scale globalization was the start of another very ’90s concept: nostalgia for all things regional.

https://www.tastecooking.com/1990s-moments-changed-way-think-food/?utm_source=pocket-newtab

Recipes: https://www.tastecooking.com/recipes/

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#Food #1990s #cooking and eating

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e-dress · 26 days

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Check out this listing I just added to my Poshmark closet: Julia and Jacques Cooking at Home by Julia Child & J. Pepin Cookbook Hardcover.

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thepariscollective-blog · 5 years

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Whirlwind Paris: a scavenger hunt

I’ve just completed perhaps the most blissful final exam of my life so far: a scavenger hunt around Paris! My professors split our class into pairs and handed us a list of places to find. The main rule: absolutely no phones! We had six hours to complete our hunt. Here are a few little blurbs about some of the places we visited (already I want to go back to all of them!). If any of you happen to visit Paris in the near future, I highly recommend these destinations, as many are off the beaten path and are not super “touristy” (hallelujah!).

Place Edith Piaf, 20th arr.

Situated in the 20th arrondissement, this place is named after the French singer Edith Giovanna Gassion, famously known as Edith Piaf, or “The Little Sparrow”. Fifteen years after Piaf’s death, the place was created as a site of remembrance and memory. In the middle of the place, a statue depicting Piaf singing with her arms outstretched overhead can be seen. Sculpted by Lisbeth Delisle, the statue was inaugurated in 2003 as a tribute to Piaf. Through the emotion and energy conveyed through the sculpture, one can almost hear Piaf singing her famous “Non je ne Regrette Rien”.

(Sources: “Follow the Footsteps of Edith Piaf in Paris” & “Les rues des Paris: la statue hommage a Edith Piaf”)

Rue Jean Jacques Rousseau, 1st arr.

Jean Jacques Rousseau, a Genevan philosopher, writer, and political theorist, heavily inspired leaders of the French Revolution and the Romantic generation. During his lifetime, he is considered one of the most if not the most influential philosopher, as his thought drew the Age of Reason to a close. Importantly, Rousseau highlighted “liberty as an object of almost universal aspiration”. At the age of 30, Rousseau moved to Paris. From 1774-1778, Rousseau lived on rue Plâtrière, his last home in Paris. In 1886, rue Plâtrière was renamed to rue Jean Jacques Rousseau to commemorate this truly influential thinker and philosopher. Also worthy of mention on this street is a cookery shop named E. Dehillerin, where famous American cook Julia Child would go to buy all of her cookware when she lived in France.

(Sources: “Les rues des Paris: la rue Jean Jacques Rousseau” & Jean-Jacques Rousseau Britannica entry)

Place des Vosges, 3rd & 4th arr.

The Place des Vosges exists as Paris’ oldest square. Once the site of the Hotel des Tournelles and acquired by the Crown in 1407, Catherine de’ Medici pulled down the residence following the death of Henri II. Later, in 1605, Henri IV transformed Place des Vosges to what it now appears as today. Upon our entrance, we were surrounded by elegant, symmetrical buildings that bordered a beautiful park dappled in morning sunshine. In the middle of the green space, a statue of Louis XIII stands. Fountains trickle nearby. The buildings bordering the park, which were once houses, contain a variety of shops and cafes on the bottom level, easily accessible from inside the place. Also of note are particular plaques of commemoration around the buildings that tell of former residents, like Victor Hugo at no. 6.

(Source: Michelin Guide, pp. 165-166)

Gare St. Lazare, 8th arr.

Located near rue Haussmann and the famous Printemps department store, Gare St. Lazare presents itself both as a large train-station and a modern shopping center. We were both surprised to find that the quintessentially Haussmannian-style facade of this building held such a sleek, modern interior, with a plethora of high-end shops to boot! The shopping center is a fairly new addition to the space, as major renovations have taken place over the past few years. With the addition of the shopping center, Gare St. Lazare pairs the old with the new and represents much of the character of Paris today-- both historical and increasingly modern. I especially enjoyed visiting this site because it was one of Monet’s favorite muses before he decided to focus solely on nature and the natural environment. He painted a variety of paintings inside Gare St. Lazare, focused on light, steam, and of course- the trains. I find it extremely interesting that during Monet’s life, Gare St. Lazare was a modern subject for him. In a new way, this place has taken on a new modernity, reiterating the idea that what is modern is always changing.

(Sources: “Monet, The Gare Saint-Lazare”, “St. Lazare train station- Paris” & “Gare Saint-Lazare - Paris tourist office”)

Buttes-Chaumont Park, 19th arr.

By far my favorite destination on our list, this glorious park is known for its sprawling greenery, steep cliffs, and rolling hills. An island is located in the middle of the park, where the Temple of Sibyl rests. This Corinthian-style temple was created after a Roman temple bearing the same name in Tivoli, Italy. The Roman temple was built around the second century BC. Despite the intense climb, the view from the top of the Temple is absolutely wonderful. One can see over Paris, all the way across to Montmartre and over St. Denis. We couldn’t help but take the time to appreciate the view, even amidst our crazy time-crunched scavenger hunt across Paris!

(Sources: Michelin Green Guide, pp. 318-319 & “The Temple of the Sybil- Visit Tivoli”)

For reference, here was our complete list of places to visit:

1. In front of a street sign on rue Jean-Jacques Rousseau

2. On the steps of the La Madeleine, Place de la Madeleine

3. In the Place des Vosges

4. In the center of the Arenas de Lutuce, 49 rue Monge

5. The exterior facade of St. Etienne du Mont church, Place Sainte-Genevieve

6. Galerie Vivienne (covered passage), 4 rue des Petits-Champs

7. Inside the Gare Saint-Lazare SNCF

8. Place Edith Piaf

9. Temple of Sibyl, Parc des Buttes Chaumont

We finished around four hours in, with enough time to snag lunch at the original Cosi. Yum!

All in all, this was a final exam I’ll never forget... a place I’ll never forget... je t’aime, Paris!

#france #hopecollege #hopecollegeparis #paris #parisfrance #parisstories #travel #travelblog #french #parisian #finalexam #scavengerhunt #fun #adventure

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highlyintelligentmoss · 5 years

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I wanna write a Medium essay about the difference btwn the “home cooking is easy if you take shortcuts to cram it into your Busy Stressful Adult Life” school of thought aimed mostly at like, working moms (Rachael Ray) vs. “cooking at home is a skill you can learn & enjoy” (Julia Child, Jacques Pepin) but maybe that’s just my Bourdain-inspired bias talking & I just want an excuse to drag Rachael Ray

#i read a really lovely interview w samin nosrat this morning that has me thinking

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kembungsusu · 3 years

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Crêpes. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. Make the best crêpes with two of Chef Jacques Pépin favorite recipes! See the best way to prepare the pan and pour the batter for the most delicious results, and get ideas for fillings.

Homemade French crêpes are so much fun and surprisingly easy to make using a simple blender batter and a nonstick skillet. They can go sweet or savory, depending on your preference! A sweet crêpe opened up, with whipped cream and strawberry sauce on it.

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, crêpes. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. Make the best crêpes with two of Chef Jacques Pépin favorite recipes! See the best way to prepare the pan and pour the batter for the most delicious results, and get ideas for fillings.

Crêpes is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It's appreciated by millions daily. They're fine and they look fantastic. Crêpes is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook crêpes using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Crêpes:

{Take 1 of and a half cup all purpose flour.

{Take 200 ml of milk.

{Prepare 3 tbsp of sugar.

{Prepare 2 of eggs.

{Take 1 pinch of salt.

{Take of Margarine (optional) or substitute will cooking oil.

This variation of crêpes - especially when they are curled up to form a tube, and finished with a. Eat for Eight Bucks: Cornmeal Crepes, Mushroom Ragout, Fried Egg. The Crisper Whisperer: Ratatouille in Buckwheat Crepes. Both economcial and elegant, crepes are easy to make, too.

Steps to make Crêpes:

Ensure you have all the ingredients ready.

Pour your milk in a clean bowl, add the eggs, sugar and a pinch of salt.

Whisk together before adding in your flour in small batches then whisk until well incorporated.

In a clean pan put some margarine or if you prefer oil do so.

Scoop your paste and place it in a pan..spread in a circular motion.

Flip.

Repeat the process until when you're done and then serve with hot chocolate milk or tea.

The perfect last minute dessert, or even savoury main. Crêpes (pronounced either "krape" or "krep") are thin French pancakes that have a wonderfully soft and tender texture. They are not that different from an. Apple cinnamon crepes, or apple pie - in a crepe! - Julia's Album. You can't go wrong by mixing finely chopped apples with brown sugar and cinnamon and then stuffing that into a crepe.

So that is going to wrap this up for this exceptional food crêpes recipe. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

#recipesfood

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downloadebooktrue · 3 years

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Download Or Read This Ebook at:

http://read.ebookcollection.space/?book=0544301986

information book:

Pages : 448

Language :eng

Release Date :2015-10-6

ISBN :0544301986

Publisher :Mariner Books

BOOK DESCRIPTION:

In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.Jacques PÃ©pin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friendsâ€”200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the worldâ€™s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflÃ©s. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.Â Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.Â For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.