This past weekend I was sick in bed, which I hate, but it had its up sides. One of which was that at long last I got to watch Julie & Julia. Just when I thought I had my baking obsession under control, and that one day I’ll be able to live more outside my kitchen than in it, these two lovely ladies sent me spiraling out of control again. Now I don’t want to leave my kitchen again. Ever. Oh dear. It’s a probably a good thing I can’t afford all those expensive ingredients.
Anyway, I loved the movie, of course. The vintage Paris scenes, Julie’s kitchen tantrums, the valentines day postcards of Julia and Paul, the le Creuset pots, Meryl Streep’s acting. And of, course, the FOOD. I can’t get that shot of the Bavarian Raspberry Cream out of my head. Gosh. What is it with food and it’s power to bewitch us so? I love it when Julie Powell says to her husband: “You know what I love about cooking? I love that after a day when nothing is sure – and when I say nothing, I mean nothing – you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That’s such a comfort.”
I completely relate to that. It IS a comfort. And that is what I love about cooking and baking too! That, and the challenge of perfecting a recipe. I love trying something a thousand times over, trimming at different variables, until I get it absolutely right. And then having the comfort that I’ll know how to do it forever. Not that I’ve mastered all that many recipes. But Julia only started when she was 30, thank goodness, I have time. (By the way, I’m onto fudge at the moment. My first attempt turned into toffee! But I’ll get there.)
OK, that’s all I wanted to share with you guys. Now I’m going to look for a recipe for Bavarian Raspberry Cream.