25 years ago, when I was driving cab in Boston, I drove Julia and her husband Paul home one night. She was extremely gracious and very friendly.

25 years ago, when I was driving cab in Boston, I drove Julia and her husband Paul home one night. She was extremely gracious and very friendly.

A truly great lady that will be sorely missed. My favorite story from her had nothing to do with food though—she once told of the trials and tribulations of buying clouths for a 6’2” "well rounded" women—-and elbowing drag queens out of the way to fight her way in to the sale rack at Filenes!!!

I’ll never forget Dan Akroyd’s wonderful impression of Julia Child on Saturday Night Live, in which he cuts himself while chopping up a chicken and proceeds to bleed to death (the fake blood keeps squirting everywhere) on camera. I understand Julia had a good sense of humor and really enjoyed that skit.

Every time I go to Santa Barbara I always have lunch at La Super Rica. A big part of me going there was when Julia said it was "the best Mexican food in the US". As I waited in line every time, I’d look at the people and try to see if Julia was there too, eating at one of her favorite places. She will be missed.

I thought it was funny when she was on Emril Live and he tried putting some of his essence on her recipe, she was very quick to say "I don’t like that stuff".

[/quote] Julia Child seemed so joyful all the time, and I envied her that. What better end to a 91-year life: to love what you do and to pass that love on to millions of others.

Thanks for everything, Julia!

(P.S. Who has visited the reconstruction of her kitchen at the Smithsonian? I’m sure that many are visiting it today.)
[/quote]

Well said, Catosaurus. Her love of what she did, and her love of sharing it came through honestly and sincerely. A few thoughts came to mind when I heard of her death. I would daresay that without Julia Child, there would not be a Food Network today, and how unfortunate that the FN executives could not see fit to somehow interrupt their pre-programmed schedule to make note of her passing in some way. I see that they have planned a series of memorial programs next week, but unless I missed something, I did not see anything this past weekend. I would think that if the "In Food Today" program were still on, they very well would have noted her passing. Another thing that I respect her for was that in my opinion, she earned, but did not take to personal advantage, the status of being the most "celebrity" of "celebrity" chefs, rather than what we see too much of today – the marketing of the "celebrity," rather than the recognition of talent and contribution to the field. Julia’s personality and authenticity got an entire generation of people interested in learning about new ingredients and how to put them together in an attitude of fun. She knew that food, like music, was a universal language to be shared and enjoyed with others. She contributed much more to us than lines of cookware, spices, kitchen attire, and the like.

I visited the Smithsonian exhibit the weekend it opened. I was awed by how small, but efficient the kitchen was. It seemed like one that anyone could work in. Kudos to the curators, who reconstructed it perfectly. It was like seeing the home of an old friend that we have visited for many years, and is well worth going to.

Thanks, Julia.

A sad day indeed, but she had a really good run. I toasted her with Yuenglings and cooked up a big home-made meal (vietnamese chicken salad, spicy shrimp and onion stir-fry, stir-fried mustard greens, lots of jasmine rice) in her honor on Saturday night.

She was a great teacher and a dear friend. I was fortunate to be part of the Boston Chapter of AIWF (American Institute of Wine and Food) started by Julia and Robert Mondavi. We had several meetings in her house in Cambridge, before her kitchen became a part of History Americana. Her motto was "Everything in Moderation", but she sure loved butter, heavy cream, wine and Cognac in cooking! She was hilariously funny. She showed up for the taping of "Cooking in Concert" in a taxi, walking up to the designated theater at Boston University with an armload of cookbooks. As Jacques was stuffing his turkey, she insisted that a bit of the stuffing be cooked, "to see if there’s enough salt and enough Cognac". When she couldn’t get the stage stove to light, she leaned into the audience and asked, "Does anybody know how to light this damned thing??"
That was Julia. Cheers, Julia! and forever Bon Appetit!

Last night we had a Julia Memorial Dinner.

I made the "Chicken Chasseur" from the "Way to Cook" along with saffron Rice form the same tome, sauteed baby zucchini , I baked a French bread and we washed it down with a lovely California Red (Since she is from California)
We drank a toast to Julia (the meal was quite delicious!)

Don’t forget Alice B. Toklas, another favorite innovative (and literate) cook/chef. She’s talking to Julia right now about the glories of gazpacho.
I will miss Julia greatly, she was my hero. She taught me to cook. I have all of her books, and wish I could have met her, to thank her for showing me what real food is all about. What a woman.

When Jacques Pepin asked the wonderful, and honest, Julia which wine she would prefer —red or white—- with the picnic lunch they had just prepared—–she replied—-"I’ll have a cold beer" and popped one out of the ice box—(That’s the thing we used to have before Sub-Zero came along to keep beer cold).

Here’s lookin’ at you babe !!!!

well put.. amen…

quote:

Originally posted by jerseygirl127

VERY SAD NEWS to wake up to in the paper today– she was a wonderful woman and great to watch.. funny too..

here’s a thought– now her and jeff smith are together– imagine the cooking going on between those two!!??

Jerseygirl,
With James Beard watching in the wings, and Duncan Hines ready to make a recommendation. Alice Trillin is there someplace, too.
(Silent clink of glassware.) A toast to Julia Child!
Ginlessly, Ort. Carlton in Sunny (And Legally Wet!) Athens, Georgia.