Oh Julia!







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Got this from my friend Linda D. and wanted to share! Just love Julia!

 

Julia Child, chef, author, and television personality, defended the dignity of real butter and heavy cream in the face of the food police. She made a mess in a kitchen and laughed about it. She dried lettuce by swinging it in the air. She pounded veal into submission with wild abandon. She stood over 6” tall. And, in 1968, she was diagnosed with breast cancer. She had a mastectomy. She kicked the beast to the curb like so much silver skin to be discarded from a filet. The French Chef we saw on TV all those years was a survivor, a member of the club no one wants to join.

 

Julia didn’t attend the CIA (Culinary Institute of America) but she worked for the CIA (Central Intelligence Agency) as a spy. After graduating from Smith College in 1934, she found work with the Office of Strategic Services (later the Central Intelligence Agency). Her first successful recipe was for shark repellent, to prevent underwater explosives meant for Nazi vessels from being jostled and detonated by sharks. She met Paul Child, fellow OSS agent and culinary expert, and she married him against her father’s wishes. (Her dad was an ardent supporter of Richard Nixon; Paul was a Democrat.)

 

In 1948, the Childs were jointly assigned to the U.S. Information Service in Paris. She wasn’t much of a spook by modern CIA standards. While living in France, she attended prestigious Le Cordon Bleu and studied with private chefs. In 1962, with French chefs Simone Beck and Louisette Bertolle, Julia wrote “Mastering the Art of French Cooking.” She did an interview on a public television station in Boston. They offered her a cooking show of her own, and “The French Chef” went on the air in 1963.

 

Julia believed in real food, real ingredients: butter, meat, cream and wine. She died of kidney failure 2 days before her 92nd  birthday. Her secret to long life? “Meat and gin.”

Arkansas Corn-Tastic Culinary Competition (featuring corn!)







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Third Annual HARVEST! Festival

Wildwood Park for the Arts 

1 pm Sunday, October 17, 2010

Enter to win cash prizes!

Enter your prize-winning corn recipe in the following categories

Entrée (1st place – $100, 2nd place – bragging rights)

Not an Entrée (1st place – $100, 2nd place – bragging rights)

Winning recipes will be published at wildwoodpark.org

Have your culinary entry to Wildwood Park by Noon, Sunday, October 17, for judging.

Judging will take place at 1 pm. Judges decisions are final.

Dishes will be judged on taste and anonymously.

You can get a registration form at wildwoodpark.org

Entry Fee of $5 per recipe/dish is used toward your $10 gate admission.

Guidelines: Register to participate by Friday, October 15, 2010 by fax, mail or email.

All dishes must feature corn. All entries must provide four portions.

 

Dutch Oven Cooking – John G.Ragsdale







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Featured Chef: John G. Ragsdale

Author of:

 Dutch Oven Cooking,4th Edition

Camper’s Guide to Outdoor Cooking: Everything from Fires to Fixin’s

Dutch Ovens Chronicled; Their use in the United States

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=John+G+Ragsdale

Cafe Forty Two







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Cafe’ 42 at William Jefferson Clinton Presidential Library Center

1200 President Clinton Avenue
Little Rock, AR 72201-1749

(501) 537-0042

11 AM – 2 PM Mon-Sat  Lunch

11AM – 2 PM Sunday Brunch

www.dineatfortytwo.com

The Blue Cake Company







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The Blue Cake Company
14710 Cantrell Rd
Suite A-11
Little Rock, AR 72223
Phone: 501-868-7771
Fax: 480-287-8053

www.thebluecakecompany.com

thebluecakecompany@hotmail.com