A Changed Life

Aging.  Knowing that it's happening to all of us is not very consoling.  I see the effects of the years of living on myself, especially when someone takes a picture of me.  I definitely don't like it and I wonder how I arrived at middle age so quickly.

 

I know that sounds so cliché but it's true.  I see those grey hairs working their way out of my scalp and for now those bad boys get dyed.  I also see lines starting to form on my face in places where I don't want them but I don't hate them so much that I would get botox injections or go under the knife.  Too scary.

 

As my mother says, "Every year is just a little more maintenance, and then a little more and then suddenly it takes you an hour to do what it used to take you ten minutes to do."  Okay Mom.  I am working to accept it for I know it's inevitable. 

 

That said, I do try to take care of myself and work hard to stay in shape and minimize the effects of the sun and other bad health decisions on my body; particularly my skin.  My personal theory about getting older is that it's all about your physical and mental energy: walking with a purpose, thinking good thoughts and approaching each day with a certain amount of zest!

 

I'm thinking of this subject today because a friend emailed me a recent interview NPR did with British author Penelope Lively (love her last name!) about her new book, Dancing Fish and Ammonites, a book that 81-year-old Lively says is about her "view from old age," a place I don't think about much because it once seemed to be a place so far, far away.

British author Penelope Lively

In particular in the interview, Lively talks about how it felt like to adjust to the unfortunate death of her husband, Jack, at 69-years old from cancer and her keen observations on how women and men adapt differently to going on with life after the death of a spouse.

Lively also notes that she is part of a new demographic in the Western world: for the first time, there's a large segment of the population over 80 and she notes that the effects of the additional time and attention it takes to care for such a large population of older people on the rest of society are yet to be seen.

Here, for all to read, and also listen to if you wish, is the link to Lively's NPR interview and pages from her insightful book:

http://www.npr.org/2014/03/17/290855933/author-penelope-lively-shares-the-view-from-old-age

Happy 100th Birthday Julia Child!



Courtesy of Smithsonian Magazine

"I think every woman should have a blowtorch."

"Always start out with a larger pot than you think you need."

"I would rather eat one tablespoon of chocolate russe cake than three bowls of Jell-O."

Only one woman could have said all three of these fabulously witty things and that is Julia Child!

Child, the infamous American chef who also worked as a spy for the U.S. government during World War II, would have turned 100 today (she died in 2004) and restaurants from coast to coast are celebrating her landmark birthday by offering special parties and menus.

Child was truly an original and had a zest for life that was contagious.  I write about her today not only because of her extraordinary birthday but also because she served as an uplifting example of a woman who had tremendous resilience.  She suffered many disppointments in her personal life but she never let it get her down.  She forged on and became the author of many books and the energetic cooking teacher we know and love.

Personally, I have found that sometimes cooking can mentally take you out of yourself when you are in the midst of trying to figure out what life has handed you and in turn, the mixing, the measuring, and the spontaneous chemistry of cooking can go along way in creating harmony and healing in your beat-up soul.  Plus, you could end up with a great meal!

Speaking of great meals, last week I celebrated Julia Child's birthday a little early with three of my very good friends (VGF's).  We had the unexpected pleasure of tasting one of the special Julia Child menus offered at Ris, a delicious and charming Washington, DC restaurant owned and operated by the award-winning chef, Ris Lacoste.  We were treated to this oh-so appropriate Julia Child lunch at Ris by one of my one of my VGF's because she wanted to thank us for helping her when she accidentally fell and broke her arm and hit her head on a sidewalk (A Huge Ouch!!!!!) not too far from Ris.

It was tramatic at the time but now we are all very happy for her that she has healed as quickly as she has and is back to working and driving.  With her cast off, she proudly showed off the scars on her arm from the operation she had to have to stabilize the bone break.  It was a double celebration lunch -- friendship and Julia Child's birthday!! So perfect!!

 

Bon Appetit and Happy Birthday Julia!!!!!!!!!!!

Ris' menu was entitled, "All Things Julia" and here is a copy of the lunch menu:

LUNCH

Vichyssoise

with crème fraîche and chives
“My favorite Vichyssoise recipe.” – Chef Ris Lacoste

French Crudité Plate
leeks vinaigrette, celeriac remoulade, sherried beets
and French potato salad
A classic Julia preparation from any Paris café with market fresh local vegetables.

Moules Marinière
butter, herbs and vermouth, served with grilled bread
The French translation – “mussels sailor-style”.

~ ~ ~ ~ ~ ~ ~ ~

Sole Meunière
with lemon brown butter and parsleyed potatoes
“We rolled to a stop in La Place du Vieux Marché, the square where Joan of Arc had met her fiery fate.
There the Guide Michelin directed us to Restaurant La Couronne.”

Quiche au Fromage et Choufleur
Gruyère cheese, cauliflower and caramelized onions with your choice of salad or frites

(vegetarian)

Dueling Meatloaf

with mashed potatoes, summer squash with tomatoes and mushroom gravy

Taste Julia’s and Chef Ris’ meatloaf renditions side by side!

~ ~ ~ ~ ~ ~ ~ ~

The Salty Turtle Sundae
vanilla ice cream, salted pecans
chocolate and caramel sauces
One of Julia’s favorite indulgences from Lucky’s in Montecito, CA.

Almond Vacherin
with peaches and cream
Chef Ris’ seasonal tribute to Julia’s love for meringue and poached fruit.