August 2004

At the moment, I’m trying to lose some of that weight I put on during my vacation where I indulged in the delights of suet pastry and other things (And well, there’s some pre-vacation gain there to lose too.) This means of course that dreaded word, dieting. I do prefer to use the term “food intake adjustment” though. It sort of sounds more scientific.

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I’ve got an amazing bottle in my refrigerator now. It’s filled with a mixture that forms the base for just about any sort of Japanese food. It takes all the drudgery out of making a clear soup, or a Japanese style stew, or the dipping sauce for noodles. I can’t live without it anymore.

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Julia Child passed away yesterday, at the age of 91. Probably most people who are passionate about food and cooking, and spent any time in the U.S. in the last 30 years or so, have felt her influence. I'm no exception - one of my standby cookbooks is her Way to Cook (a perennial recommended book in my sidebar here).

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Keep reading Julia →