Writing this amateur chef’s blog, you can probably tell it’s similar to the film based on a true story, “Julie & Julia”. Although it has been out for seven years now, I can tell you the premise to save you from researching yourself: a woman who makes a living off of talking to survivors or family members of those lost on 9/11 in her cubicle leans toward cooking for the sake of her blog, which she started to maintain her sanity. Her goal is to go through Julia Child’s Mastering the Art of French Cooking in 365 days, just so she can finish something important in her life. If you’ve seen this film, you probably understand the similarities between this woman and myself, only I’m not setting any limits to myself. I’m just making what I want, when I want.
It’s just the sauce, but how does it look? I used a fruit blender instead of a food processor and, somehow I think that’s why it looked like a smoothie…or is it supposed to look like that? The texture didn’t worry me so much as the color. It was so…pink…like watermelon smoothie. Well, because of this, I was especially irritated yesterday while making dinner. I just felt like nothing was going right, so while the sauce simmered for an hour, I went to the grocery store to buy backup sauce, but I obviously didn’t end up using it.
The spaghetti is a separate recipe and that didn’t go so perfectly either. I think it was stress, which is weird because I’ve made spaghetti before. Not these exact recipes, but they’re not too different from what I’ve worked with. There’s not much that you can do to spaghetti to ruin it. Except leave it undercooked. The recipe said to stop boiling when the noodles are almost ready, but not quite (still chalky in the middle). I figured, we’ll just go along with that since it’ll still cook with the oil. I tried. I really did. In fact, the highlight of this whole experience was using a pair of tongs to mix the noodles. I think of it as flipping them so the oil and vegetables could imbed themselves into the spaghetti.
This dish was supposed to go with artichokes, which my parents really want me to make because they want to learn how to eat it? I was too frustrated just by the pasta, so I’m like, “No. Artichokes aren’t happening tonight. Deal with it.”
The sauce was also the first time I’d used a “bouquet” of greens. It was supposed to stay in the pot with the sauce so I guess it was supposed to be a like filter or a teabag. Just add all the vegetables into the filter and tie up both ends and just…throw it in?
Instead of orange peel, I went with lemon zest.
By the end, it just wasn’t right. I don’t know what it was, but there were a lot of things off with it. Maybe I’ll try again when I gain more experience. I guess I just wasn’t ready for you, Julia.