“ It had started so well. The night after I wrote my first-ever blog entry, I made Bifteck Sauté au Beurre and Artichauts au Naturel- the first recipes in the meat and vegetable chapters of , respective… Julie Powell
“ The Rognons de Veau à la Bordelaise did not taste like piss, no matter what my mother says, because I cleaned them with my deadly boning knife, and because the beef marrow conducted a two-pronged atta… Julie Powell
“ Rognons de Veau à la Bordelaise is simplicity itself to make; no different, essentially, from Poulet Sauté, and no different, especially, from Bifteck Sauté Bercy. In fact, making it that night felt l… Julie Powell
“ Chris- the one who wrote the halfway creepy thing about missing me so much when I didn't post and thinking I was dead- found it mind-boggling that before the Julie/Julia Project began, I had never eat… Julie Powell
“ A couple of salmon steaks I'd bought for a shocking amount of money at the Turkish grocery near my office sat on the counter, waiting to be broiled and napped in Sauce à la Moutarde, which is a sort o… Julie Powell
“ Sometimes, if you want to be happy, you've got to run away to Bath and marry a punk rocker. Julie Powell
