I saw the movie again last night, for the second time, Julie and Julia. And here is what I know: I will never be Julia Child, for I truly am one of those people who, though loving the fine meal, the meal that takes hours to prepare, will not use her time for that.
But I defy anyone to improve upon my lunch today.
From my garden: tender, young green beans, stir-fried with crushed garlic and barely salted, the savory flavor of them rivaling a fillet mignon. A purple bell pepper sizzled into submission in extra-virgin olive oil. Thick, perfectly round slices of zucchini browned to a caramelized sweetness, and seasoned just-so, so delectable it is hard to believe it is not a sin.
Accented by imported Greek Kalamata Olives, which have been soaking in olive oil and red wine vinegar just long enough, and a thick, soft chunk of cave-aged blue cheese cut from a hand-made wedge, which has been cured to its full potential, the blue veining a work of tongue-tingling art (and some sort of chemical reaction to the penicillin they use in its’ creation).
You would be hard-pressed to find a meal anywhere as delicious and beautiful as this for any price. And done in 10 minutes, start to finish.
Had I added tomato, I fear it might have been too much heaven.
Favorite quote from Julie & Julia: I could blog. I have thoughts.
Loving the late-summer harvest…Jeanie
NOTE TO SELF: Get another hobby besides food.