My husband’s first love is food. His eyes bulge and his spirit of life are intensified at the salivating promise of fine dining. After spending his college years at the door of New Orleans cuisine, my husband appreciates the culinary art that mixes the survival instinct with sacred pleasures in eating. Unlike me, his philosophy leans more on the principle we are on this Earth to eat, rather than mine, which is more simple – let’s eat to survive.
As you can imagine, there are quite the rival of attitudes towards food and its purpose in our household. As a mother of two, the idea of spending more than 30-45 minutes preparing, cooking and cleaning the kitchen for dinner seem absurd. The love I have for my husband, though, overrides this perfect melody of eating efficiency. On a regular basis.
After traveling and experiencing dishes from around the world, he enjoys the challenge of recreating them in his own kitchen. Needless to say, he is an adventurous eater, a sophisticated and seasoned connoisseur, and prides himself on his abilities to perfect the poached egg for Saturday brunch, prepare the finest Shrimp Creole at a moments notice, or serve a savory filet any night of the week.
This rival of attitudes simply allows me to defer the responsibility of cooking to our master chef. Carry on, fine sir! I shall not stand in your way!
It’s no surprise, then, that this attitude for food would lead to the ownership of the famous Julia Child cookbook, Mastering the Art of French Cooking. Mesmerized by the contents of each page, my husband’s voice rises and falls at the prospect of creating and eating such blessed nourishment. As I sit in my chair with my legs on the ottoman, he repeats sentence after sentence, trying his best to invoke a passion for the food into my soul.
A sudden rush of excitement and curiosity rise within me. I ask him to repeat the words.
The moment I’ve been waiting for.
This is it!
Thank you, honey.
Thank you, thank you, thank you.
The turnip is a wonderful vegetable when given the treatment required to bring out its delicious qualities. – Julia Child, Mastering the Art of French Cooking
Aren’t we all just a bunch of turnips?!
Until tomorrow –
photo credit: https://www.pinterest.com/pin/408560997418571722/