Thursday, June 12, 2003

In yet another instance of impeccable timing, my triumphant national network news debut falls on the eve of my departure to Austin for my cousin’s wedding.  So for those of you who may be first-time visitors to the Wildly Popular Julie/Julia Project (hee), my apologies.  My mother has taken to barricading the doors to the kitchen when I’m back in Texas, so any culinary derring-do will almost necessarily involve midnight raids and tazer expertise.  I make no promises. Last night also marked Eric’s long awaited return.  You know, it’s funny.  When I got here from work, toting six pork chops, potatoes, tomatoes, my dry cleaning, and a bottle of cheap champagne (for celebration of aforementioned debut and return of husband), Eric was there, vacuuming, and it was just so regular.  It wasn’t until after the CBS segment, when I was serving the Cotes de Porc Robert (Pork Chops Braised in Fresh Tomato Sauce) with some sauteed asparagus and mashed potatoes, as Eric was telling this involved story about a black rodeo clown engaging in some subversive, Lenny Bruce-ish, Topdog/Underdog comic stylings between bull rides at the National Rodeo Finals, that I was washed with this profound relief.  GOD I missed you. The pork chops were pretty good, too, though we had way too many of them, because I thought I was buying enough to feed Em, but at the last minutes she couldn’t make it because, and I quote, “I am done.  D-O-N-E, Done.”  Actually, they were the first ones I’ve made during this latest pig meat fest that didn’t wind up too dry.  I don’t know what it is with Julia – her chicken breasts never failed, they were the juiciest, least cardboard-y I’ve ever made – but when I follow her cooking times for pork (or even when I don’t) I wind up with sawdust, usually.  Maybe it’s because she was cooking before pork was the Other White Meat.  Turned out good this time, though.  I don’t know if it was my splurging on good Zeytuna meat or the braising technique.  Whatever, they were good, and none too soon, this being my last pork chop recipe.  I did it by browning the chops in lard (properly pronounced “llaaaaaarrrrddddd…”), then setting them aside and slowly cooking down some minced onions.  Adding a couple of tablespoons of flour, cooking that a minute, then stirring in chopped tomatoes, garlic, salt, pepper and thyme.  Let that cook on low heat, covered for a few minutes before adding vermouth and some beef broth.  Simmered that a little, stuck the pork chops back in, and stuck the pot, covered, in a 325-degree oven for twenty minutes.  It was a good, clean, fresh-tasting dish.  And then, after a bit of “Lost Horizon” on the Netflix, to bed.  Now, here I am, writing this entry out longhand, speeding away from my sleeping husband and a sinkful of dishes at 200 mph.  For lunch, I’m thinking BBQ, maybe Mexican. Okay, so the CBS segment.  I blushed my way through the thing, received the inevitable family congrats calls, and endured a night of Eric’s taunting – “Sell-out!  Sell-out!”  (To which I reply, doesn’t that term imply the receipt of money?)  Now I’d like to throw out a couple of things.  First, I know I can’t pronounce French – I never claimed I could.  Second, I’m glad they got in the bit with the mixer on the trashcan.  It is, no question, a set-up that benefits from a visual.  And as far as the “agent” goes, I’ve had one for all of like four days, and she’s only doing it out of the kindness of her heart.  The “book deal” is about three thousand years away from being in existence.  So, glamorous TV appearance notwithstanding, I haven’t sold out.  Yet.  Though of course I will do so at the first opportunity.  If all else fails, I figure the “For a good time call…” that I wrote in lipstick on the mirror at the bus station bathroom ought to do the trick.   2:35:11 PM    comment []