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How I Parted Ways With Julia

Food
Photo by Marsden Epworth A whole cauliflower ready for a cook to get to work.

love and admire Julia Child. She taught us to care about what we were cooking. Consequently, for years I would follow faithfully her every prompt: I bathed vegetables in icy water after a fast boil; I tied chickens and roasted them, basting every 15 minutes; I cooked omelettes speedily and boeuf Bourguignon at length. I even made croissants and larded a roast. Once each. So there was a time I would have heeded to the letter her instructions on preparing cauliflower, that cruciferous vegetable that is not green. 

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