Taste With The Eyes: The Good Witch

10.23.2008

The Good Witch

My family and friends often ask why don't I write about my dogs on the blog? Well, in a nutshell, it is because this is after all a food blog, but over time, I have come to realize it is also a blog about us too. With Halloween right around the corner, I thought I would share this photo of my Boston Terrier, Mrs. O'Mally, from Halloween 2004. She was such a good sport when it came to dressing up.

Mrs. O'Mally

November 28, 1998 - October 22, 2008

This photo was taken on Monday, October 20, 2008. Mally was resting on her pink blanket in a little pen. The neurologist we saw earlier that day recommended that I keep her inactive and quiet to help her recuperate. But due to complications from Cushing’s disease and a ruptured disc, I had to put her to sleep on Wednesday (yesterday). She was unable to use her back legs and the pain had gotten much much worse overnight. I think it is a blessing that we are able to put our beloved pets out of their misery when the time comes. When I took her back to the veterinarian for the second time yesterday morning to control the pain, I knew it was time. And I was convinced that Mally was giving me the same message, "it's time, mom."

She was my sweet companion for almost 9 years. I rescued her when she was one year old. After rescuing Mrs. O, I have since rescued Homer and then Wilson from Boston Terrier rescues. Homer was with us for a relatively short time. He was older when I got him and had been abused and had many health issues. We gave him a loving home for his final years. Of course I still miss him terribly. Wilson is 5 years old now; we got him after Homer passed. Aside from being sad and wondering where Mally is, he is doing fine. A couple years ago, poor Wilson was brutally attacked by another dog, his eye severely damaged. And then, as if things couldn't get any worse, his previous owners decided to dump him at a shelter. Boston Buddies rescued Wilson, but were unable to save his eye. Yet, in spite of his bad experience, Wilson is a love bug. I read about him on their website and soon after, he came to live with us. He and Mrs. O'Mally were great pals. To see a photo of Wilson, just scroll down to the very bottom of my blog.

In honor of my little Mally, I would like to suggest to those that are thinking about getting a pet, to please consider a rescue. These precious beings seem to be so grateful to finally find a safe, permanent loving home. Wilson came from the Southern California Boston Terrier Rescue. These folks are so dedicated and compassionate. Please check out their website to read about the dogs that are looking for their "forever home" and if you have Kleenex handy, take a look at the In Memory page, to read heart-breaking yet heart-warming stories about Bostons that have crossed the Rainbow Bridge.

Dear Sweet Mally -

Thanks for being such a wonderful companion, rest in peace, girl.

Julia Child Quotes - TOUJOURS BON APPETIT!

“You should never apologize at the table. People will think, ‘Yes, it’s really not so good.'"

"In France, cooking is a serious art form and a national sport."

"It's easy to get the feeling that you know the language just because when you order a beer they don't bring you oysters." Paul Child on speaking French

"I was 32 when I started cooking; up until then, I just ate. "

"Life itself is the proper binge."

"It was a Morsel of Perfection."

"I was in pure, flavorful heaven at the Cordon Bleu."

Julia Child sees herself on TV, July 1962, she saw room for improvement, and still she can say it was fun : "There I was, in black and white, a large woman sloshing eggs too quickly here, too slowly there, gasping, looking at the wrong camera while talking too loudly and so on...But it had been fun."

She has her own opinions on kitchen equipment: "Clairborne sniffed at our use of a garlic press, 'a gadget considered in some circles to be only one cut above garlic salt or garlic powder.' I happened to like garlic presses..."

Understanding Julia's captivation by French food: "This is the kind of food that I have fallen in love with: not trendy souped-up fantasies, just something very good to eat. It was classic French cooking, where the ingredients have been carefully selected and beautifully and knowingly prepared. Or, in the words of the famous gastronome Curnonsky, 'Food that tastes of what it is.' "

"You never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always." Julia's instructor, Chef Bugnard at Le Cordon Bleu

"Oh, 'crise de foie,' that French sole was so delicious!"

Julia's passion comes through loud and clear as she describes a fish dish: "La Truite's true glory was the Sole a la Normande, a poem of poached and flavored sole fillets surrounded by oysters, and mussels, and napped with a wonder-sauce of wine, cream, and butter, and topped with fluted mushrooms. 'Voluptuous' was the word. I had never imagined that fish could be taken so seriously, or taste so heavenly."

Julia's unique way with words, on Crepes Suzette: "The creature named Suzette may or may not have been the mistress of the Prince of Wales, but whoever she was, she long ago inspired a magnificent dessert that is still one of our favorites."

"I am probably one of the few people around who saw the real Caesar Cardini making his salad. I was about 9 when my parents took me to his restaurant in Tijuana. They were so excited when big jolly Caesar himself came to the table to make the salad. And it was dramatic: I remember most clearly the eggs going in, and how he tossed the leaves so it looked like a wave turning over."

"With a handsome package such as Jacques's, you can neatly cut the top open at the table with a pair of scissors..." Julia on Salmon en Papillote

"There's no reason to be intimidated by the idea of making pâté. You can just think of it as meat loaf."

From Julia's dear friend Jacques Pepin, "You are what you cook."

"Understanding egg yolks will make you a master of hollandaise sauce."

Julia encouraging us not to be intimidated: "When you know how to saute your meat so it browns rather than steams, you're cooking. What's difficult about that? You heat the pan, you dry the meat, you don't crowd it into the pan, and you're browning it. Is that difficult?"

Food Quotes

"Ask not what you can do for your country. Ask what's for lunch."

Orson Welles

"Tell me what you eat, and I will tell you what you are."
Anthelme Brillat-Savarin

"Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit."
Charlie Trotter

"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore. "
Thomas Keller

"I love to make people happy."
Wolfgang Puck

"Fish sauce is to Vietnamese cooking as olive oil is to Italian."

The Little Saigon Cookbook by Ann Le

"I wish, I wish lunch could last forever...waiter, bring us one more bottle of wine..."

Jimmy Buffett

"My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis."
Emeril Lagasse

"Gordon Ramsay makes me laugh because he knows that I'm not a chef."
Nigella Lawson

"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
Mario Batali

"I always knew the importance of it, since I was three or four years old my mother used to feed me wine and water. I grew up with wine as liquid food."
Robert Mondavi

"No one who cooks, cooks alone. Even at his/her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers."
Laurie Colwin

"Food is a central part of our lives. It provides the body with fuel and raw materials for maintenance, growth, and repair. It draws together family and friends, anchors celebrations and rites of passage, and sometimes soothes the soul."
Ethan Becker