A visit to Julia Child’s kitchen

After watching the shows on PBS, some of which were filmed in Julia Child’s kitchen, and reading about her kitchen in numerous books, it was fun to see it in person. The entire kitchen was moved and reassembled at the Smithsonian where it will remain as a permanent exhibit. In addition to the wall of pans (each of which has an outline drawn directly onto pegboard for proper placement after using), seemingly hundreds of gadgets, and much more, you can also enjoy interviews with Julia Child and a number of her cooking shows running on different screens in the exhibit. For those of us who have been fans for a very long time, it was a great experience.

Although we haven’t been making any of Ms. Child’s recipes in recent weeks, we have been taking advantage of the beautiful asparagus currently in the stores and using it in a variety of recipes. We revisited a stir fry of chicken and asparagus, and tried an Eating Well recipe for “Chicken & Asparagus with Melted Gruyere”. The only minor changes we made were to leave out the shallot and the tarragon. The dish comes together quickly, and we enjoyed it even more when served over bulgur.

Next up will be a rundown of the menu currently being served in the cafe at the National Gallery of Art.


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