Have you seen it yet?
Wasn’t it wonderful. And hilarious. And inspiring. Or am I alone here?
Oh, sorry. I’m talking about the movie Julie & Julia. Perhaps you’ve heard of this little project that hit movie theatres recently?
I remember reading the book when it came out, way back in the stone ages of 2005 when I had heard of blogs but didn’t really pay much attention to them (no home computer and a super-busy job will do that to you, if you’re wondering how I decorated the cave I was apparently living in at the time). The book was fantastic, as was Julia Child’s “My Life In France”, which is the memoir that the other half of the movie is based on.
So I was beyond excited when my neighbor, Jennica, got us free tickets for an advanced screening of the movie (the perks of L.A., right?). It was an early morning screening, on a Sunday, and the theatre was so full that we had to sit in the very front row slouched in our chairs and with our heads tilted at an odd angle. But none of that mattered because I literally was as absorbed in watching this movie as a person can get. You have to see it.
What does any of this have to do with banana bread you may be asking? Well, nothing, really, if you must know. If the stars were aligned and I had my ducks in a row, I would’ve liked to cook something from The Art of French Cooking, as a sort of homage to Julie & Julia but I don’t actually own a copy of it, and I had bananas languishing in my kitchen that literally begged me to turn them into the most delicious bread that has ever come out of my oven. So, Boeuf Bourguignon will have to wait until the Fall, which seems like a more appropriate time to make it, and I’ll have to tell you about this, my secret weapon in the banana bread world.
Banana bread is banana bread is banana bread, right? Wrong. Don’t misunderstand me; I really don’t think you can go wrong with banana bread, in any way, shape or form. It’s just that this recipe happens to be my absolute favorite and I have never made it for anyone who hasn’t raved about it. I won’t lie; it’s the glaze. It seeps into the top and drizzles down the sides of the bread and the tangy-ness mixes with the banana-y goodness and it’s just, well, fantastic. Make it and try to tell me I’m wrong. I dare you.