Julie And Julia Page #2

Year:
2009
3,661 Views


I believed her. What kind of idiot am I?

She said,

"It's about our generation turning 30."

What'd you expect?

Annabelle was always a liar.

"Julie Powell, once the editor of

the Amherst literary magazine,

"the one we all knew would be 'The One,'

"temped for eight years before giving up

on her novel,

"and now works in a cubicle

as a mid-level bureaucrat,

"attempting to deal with

the aftereffects of 9l11."

Oh, God, you memorized it? How pathetic.

She left so much out.

Anyway, the picture was good.

- I looked fat.

- Just your face.

I forgot to tell you.

Do you know what Annabelle's doing now?

- Sarah told me. A blog.

- Of what?

What do you mean "of what"?

A blog of Annabelle.

Of every thought

that passes through her brain.

Her stupid, vapid, insipid...

I could write a blog.

I have thoughts.

And you're a writer,

which is more than I can say for Annabelle.

- If only that were true.

- You wrote a novel.

Half a novel.

And no one wanted to publish it.

You're not a writer unless someone

publishes you.

See, that's what's so great about blogs.

You don't have to be published.

You can just go online,

press enter and there it is, out there.

What would I write a blog about?

You're an editor, tell me.

Why don't you write about

how much you love Queens?

A short blog.

You could write about your job.

If I wrote a blog about my job

and anyone at work ever read it...

- I mean, hello.

- This is good.

This is really good.

On top of which, the whole idea of writing

a blog is to get away from what I do all day.

The way that cooking is a way

that I get away from what I do all day.

So write a blog about cooking.

I'm not a real cook,

like Julia Child or Mario Batali.

Julia Child wasn't always Julia Child.

If I really wanted to learn to cook,

I could just cook my way through

Julia Child's cookbook.

I could blog about that.

I have a copy. I stole it from my mother

last time I was in Texas.

When I was eight, my father's boss came

to dinner and it was a really big deal,

and my mother made boeuf bourguignon.

But it wasn't just boeuf bourguignon.

It was Julia's boeuf bourguignon.

And it was like she was there,

like Julia was there in the room,

on our side like some great big good fairy.

And everything was going to be all right.

I'm gonna try to flip this thing over now,

which is a rather daring thing to do.

She changed everything.

Before her, it was frozen food

and can openers and marshmallows.

Don't knock marshmallows.

When you flip anything,

you've just got to have the courage

of your convictions.

Especially if it's a loose sort of mass like...

That didn't go very well.

But, you see, when I flipped it,

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Rohan Hastak

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Submitted on August 05, 2018

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