
I think I can honestly say that I haven't cooked in over a decade. You see, I don't call tossing a salad or scrambling eggs or making vegetable soup or even occasionally roasting potatoes with rosemary in the oven for myself 'cooking.' Not really. I do, on the other hand, have wonderful memories of cooking for my family, friends, and students all those years ago in Boston. Not that I was ever a great cook, but I loved having people over and feeding them, so I worked very hard at perfecting a few recipes and can proudly write that I made a mean feijoada and pudim de leite and passion fruit mousse and...well, cod fish balls. And this is where Julia Child comes in. But how, you may ask? Well, I went to the movies last night and saw the preview for "Julie & Julia." So, I remembered...When I first met Julia Child I didn't know who she was; this was in the early seventies and I had just arrived in Cambridge, Mass. from Costa Rica. She gave a cooking class at MIT in the lobby of 77 Massachusetts Avenue; she said she was going to teach us to make a proper omelette, since it was something easy to prepare and you could throw almost anything into it and make a meal out of it. She didn't see why students couldn't eat decent food...She proceeded to chop some tomatoes and ask us if we knew why men were better cooks than women. She had been talking all the while and at this point we were in stitches (That day I found out firsthand that Julia was a total ham). She told us it was because men were not afraid, they grabbed the knife and dice, dice, dice, chop, chop, chop. You get the picture. Years later, I added a little step she recommended in a recipe called "Aunt Priscilla's Codfish Balls" to my Brazilian one and have never since tasted a better
bolinho de bacalhau.
I saw Julia a second and last time before I left Boston almost exactly 20 years later. I went to a button shop downtown near Filene's and in she walked with a friend. She seemed a bit frail and not as tall, but that unmistakable voice was as strong as ever. At that point, my daughter was moving to Europe, my marriage was on the rocks, and the cooking was, pardon the pun, on the back burner. The recipes survived, though, and were collected (during the years I lived in Ohio) on the website I created to keep in touch with my birth country.
This is more or less the story I told my daughter and her friend when we left the theater. So, now you know what Julia has to do with cod fish balls, which, technically, are Portuguese, but have become a Brazilian food par excellence. If you ever find yourself in Rio de Janeiro, there are a few bars that serve cod fish balls that rival, but not equal, my own: Jobi in Leblon and Bacalhau do Rei in Gávea are two that come to mind.
Coincidentally, a few minutes ago I clicked on the link to a
blog from Rio I like very much and saw pictures of some of my favorite foods...ah, I DO envy you, Constance!