The other day I was watching the movie “Julie and Julia” and for those of you who have not seen this movie it is about two women, Julia Child and Julie Powell. It tells the two stories of the women and how Julie Powell uses Julia Child as inspiration to get her out of her rut. One of the things I really enjoyed about this movie is that Julie blogs about cooking all of Julia Child’s recipes and the experience she had during the process. I feel that the relationship between the two women is that they both decided that a big change in their life needed to take place. Julia did this through cooking and Julie did it through blogging about Julia’s cooking. Despite all the negative responses that each woman received, they never gave up. They both wanted to finish what they started. In the end, Julia became one of the most successful cooks and Julie has a book and a movie about her experience.
From this point I want to dive a little deeper in to the topic of Julia. Even though she was a woman she was determined to learn to cook French cooking. After she accomplished this, she was even more determined to create a cookbook that taught American women to cook like the French. Julia’s book made a huge impact on the world of cooking and to this day, 2010, her book is as famous as it was the day it came out.
Though the connection may not be obvious, there is one between Julia Child and John E. Peakes Insurance Agency. Americans did not know about Julia Child when her book first came out, but because some people were willing to buy her book, they realized that the recipes were some of the best ever. These people then told their friends and family about the book, and then they told their friends and family, so on and so on creating a snow ball effect. Now Julia’s book, “Mastering the Art of French Cooking”, is one of the top cooking books ever just because someone was willing to diverge from the path and try something new, try her new cookbook. Just like Julia’s book, John E. Peakes Insurance Agency is a small insurance business. It is a family owned business that prides itself of giving the customers the best insurance possible. For many, it is easy to go to the big insurance companies that are shown on the television or heard on the radio, but really what are you supporting? Just like people were willing to try Julia’s book, people are willing to try John E. Peakes Insurance Agency. And let me tell you, just like people love the cookbook, people love John E. Peakes Insurance Agency!
So now it is your turn, customers and fans, to do what was done for Julia and spread the word and create that same snowball effect. Come to John E. Peakes Insurance Agency and you will always get one-on-one help and the agents will find you the best insurance coverage that fits each client specifically. Just like a gourmet dinner, you will always leave John E. Peakes Insurance Agency fully satisfied and happy. Visit us atwww.Peakesinsurance.com and enjoy this recipe from Julia Child’s first cookbook, “Mastering the Art of French Cooking.”
Chocolate Almond Cake
Round cake pan , 8 inches in diameter and 1 1/2 inches deep
3-quart mixing bowl
Wooden spoon or Electric beater
4 ounces or squares semisweet chocolate , melted
2 Tbsp. rum or coffee
1/4 pound or 1 stick softened butter
2/3 cup granulated sugar to mix with butter
3 egg yolks
3 egg whites
Pinch of salt
1 Tbsp. granulated sugar to beat with egg whites
1/3 cup pulverized almonds
1/4 tsp. almond extract
1/2 cup cake flour , scooped and leveled, turned into a sifter
To make cake: Preheat oven to 350 degrees.
Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.
Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly