“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ”

“Life itself is the proper binge.”

“The only time to eat diet food is while you’re waiting for the steak to cook.”

“I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it — and, more important, I like to give it.”

“…nothing is too much trouble if it turns out the way it should.”

“It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.”

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”

“Everything in moderation… including moderation.”

“Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!”

“…small helpings, no seconds, no snacking, and a little bit of everything.”

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”

And finally when a sommelier asked her to name her favorite wine, she replied, “Gin.”

In honor of JC’s 100th birthday, I say we should celebrate fresh. And gin.

Cucumber Collins

1 1/2 oz gin
4 1/2 oz cucumber purée*

Shake ingredients well and strain over fresh ice, in a tall glass, garnish with a cucumber spear.

*To make cucumber purée: Blend 1 cucumber with 3 oz freshly squeezed lemon juice and 4 oz simple syrup

“Bon A Petiet” ~Julia Child