To wrap up the new year, I’d like to pay tribute to Julia Child who represented several firsts in my life: first cook book; first cooking demo and only time I was allowed to ditch school; as well as first and only strawberry mousse cake with homemade lady fingers.

Whether you’re a food entrepreneur, a home chef, or never touch the kitchen, Julia Child exemplifies a good life for several reasons:

1. Boldly asking for what she wants. Not until I read about Grub Street San Francisco‘s report that Julia Child “propositioned” a chef, asking if he was single. And why not? Nothing ventured nothing gained.
2. Inspiring the world to experiment with cooking: “Learn to cook–try new recipes, learn from your mistakes, be fearless, and above all have fun!”
3. Speaking her mind : “Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!”
4. Laughing at the small stuff: “Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed. Eh bien, tant pis. Usually one’s cooking is better than one thinks it is. And if the food is truly vile, then the cook must simply grit her teeth and bear it with a smile, and learn from her mistakes.”
5. Coming into her own later in life, joining the ranks of many great late bloomers. Of course if you find your calling in your youth, all the better. But if not, Julia is a great role model.

Go down Julia memory lane on PBS and share how her Julia-ness has inspired you!

Dipping jumbo Guittard milk chocolate chips into freshly ground peanut butter brought to mind one of my favorite candies – Charles’ Chocolates Peanut Butterflies.

While most peanut butter filled chocolates are creamy, or maybe have a slight bit of soft crunch like peanut butter brittle (mmmm), Chuck fills these butterfly shaped wonders “with our smooth, creamy homemade peanut praliné (a combination of caramelized peanuts and chocolate).”

Now imagine miniscule pieces of hard caramel, ground up, adding the slighest bit of sugary crunch to your peanut butter confection.

Which led me to David Lebovitz’s “killer” caramelized peanut / almond recipe. It is his go-to recipe and surely will be mine, especially in my experiments with grinding the nuts into butter and pairing with chocolate.

On a side note related to using sea salt, I’ve become addicted to the Maine Sea Salt’s Applewood Smoked Sea Salt, with an aroma that’s as if you’re right there in the smokehouse – nothing subtle about it…just smoky flavor that nearly equals a wood burning fireplace. Note large salt chunks in photo.  (Dear Bay Area readers I have some on hand if you want a sample!)

Smoky Salty Sugarless Nuts

If smoked sea salt and nuts if what you’re going for rather than sweetness – I’ve got the ultimate cheap and fast trick. Lazier than lazy: I mix a little of the sea salt in a bowl with water then toss the nuts in it before toasting in a toaster or dry roasting in a pan. Amazing with pecans.

The decadent and messier version would be to toss the nuts with oil before coating with salt. If you do this, the salt’s going to be grainier so saltier than the diluted version.

(Photos will definitely come, along with future experiments.)

1. Win a cooking contest!

How could the person who told a story about someone hunting for “walnut tusks” in Alaska not win the walnut baking contest?!

2. Help people all over the country start successful food businesses

3. Help millions of people discover the most unique and interesting foods available!

4. Lead community fruit harvests in the San Francisco bay area East Bay

5. Try marketing my own artisan food! I’ve talked about it long enough

Five more goals to come…What are yours?

If you’re old enough to remember Orange Julius or love those orange creamsicle ice cream bars, you’ll drool at this demo of Lou Bustamante from St. George Spirits making a drink of his own invention using their “insanely great” Hangar One Mandarin Blossom vodka. (Check out all their recipes!)

The only think missing is a little cream for the true creamsicle effect. But after enjoying a pear martini, made with their pear eau de vie, who am I to complain?

When you’re in the San Francisco Bay Area, visit St. George Spirit’s tasting room in an amazing hangar at the old Alameda Naval Air Station.