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Moderation

August 14, 2012 by Jeanne

I’ve been thinking about Julia Child this week. As you may know, what would have been her 100th birthday is tomorrow, August 15th. As most folks know, Julia was an enthusiastic cook and baker—and her specialty was French cuisine. French cuisine is rich and full of fat and sugar and alcohol and all of the things that taste delicious but that aren’t that good for you in large amounts. When asked about this, she replied with an oft-quoted remark that is one of my favorites. She said: “Everything in moderation, including moderation.”

To me this meant that she indulged her passion for French food without going overboard. She didn’t gorge on any of it at any one time, but she allowed herself to enjoy each thing to the fullest. As was quoted in a recent article about her, “She reiterated again and again that the best way to good health is ‘small helpings, no seconds, a little bit of everything, no snacking. And have a good time.’” This explains the caveat at the end of her first quote, “including moderation.”   She wasn’t obsessive about her moderation. She just took a commonsense approach to food and eating.

As a baker and baking cookbook writer, I often get questions about the health factor (or lack thereof) of my recipes. People always seem to assume that our house is covered in baked items (kind of like the Hansel and Gretel house) and that Girlfriend, dAhub, and I are stuffing our faces full of cookies and cakes and pastries all day and night.

The reality is, we aren’t. Sweets are just one small part of the spectrum of food we eat. We try to eat a fairly healthy diet. We tend to eat almost exclusively organic food and we try to eat humanely raised poultry, fish, and small farm meats, while emphasizing fruits and vegetables. But, we don’t count calories. We just strive to eat a balanced diet and listen to our bodies. Occasionally, we crave things that aren’t that healthy—and we indulge those cravings in small amounts. We rarely have dessert, but when we do, we go for it. None of us overdoes it and eats half a cake, but we each enjoy a piece of cake fully and with abandon.

That said, baking—the process–is my passion. For me, baking is health food for the soul. I have to do it to maintain a healthy spirit. Baking is a creative process for me. I can lose myself in my baking time. I bake when I’m happy, when I’m sad, when I’m bored, when I need a break, or when I need to de-stress. In addition, recipe development allows me to exercise my intellectual and adventurous side. I love to figure out how to do things. Over the years, I have found that I am very much a process person. I love to engage in the process and then quickly lose interest in the product. (It’s the same for me and knitting.) Therefore, while I love to eat baked items, the ingestion of them is often less interesting to me than the creation of them.

Don’t get me wrong: I love to eat homemade cookies and cakes and pastries just as much as the next person. And I love to share the results of my passion. I love to bake for friends and family and to see them enjoy the products of my work. It gives me great joy to share my passion. But, we try to include these things as small parts in a larger food picture for our family. And, I try to save the big things—a “pull out the stops” birthday cake, for example—for special times so that they don’t lose their specialness.

Now, I’m not speaking for or against anyone else’s approach to food.  I just wanted to share my and my family’s approach. And to say thank you to Julia for sharing her commonsense approach to her passion for food. Thank you, Julia!


Digiprove sealCopyright secured by Digiprove © 2012 Jeanne Sauvage

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Filed Under: opinion Tagged With: baking, Julia Child

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Reader Interactions

Comments

  1. suzanne

    November 5, 2012 at 3:58 pm

    We loved the pumpkin bread as well as all the other recipes we have tried of yours. I omit the xantham gum from all recipes sometimes adding extra egg whites for yeasted breads or cream of tarter or flax seed but usually nothing extra is required. Thank you so much for sharing. Also your pancake recipe is another favorite.

    • admin

      November 5, 2012 at 4:06 pm

      Suzanne: Yay! I’m so glad my recipes have been helpful! Happy baking!

  2. Allison

    August 15, 2012 at 11:21 am

    You just made my day! Thank you… you are such a source of encouragement!! ….
    and Happy Birthday to Julia!

  3. AmandaonMaui

    August 15, 2012 at 10:20 am

    I think you’re hitting the nail on the head with this post. There have been so many bloggers dealing with people criticizing them for unhealthful eating, when they aren’t looking at the whole picture of the person’s life. Surely they should share recipes for treats like cakes, cookies, and pies because those are the foods people who are new to gluten free eating need to see. In seeing that those recipes exist, and that they look and taste good, there is less fear in removing gluten from the diet. Those are the foods people often say that they couldn’t live without, and bloggers show that they don’t have to.

  4. Donna T

    August 15, 2012 at 5:44 am

    I understand the conflict in loving to bake but not wanting to ingest much sugar. I gain weight immediately if I eat a lot of desserts. Therefore, I bake for my adult kids when they visit and freeze the rest. For impromptu visitors I defrost something and occasionally have a treat myself with a cup of tea. It is definitely the process of baking that I enjoy the most. Moderation is my mantra.

    • admin

      August 15, 2012 at 10:15 am

      Donna: Yay for the process!

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All Recipes In Alphabetical Order

My recipes, alphabetical order

Angel Sugar Cookies

Animal Crackers

2 Apple Pie Fillings

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Best Blueberry Muffins

Bittersweet Mocha Coffee Cake

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Blueberry-Lime Coffee Cake

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–Sourdough Starter

Brown Butter Pound Cake

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Cherry Pie

Chocolate Almond Cake

Chocolate Bouchons

(Decadent) Chocolate Cake

Chocolate Chip Meringue Cookies (dairy-free)

Chocolate Chip Cookies and Chocolate Chunk Cookies, 2 Recipes

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Chocolate Chip Meringue Cookies

Chocolate Chip Scones

Chocolate Chocolate Chip Biscotti

Chocolate Clementine (orange) Cake

Chocolate Dump (It) Cake

Chocolate Pecan (Tar Heel) Pie

Chocolate Pound Cake

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Cinnamon Rolls, with or w/o Cream Cheese Frosting

Cinnamon Swirl Sour Cream Coffee Cake

Coffee Chocolate Almond Crunch Bars (egg-free)

Cornbread

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Cranberry Sauce

Crazy Cake (dairy-free and egg free)–w/instructions for cupcakes, too

Cream Cheese Pound Cake

Cream Cheese Truffle Brownie Cookies

Cream Scones

Crullers (donuts) (with a selection of glazes)

Cupcakes (chocolate), use the Fast, Easy, and Elegant Fudge Cake recipe and bake for 30 mins. or the Crazy Cake recipe for a vegan alternative

Decadent Chocolate Cake

Dilly Cottage Cheese Bread

Dinner Rolls (yeasted)–like Parker House Rolls

Doughnuts (cake-style), 2 Recipes (Plain + Pumpkin)

Fast, Easy, and Elegant Fudge Cake

Flour Mix (Jeanne’s Gluten-Free All-Purpose Flour Mix)

Flour, Self Rising

French Breakfast Muffins

Fruit Drop Cookies

Fruitcake–aka, Country Christmas Cake (the best fruicake you will ever eat!)

Fudge

Garlic Truffle Oil Popcorn

Ginger Molasses Cookies

Gingerbread Cake with Persimmon

Graham Crackers

Hamburger Buns

Honey Vanilla Pound Cake

Ho Hos

Hot Cross Buns, Traditional

Hot Cross Buns, Apple Cinnamon

Irish Soda Bread

Italian Chocolate Kiss Cookies (Baci di Cioccolato)–chocolate-almond cookies w/chocolate filling

Jam-Filled Butter Cookies–Thumbprint cookies

Jam-Filled Shortbread Cookies (nut-free Linzer cookies)

Kentucky Bourbon Cake

King Cake

Krumkake (Scandinavian Crisp Cookies)

Lemon Sour Cream Pound Cake

Lemon Buttermilk Snack Cake

Lentil-Tomato Pasta Sauce

Linzer Cookie, Giant (nut-free)

Little Tiered Chocolate Cakes

Madeleines (Classic)

Maple Bundt Cake

Marbled Coffee Cake (Viennese-style)–chocolate swirl in a lemon cake

Matzo

Mocha Bundt Cake

Nanaimo Bars

Nut and Jam Snack Bars

Orange and Poppy Seed Quick Bread

Oatmeal Cookies, Salty (like the Teaism cookies)

Oreos

Pan Gravy, Classic

Pancakes

Pancakes and Waffles, Sourdough

Pasta (Homemade)

Pasta with Brussels Sprouts, Chili, and Bacon

Peach Cake

Pepparkakkor (Swedish Gingersnaps)

Pie Crust, Flaky

Pie Crust Crackers

Pistachio Cookies with White Chocolate Ganache

Pizza Crust (NYC thin-style)

Pizza, Grilled

Pound Cake

Puff Pastry

Puff Pastry Cheese Straws

Puff Pastry Shells (Vols au Vent)

Puff Pastry Turnovers

Pumpkin Chocolate Chip Cake

Pumpkin Spice Bundt Cake

Pumpkin Pie (with directions on how to adapt to dairy-free)

Ranch Dressing

Ricotta Pound Cake

Risotto (Easy, cooked in Pressure Cooker)

Rosettes (light and delicate Scandinavian fried cookies)

Salmon (or Halibut) Croquettes w/ Spicy Remoulade Sauce

Salty Oat Cookies–like the Teaism cookies

Shortbread Cookies (w/Oat Flour and Ginger)

Shortcake Biscuits (including recipe for Strawberry Shortcake)

Skordalia (Greek potato-garlic-lemon dip)

S’more Whoopie Pies

Soup with Beans, Turkey, Potatoes, Basil and Cumin

Sour Cream Bundt Cake

Sour Cream Orange Coffee Cake

Sourdough Bread (boule–round loaf)
–Sourdough Starter

Strawberry Cake

Strawberry (or Raspberry) Mascarpone Tart with Pecan Shortbread Crust

Streuselkuchen (yeasted German Crumb Cake)

Tar Heel (Chocolate Pecan) Pie

Texas Sheet Cake

Thin Mint Cookies (like the Girl Scout cookies of the same name)

Toaster (or Portable) Tarts–like Pop Tarts

Tortillas (Flour)

Tres Leches Cake

Tunnel of Fudge CAke

Turkey Meatloaf

Victoria Sponge Cake (Jam-Filled)

Vols au Vent (Puff Pastry Shells)

Waffles (Buttermilk)

Waffles (Sourdough)

Whipped Cream Cake

Zucchini Bread (with or w/o chocolate chips)

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