Mastering The Art of Vegetarian Cooking

Further Complications

Well, now the blogging AND the cooking are suspended for a while. I broke my ankle Tuesday, and won’t be able to stand to cook for weeks. More info here:


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  1. * irie212 says:

    And I couldn’t be happier that you’re out of the kitchen and offline. I’ve enjoyed some of your entries, but I’m too annoyed to check in very often. When Julie what’s-her-name decided to make every recipe in “Mastering the Art of French Cooking” in one year– well, I agreed completely with Julia Child, that it was an amateurish and thoughtless insult to Child’s masterpiece. I think the same of you turning Deborah Madison’s book into a stunt.

    | Reply Posted 8 years, 6 months ago
    • * Mary Kay Seckinger says:

      Wow! Sorry my blogging (and, in fact, my very cooking) was so annoying to you. I took a break from the blogging so I could better enjoy the cooking, which was the point, for me. Contrary to your characterization as a “stunt,” I’ve found the structure of cooking from one book, and of having a time frame, an excellent way to reignite my interest in cooking, sapped by raising (and feeding) three children. It has also engaged them in the process of meal preparation, and made them much more adventurous eaters.  

      I’m not clear why you continued to check my blog at all, if you found it such an affront. In any case, I’m glad that my breaking my ankle has spared you the pain of reading about my cooking. 

      | Reply Posted 8 years, 6 months ago
    • * Liz Tapley-Matthews says:

      Hmmm, I wonder why people (including Julia Child) would publish a cookbook if they did not wish for people to use the recipes… I would think cooking my way through someone’s published cookbook would be a compliment to them (not to mention, the whole point).

      | Reply Posted 8 years, 6 months ago
      • * irie212 says:

        Cooking your way through someone’s published cookbook would be a compliment– but Julia Child didn’t write a traditional cookbook. She wasn’t Betty Crocker or Irma Rombauer. “Mastering the Art of French Cooking” is more like Brillat-Savarin’s “Physiology of Taste” or Waverley Root’s regional food guides to France and Italy– a guide to techniques and regional variations, not just a list of recipes
        Don’t get me wrong. I’ve got nothing against cookbooks, I use them, and I hope you’re back in your kitchen soon, using them too. But I wouldn’t consider trying to cook my way through one certainly not on an artificial deadline. Aside from medical considerations with some ingredients, there’s the fact that somebody else did it first– famously– and leftover ideas aren’t nearly as good as leftover lasagne.

        Posted 8 years, 6 months ago
  2. * BadgerGrad says:

    I’d pay no attention to Irene. She was overly impressed with herself back in Madison and it looks like nothing has changed for her in NYC.

    | Reply Posted 8 years, 6 months ago
  3. * gogouda says:

    i agree with badgergrad [hey dude!], take it with a grain of salt. intended.

    | Reply Posted 8 years, 6 months ago
  4. * Monica says:

    Some people are so insecure with themselves that the best they can do is launch empty insults in hopes of bringing others down in the muck of with them. You stand taller than this Irene person, even with your broken ankle. 🙂 Wishing you a speedy recovery, Mary Kay!

    | Reply Posted 8 years, 6 months ago
    • * Mary Kay Seckinger says:

      Thanks, you guys! Jon has been cooking from the book in my place, and made the best meal yet, I think. I’ll have to blog it! (Sorry, Irene.)

      | Reply Posted 8 years, 6 months ago
  5. * arleigh says:

    mary kay, you have arrived. broken ankle and all.

    | Reply Posted 8 years, 6 months ago
  6. * Laurie says:

    I love the committment of cooking your way through Madison’s book. It has become my favorite cookbook. While I have quite a collection of cookbook’s Deborah Madison’s is my first go to.

    Hope your ankle is better. And I’d like to hear your experiences with the recipe’s from Madison’s cookbook. But only if it is pleasurful for you to share!

    | Reply Posted 8 years, 5 months ago
  7. * Kaitlin says:

    Wow. I realize I am a little late here, as I have just discovered this blog. But irie212, I find your comment to be completely ridiculous. If you don’t like the blog, don’t read it. The blogosphere exists in it’s infinite variety so that everyone can find something for their own special interests. If this isn’t one of yours, then please, go away. If you’re offended by the fact that someone chose to document their very own project in such a way then go find one of the other millions of blogs to read. And that is the thing, the reason people start most blogs, as it seems is the case with this one, are much the same as why someone starts a diary, to document their own time, because they enjoy to write, and in this case to cook. If others see and share in their excitement and experience, then great. If not…..DONT READ IT.
    I think this blog is great. I’ve really enjoyed everything I’ve seen here so far. In many vegetarian cookbooks I’ve read the dishes seem very far-fetched…this blog brings them to the forefront and makes me want to be more adventurous myself.

    | Reply Posted 8 years, 3 months ago
    • * Mary Kay Seckinger says:

      Thanks, Kaitlin.

      Just as an update– though I have abandoned this blog for the most part, I’m finally on my feet and starting to cook again. I actually discovered a new cookbook that I’ve been using instead, which is more appropriate to busy-mom time constraints and the palates of three children: A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends, by Jack Bishop. So far I’m a fan!

      | Reply Posted 8 years, 3 months ago

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