I went to the mailbox not long ago and there was a lovely field of sunflowers peeking out from the usual “junk mail”.
It was a postcard from a friend, just to say hello. I found myself immediately smiling when I saw it. I re-read it a couple times over, relishing the actual handwriting. It was like I was looking at some ancient artifact. And isn’t that what actual letter writing or handwriting, has become?
In a world where we most often use texts or emails to communicate (and even those are rare these days) seeing an actual handwritten letter has become a thing of the past. Certainly, any communication is appreciated. But even texting in real sentences is sometimes rare. “Okay” is reduced to “K” or “thanks” to “thx”. So seeing a handwritten letter is a welcome sight. Someone has taken the time to actually WRITE!! How novel!!
Speaking of the lost art of letter writing, I just finished reading “As Always Julia, The Letters of Julia Child and Avis DeVoto” .
It is a collection of letters between Julia and Avis DeVoto, that started when Julia was living in Paris and Avis in the U.S. Avis’ husband Bernard had written an article in a major publication about the poor quality of American kitchen knives. Julia read the piece and was compelled to send Mr. DeVoto her take on the importance of proper kitchen utensils, along with sending the perfect French knife. Avis was answering her husband’s mail so responded to Julia’s thoughtful letter . And with that a great correspondence began and indeed a great friendship.
The book is fascinating in that not only do they discuss their passion for cooking, excellent cookware, ingredients and recipes but as the years went on their correspondence gave an insight into their private worlds and the larger world around them : the political climate of the 1950s and their attitudes and opinions on what was happening at the time.
As you read the letters you can see this wonderful trust between them building , letter upon letter. Avis had publishing connections and actually nurtured Julia’s whole process of having her book “Mastering the Art of French Cooking” published. There is great enthusiasm and support reaching out across the miles in each line.
I can relate totally to this, having my own pen pal, Jean from England, starting when we were around 11 or 12 . Our letters back-and-forth were as faithful and frequent as Julia’s and Avis’, albeit on different subjects. Ours was a friendship fueled at first by my love of the Beatles and hers of the Monkees, her dedication to her pet guinea pig, Snowie and mine to my beloved cat, Tiger. We talked about school friends, crushes, and dreams of the future. It was rather like writing in your diary and sharing inner most thoughts and feelings . I still have a great many of those letters and love to look at her beautiful handwriting along with her drawings of fashions she was dreaming of designing. Those letters are treasures. I remember looking forward to the mail and what Jean was going to say about the latest new group she was following or wanting to share with her what was going on in my life. Although this wasn’t a face-to-face friendship until much later, it was very much the start of an enduring one that 56 years later exists to this day. The little girls who were writing from Weaverham, Cheshire and Rochester, NY, are still in contact , albeit not as frequently. But when we do connect via email or Facebook Messenger, the genuine friendship is felt even through the distance and the time that has passed.
We got to know each other through those letters. We finally met face to face in the 1990s. At the time , my husband asked if I was nervous that Jean and I might not like each other or have anything to talk about. I had not given that a thought, as we had known each other so well on paper all these years, so of course we would like each other! And indeed we immediately felt at home when we met and it was like we had always known each other, which in fact we had , through our letters. We have since had the pleasure of having Jean and her husband Nick in our home and we have had the delight in visiting them and seeing their world in the UK. It was with great joy I found myself walking with her through her town and village after reading about it so often in her letters.
So when I read Julia’s and Avis’ correspondence it brought back that wonderful feeling of anticipation for the next letter greeting me in the mailbox with familiar handwriting. And when I got the sunflower postcard in the mail, I realized once again how important those personal connections are and how appreciated.
Of course any communication is important . Sure we have social media and can keep in touch with happenings in that way, but someone taking the time to connect one on one, gives a personal touch that would be lacking in a Facebook post that goes out to all.
It’s that personal touch and connection that I think we all crave. And to make it even more personal , If you ever feel like really making someone’s day a little brighter, I suggest taking pen in hand and writing a little note or letter and sending it. It is guaranteed to leave someone smiling.
And speaking of leaving someone smiling, here is a recipe for Julia’s “Reine de Saba” (Queen of Sheba) cake which she shared with Avis in her letters. It is a classic , decadently delicious chocolate almond cake fit for a Queen ..or King ..at Christmas.. or any time.
Julia’s Reine de Saba Cake
Use a Round cake pan , 8 inches in diameter and 1 1/2 inches deep
- 4 ounces or squares semisweet chocolate , melted
- 2 Tbsp. rum or coffee
- 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, sifted
- Chocolate-Butter Icing (recipe follows)
Directions
Preheat oven to 350 degrees.
Butter and flour the cake pan. Set the chocolate and rum or coffee in a double boiler over almost simmering water; let melt.
Cream the butter and 2/3 cup of sugar together for several minutes until 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 form; sprinkle 1 Tbsp. sugar and beat until stiff peaks are form.
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. Fold in a third of the remaining whites and when partially blended, put in one third of the flour and continue folding. Alternate with more egg whites and more flour until all egg whites and flour are incorporated.
Pour batter into the cake pan. Bake in middle level of the 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 toothpick put into that area comes out clean. The center should move slightly if the pan is shaken, and toothpick inserted in that area 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 cold to be iced .
Frost cake with Chocolate Butter Icing and press crushed almonds on top and/or sides of cake.
Chocolate Butter Icing
- 2 ounces (2 squares) semisweet baking chocolate
- 2 Tbsp. rum or coffee
- 5 to 6 Tbsp. unsalted butter
Directions
Place the chocolate and rum or coffee in double boiler over almost simmering water to melt.
Remove from heat , let set 5 minutes or so, until perfectly smooth.
Beat in the butter a tablespoon at a time until chocolate mixture has cooled to spreading consistency. Spread it over your cake with spatula or knife. Decorate cake with almonds,
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