(GK: Garrison Keillor, SS: Sue Scott, TK: Tom Keith, TR: Tim Russell)
GK: It's always good to welcome Julia Child back to our show - Julia -
TR JULIA: Toujours, mon ami! Toujours -
GK: Good to see you.
TR JULIA: "Mon ami" means "my friend" -
GK: Yes, of course. You look well -
TR JULIA: I feel fabulous. Strong as a horse. That's what mixing all that puff pastry will do for you!
GK: You're looking forward to the holidays?
TR JULIA: Yes, of course! This Christmas I'm serving A la Recherche de Turqui Perdue.
GK: That's a Frank Perdue turkey?
TR JULIA: No, no, no - that's Remembrance of Turkey of the Past. It's French - it means leftover turkey.
GK: You still have leftover turkey from Thanksgiving?
TR JULIA: Oh my, yes. I fixed a 30-pound turkey and it's all leftover. Nobody ate it.
GK: You didn't eat any of it?
TR JULIA: No, no - I love to cook but when it comes to eating, I prefer take-out.
GK: Oh.
TR JULIA: I had Moo Goo Gai Pan for Thanksgiving. Lovely. Scrumptious. Ate it right out of the pan. Me and this guy.
GK: Anyway, Julia is here to promote her latest cookbook -
TR JULIA: Yes. It's called "Julia's Menus for tete-a-tetes" - (SHE LAUGHS SUGGESTIVELY)-
GK: Sounds interesting.
TR JULIA: Those romantic little dinners for two where you wind up under the table kissing and rolling around on the carpet and making low moaning sounds.
GK: Oh, those dinners.
TR JULIA: Yes, those dinners. Where you serve finger food.
GK: I see.
TR JULIA: And sometimes tofu.
GK: Right.
TR JULIA: That's a joke. A Julia joke.
GK: So what dish are you going to make today, Julia?
TR JULIA: Today we'll make the roast duck - or, in French, Le Canard (FRENCH GIBBERISH).....
GK: Roast duck - that's pretty complicated, isn't it?
TR JULIA: No, it only means that we start two days ahead of time - we partially roast the duck, we take a straw and blow air under the skin and remove the skin, we remove the legs and wings, and we press them for the juice -
GK: That sounds awfully involved.
TR JULIA: Yes, it does, doesn't it. - The heck with it. Let's just have a nice Pasta Fromage.
GK: Pasta Fromage sounds simple.
TR JULIA: It is. You boil the pasta and you add this fromage to it.
GK: What kind of fromage is it?
TR JULIA: I have no idea. It's a powdered fromage and it's in this little bag that comes right inside the box of pasta.
GK: It sounds great.
TR JULIA: It is. You care for some? Later? Big boy?
(MUSICAL PLAYOFF)
GK: Julia Child and her new cookbook, "Julia's Menus for tete-a-tetes" -
(c) 1998 by Garrison Keillor