I think I am just a sucker for stacks of books. After completing my research on Virginia Woolf and To the Lighthouse, I wanted to take a picture of some of the friends who have accompanied me for the last two months, before I return them back to their homes (the libraries of the University of Tennessee, University of Miami, and Wake Forest University). What a miracle inter-library loan is. In this photo, leaning happily on the scholarly works is, of course, Julia Child's Mastering the Art of French Cooking. I prepared Boeuf en Daube for the class, and I relied on Julia's recipe as a starting point for my 21st century crock-pot version of the dish.
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