I love how she chucked the 'silly' pin

@robertdoherty2001

Жыл бұрын

When Julia disapproves of something you know it.

@Mnqobi_Mkhize

Жыл бұрын

'I don't know why I keep it but I do' 🤣🤣

@nathanclay682

Жыл бұрын

American rolling pins are stupid. Once you go French you never go back

@anenglishlife7210

Жыл бұрын

She cracks me up the way she throws and slams things around...even her spoon of jam at the end. I love her. Very unpretentious.

'I don't know why I keep this silly rolling pin!' as she chucks it into the garbage can! Hilarious!!! Absolutely Hilarious!!!

@kathya1956

Жыл бұрын

There may be a chance it's useful right?

@ashleydaniel3215

Жыл бұрын

She's a Beast 🙌 I ABSOLUTELY love her 🤣

You have all these other “modern” chefs using proofing containers, rulers and exact measurements to do croissants and then you have Julia literally yeeting pins and using heating pads! What a treasure she was!!

@marigeobrien

Жыл бұрын

The exact measurement craze really bugs me. I will NOT buy any "kitchen scale." That's ridiculous. When I was growing up, the sign of a true expert was that they never measured anything at all. They KNEW. Just like they knew that it's fine to put your fingers into things because, hello!, it's going to be baked/cooked hot enough to kill any germs. Duh.

@barbarasturtevant8327

Жыл бұрын

Absolutely Right!! She has a humble style as well. She also was quite funny whether she meat to or not. A Diamond in the Ruff. An Absolute Jewel 💯

@FigaroHey

Жыл бұрын

Yeeting?

@gaymalewitch

Жыл бұрын

I miss her

@e.l.norton

Жыл бұрын

Tools and science don't make a chef. All it takes feel and heart.

Remarkable that she's talking about Croissants to an audience who had not necessarily heard of or tried them. We just take them for granted now

@Ma_Ba

Жыл бұрын

In 1960's, NE USA, I did not have a croissant until we went to Canada for Expo'67. Oh, and brioche!

@nomadmarauder-dw9re

11 ай бұрын

About 3/4 of the way through, I'm going Good grief, go to Wal-Mart. Duh...

@MossyMozart

6 ай бұрын

@@nomadmarauder-dw9re - Have you ever HAD a Wal-Mart croissant? Or Dunkin' Donuts or Starbucks or from a supermarket, either? What a waste of flour! Do any of them even use real butter and make all the turns so the inside is flaky and not chewy and bread-like? --------------- Do yourself a HUGE favor at least once - if you are ever near a real French bakery / boulangerie, try one of theirs compared to the others we have named. WARNING - there's no going back!

@nomadmarauder-dw9re

6 ай бұрын

@@MossyMozart of course I've had supermarket croissants.

Her breath work on the dialogue is extremely impressive and rarely stumbles. She was a rare breed especially for a trail blazer.

Wow, that's pretty cool she had an "instant boiling water" faucet in her sink. That was something else!

@johnc7833

8 ай бұрын

I love my instant boiling water faucet. If I ever move the first thing will be to call a plumber and see if I can get one installed, i’ve grown so accustomed to it because it’s awesome!

Don't you just love the way she beat that butter into submission! She's a gem !!

I was watching "Julie & Julia" (again) recently, and MAN Meryl Streep did an astounding job on Julia's way of speaking!! I really enjoy watching Julia, she was an excellent teacher.

@halloweenhaunt3121

Жыл бұрын

I agree, Sara! Meryl Streep herself said that she wasn’t trying to imitate Julia Child exactly, but she was doing Julie Powell’s fantasy of what Julia Child sounded like. That way, the speaking voice didn’t need to be exact. But, of course, she still did a perfect job of imitating Julia‘s speech patterns and voice ,like she does with every character she plays on film.

@FallouFitness_NattyEdition

Жыл бұрын

Have you seen the HBO Max series about her? It's called Juila

@xrockangelx

Жыл бұрын

I know Julia Child came from SoCal, but I also am from California and am so curious as to where her particular accent came from. One of my friend's mothers speaks almost just the same, but she's originally from Texas (moved to California when she was in her early 20s) and was probably was born in the late 40s or early 50s. Owns a well-known local vintage clothing store. That cadence and sort of low, warbly, lilty, breath-y declarative sound is simultaneously so unique and ordinary-sounding.

@micahlouise9539

Жыл бұрын

@@FallouFitness_NattyEdition I just watched it, great series!

@mariannesouza8326

Жыл бұрын

One of my favorite scenes was when Stanley Tucci entered their kitchen in France while Julia was chopping onions! 😂

She's the best chef the OSS ever had.

still such a simple recipe ... I love how she switches on the fly between the dough's and adjusts the recipe spiel as she goes yet still includes the other dough's she is NOT currently working with ... she literally covered everything in one process with 4 different types of dough's ...

@freelancelady

Жыл бұрын

It is time consuming when you have to make the dough and wait twenty minutes between turns…

God bless Julia Child!! One of the greatest chef's ever. Such a legend!

When she pulled out the newspaper, "Le Figaro"! 😊😊😊

This was very ambitious for this show! Croissants aren't easy. Love Julia!

@MossyMozart

6 ай бұрын

@goldengnome1951 - She may seemed a bit scattered at times, but there was always a lot of planning off camera.

I found my printed recipe today from a cooking class I took when Sur La Table specialty store offered classes. Sadly, they are closed now but it was a fun group class. My husband and I were paired up with a guy who happened to be a sushi chef. The class was 4 hours long but the process was 8 hours. We started the dough and flipped and turned and then our dough went into the fridge and we were given dough from the last class. We made 3 kinds: regular, ham and cheese and chocolate. The plain were my favorite. Our sushi partner left early and we went home with his share too. The whole store smelled so good and people were asking for our croissants. We had a big brown bag full. I felt like a rock star.

@tretower57

Жыл бұрын

I’m disappointed to hear the Sur la Table cooking classes are kaput. A friend and I took a marvelous class on macarons one time. I was very popular when I got home bearing a bad of our batch!

@TheGrmany69

Жыл бұрын

Delightful anecdote!!

@lesliebarnard1997

Жыл бұрын

I also remember taking classes at Sur La Table. I miss that store so much. It was the only place where I could find the specialty Coco that I loved using all the time. it was Ghirardelli‘s. Oh my gosh, now I can’t find it anywhere. And that’s just one item. What a treasure. I would wander through the store looking for just one item and leaving with a basket full of delectable viands almost every time. I was so shocked when it closed.

@vvalasek

Жыл бұрын

Sur La Table was a great place with those cooking classes

Anytime someone tells you how they need their gas oven to cook, send them to these videos. Julia taught America French cooking at home in an all-electric kitchen, at a time when people could only get it in pricy restaurants. The women is a national treasure.

@MossyMozart

6 ай бұрын

@colvingenealogy - People all over the world - even restaurant chefs - use induction cooking. They all look at Americans, brainwashed by gas corporation ads from the 60s and 70s, and wonder about us.

@60gregma

4 ай бұрын

Gas is more responsive and easier to cook on. The only reason she is on an electric stove/oven is because that is what they had in the studio. At home she had a Garland, six-burner, gas commercial range, which was her pride and joy.

I love how she suggests using different, funky methods to keep the dough warm while rising it-I never would’ve thought to use a heating pad, or an electric blanket, but that is the unpretentious genius of Julia.

@paulortiz2035

Жыл бұрын

You can also just turn your oven on for a FEW (2-3)minutes to have a warming box or oven---- rather than running upstairs to the bedrooms!

@baronmeduse

Жыл бұрын

@@paulortiz2035 In the past I used a box with an incandescent lamp, though these days that's a bit costly. As such I also use a low wattage electric blanket.

@halloweenhaunt3121

Жыл бұрын

@@paulortiz2035 I used to do this too, until I realized that the incandescent oven light inside gives off enough heat by itself to create a good rising temperature, which is supposed to be between 80 and 90° only. Sometimes turning the oven on for a few minutes makes it too warm, over 100°. The slower the dough rises, the more flavor it develops. So you don’t want to let it rise too quickly in a very warm environment.

@gipsi2001

Жыл бұрын

​@@halloweenhaunt3121 agree with you. Yeast dough cant be hurried

@janieb1439

Жыл бұрын

​​@@paulortiz2035 But if you want a good taste don't do that. Choose the slow rise, in the fridge. Believe me the quick rise in 40 degrees Celsius is not at all the best option. HI! FROM FRANCE!

"...I don't know why I keep it, but I do! " no truer words to so many things and "people"... we keep in our lives...ha!

Ok, I admit it, I'm addicted to Julia, she has taught me so much, 😘😘

Thank God I found this channel. I just adore Julia!!! I remember watching her show in the 80's with my mom on Saturday afternoons. Great times!!! I'm going to watch all these videos and then watch them again. 🤣🤣 I love you Julia❤️❤️🥰🥰‼️‼️

She’s totally mesmerizing. I love that she’s not so polished and stiff as the so-called tv chefs of today.

@rmp7400

Жыл бұрын

She certainly gives confidence!

@MossyMozart

6 ай бұрын

@carlmcclain6934 - I don't find so many TV chefs to be stiff, not even ones I dislike, not even ones who try to sell you kitchen stuff you don't need (Bam!).

I wish all of today's supposed expert chefs would watch these videos. Julia learned from the best and offers so many good tips and explains so much so thoroughly that you can't help but learn something new with each video. I never knew why some doughs are slapped onto the board while kneading. Until today. She was a treasure. And, while I am a huge fan of Meryl Streep and loved her in Julie & Julia, the real Julia is amazing.

I remember watching her as a child. She was why grew up cooking French cuisines.

@JenniferSummers-qq3cl

4 ай бұрын

She didn't. She didn't go to France until she married Paul and he was transferred there. She took cooking classes there.

If that were me, I'd eat every last one of those croissants! 😋

Old school recipe that's not scary for novice bakers.

I was so surprised to see Julia put salt directly into the yeast! I thought that was always to be avoided because salt (by all accounts I've previously come across) inhibits yeast growth - wow - myth busted! Thank you, Lady Julia!

@joshuaharper372

11 ай бұрын

Salt does somewhat inhibit the yeast, but as Julia demonstrates, the effect of a little salt is not noticeable enough to worry about it at all for home cooks!

@MossyMozart

6 ай бұрын

@@joshuaharper372 - That is the one thing that puts me off - with Ms Child, it was never a "little" salt - she actually poured it from a big container! (Way too much in today's cooking. I want to taste the food, not salt.)

@60gregma

4 ай бұрын

@@MossyMozart These need the salt to bring out the flavor of the butter. I thought like you, and I was afraid of overdoing it. That was a mistake. The first time I made these I put too little salt in. These need the full teaspoon and a half of (table) salt, (9 grams) plus that extra dash at the beginning. Rule of thumb...don't second guess Julia.

Love the heating pad because it’ll help me make yeasted dough on cold days.

I want to hug her!

She was glorious!

I was surprised by the slapping of the dough. Lol Seems like a good way to relieve stress with a bonus of yummy croissants after. I'm going to try her recipe. The one I have made more croissants. 🤗🖖💕

I love this woman.❤❤❤ I remember my dear Granny who was a brilliant cook. It was so warm in the kitchen - such a smell! Oh! It made my mouth water.❤❤❤ Thank you so very much for sweet memories❤❤❤

Frozen dough has “rested quietly” in the refrigerator. Better keep that racket down in there!

I’m here because of HBO’s “Julia” and it has been canceled after 2 seasons, I need more Julia child in my life! So glad PBS is fulfilling the needs, as always.

@Patrice11300

3 ай бұрын

You and me both! I’m so sad HBO cancelled Julia. What a great show. I bought some yeast so I came here to refresh my memory for the recipe. I love how she just pours the salt from the container into her palm and shows people they can use frozen dough if they want. Very accessible to the home cook.

I'll always love this woman. So glad I was alive to watch her in the 60s and 70s.

A Total Joy to watch her!

The waiting is the hardest part. 😊

I love the way she just whacks things around. I bet she took a lot of frustrations out when baking

I remember seeing a behind the scenes photo and there are about 5 or 6 people sitting on the floor behind the counter taking the used dishes/pots/pans etc... out of her way and handing her items as she needed.

1/4C warm water Active Dry yeast 1/8t salt Sugar 1/2C Tepid milk 2C AP flour (12 croissants) 1T sugar 1.5t salt 4T oil Mix, knead Rise until doubled (1.5hrs) Punch down, chill covered 1 stick (4oz) chilled butter Rise until doubled (formed croissant) Brush with egg glaze 475F 10-12mins

My favorite part was when she chucked the cheapo rolling pin in the trash. "It really is a silly thing. I don't know why I keep it around."

So cool how she sketched the rectangle in the flour!

Julia is so reassuring! I’ve watched other chefs do croissants, and I think that there’s no way I could do them. While I don’t think I’ll be doing them any time soon, I feel like I might be able to pull it off.

The recipes today add twice as much butter! Thank you Julia!

Everyone who ever met her must have loved her . That voice ❤

No one like her&I can recall my Italian mother&an aunt&German neighbor doing their best to pronounce her words&I of course as a teen-Did her "take the chicken's legs"in Julia's voice&make them laugh-they are all gone now&i never miss a chance to watch Julia&bring them to mind too

I remember when croissants were introduced to America. Delicious!

Le Figaro (est'd 1826) is still being published daily in Paris. I've made these many times and they're delicious!

@katyb2793

Жыл бұрын

How long do they take to make? There's an awful lot of leaving it for a bit, taking it out again etc. I think I'd need to be doing something else that could be put down and picked up again without any worries.

@DavidHall-ge6nn

Жыл бұрын

@@katyb2793 You are absolutely correct, which is why I can't give you a definitive answer. Just carve out a few minutes here and there until you get to assembly time and the final rise and baking. I find a timetable useful. Hope that helps. Good luck! Very gratifying final product.

@katyb2793

Жыл бұрын

@@DavidHall-ge6nn thank you! Actually I suppose it could be different every time considering the yeast may rise at different rates each time. I wonder if women used to knit and darn socks in-between steps haha

@MossyMozart

6 ай бұрын

@@katyb2793 - Or go to the mall or supermarket or sew a shirt - lots you could do in between the brief tasks.

She was always a the best!!!

Well practice makes it perfect, croissants takes a lot of practice, but it’s possible to be good at it🥰🐝🐝🐝

I can see how she had so much fun cooking... just beat everything into submission lol

I recall reading about Julia practicing making the perfect omelette, she would make omelette after omelette all day and flush the results down the commode and start again! She was so driven and hard-working, but she managed to make it accessible for American audiences. But good heavens the wasted eggs 😭 🚽 I mean who would not have loved to eat one of Julia Child‘s failed omelettes

@TheBLGL

6 ай бұрын

I hope someone ate it, cause the thought of all that food going to waste is bothersome.

M not much of a baker, or cook for that matter, i was startled when she threw down the bread dough but watching Julia whack the butter around and plop in in the center of dough, all the pretentions of croissant making fell away. Had to try. Followed her exactly and results were pretty good. She used bottom oven rack, next time I'll use the middle one. Genius, self buttering layers! Thank you, Julia.

Damn I want them now!

That 7 burner Thermador cooktop is lively!

I was told salt kills the yeast and boom, she puts it right over it for proofing 🙄

St. Julia Cuisine Couture of all of France & America

How lovely this lady was! She could bring us this wonderful and delicious recipe and make it appear so easy. Thanks!

My family used the same Revere Ware pots.🙂

She was parodied on The Electric Company as Julia Grownup.

Julia Child was a diamond in the rough

Oh mon Dieu, c’est génial 😍👏👍🏻

Love Julia!!

These freedom croissants look delicious. Cheers from France. 😉

Love this one!!

Bravo Chef Julia! 🥐🥐🥐

The heating pad is pure genius! I will definitely use that. I live in Canada and I find winter bread baking is a challenge.

Slap and beat and pinch the dough! And it comes out perfectly light . Amazing

That home/set is GORGEOUS

@theblindredneck747

2 ай бұрын

Is that the same set that is in the Smithsonian. Sorry I’m visually impaired. I heard somewhere that the kitchen she had in the first season is different than the one that is in the later seasons.

She put salt straight into her yeast! Which I do, too, but am so excited cause you hear Al these modern YT chefs like Claire Saffitz (and others I can’t think of rn) telling you salt kills yeast! I always knew it was a myth, cause I always do it and it never hurts anything, but this is the icing on my salt and yeast cake! 😂

A true master - a cooking genius

Truly wonderful.

I love ya Julia!The whole world should cook like Julia!

Absolutely wonderful.

I'm making these on wed ! Thank you Julia ! I sure miss you.

God bless Julia Child. What a treasure she was 🙏💕

She’s delightful!

For anyone who does these and lives somewhere cold, you can just set your oven to the lowest temp and then just turn it off when it comes to temp and leave the bread in there :) Using a heating pad? Just lovely. No need to buy expensive equipment. Just use what you have, love what you do. I love Julia!

LOVED IT SO MUCH🙏

Très intéressant !!!! Merci 😘

Bravo! I love the alternative of using frozen or fresh bread or pizza dough. This makes things much easier since most stores carry pizza dough in their bakery area now.

I love when she threw the paper. . . I had to go back and watch again to catch it.

Happy New year 2023, Mrs Julia Chiled, I just was watching your home made Crossant ❤ WELL DONE 👏 I admire your English way of explaining and backing your home made Crossant Although you have mentioned the French Crossant "BUT YOU HAVE EXPLAINED AND BACKED IT PROFESSIONALLY DONE" BRAVO BRAVO 👏 👏 Khadijeh

Omg, Don't ya know, they would be awesome, ❤

Maravilhosa, só faltou a cor!

Wow ! Was she funny or was she funny 👍👍👍🤣🤣🤣😘

@shevalazaros4427

Жыл бұрын

lovable and funny

Great vid.

I was waiting so long to get to the actual croissant forming

I've made these. It's really a fraction of the time and effort as it appears to be here. And the dough is useful for a number of other things - just use your imagination. Bon appetit!

This would be really yummy in color. I use to watch her show as a youngster.

Interesting that she shows that frozen bread dough can become croissants just by layering in butter. I never would have thought of that, and I’m a pastry chef.

@lady_bexy

Жыл бұрын

Julia does this kind of thing quite a bit. She experimented a lot with things like frozen and canned ingredients, adjusting the traditional recipes for them so the housewives of the day could make great food, with ingredients easily (and inexpensively) acquired by households on budgets, and she was brilliant at breaking down the recipes techniques to the simplest steps. She also often gives variations to include lower fat and lower calorie options by substituting different ingredients. Just my opinion, but I think she's the original celebrity chef. She started it with no special effects, all done in a single take, mistakes, and all. No current celebrity chef could do it the way she had to!

@tretower57

Жыл бұрын

As you’re a pastry chef, I’m curious what you think of Julia’s croissants? I regularly bake breads at home but I have always been a bit intimidated by the lamination and the butter of the croissant process. Her version does look very doable, I must say.

@halloweenhaunt3121

Жыл бұрын

@@tretower57 I just love Julia, and watching her as a teenager in the 1970s inspired me to go to cooking school and become a certified professional chef. I have not tried her recipe so I cannot vouch for it, but her technique is certainly correct and I’m sure it would produce fine results. Why don’t you give it a try and you can reply with how it worked and what you learned?

@paulortiz2035

Жыл бұрын

@BoxedUp678 ------- do able, yes, but you will not get a handmade, Parisienne croissant that easily. Not by a long shot. I lived in Paris for a few years and became very, very picky as to my food, esp croissants. Some bakeries just bake these up from frozen, premade pieces. And those do NOT look or taste the same, at all, compared to the real thing! Bakeries will have a (very small) sign in their window as to whether they just bake these off from frozen pieces or if they make their croissants from scratch. Naturally the handmade ones are vastly superior! Vastly! Making croissants from frozen bread dough..... well..... remember the time that show was made in. And the new 'marvel' of frozen food, TV dinners, and time saving, easy make dinners, from boxes!!! Pick up a cookbook from the '50's, '60's, '70's by Betty Crocker, Better Homes and Gardens, etc and look at the recipes! Instant this, boxed that, just add water and stir, etc, etc, etc! It was just awful food. Lots of Oleo, marshmallows, Jello, potato chip toppings, and cooking a turkey in a brown paper grocery bag--- the food was God awful!!! Cooking was something that was to take as little time as possible! Cost as little as possible! And be as streamlined and ugly as possible! (Canned green beans? That are grey!!!??? Yuk!!!) So I watch this show with a chuckle! It was a sign of the times when 'cheap, fast, easy, streamlined and 'QUICK!'' were the watch words. Certainly words like gourmet, authentic or even 'good' were NOT ever used! AND THE FOOD TASTED LIKE IT!!! Without trying this recipe with frozen dough I'll take a pass. I know what real croissants taste like. And I make my own. And if it takes 2 or 3 days to make them??? Oh, well!!! At least mine taste very good! And that's what I'm going for. Not quick or easy!

@kathya1956

Жыл бұрын

I'm trying that right now. $4 dough + $2.50butter. 24 croissants. We'll see how it goes!

wow! I think I'll just buy them fresg h

I'm actually a little surprised it took three full seasons to get to croissants (Wikipedia lists this as the final episode of the third season, and she revisits croissants in season nine).

@neuvocastezero1838

Жыл бұрын

I don't know, t's pretty advanced and time consuming for the average homemaker, and you don't even get a full meal out of it.

@rah62

Жыл бұрын

@@neuvocastezero1838 Huh? She did quite a few shows that weren't "full meals". Besides, while it is a bit time consuming, it isn't "advanced" at all. People always think something time consuming is somehow complicated!

@nathanjustus6659

Жыл бұрын

Perhaps that’s because the French don’t typically make things like this at home? As I understand they buy them.

@racheller8946

Жыл бұрын

Apparently she didn't cover French breads in her first cookbook, either. Her publisher had to insist on adding the bread recipes to the second one!

@MossyMozart

6 ай бұрын

@@nathanjustus6659 - Unlike the USA, there is a French bakery on nearly every corner in France. We suffer!

She almost makes me believe I could do it.

@MossyMozart

6 ай бұрын

Yes, you can!

Love making croissants, Danish and puff pastry. I've had the same rolling pin 37 years, and I have Tutove also. The ruffles of rolling pins. It's disgusting the way most wholesale bakeries make doughs now. Extra water extra yeast, less butter. 👍👍🥳🥳

The best croissants were at the Patisserie Dumas which used to be on Lexington Avenue and East 88th Street. Anybody remember Dumas?

@MossyMozart

6 ай бұрын

How about The Boulangerie in Wellfleet, Massachusetts on Cape Cod or Northwind Bakery in Middletown, NY?

5:00 for someone that wants to make this following Julia Child’s recipe but is also a complete beginner can you translate what sort of oil I should be using? Sounds like she says a “tasteless salad oil” - but what is that?

I love this recipe. Like she says, even if they are not perfect, they are still good. I found that store brand butter is just as good as the premium "European" butter. The only thing I change is the method to incorporate the butter. I used Brian Lagerstrom's method for that. Also at the end, instead if dividing the dough into thirds, I divided in half to make 8 croissants instead of 12. It's an great treat that just takes time and patience. I make them on the weekend, then freeze them, and they are breakfast (plus) all week.

@DS-wo5hd

4 ай бұрын

5:00 for someone that wants to make this following Julia Child’s recipe but is also a complete beginner can you translate what sort of oil I should be using? Sounds like she says a “tasteless salad oil” - but what is that?

@60gregma

4 ай бұрын

@@DS-wo5hd Vegetable oil. I only use 3 tbs, instead of 4 of oil. Flour has changed a bit over the years. Her flour concoction is a combination of AP and cake flour, but I find that plain AP flour works great. Corn oil, and Canola can work, but to me they are not "tasteless". Smell your oil, chances are if it has a "smell" it also has a taste. Do not use olive oil here.

@60gregma

4 ай бұрын

Made these again today. Every time I make them they just get better. Hint: Let them do their final rise for at least 2 hours. If the dough is springing back when rolling, let the dough rest in the fridge for at least 15 minutes. Egg wash them at the beginning of the final rise and again before baking. Just amazing.

Que cosa tan hermosa

My God, What a performance from Julia Child. I never new that croissants where so difficult to make, because of all the layers of butter between them intertwined. Have got to try that. The Microwave Croissants don't do it.

@MossyMozart

6 ай бұрын

@JackWiz007 - Not difficult - easy! You do a brief task, like mixing, kneading, or turning, then leave it alone for hours while you go to the mall or go swimming or take active "naps" like she and her husband did.

OMG! I’m sure they’re absolutely delicious, but what a process; no way am I ever going to do this. 😵‍💫

@MossyMozart

6 ай бұрын

It is easy, It just takes time like any yeasted bread does. It's not like you have to stand over it for hours. You work on it briefly, then walk away for hours until it is time for the next brief step.

iam here because of "Julie & Julia" (2009)

@rubygray7749

Жыл бұрын

Both now deceased.

@MossyMozart

6 ай бұрын

@@rubygray7749 - I did not know that COVID-19 killed Julie Powell (at only age 49). My husband's niece died at an otherwise healthy age 35 after being sick only 2 weeks. When I expressed concern that her husband and kids had not yet been vaccinated, her mother-in-law look horrified. "Vaccine? That's WAY too dangerous!" --------------- It is the closest I have ever come of face-palming at a funeral.