Have you heard the news? Julia Child was apparently an operative for the CIA before she became The French Chef.

According to NPR.org:

The National Women’s History Museum exhibit, Clandestine Women: The Untold Stories of Women in Espionage, also features the story of another unlikely operative, Julia Child.

Decades before becoming a famous chef, she worked for the Office of Strategic Services. (The OSS was the predecessor to the CIA.) She was assigned to solve a problem for U.S. naval forces during World War II: Sharks would bump into explosives that were placed underwater, setting them off and warning the German U-boats they were intended to sink.

“So… Julia Child and a few of her male compatriots got together and literally cooked up a shark repellent,” that was used to coat the explosives, McCarthy says.

I love her! Can you imagine the kind of espionage tactics she may have employed? The secrets in her souffle, the mysterious meanings in her marinade?

With this news, I’m eagerly anticipating the release of the movie Julie & Julia, based on the book of the same name. The movie’s being directed by Nora Ephron and will star Amy Adams as Julie Powell and Meryl Streep as Julia Child (hmmm). The book, as you may know, is based on a blog by Julie Powell, who endeavored to make all the recipes in the famed cookbook Mastering The Art Of French Cooking, and posted tales of her culinary adventures online. I think it was one of the first blogs that saw the light of print.

I, on the other hand, have a hankering to cook something very French all of a sudden. Like a clafouti with fresh cherries, or a beautiful quiche with summer vegetables. Ok, now. Need. To. Stop. And. Sleep.

Zzzzzz.

Yawn, good night, all. Happy weekend.