When Sara Franklin embarked on gathering oral histories from Judith Jones, she was not expecting the gorgeous lunches they would prepare together before each interview. This lovely piece entwines food and friendship to create something truly satisfying.
When I see Judith on the day of the sauce gribiche, the tantalizing tease of spring hangs in the air. She greets me at the door in pressed slacks and a gorgeous, cream-colored silk blouse, with pearl studs in her ears. Her white hair, cut into a girlish bob, is held away from her face by a slim headband. She wears a brightly striped full-length apron cinched tightly around her tiny waist. When I’d called to set a date for our first interview, she’d suggested a midweek afternoon. “But let’s have lunch first,” she’d said.
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