Culinary Adventures with Camilla

I was intrigued by Brooklyn Farm Girl 's  August Tea Swap . Sounded like fun...and it was! I joined the festivites and sent the chocolate and tea above to Danielle in Brooklyn, NY. The theme was tea and a snack. I chose chocolate and coconut chai teas and paired it with a chocolate and coconut bar. Hope she likes it. I don't buy a lot of pre-bagged teas; loose leaf teas are usually a higher quality. But when I do pick a bagged tea, I like Zhena's . Zhena's teas are hand-crafted, unique infusions and they are 100% organic and 100% Fair Trade certified. On top of that, hers is a tear-jerking story. At the bottom, I've included a link to her book. It's inspiring, delicious, and engaging. Danielle sent me a fantastic package and a lovely note. My boys tore into the package immediately! Her card really made me smile! Look at those smiling flowers. And  here's just one of the treats Danielle sent: 'Baked in Brooklyn' flatbread crisps....

It's on like Donkey Kong. Last night a fellow blogger asked me if I would spearhead a 10-day blogging event at the end of next month. Okay! Logo, check. Sponsors, in the works. Participating bloggers, getting going. Let's do it! I wonder if I should have mentioned that I've never tailgated. Well, this will be an adventure. I'm already getting jazzed about some new recipes swirling around in my brain. If you're like to join the fun, comment below or email me directly: constantmotioncamilla[at]gmail[dot]com

When I saw the invitation from David , at CookingChat , for a food + wine pairing blogging event, I was in. Instantly. "Do you enjoy the interplay of good food and wine?" Yes . "Do you relish the challenge of finding a great wine pairing for your weekend meals?" Yes! David writes about how a good wine pairing enhances a meal. I agree wholeheartedly. And I knew that, for this kick-off post, I wanted to pour the just released off-dry Pinot Gris from Holman Ranch : .5 Degrees Brix. A friend had given me a bottle for my birthday and I was intrigued. Not completely familiar with the terms 'off-dry' and 'degrees Brix,' I did some reading. Turns out degrees Brix is a sugar code akin to the IBUs in beer. Where IBUs reveal the bitterness of a beer, degrees Brix measures the percentage of sugar content in a liquid. There is a more scientific explanation with percentages of sugar translating to percentages of alcohol. Suffice it to say: low residual...