Culinary Adventures with Camilla

   This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. I have been having lots of fun, exploring the olive oil and vinegar offerings at local-to-me  The Quail & Olive *;  one bottle that I had been saving was their Taggiasca Olive Oil . I don't know why. It just felt more than ordinary. It is definitely more complex than some other oils. The Taggiasca olive comes, originally, from the Liguria region of Italy. That was an area I never visited in the thirteen months I lived in Italy; I will have to remedy that if when the world ever opens back up.   This delicate oil has a complex combination of flavors that intrigued me, including hints of earthy hazelnuts, creamy artichoke, and the barest hint of spice. I loved it the second I tried it. Maybe that's why I have resisted using it. I don't wan...

This is my post for June's  Food'N'Flix  selection. And we are excited to welcome back Heather, from All Roads Lead to the Kitchen , who founded and helmed the group for years. She took a brief hiatus, but she's returned and invited us to watch  This Beautiful Fantastic*.  Read Heather's invitation  here  and join the party! On the Screen I had never heard of this movie, but was excited to settle in one evening and watch it. This is a charmer about luminous nerds, the beauty of gardens, and love. About my 'luminous nerds' comment, I am not using 'nerds' as a pejorative. Really. I love my nerds...all three of them. In fact, my oldest son has a summer internship at a local military school where officers in all branches of the United States armed forces study to get advanced degrees. R is a high school intern working with a professor in the MAE, Mechanical and Aerospace Engineering, department; he is currently helping edit and write code for ...