Culinary Adventures with Camilla

We are kicking off 2021 in our online Lit Happens book group with Oona Out of Order by Margarita Montimore.* And though it's not a cook-from-the-book kinda group, I am almost always inspired into the kitchen after reading a book or watching a movie.  On the Page image from amazon.com I honestly can't even remember what made me pick up this book, or choose it for the group, but it was a diversion for an evening or two. The ensuing online discussion with the other readers has been much more interesting in my opinion. The premise of this book - that Oona time-travel every year on her birthday and lives her life out of order - is intriguing. And having seen the rave reviews, I was excited to read it. But I struggled through this story because I didn't care for the protagonist.  Oona is selfish and though she’s aware she’s living her life in random, one-year segments, she’s remarkably uninterested in any kind of introspection. Her main goal in life seems to be having fun, rega...

Here we are at the final #KitchenMatrixCookingProject post for July. This month I picked the dishes with easy recipes to inspire some  al fresco  dinners. This week, I decided to celebrate with cocktails. Twelve different cocktail that Bittman suggests, actually. But time got away from me before we left for our annual camping trip and I didn't have a chance to whip up any cocktails. Crazy, right?! So, I'm going to share something a little different this week. But please check out the other cocktails from the Kitchen Matrix Cooking Project gals. Cheers! An InLinkz Link-up Every once in awhile you meet someone who is creativity incarnate. Almost twenty years ago, while I was in college, I met Jenn of Jennuine Blog , formerly Maker, Baker, Glitter Shaker. And a few years ago, I met Katie of Bar Cart Cocktail Co . I am constantly in awe of those beautiful gals and realize that what impresses me every time I taste or sip something of theirs: their delightf...

I needed candied rose petals for the birthday cake tonight. So, I posed the question on facebook - Anyone local to me have any organic roses in bloom? - and Belle answered. I stopped by her house on my way home from work last night and picked up a few roses in various shades, from an inky bordeaux to a vibrant azalea to a delicate icy pink. She even gave me a few extra - for the learning curve. Thank you, Belle! Then I snagged a brand new paint brush from Jake's studio. Yes, it was new. And, yes, I did wash it and thank him profusely. Candying rose petals isn't like candying citrus. This is tad more delicate. But the results are gorgeous. It's well worth the effort. And if you happen to have a helpful kitchen elf, rope him (or her) into helping you. Ingredients organic rose petals 1 egg white organic granulated sugar Procedure Beat your egg white in a mixing bowl until soft peaks form. Place granulated sugar on a saucer. Using a clean brush, coa...

Four of my favorite ingredients! Vanilla bean. Brown sugar. Black pepper. Bacon. How could I resist? I couldn't. Think bacon candy. Oh, my! Adapted from Shauna Sever's Pure Vanilla 12 oz uncured applewood-smoked bacon, sliced in half caviar of 1 vanilla bean 1/3 C dark brown sugar, packed 1 t pure vanilla extract 1/2 t freshly ground black pepper Preheat the oven to 350 degrees and line your baking sheets with foil. In a large bowl whisk together all of the ingredients. Toss the bacon in and coat well, rubbing the sugar mixture onto each bacon slice. Lay the strips on your sheets and sprinkle with any leftover sugar. Bake until crisp and caramelized, approximately 25 to 30 minutes. Transfer the bacon to a cooling rack over paper towels to drain. The sugar will firm as it cools, creating a candy-like glaze. I used this as a garnish on top of poached eggs on a bed of spinach.