Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of author Toni Tipton-Martin and publisher Clarkson Potter. I received a complimentary book for the purpose of review, but all opinions are honest and they are my own. No additional compensation for this post was provided; this page may contain affiliate links. Today, Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin* is available for sale to the public. I have had the privilege of exploring, reading, and cooking from this book over the course of the past few weeks, after publisher Clarkson Potter sent me a copy to review. I will share that I've tried over half a dozen recipes and had a tough time deciding which recipe to share with you. Tipton-Martin is a culinary historian, journalist, community activist, and author of the James Beard Award-winning  The Jemima Code . She also has a blog of the same name,  The Jemima Code , and is a member of Les Dames d’Escoffier, t...

If you read about my unprocessed misstep with molasses earlier this week, you'll know that I banished that sweetener for the rest of the month as we attempt to eat, mostly, unprocessed, foods during October. Granted, we eat very few processed foods anyway, but I'm being even more aware than I usually am. Where molasses is the epitome of processed, maple syrup is boiled down directly from tree sap! That's it! Maple syrup producers literally put a tap into a tree and collect the sap in buckets. Drawing is from TLC's How Things Work  website. Our unprocessed breakfast this morning: white grits - stoneground white corn; roasted sweet potatoes; and a splash of organic maple syrup. Delicious!