Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of Selefina spices. Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. Years ago I attended two mole-making classes at a local shop. And, while I am grateful to know how to make mole, I don't do it that often. But when a contact from  Selefina * asked me if I would like to sample their new line, I looked through the website and decided to give it a whirl with their products. Selefina is new venture from the people behind Adagio Teas. They have used their experience in global sourcing and making connections to find high quality spices and seasonings. And by purchasing in bulk and using their own brand for labels, costs are kept lower for the consumer. It's a win-win and, from what I've tried, the products are amazing. Stay tuned for more posts, but this recipe uses several of their items, including three different dried chiles, hence ...

  This is a sponsored post written by me in conjunction with the #GotAlbariño event with the #WorldWineTravel group.  Wine samples were provided for this post and this page may contain affiliate links.     For our April edition of #WorldWineTravel, Linda of  My Full Wine Glass  is hosting the group on a virtual trip to Rías Baixas. Read her invitation: here . If you are reading this early enough, feel free to join us for our live  Twitter chat on Saturday, April 24th at 8am Pacific time. Follow the hashtag #WorldWineTravel. And be sure to add that to anything you tweet so we can see it. Here's the line-up of posts as the #WorldWineTravel bloggers take a virtual trip to Spain's Rías Baixas. Steve at Children of the Grape shares Troubadours, Love, and Wine . Terri at Our Good Life discusses One Grape: Three Unique Experiences with Albarino . Andrea at The Quirky Cork writes about Albariño and Bacon: A Love Affair . Lynn at Savor the Harvest recommends ...

Here we are at the fourth event of 2021 for our Soup Saturday Swappers group. Wendy of  A Day in the Life on the Farm  started this event and, every month, I get a new array of soup recipes to put in my to-try pile. This month, Sid of Sid's Sea Palm Cooking is hosting. She chose a theme of 'Soup to Celebrate Your Ancestry.' Sid encouraged: "Share a soup that provides a link to your ancestry. Some of us are going to have many countries from which to choose." Apong Meling's Sinigang from Culinary Adventures with Camilla  Blomkål- og ostesuppe (Cauliflower and Cheese Soup)  from Sid's Sea Palm Cooking Chach- A Dessert Soup - East Indian  from Sneha's Recipe Cock-a-leekie Scottish Chicken Soup  from Making Miracles Mulligatawny Soup  from Magical Ingredients Scottish Red Lentil Soup  from Pandemonium Noshery  Ticinese Minestrone  from Karen's Kitchen Stories Apong Meling Since both my parents immigrated from the Philippines, my ancestr...

Gwendolyn of Wine Predator is hosting the French Winophiles this month as we explore the organic wines of the Loire. You can read her invitation  here . If you are reading this early enough, feel free to join our live Twitter chat on Saturday, April 17th at 8am Pacific. Just follow the hashtag #Winophiles. And be sure to add that to anything you tweet so we can see it in the stream. Cheers! Here's what the French Winophiles are sharing on the subject of organic wines of the Loire. Susannah Gold brings Vouvray – A Wine In Many Styles to  Avvinare. Nicole Ruiz Hudson does Cooking to the Wine: Domaine Huet Vouvray Clos du Bourg Moelleux & Pork Tenderloin with Citrus Gastrique on Somm's Table. Jane Niemeyer suggests Tasting and Pairing LoireValley Wines on Always Ravenous  Linda Whipple shares Organic Muscadet and Must-Have Oysters at My Full Wine Glass  Terri Steffes invites you to A Tasty Dance: Red Beans and Rice with Les Parcelles Mark Dup...

First off, let me lead with the disclaimer that I am sure all Filipinos will tell me that I did it wrong. But it's my kitchen, my adobo, and everyone in my household loved it. So, traditional or not, like your apong's or not, this is a pot of delicious, salty goodness. And it's super-duper easy. We're here on Day 14 of our county's shelter-in-place order. And I have to give a shout-out of gratitude to anyone who has ever given us games and books. They are sustaining us through this. Thank you. So, while the adobo cooked, I played a few games with D. In hindsight, I should have doubled this as we didn't have any leftovers for lunch today. Ingredients serves 4 4 bone-in, skin-on chicken thighs 1 large onion, peeled and diced 4 to 5 garlic cloves, peeled and smashed 1 T olive oil 3/4 C to 1 C soy sauce (I use reduced sodium, but this might still be too salty for some people's tastes, adjust down to 1/2 C, if desired) 1 C vinegar (I use apple...

I picked up this book because I have long been a Ruth Reichl fan. And she always inspires me into the kitchen. I made Butternut Squash Soup a la Bonneville after reading Comfort Me With Apples . I served Aushak (Afghani Scallion Dumplings) after reading Garlic and Sapphires . And I even went to hear her speak one evening with Nancy Silverton and Evan Kleiman . So, it's no surprise that Delicious! A Novel*  finally made off my bookshelf. What is a surprise: I neglected to see the 'a novel' designation and was about a dozen pages in when I realized that this, unlike all of her other books, was not autobiographical. On the Page Once I realized that this was a novel, the thought that crossed my mind: Can Ruth Reichl, food editor extraordinaire, renowned restaurant critic, and accomplished memoir writer pull off a novel?  Well, yes and no. Like Reichl, protagonist Billie Breslin transplants herself from the streets of California to the hustle and bustle ...