Culinary Adventures with Camilla

The world has gone completely mad. Seriously. It has. Between going into our third month of being sheltered in place and the civil unrest due to protests against institutionalized and rampant racism, I needed a little love last night. I walked in the door from work and grabbed Jake for an evening walk. We barely made it to the end of our driveway before I burst into tears, lamenting the world into which we were releasing our brand-new adult; R's 18th birthday was the day before. As usual, Jake listened to me blubber, he talked, then he listened some more...and I calmed down while we walked around the neighborhood and strategized about how to talk to the boys over dinner about the state of our country. We wanted to convey that they have a voice - as well as an obligation to be agents of change and goodness - but that they can't cross the line into being wrong themselves. We asked if they knew the difference between protestors and looters. They looked at us as if we had thre...

It's time for Fish Friday Foodies' October event. W e are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month. And Wendy herself is hosting October's event. She wrote: " Share a recipe using fish or seafood that is poached on the stove top or in the oven. " In case you are unfamiliar with the technique, poaching  involves cooking by submerging food in a liquid, such as water, milk, stock or wine and cooking at a low temperature. I really enjoying poaching in olive oil as evidenced by my Olive-Oil Poached Salmon with Rhubarb Crème Fraîche   and Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa . But I have also poached in tea: Green Tea Poached Cod . This time I decided to poach in a tisane of sorts. But, before I get to my post for the event, here's the rest of the #FishFridayFoodies' poached fish offerings... Chamomile-P...

Last week I went to #FlowersandGin - and I still do need to post about that class - where we infused booze and a cold-process simple syrup with foraged, seasonal deliciousness. It was a lovely evening with some lovely gals. Thanks, Katie and Lolo! I received an email reminder last night to check my syrup. So, this morning, I gave it a taste and was happy with the level of flavor. I strained out the blossoms and transferred the syrup into two small bottles. Ingredients 1/2 C organic granulated sugar water, enough to fill the jar blossoms (I used a combination of elderflowers, jasmine, violet, chamomile, white sage, and comfrey) Procedure Place sugar in a mason jar. Place your blossoms on top of the sugar. Fill the jar with cool water. Tighten the lid onto the jar and shake. Shake. Shake. Shake. And, then, shake some more. Shake till the sugar is completely dissolved and the blossoms are bruised. Let stand for up to a week - really it's for as long or as...