Culinary Adventures with Camilla

  Here we are the March 2021 edition of the Cake Slice Bakers. For 2021; we are baking from  Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week  by Candace Floyd. * I can't believe that we're already in a new year. In many ways 2020 dragged on as the shelter-in-place orders continued month after month; on the other hand, it was a completely blur because there weren't milestones to mark the passage of time. In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our  Facebook ,  Instagram , and  Pinterest   pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you ha...

Welcome to the June edition of  Food'N'Flix . This month, Kelley of  Simply Inspired Meals  is hosting; she invited us to watch  The Incredibles *. You can read her invitation:  here .  On the Screen Let me start with this: I have no idea how many times I have seen this movie. More than a dozen. Definitely. It was one of my boys' favorites...and I can't believe it's been fourteen years since its release. And this weekend, we re-watched it twice. Once because we were headed out to see the sequel; and once because I needed to pay more attention to the food. A quick synopsis: Mr. Incredible (secret identity Bob Parr) and Elastigirl (secret identity Helen Parr) were always saving lives and battling evil. But they retreated into the suburbs, hiding and adopting civilian identities live a normal life with their three kids, Violet, Dash and Jack-Jack. Then they are forced back in action. And this time, their crime-stopping involves their kids. Whil...

I've been remiss at reviewing this cookbook from Quirk Books - Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth.* They are the culinary duo behind the blog Love & Olive Oil ; it's a blog I already read regularly. It's not that I was unenthused; on the contrary, I was overly excited about the choices. I wanted to make so many of the recipes! But today, I decided to finally select a few recipes and see how it went. Breakfast for dinner. That's not a foreign concept in my household. When I'm in a rush, I will often whip up omelettes or use all my leftover veggies for a frittata. My husband's family used to eat pancakes for Sunday dinner when he was a kid. So, again, breakfast for dinner is a real thing for us, albeit a bit boring one. However, Lindsay and Taylor take that concept, tweak it, turn it on its head, and offer some truly innovative ideas in this cookbook. It's, as they write, 'classic recipes with a twist' or using s...

Typically mimosas are made with orange juice and bubbly. I decided to make a grapefruit version to go with my Grapefruit Barley Risotto with Seared Scallops tonight. I added a rosemary simple syrup, inspired by the Grapefruit Herb Soda by  Breakfast for Dinner   by Lindsay Landis & Taylor Hackbarth, from   Love & Olive Oil Rosemary Simple Syrup 1 C organic granulated sugar 1 C water 1 sprig organic rosemary Place all of the ingredients in a medium sauce pan. Bring to a boil and cook until the sugar is completely dissolved. Let steep for 10 minutes. Pour into a glass jar with a lid and let cool. You can keep the rosemary sprig in there for added flavor, or take it out. Your choice! I left mine in. To mix... Place 2 T rosemary simple syrup in a glass, add 4 oz of freshly squeezed grapefruit juice, and top with sparkling wine or prosecco. Cin cin!