1. Read Something
Cards, Signs, Books & Maps
By Riley Mann

3. Create Something
Dylan’s Seal Costume
By Riley Mann

5. Explore Something
Alaska’s Inside Passage
By Riley Mann

9. Giving to Someone
Feeding the Homeless
By Riley Mann

11. Cook Something
Summer Feasts
By Riley Mann

13. Culinary Adventures with Camilla
Just about any occasion sends me to the kitchen to create. My pots and
pans are my culinary canvas. I cook dinners for friends' birthdays, for
holidays, and three times a day for my family. My hope is that my
descriptions and photos will inspire you to get out to the farmers markets
or down an aisle at the grocery store that intimidates you, try some new
ingredients, and get crazy with the herbs and spices! Buon appetito!
http://culinary‐adventures‐with‐cam.blogspot.com/
Wednesday, August 1, 2012
Riley's Spaghetti and Mini Meatballs
If you have been following me for awhile, you'll know that I am more than a little enamoured
with my boys' school. And I just adore Riley's 5th grade summer homework! No busy work. No
extensive reading list, though that wouldn't have been too arduous for my little bookworm.
This summer, all of the incoming 5th graders had five projects to do ‐ create something, read
something, give of yourself, explore something, and cook something.
So, last night ‐ for his fifth and final project ‐ Riley cooked his favorite dinner: spaghetti &
meatballs.
And, apparently, he thinks I make meatballs too big; so his were 'mini'. We didn't get to cook
his dessert (Nutella Bread Pudding). That's on the menu for tonight.

14.
Meatballs
1 pound ground
pork
2 T minced
shallots
1 T chopped
fresh basil
1 t dried
oregano
freshly ground
pink Himalaya
salt
freshly ground
rainbow
peppercorn
1 egg
1/2 C panko
breadcrumbs
Mix all of the ingredients together in a bowl. Form
whatever size meatballs you like. Set aside.
Sauce
2 C fresh tomato sauce
2 T minced shallots
1 T chopped fresh basil
1 t dried oregano
freshly ground pink Himalaya salt
freshly ground rainbow peppercorn
olive oil

15. In a large, flat‐bottom pan, heat a splash of olive oil and cook the shallots until they begin to
turn transparent. Add the tomato sauce and herbs. Gently drop the meatballs into the sauce
and simmer until cooked through. Season with salt and pepper to taste. Toss the sauce and
meatballs into cooked pasta and add another splash of olive oil to make it glossy.
Serve hot with shredded parmesan cheese...and a cheesy grin!
Posted by Camilla at 12:50 PM
Labels: Basil, egg, ground pork, meatballs, oregano, panko, Riley, shallots, spaghetti, tomato
sauce

17. Culinary Adventures with Camilla
Just about any occasion sends me to the kitchen to create. My pots and
pans are my culinary canvas. I cook dinners for friends' birthdays, for
holidays, and three times a day for my family. My hope is that my
descriptions and photos will inspire you to get out to the farmers markets
or down an aisle at the grocery store that intimidates you, try some new
ingredients, and get crazy with the herbs and spices! Buon appetito!
http://culinary‐adventures‐with‐cam.blogspot.com/
Thursday, August 2, 2012
Riley's Nutella Bread Pudding
For the dessert portion of the 5th grade summer homework cooking‐mission, Riley selected a
bread pudding that he saw on the cooking channel. We don't have a television. Well, we have a
physical television, but it doesn't receive any stations; we use it to watch DVDs and
documentaries on netflix. It never occured to me that my kids watch cooking shows at the
Nonni's house. That is until I received an email from my mom that read: "Good morning ‐ we
were watching the cooking channel and Riley said he would like to make this bread pudding.
It's a bread pudding made in a slow cooker by the America's Test Kitchen folks. If you need the
cooker let me know. It sounds yummy."
I didn't have challah, so we used a speedy yeast bread. And I also don't have a slow cooker, so I
used a stoneware bowl.

18.
1 loaf bread, cut into 1" cubes
1/2 C chipped dark chocolate
9 egg yolks
1 C Nutella spread
2 C heavy cream
1 C milk
3/4 C + 2 T organic granulated sugar
4 T pure vanilla extract
Butter
Preheat the oven to 350 degrees. Butter the
baking dish. In a large mixing bowl, whisk
together the cream, sugar, egg yolks, vanilla,
and milk. Stir in the Nutella, then blend in the
bread cubes until moistened. Add in the
chocolate pieces. Press the mixture into the
buttered baking stone. Cover with foil. Bake
for 60 minutes. Uncover and sprinkle with 2 T
granulated sugar. Bake for another 30‐45
minutes or until the mixture is firm and
golden.
Serve with a dollop of unsweetened whipped cream.