Present Joys Featured Guest: Camilla Wynne
This week we welcome Camilla Wynne to share her present joys with us.
Camilla Wynne is a Toronto-based writer, recipe developer, master preserver, teacher, and cookbook author (phew!). It’s both incredible and inspiring to witness all the ways she shares her wealth of talents–from online workshops to a forthcoming cookbook all about candying fruit (available for pre-order here). We’ve been internet friends for some time and finally had the chance to meet during my recent trip to Toronto. It was such a joy to connect over Robinson Bread coffee and pastries…followed by even more conversation and SOMA Chocolate gelato. We hope you enjoy reading Camilla’s joys as much as we did!
Our Garden
My spouse and I rent the second and third floors of a house, so are extremely lucky that our landlord offered us a small garden space in the backyard when we moved in. When we asked to expand it slightly the following year, she surprised us by rototilling the ENTIRE lawn, so now we have a huge (by urban standards) garden with loganberries, black currants, raspberries, rhubarb, summer squash, peas, cucumbers, beans, tomatoes and herbs. We don’t get to spend too much time back there, so it’s a little chaotic, and I do feel a little bad that our toddler doesn’t have any grass to play on, but I get so much joy from that wild green space, even if It’s just 15 minutes in the morning. And she can help pick berries and find caterpillars to say hello to!
Menu Planning for Cottage Weekends
My spouse is studying for a huge exam this fall, so the only vacations we’re going on this summer are little weekend cottage jaunts. Besides swimming and reading, the main event is, of course, eating. But I never like to work too hard when I’m supposed to be resting, nor do I like to put my fate in the hands of whatever subpar kitchen utensils said cottage may be equipped with. Instead, I start dreaming at least a week in advance of what I want to eat at a picnic table or under the stars with family and friends—recipes I’ve been meaning to try, perennial favorites starring fleeting summer produce. Then I prep as much of the recipe as possible at home—mixing salad dressing, marinating meat, slathering garlic herb butter onto sourdough and wrapping it in foil—so that it’s a true cinch to pull together an incredible meal once on holiday.
2nd Birthday Parties
This was the first year my child really understood about birthdays, and it was so much fun being witness to her joyful anticipation. Over the course of the preceding month, her bedtime song switched from Baby Beluga, which we’d been singing to her since birth, to Happy Birthday! I drove across town to my favorite Japanese variety store for a perfect silver party hat and favors for treat bags. Ten of her little friends came over with their parents, along with some other adults who love her, and she feasted on homemade focaccia and watermelon. I made Eric Kim’s cream cheese pound cake with homemade raspberry jam and an extra layer of fresh raspberries we picked in the garden (fortunately I also made a chocolate cake, since one unsophisticated four-year-old was not impressed). It was so incredibly sweet to see her having such a great time being celebrated.
Recipe Development
It’s very hot outside this week, all the fruit is in season, and I am at home working on fruitcake and holiday cookie recipes—and I love it. Sometimes amidst the stress of deadlines and daily life, even work you love can begin to seem like a chore, but thinking about what brings me joy for this newsletter helped me remember to appreciate how lucky I am to be doing a job I love. Of course, it’s stressfully precarious to be a freelancer, but it’s honestly worth it to get to be so creative. Making an idea come to life is so satisfying. It does create the problem of filling the house with more foods, usually sweets, than we could possibly eat, but then sharing with friends and neighbours brings them joy in turn.
Frozen Cocktails
I will drink a frozen cocktail anytime of year, but obviously they are best enjoyed at the height of summer. I guess there’s something about the adult treat of a cocktail combined with the nostalgic kid treat of a slushie that just makes them extra special. I just had an amazing one at Thai Diner in NYC called Bloodsport, but usually I make this frozen amaretto sour at home.
A few more joys from Joyce and Michelle...
Knobs In an effort to spruce up some flatpack furniture, I decided an easy lift would be to change out the knobs. I found this gem of an online knob shop and I’m not looking back. They sell hooks and pulls too. Pure domestic bliss at a good price.
Lula Cafe Cookbook I’ve been to the actual cafe once and their pasta yia-yia changed me. They just released a gorgeous cookbook and which I’m diving head first into for all its seasonal goodness. Joyce bought the book too so we’re planning a Lula potluck soon!
Savory Granola The hype is real people. If you haven’t tried Joyce’s rec, it’s time. I’ve been the lucky recipient of two of her batches, and I’m now hooked as well. She shares the recipe in our last PJs here.
NYT Crossword on Screen If you happen to be as avid a NYT Crossword fan as we are, I would encourage you to share your joy and mirror the puzzle onto your TV. It takes a more legible format and is fun to play in a group setting or on the couch on a Monday night (or Tuesday, Wednesday, Thursday…).
Tokyo Story My first introduction to Ozu and, wow, what a welcome. Tokyo Story (1953) aptly portrays all the affection, annoyance, and ache that exists within a multi-generational family. Be warned, it will make you miss your grandma!
Apartment Refresh We’re in dire need of an apartment refresh and have been busy modeling SketchUp layouts (see: Van) and moodboarding inspiration (see: Joyce). It’s been cute to see Van darting around the apartment with his measuring tape in tow.
Cold Tofu Pudding On a mission to try as many cold tofu spots in the SGV as we can this summer. So far we’ve tried the black sesame and red bean pudding from Fujiwara Tofu Cafe and the green tea pandan pudding with ginger syrup from VK Food Products. Perfect summer dessert!
Annie Ernaux Picked up A Frozen Woman again after not being able to get past the opening pages during my first attempt. It’s funny how books can act like puzzle pieces to your specific moment in time because I’m locked in now.
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