Monthly Archives: August 2010

The Website!

Standard

Hi everyone,

Another update on the online store…

As of right now, our website is under construction and we’ve put together something for you to look at while the official site is being created. More importantly, we’ve decided which soaps will make their debut with our grand opening! You’ve already seen one and more will be unveiled here (on the blog) leading up to the store open. If you want a sneak preview, you are welcome to visit our make shift website. We may also begin selling on another merchant site, and we will let you know when soaps become available.

So exciting, but so much work! Can’t wait to share more photos and updates with you all.

Camille

Salt

Standard

No, not the movie with Angelina Jolie, but a restaurant in Vancouver.

Last week, I got to visit my BFF Raquel in Vancouver. In addition to sight-seeing and doing girly things, she took me to some great restaurants. Salt Tasting Room was my favorite out of all of them. They specialize in meats and cheeses and serve almost nothing else. And their wine list seemed even more extensive than their food menu.

They have a huge chalkboard menu in which 10 meats, 10 cheeses and 10 condiments are listed. The menu changes constantly so you can almost never have the same meal twice. Raquel and I both settled on the tasting menu where you chose 3 items from the meat, cheese and condiment board. Raquel selected the cheeses and I selected the meats. We left the pairing of condiments to our server.

This is what we ordered.

Raquel selected a truffle infused cheese, camembert and brie. The condiments were cherries, peaches and honey. I selected chorizo, a fig salami and a prosciutto type ham. The condiments were peaches, olives and a sweet relish. My favorite combination was the truffle cheese with honey and salami on bread. It was so good and luckily Raquel wasn’t too fond of the truffle cheese or honey, so I got it all to myself.

For dessert, Salt had two options: apricot blue cheese cheesecake and a dark chocolate tartine with hazelnuts. Of course, we ordered both.

It looked so good we had to taste it before pictures were taken. Okay, it was just me that had to taste it.

The chocolate tartine was rich and decadent and not overly sweet. The texture was almost fudge like so you could only have little bites at a time. The cheesecake was also very rich. There were little taste bursts of blue cheese in between the normal cheesecake flavor and the apricots gave just the right amount of sweetness to the dish. I’m still not sure if I liked it, but Raquel loved it (and she doesn’t even like blue cheese).

The portions were a bit on the small side, but with all the bread and crackers, we were both good. The desserts topped us off and we left happy. I can’t wait to go back.

If you are ever in Vancouver and looking for a light super tasty meal, check out Salt Tasting Room.

-Camille

TGIF Right?

Standard

Hi everyone!

I just got off a plane from visiting my BFF in Vancouver. 6:00 a.m. flights are no joke! We had a quick visit and sadly, it was over way too quickly. Hopefully later on today I’ll be able to post some pictures of one my new favorite restaurants that my BFF took me to called Salt.

BFF, I miss you! America, I’m happy to be home.

Love and poutine,

Camille

Unscented, Uncolored, No Nonsense Soap

Standard

This is one of my favorite soaps. I love how pure and simple it looks. And, while it’s my basic recipe with no frills, it leaves you squeaky clean. Once you try it, I’m sure you’ll love it as much as I do.

This is just one of the soaps that will be offered during our online grand opening. There’s more to come!

Camille

Misadventures in Soap Making

Standard

Recently, I mentioned that I had some wonderful rose petal infused oil and I asked readers what they would make with it. My best buddy Kathryn suggested some soap, and being a soapmaker, I was more than happy to oblige.

I decided to make a cute pink and white soap using the rose petal infused oil and added some blueberry seeds for exfoliation and a little rose geranium essential oil to enhance the rose petal scent. I couldn’t wait to unveil and cut into the soap to see how it turned out.

And then…

Ai-yah, what happened here?

My heart sank a little when I saw the top layer of the batch. The blueberry seeds had bled and there was a layer of soap ash over the top. Soap ash is harmless, it just detracts from the soap’s aesthetics. I was still hopeful that the rest of the batch would look good, so I continued to unmold the soap.

This is why soap making keeps me humble.

Oh man, another boo-boo. I probably should have left the batch sitting in the mold for another few days, because as you can see, it’s still very soft. I did a little clean up and decided to cut into the soap anyway.

Hey, not too shabby after all!

Cut, the soap reminded me a bit of pastry. It looked like a cream cheese filling in a cake or muffin. Unfortunately, I couldn’t smell much of the rose petals anymore, but the rose geranium scent was still strong and quite pleasant. (I’m not sure why I thought rose geranium E.O. would enhance the rose petal scent, but at least the bars smelled awesome.) These bars are going back to the curing rack to harden, but I’ll probably pull them out in about a week to clean them up a bit (remove the soap ash and smooth out any holes/ridges).

I’ll post pictures once the bars are fully hardened and ready to use. I’m still hopeful they will turn out great and not totally land in the “misadventure” file. Ah well, that’s what learning and experimenting are all about right?

-Camille

Infused Oil Bonanza

Standard

After harvesting so much plant material from the herb walk, I’ve made several infused oil blends. They look so beautiful and colorful sitting on my window sill, that I just have to share them with you.

Rose petal and lavender infused oil


Calendula infused oil


Rosemary and lavender infused oil


These are going to make some fabulous soaps and I can’t wait to share them with you.

-Camille