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Cam Hulme

@nonstickcam

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🔵🟣🧡 #playtime by @nonstickcam

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5 days ago

Magnificent Seven #sketchbook #flash by @nonstickcam

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2 months ago

🍳 by @nonstickcam

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2 months ago

🕯️ by @nonstickcam

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2 months ago

Paper plate season 🍽️
#asmr #kitchen #pasta #glutenfree #leftovers by @nonstickcam

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3 months ago

Thank you for bringing clarity to the chaos, no one comes remotely close. I love you my heart ❤️ by @nonstickcam

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3 months ago

10 years 💍 So we decided to renew our subscription.

Ten years of love, growing pains, loss, victories, weathering storms, and learning that commitment isn’t just a promise made on your wedding day - it’s a choice made every day.
Today we honour all of it by renewing our vows. We honour who we used to be, who we are now, and who we are becoming. I honour the life we have built and the beautiful family we have created together. Some milestones are measured in years, and others are measured in everything it took to reach them.

Cam, you are my greatest supporter and my biggest fan, my comfort, you make me laugh like nobody else from the moment I met you, you are the best daddy to our sweet babes, and you have an absolute heart of gold.
Thank you for teaching me, challenging me, and helping me become the best version of myself.

@chelseykeyphotography thank you from the bottom of my heart, for driving all the way to the badlands and
EXCEEDING my vision.

@nectareandroot you literally created the bouquet of my dreams. The gasp that I gusped.

Edits by me ✨ taken in Drumheller Badlands by @nonstickcam

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4 months ago

Steak au Poivre

Traditionally, this is the kind of thing you’d see done with filet, sometimes strip, something a little more “special occasion.” But if you don’t want to feed your kids filet, and you want a steak with a little chew and texture to balance out that silky peppercorn sauce, flat iron is perfect. You don’t always need the most expensive cut. It’s only wrong if it’s well done.

For the frites (fries), use a starchy potato like russet. I leave the skin on if the potatoes look good. Cut them into even little batons, rinse them until the water runs clear, then blanch them in salted water until they’re cooked through but not falling apart (around 4 mins). Let them steam off and get cold before they go anywhere near oil. Wet fries don’t crisp, chuck them in the fridge to get cold and dry.

First fry is lower and gentler. You’re not looking for colour yet, you’re building the outside so the second fry has something to work with. Pull them when they look pale but set. The second fry is hotter and quicker, just until they’re golden and loud and actually look like fries. Salt them immediately. If everything else isn’t ready, they can go back in the oil for a quick little revival before serving.

For the steak, go heavy on the pepper crust. I use black pepper for heat, white pepper for a wee bite, and green peppercorns in the sauce because they’re softer and a little more floral. Salt the steak, press the pepper in, and sear it hard so you get a proper crust before it rests.

For the sauce, use the same pan. Shallots go in first, then brandy to pick up everything stuck to the bottom. Let that reduce until it stops smelling like straight alcohol (or flambé to burn it off quickly and add flavour depth). Add green peppercorns, Dijon, and stock if you want more depth. For a closer traditional version, finish with cream or crème fraîche and let it come together until she’s glossy.

GFCF: For my ghastly gastro girls, neurodiverse GFCF converts, and waist watchers... keep the same base: brandy, shallots, Dijon, green peppercorns, and a good beef stock. Instead of cream, use cashew cream or a small splash of full-fat coconut milk. #Bon by @nonstickcam

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5 months ago

Betrayed by @duolingo
#travel #italy #america #canada #duolingo #tourism by @nonstickcam

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a year ago

65 days + countin’ 🍯 by @nonstickcam

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2 years ago

insta bf behind the scenes #scenes 🇳🇿 taken in New Zealand by @nonstickcam

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2 years ago

bad guys go runnin’ #bangbang #stampede by @nonstickcam

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3 years ago