20 Questions with Cameron
Whenever I need a therapeutic dose of laughter, I call Cameron Washburn. He could field calls on a paid line just to lift someone’s spirits. When he picked up the phone for this interview, he mused, “How did you get my number? This is supposed to be a closed line!” He went ‘off the record’ a few times when answering my simple questions. My husband met Cameron freshman year at University of Florida. where they were in the same fraternity pledge class. Then became roommates and brothers forever. He was in our wedding and hit the dance floor with another groomsman doing the Love Shack. I cry laughing at the memory.
Cameron and his wife Lisa live in Atlanta with their teenage daughters Abby and Sarah. We keep visits on a high frequency and most recently they hosted us spontaneously in their home when we invited ourselves for a weekend stay for the Peach Bowl. ‘Come ahead!!’ they said, not fully disclosing they were hosting Lisa’s family and her dad’s 90th birthday party. Friends + Family = Framily. They coined this term and it’s perfect.
What’s your 20 minute recipe? We are a family full of pasta-tarians so we often make pasta. I love a pan-seared chicken breast with some kind of cooking sauce. Also I like to get Lisa to think I can get the Weber going quicker than it actually happens. I’ll create some distraction and open a beer for her, then light the chimney starter for the grill. Or we order Thai. To be more honest about it, I grill a lot of stuff on Sunday to stock the fridge for the week.
What’s your favorite city? Right now I like where I am. I’ve come to enjoy Atlanta. My wistful city is Florence even though I’ve only been there once. Really it’s wherever you guys are.
What’s your favorite restaurant in your current city? EATS on Ponce. They have the BEST jerk chicken. It’s fall off the bone good! I go for the plate with black beans, collards and corn bread. There are some killer places on Buford Highway. Let people know it’s there, they should stop by.
Treasured find in the back of your fridge? Hot sauce. When I’m pretty sure I’m out of hot sauce and find some, it makes me happy. I was in that situation recently.
Who taught you to cook? My grandmother. If she was making something I didn’t like for dinner, she’d have me scramble some eggs for myself. More than teaching me how to cook, she taught me how to feed myself.
What’s your go-to dish for company? Depends who’s coming over. Typically a steak dinner. Lisa does a really good batch of chicken parm.
What’s on your cooking playlist? If it’s the whole family, we’ve been going with The Beatles. We just saw the movie Yesterday. Often it’s (Tom) Petty. I’d rather not get demographic’d but sometimes it’s ‘Alexa play alt country’ or ‘Alexa play the Wilco station’
Coffee, tea, or Kombucha? I’m a coffee guy. I drink A LOT of coffee. First thing in the morning. In my house before I get out of my PJs
Date night—at home? or out? Are the kids home? We have two teenage daughters and if they’re home, we go out. Really it’s a mix.
Most stained cookbook? Your Keepers*. We made your enchiladas just last week. The oven fries are a staple. We make the vegetarian chili and add ground turkey. (*Note: I handwrote a cookbook Keepers a collection of favorites for Christmas gifts in 1992. Fun to see it’s still in use!)
Indispensable kitchen tool? I love my cast iron skillet, and the spatter screen in conjunction with it. Though sometimes it seems the spatter screen doesn’t work so maybe it is dispensable.
Staple childhood comfort food? Moon over Miami, you know the egg in the nest. It tastes just like it used to. You use plenty of butter on both sides of the bread. The circle of toast is the best part! Grill the bread on both sides before cracking the egg into the middle. Flip it over once it’s set and flip it again. It saves any kind of bread you have. When you use really good bread you’re just nailing it!
Who would you most like to share a meal with? past, present or fictional? Jesus, as a historical figure. I have some questions. I’d say ‘hey what’s the deal?’
Go-to olive oil? First cold pressed extra virgin? I don’t really have one. I don’t want to pretend. I’m not that culinary.
Best thing you’ve ever eaten in an airport? That’s EASY! Popeye’s. There are two terminals in Atlanta. I don’t know why people go looking. I will get it way too close to boarding time. I’ll get on the plane with it. The beauty of it is you don’t even need to be in an airport to enjoy.
Ideal grilled cheese? I like it the same as the cheese on my burger. American. It’s ideal. I love the melt on it. Two slices of Kraft American singles. Butter on the bread AND in the pan. Use the best sliced bread you can get your hands on.
Favorite pizza topping? Crushed red pepper to sprinkle on top.
Where would you want to take a cooking class? At your house. You’re my favorite cook in the world.
What’s your Counter Intelligence cooking tip? Make sure you have your kitchen faucet converted to regular stream to prevent matrimonial unbliss. If it’s on shower spray and you have a stack of plates in the sink it’s just a mess.
Three things next to your stove? A spoon rest which changes depending on the season. We just put the Christmas one away. We have a spice drawer right there and the carb corner which is a basket of miscellaneous breads.
What’s your favorite sports team? Florida Gators
When I announced I was finished with the questions, Cameron interrupted, '“Hey Ape, you didn’t ask me how much I bench.”
Exactly 5 ingredients, significantly less than 20 minutes. Add seasonal fruit and you have a quick meal fit for a king or queen!
Moon over Miami
Some call it Eggy Toast, Toad in a Hole, I’m sure there are more names. My mom calls it Cowboy Toast. This one is Cam’s comfort food which doubles as a 20 minute recipe.
For each serving you will need: a slice of bread with about a 3-inch moon circle cut out of the middle, some soft butter, an egg, salt and pepper.
HEAT a medium skillet over medium heat and add a small pat of butter. Spread both sides of the bread and the bread moon with butter and place them in the skillet. When the bread just begins to brown, flip both pieces over and crack the egg into the hole. Sprinkle with salt and pepper. When the egg just begins to set, carefully flip and cook on the second side until the white and yolk are at your preferred degree of doneness. In all, just about a minute and a half per side for ‘over easy.’
SERVE with the moon rising or setting with a side of fresh fruit.
