Following Asia’s butterfly genocide and a high octane final lip sync which Aquaria came prepared to slay, she proved that turning looks and stunting pretty were enough to keep the crown in New York City and as such, Tennessee had to settle for a pair of runner’s up in the form of Eureka and my dear friend and part-time lover Kameron Michaels.

While Eureka may have had the better track record, I held Kameron over for the typical second place slot as I felt she has gotten a lot of unfair hate for her performance. I mean, she was shy and quiet, but she always turned the hell out of a look and killed every lip sync she participated in.

More importantly, she lip synced rather than relying too much on stunts. Though, let’s not forget that Monét’s death-drop fake-outs will forever by my favourite lip sync moments.

I took Kam into my arms as she walked off stage and congratulated her on a job well done in the competition. While she didn’t admit to picking Asia in the first lip sync to try and euthanise herself to avoid backlash for doing well, she did say that she was proud of all the finalists and was just lucky to place amongst them.

We then chatted and laughed for ages – unlike how she allegedly ignores other queens on the circuit – before sitting down to fill our mouths with a nice, thick and juicy Kameroni Michaels.

 

 

There is nothing I love more than a big, hard cylinder packed full of warm creamy liquid, that melts into your mouth. Thus my passion for cannelloni. Add in some rich tomato sauce and I’m in heaven.

Enjoy!

 

 

Kameroni Michaels
Serves: 6.

Ingredients
olive oil
4 garlic cloves, crushed
1 onion, diced
800g canned crushed tomatoes
2 tsp dried oregano
2 tsp dried basil
1 tsp dried thyme
2 tsp raw caster sugar
salt and pepper, to taste
500g ricotta
250g frozen spinach, defrosted and drained
¼ cup toasted pine nuts
½ cup grated parmesan, plus extra to top
250g dried cannelloni tubes
grated mozzarella, to top

Method
Preheat oven to 180°C.

Heat a lug of oil in a saucepan and a large skillet. Sweat half the garlic and the onion in the skillet until translucent and sweat and remove to a large bowl. Add the remaining garlic to the saucepan and cook for a minute before adding the tomatoes, oregano, basil, sugar and good whack of salt and pepper. Reduce heat to low and simmer for ten minutes , or until slightly reduced.

Meanwhile add the ricotta, drained spinach, pine nuts and parmesan to the bowl of onion and garlic. Stir to combine with a whack of pepper.

To assemble, spoon half the tomatoes into the base of a baking dish. Pipe the filling into the cannelloni tubes and line the base of the baking dish until covered. Top with the remaining tomato sauce, sprinkle – generously, obvi – with parmesan and mozzarella and bake for half an hour, or until golden and bubbly.

Leave to rest for ten minutes before serving and devouring.

 

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