Winner Announced! Giveaway: Red Onion Woodworks + margotbianca

October 5, 2011 · 76 comments

Thanks for all your fabulous recipes, everyone. So many of them looked delicious and will probably end up on our dinner (or breakfast) table in the nearish future. Here are a few that had particularly good photos…

Mae suggests these pumpkin waffles.

Kierra offeres up this cute cake.

Jenny wants to make these balsamic and thyme roasted portabella mushrooms.

Carly (who is a great cook) thinks we should try a radicchio caesar salad.

How about these pumpkin cheesecake bars with gingersnap crust suggested by Chris.

and Michell likes roasted tomato soup with broiled cheddar (another one from smitten kitchen).

…BUT the winner is…#9 Ashley who linked to dal makhani!


Hey, all, I’m celebrating six months of blogging, almost 1,000 comments, and my 100th blog post by giving away some pretty great stuff. (If you’re interested, you can read about the origins of this blog here.)

The winner of this giveaway will receive one natural edge, figured maple cutting board from Red Onion Woodworks (my alter ego), and one hand-batiked towel from margotbianca. Now that’s a pretty sweet combo if I do say so myself.

The cutting board from Red Onion Woodworks measures approximately 16″ x 12″ x 3/4″ and has a nice big hole for carrying it around or hanging on display when it’s not in use. It does have a couple superficial cracks and (empty) bug holes, but it’s free, so I don’t want to hear any complaining.

The beautiful blue towel from margotbianca measures 24″ x 38″ and  is printed with a bamboo pattern. I purchased this towel to use in my display at the Corvallis Fall Festival, so it has been used lightly and briefly, but I have since washed it, so it’s in perfect shape.

I’m hosting this giveaway because I am truly grateful that you’re reading my blog. I have my doubts that Wayward Spark will ever have a huge budget for doing regular giveaways, but it makes me feel good to say “thanks” to my readers every once in a while.

To enter, leave a comment below with a link to a good (preferably fall season) recipe. Only one entry (one comment) per person (though it’s okay to comment on other people’s recipes if you feel so inclined). It would also be great if you “like”d Red Onion Woodworks’ Facebook page and/or margotbianca’s Facebook page or if you “favorite”d them on Etsy, (but that won’t give you any extra entries). The giveaway is limited to US residents only, and if you’ve gotten freebies from me before, please sit this one out. The winner will be announced Tuesday morning.

I’d also like to take this opportunity to ask you to share this blog with your friends, family, coworkers, or whomever, not because it will get you any closer to winning a cutting board but because you appreciate what this blog has to offer. Honestly, I don’t LUUUVVV writing. I am a blogger because I want to create content that people find interesting and because I like to connect to good folks. If you know someone who has an interest in agriculture, ecology, food preservation, dairy animals, bees, off-grid living, or any of the other topics that I cover in this blog, give them a little Wayward Spark shoutout. Okay?

Thanks and good luck!

Please note that while Margot of margotbianca is a friend and a Wayward Spark reader, she is not a sponsor of this giveaway.

{ 76 comments… read them below or add one }

Kelly Sitton October 5, 2011 at 12:03 pm

This sounds really yummy and is on my “to try” list


Sarit October 5, 2011 at 12:08 pm

Congrats Camille, I’m glad you’re sticking with it -love reading your posts!

Excited to share this one, made it last year and it’s such amazing seasonal comfort food:


Colleen Till October 5, 2011 at 12:26 pm

That looks AWESOME! Can’t wait to try it. Thanks for sharing!


Amanda W. October 5, 2011 at 1:24 pm

Wow – I’m going to have to try this one, too. YUM!


Emily Lamphear October 5, 2011 at 12:12 pm
Kellie October 5, 2011 at 12:14 pm

I follow the primal/paleo way of eating and just found this recipe yesterday. I love pumpkin and will be searching for lots of recipes to use up the pumpkins from my garden.

I’ve really enjoyed your blog!


Camille October 5, 2011 at 3:25 pm

Kellie, have you seen this blog I’m not sure if it follows your exact dietary regime, but it’s beautiful and might give you some good ideas.


Kellie October 6, 2011 at 5:59 pm

I haven’t seen that one, thanks for sharing!


Kellie October 6, 2011 at 6:02 pm

And yes! It is EXACTLY along the lines of the way I eat. It even references the first book I read on how to eat when you have a digestion type disease. Thanks again!!


Brigid October 5, 2011 at 12:21 pm

I’m not sure how I found your blog and business, but I really have enjoyed all the posts you make.

I love to make curry, and I would probably add some chicken, or chick peas, and maybe some red peppers to this dish. To serve with steamed greens, and some fluffy rice.


Sharon October 5, 2011 at 12:23 pm

An autumn salad. Easy prep and delicious.


Colleen Till October 5, 2011 at 12:24 pm

I love love your blog, and am so glad you share your way of life with the world! Here’s a recipe I tried for the first time last night… so easy and it was ready when I got home from work!


mae October 5, 2011 at 12:35 pm

My absolute favorite thing about the change from summer to fall is getting to make/eat/drink stuff with pumpkins! Especially now that I live in New England and the change in seasons is more obvious. Pumpkin bread, pumpkin coffee, pumpkin beer (especially pumpkin beer!)… I could seriously survive on pumpkins all season. This waffle recipe is awesome, not to sweet, and also makes a mean pumpkin pancake:

I add a little allspice, and throw frozen raspberries and/or chocolate chips in there too. Pumpkin beer as well, if we’re having breakfast for dinner :)


Ashley October 5, 2011 at 12:43 pm

Congrats on all of your success! Okay-recipe:

best makhani dal ever…well, best lentils ever. I just use normal lentils and canned garbanzo and kidney beans.


Katie Bradley October 5, 2011 at 12:55 pm

My friend brought me a batch of these healthy(ish) sugar and dairy free pumpkin spice gooey brownies. Yum-o!

I’ve shared your blog with several friends, as well as with my Mom, and continue to enjoy reading it.


Ashley October 5, 2011 at 12:57 pm

Wow, it sounds like your blog is coming along beautifully! Good for you!

So one of my favorite things to eat in the fall is winter squash, any which-way. I

love butternut squash soup, and I try to make it a little differently each time…this one has some ingredients I haven’t tried before (like brown sugar) that makes it sound sinfully delicious:


abby October 5, 2011 at 12:58 pm

Super awesome giveaway, Camille! My fingers are crossed, and my toes are too. If I win, I promise I won’t do any complaining about bug holes! I really appreciate your blog and will happily spread the word, even more.

I love to halve acorn squash, fill the centers with hazelnuts or walnuts (you could also add a little butter and/or maple syrup) and bake. Super simple (I am all about simple) and delicious with a side of veggies.


Jen Cramer October 5, 2011 at 1:09 pm

Hi Camille!

I LOVE your blog, your cutting boards, and your sweet little home and family! Here is a home made up recipe made up by me from the local Corvallis home team:

Wild Rice and Chanterelles
two giant handfuls of chanterelles (or more if you like)
one garden onion or leek
1 cup white or brown basmati or jasmine rice
1/2 cup wild rice
as much minced garlic as you like
fresh sage from the garden
a few leaves of kale (with or without aphids-hee hee)
a splash of white wine or cooking sherry
salt and pepper to taste
finely chopped toasted almonds

Mix the two rices and cook them according to the rice directions until the wild rice is soft but not mushy. Then saute on low heat the leek or onion in butter while you clean your chanterelles. A few missed fir needles in the dish adds a nice texture. :) Chop the chanterelles fairly small and add them and continue to cook slowly. About 5 minutes in add the splash of white wine or cooking sherry. Inhale the yummy smell! Now chop finely and add the sage and last but not least chop cute little thin kale ribbons and add them in for color and greeny healthy goodness. Don’t overcook the kale. Now add your cooked rice to the whole thing and let the winey, garlicky, buttery, chaterleley, leeky juices mix with the rice. Remove from heat so rice doesn’t get mushy. Finally top with chopped toasted almonds and serve. Warm, yummy, and filled with the flavors of autumn!

Jen Cramer


Ashley Browning October 5, 2011 at 1:17 pm

I LOVE this blog! Here’s a recipe that I have been making alot. Super healthy and my kids and I LOVE it!


Kierra Henderson October 5, 2011 at 1:25 pm

I’m not a big cake person but I think the idea of putting two bundt cakes together to look like a pumpkin is so creative! I really want to make this!
I love your blog and your work! You inspire me in so many ways and your blog is one of the few I check on a regular basis. I will make a point to tell MORE people about your blog :)


eidolons October 5, 2011 at 1:36 pm

I’m craving fries and happen to have a squash on my counter. So today I found this recipe:

I can’t wait to try it!


Angie October 5, 2011 at 1:38 pm

nothing better than soup on a cold wet NW day!

Love your blog and the wonderful pictures you take.


Amanda W. October 5, 2011 at 1:43 pm

For me, Fall cooking is all about root vegetables (and squash, but whatever). I do what I call “root stew” fairly often, despite the fact that my husband only begrudgingly eats it. It goes something like:

Heat some olive oil in a pot and saute:
1 onion, chopped
1-2 cloves garlic, minced

When onions are soft, add:
a bunch of chopped root vegetables (potatoes, celeriac, turnip, parsnip, sunchoke, or whatever you have on hand) and some chopped greens (kale or red cabbage work well).

Add enough stock (veggie or whatever kind you like) to cover all of the stuff and let it cook at a gentle boil until the vegetables are cooked but not too soft. Serve with bread and you are all set.

It’s a pretty loose “recipe,” so I hope it still qualifies for me for the giveaway. I tell everyone about your boards and blog that I think would be interested. I am SO stoked that the blog has come alive and been so popular. I knew it would be. :-D I really enjoy it.


asia bauzon October 5, 2011 at 1:51 pm

I had a glut of kale in my garden this year. I discovered this recipe last night and it was a delicious way of consuming my summer bounty: Portugese kale soup

Try substituting the meat with spicy pork sausage, easier to find and just as yummy.


Riley Wing October 5, 2011 at 2:26 pm

I made this carrot cake for my Dad’s birthday and it was SO AMAZING.


Alicia October 5, 2011 at 2:28 pm

I’m obsessed with biscuits and mushroom gravy in the fall/winter. I have my own, off-the-cuff mushroom recipe – but here’s one that looks pretty true to form. I use any of the edible mushrooms we find in the woods around here (chanterelles, hedgehogs, oysters), but my favorite are winter chanterelles.

p.s. (for readers, not Camille) if you’ve never been mushroom hunting – make sure your first couple trips are with somebody that knows what they’re doing – there’s a lot of mushrooms out there that will make you sick, or could even kill you.


Anna October 5, 2011 at 2:33 pm

I actually shared your blog the other day on my business page! I love your blog and seeing peeks into your life. It’s a beautiful one!

My favorite fall recipe for this time of year is Pear Custard Pie from “Naturally Delicious Desserts and Snacks” by Faye Martin. We owned the book growing up, so it’s my dads favorite pie. I inherited our same copy, so it has no binding, a stove burner mark on the front and food splattered throughout. My parents had the carrot cake for their wedding!

1 9-inch pie crust

1 cup sour cream
1 egg
1 teaspoon vanilla
1/4 teaspoon nutmeg
2 tablespoons whole wheat flour
1/8 teaspoon salt
1/3 cup warmed honey
2 cups sliced fresh pears (about 8 pears)
Preheat oven to 400 F. Combine sour cream, egg, vanilla, and nutmeg. Add flour, salt, and honey. Beat to a smooth, thin batter. Arrange sliced pears in pie shell, and then pour batter over the fruit. Bake in preheated oven for 15 minutes, then reduce heat to 350 F and bake for 30 minutes longer. Remove from Oven and top with crumbs made of: 1/3 cup whole wheat flour; 1 tablespoon butter; 1 tablespoon honey; 1 teaspoon cinnamon. Increase oven heat to 400 F and return pie to brown for 10 or 15 minutes.

Anna Cools


Amanda Whitmire October 11, 2011 at 10:11 am

I made this pie yesterday with some fresh-picked pears that I friend gave me. It was SO easy and absolutely delicious!! Thanks for posting!


rebecca October 5, 2011 at 2:38 pm

it’s not my mother’s recipe, but it sounds pretty close. for me, fall weather means lumberjack pasties (pies, in Maine).


Jenny October 5, 2011 at 2:38 pm

Awww, I got a freebie from you recently, buuuttt, I wanted to share a recipe that I jotted down today because I wanted to try it later when its a little colder outside. It’s a balsamic and thyme roasted portabella mushroom recipe. It looks so easy and yummy.

You already know I love your boards and Margot’s linens, so I don’t need to say more!


Rachel October 5, 2011 at 2:46 pm

Well I am inspired to cook from all of th previous posts, yum!
Here is our favorite fall bread (cake) Squash Harvest Loaf, from my favorite bakery Macrina in Seattle:
My son is allergic to the nuts so we leave them out, but it’s really yummy either way!

Squash Harvest Loaf
Makes 2 (9x5x3 inch loaves)

1/2 cup walnuts
1/2 cup pecans
1 cup pumpkin seeds
3 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon freshly ground nutmeg
1 1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1 cup canola oil
1 1/2 cup sugar
1 1/2 cup light brown sugar
2 cups roasted butternut squash OR 2 cups canned pumpkin puree
4 eggs
3/4 cup buttermilk

* preheat oven 375 degrees. Oil two 9x5x3 inch loaf pans
* spread walnuts and pecans on rimmed baking sheet. Spread pumpkin seeds on another sheet. Toast seeds and nuts for 15 minutes then remove the nuts. Toast pumpkin seeds another 5 minutes. Cool. Chop nuts and seeds to medium fine and combine in a small bowl. Reduce oven to 325 degrees.
* sift flour, baking powder, baking soda, nutmeg, cinnamon and salt into a medium bowl. Set aside 1/4 cup of the nuts/seeds for garnish, and add the remainder to the flour mixture. Mix with a wooden spoon.
* combine oil and sugars in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 4 minutes. Add two cups of squash or pumpkin and mix for another 2 minutes. Add eggs one at a time.
* remove bowl from stand mixer. Alternately add small amounts of the flour mixture and the buttermilk to the bowl, mixing with the wooden spoon just until all dry ingredients are mixed intothe batter. Pour batter into the pans, filling each 2/3 full. Sprinkle remaining nuts/ seeds down center of each loaf.
* bake loaves for 1 hour 10 minutes or until golden brown.let cool for 20 minutes in pans.

xo Rachel


Mo October 5, 2011 at 3:03 pm

This is on the menu for this week!! I just need to go out and pick me some green tomatoes!


Michell October 5, 2011 at 3:17 pm

Really enjoying your posts and your booth looked great at the festival.

This recipe is calling to me:

Mouth is watering just thinking about it.


Hardy October 5, 2011 at 3:25 pm
Logan October 5, 2011 at 3:28 pm

oh yay, love this giveaway. My favorite fall recipe is one I found online years ago when my husband had his wisdom teeth removed, I was trying to find something delicious and easy to eat. Well a few years later, and some tweeks here and there I’ve got soup that makes the whole fam happy.
Chickpea Soup
1Tbs veg. oil
1lrg. onion
2 zuchinnis chopped up all nice
1 can chickpeas
chopped tomatoes (i usually use about two big ones)
tomato juice, I use some i can so i just pour the whole jar in there.. so that much :)
3/4C dry white wine
3Tbs melted butter
1tsp garlic
1tsp basil
1 bayleaf
1/2C heavy cream
1/2C mont. jack cheese
1/2C romano
heat oven to 400
heat oil over med. heat, saute onion… in a large pan bake onion, zuchinni, chickpeas, tomatoes, tomato juice, wine butter, garlic, basil and bay … bake covered for 30min. uncover, stir, and bake uncovered for 30min.
stir in cream and cheese… bake 10min.
it’s so yummy!


Susan October 5, 2011 at 3:31 pm

I know you are a fellow Etsian so you may have seen this recipe a while back but if you missed it, this is a MUST try!! It is one of my all time favorites. Cherry salsa corn cakes. Enjoy!


Kathy F October 5, 2011 at 3:32 pm

Your posts are great, pics included! I don’t have a recipe, but wanted you to know that I enjoy everything I see here, and have been making the cold brewed coffee from a recipe posted on your site (does that count??) and am loving it!!
Keep up the inspiring work.


pamela tricquet October 5, 2011 at 3:38 pm

Love your blog.No recipe handy but want to try the Chickpea Soup.


Rachel October 5, 2011 at 3:40 pm

What a gorgeous, unique cutting board!

This is what I’m making right now: easy & yummy (from Deborah Madison)

Hearty Lentil Soup

Saute 2 cups chopped onions in olive oil until soft and translucent.
Mince 3 large garlic cloves and mix with 1 tsp salt. Add to onions along with 3 TB tomato paste, 1/3 cup each chopped celery and carrots (I often add more), 1/2 cup chopped parsely and 2 bay leaves. Saute together for a few minutes. Add 1 1/2 cups lentils (we like French here), 2 quarts water, and another tsp salt. Simmer gently. Before serving add 1 TB each of mustard and balsamic vinegar.


Falina Bennett October 5, 2011 at 3:48 pm

Hey Camille,

I have always wanted to try this recipe to see how well it works, I love apple pie and since it is apple season I figured it would be a good recipe to share.



Donni October 5, 2011 at 3:51 pm

Ooooooooo, what a giveaway!!!! I’d love to win such treasures for my kitchen :-)
I’m linking to a recipe for Easy Apple Crumble. My kids make this once in a while for our desert while I am making dinner. It keeps them busy during that ‘crazy’ hour and then we have warm pudding after dinner – win/win.
Congrats on your blog, Camille… I LOVE it!
Blessings and magic,


Carly October 5, 2011 at 3:56 pm
Geraldine October 5, 2011 at 4:23 pm

This is gorgeous! Love to have one of this. :)D



kate October 5, 2011 at 4:28 pm

This is amazing- and what a beautiful blog you have.


kara October 5, 2011 at 4:36 pm
This summer harvest chowder is awesome. I have made it once a week for the last 3 weeks, but hurry, some of the ingredients are almost out of season!


Jess o. October 5, 2011 at 5:55 pm

This would be such a lovely wedding gift ;)

I love this vegan pumpkin cheesecake. So easy to make and no one ever knows it’s vegan unless you let them know :)


Susan (CalloohCallay) October 5, 2011 at 5:59 pm

Wow, the cutting board and blue towel are stunning together–nice work you too!

I’m a big cold weather soup fan–here’s a recipe for butternut squash, pear, and curry soup:


Darah7 October 5, 2011 at 6:56 pm

Beautiful! And congratulations- those are things to be so proud of! My favorite fall recipe is Ina Garten’s roasted vegetable soup. It’s good all the time but I love it with fall/early winter veggies. And it freezes so well!


Aimee October 5, 2011 at 7:29 pm

Two of my most favorite Etsy sellers doing a give away in the same place! I must be in heaven! In celebration of this grand occasion, I now share my newest favorite fall recipe. Pumpkin soup IN a pumpkin:

When I make it I add a little more salt than the recipe calls for as well as broken up piece of sliced bread to puree into the soup for added thickness. Bon Appetit!


Sandy October 5, 2011 at 7:56 pm
Molly October 5, 2011 at 8:59 pm

I recently found your blog (about two months ago) and stop by everyday to see what my fantasy life is up to. I live not too far away in Eugene so your posts are always right on the mark for whats happening on the more urban farming front….thank you! And…here is a recipe that is cooking right now-the last of 55 lbs of apple picking (gotta go back and get more this weekend!)


PurePixie October 5, 2011 at 9:45 pm

Curried pumpkin soup is one of my favorite fall recipe. I always use a curry I brought from a trip to India. It is spicy and so delicious!
I always do it without measuring, mostly after taste and texture, so I don’t have any true recipe to share, but here is a link to something that should be quite similar.

And this is actually what we got tonight. :)


Shannon October 5, 2011 at 10:53 pm

First can I just say how much I enjoy your blog? I know I don’t comment, but I love all that you share.

Figs are so good right now, and our local Whole Foods was sampling fig and brie pizza earlier this week. To die for! I grabbed the recipe, (but I can’t find an on-line version), so here goes: shape your pizza dough, spread on fig jam, add thinly sliced red onions and slices of brie plus sliced fresh figs if available, cook until melty and bubbly. Top with arugula tossed with balsamic vinegar and olive oil, salt and pepper to taste.

The Pioneer Woman has something that sounds similarly yummy:


Nea October 5, 2011 at 11:48 pm

When I have a good carrot harvest, I make a gigantic batch of this soup and freeze the leftovers it into 1/2 portions (it’s plenty to fill me up)! It’s a fantastic base-recipe that’s so much fun to play with. My favorite variation involves pulverizing wood-smoked pablano peppers in my molcajete and sprinkling some of the powder into the soup about five minutes before I’m ready to serve. Oh, and caramelizing the onions first. All sorts of delicious!


Chris Allen October 6, 2011 at 9:57 am
Salem Waters October 6, 2011 at 12:06 pm

I had some volunteer squash in my garden one year and they looked sort of like long island cheese squash (you could do this with other squash) so I found this recipe – after fixing it once I wished I had a field of squash ready to eat – amazing! One of my favorite meals ever!
Thanks for doing this, it’s great to see all of these recipes! I did a similar thing with a bunch of mamma friends – we all put our favorite (and quickest) recipes on an email and passed around, I got some great dinner ideas!


Amanda Tripp October 6, 2011 at 4:23 pm

I found this blog recently and love reading it. Thanks for sharing your awesome off grid life :o)


Amanda Tripp October 6, 2011 at 4:24 pm

for some reason the recipe link didn’t post with the original comment


catie October 6, 2011 at 6:50 pm

oh, i love your beautiful cutting boards & also margot’s dishtowels, which you introduced me to in a post a few months ago.
here’s a post with a recipe for rosemary cashews:
rosemary cashews are so delicious & perfect for giving.
fingers crossed for this giveaway!!!


Celeste October 7, 2011 at 4:38 am

Halloween is just around the corner–time for Pecan & Popcorn Balls:
That’s a sweet cutting board!


Eve Geisler October 7, 2011 at 5:35 am

Here’s a Halloween treat that I modidfied from a Martha Stewart recipe. The bread tastes great and the fun shape makes it a crowd pleaser!
I am enjoying following your blog…the cooking and home making posts are fun and informative and the stuff about your kids brings back fond memories.


ashleigh greenawalt October 7, 2011 at 11:19 am

I love these! I make them every year at Thanksgiving! Yummy!


Beth Dominick October 7, 2011 at 8:14 pm

I am so happy to have stumbled upon your blog. The cutting board is beautiful and I love your post about the corn.


glenda October 8, 2011 at 3:09 pm

spotting a good deal when I see one has always been a passion of mine.
I don’t mind worm holes and would love this cutting board. and I collect linen tea towels and other linens, always been a passion of mine. course haven’t been out trying to find any for some time as both me and hubs has been disabled now for several years and we live pretty skimpy and can make a meal from the simplest things. I sell on line on etsy with things we have in storage from our no-longer-in-business-thrift-store.

this recipe is so simple anyone can have a meal in a few minutes.

chicken chinese style
1 full chicken breast cut into 1 inch chunky pieces
1 large bell pepper – inch chunks
1 large onion -chopped.
1 garlic close, crushed chopped
3 T tamari soy sauce

bread loaf pan (glass)
microwave paper or a cover that will work in microwave

put all ingredients in a bowl except for the chicken.
put chicken chunks in the glass bread pan cover microwave until the chicken turns white and you know its cooked rared. then add the rest of the ingredients and stir it. cover again and microwave until the peppers and onions soften and turn translucent. take to table.
over rice or noodles or simply on its own. a meal for 2 or 3!!

friend me on facebook – I am friends with Red Onion!! will find you and friend you as well and look for you on etsy as well.

have a great day.
do you have chickens? we used to grow our own garlic but since we moved have not started it here, tried to grow horseradish but not successful at that either. being disabled sure makes things tougher. well hope to win, if not, have a nice day and enjoy that meal!!


cynthia October 8, 2011 at 3:12 pm
glenda October 8, 2011 at 3:16 pm

that was garlic clove!!! so sorry!
and I hope it wasn’t supposed to be vegan and I didn’t link my recipe because made it up myself. I have had it published in our community cookbook before. was that a necessity to link a recipe to this post?? hope not.
on my recipe if you like more of anything, then modify to your taste. would even be good without the chicken breast if you like stirfry over noodles or rice.


Aimee October 8, 2011 at 4:14 pm

Well, I couldn’t find the recipe I was hoping for (I guess the link must not work anymore.. it was for a vegetarian pumpkin and peanut curry), but this recipe is also good.

I tried it last year around this time.


Kate October 8, 2011 at 4:15 pm

Hope this recipe sounds good! I made it last night. All from our farm!
Sauté onion, garlic add two bell peppers. Cinnamon, garam masala, cumin
and the meat of one squash.
Add coconut milk.
Add cooked chicken.
Serve over rice and lentils


Amy October 8, 2011 at 5:18 pm

Love your blog!

Was looking for a great recipe for a coffee cake & found this one. Tastes great!!


Ashleigh Coyner October 9, 2011 at 11:32 am

This is my favorite roasted tomato soup recipe. I have made it like 5 times already (lots of tomatoes in my garden). I love that it uses any variety of tomatoes and incorporates my garlic and onions as well! I like to add some of my cayenne peppers or Thai peppers for extra spice. Since my son has a dairy allergy, I use vegan butter flavor shortening instead of the butter and it is still yummy!



Kate October 9, 2011 at 3:00 pm

I’ve really been enjoying your writing. Congrats on the milestones!

I was obsessed last year with this post on NPR for a stuffed baked pumpkin:

And now that I look at it again, I rather feel the obsession returning…


Camille October 9, 2011 at 8:38 pm

I’m entering this comment from Paula because I gave her the wrong link:

Hope I am not to late to enter!!! Just saw your message. Recipe follows: Chicken Butternut Tagine

1 tablespoon olive oil
2 cups chopped onion
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
2 cups fat-free, less-sodium chicken broth
8 ounces peeled cubed butternut squash
1/3 cup halved pitted picholine olives (about 3 ounces)
8 pitted dried plums, chopped
Fresh flat-leaf parsley leaves (optional)
1. Heat oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally. Stir in cumin and next 7 ingredients (through chicken); cook 1 minute, stirring constantly. Stir in broth, squash, olives, and dried plums; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes or until squash is tender. Garnish with parsley, if desired.


Shauna in Texas October 10, 2011 at 9:53 am

Who doesn’t love carrot cake? Especially in the fall:


Kathleen October 10, 2011 at 10:11 am

LOVE your blog, Camille!

This is what’s next on my list of “things to bake in the fall”! It looks so amazing, and I can’t imagine it to be anything but just that.




Crystine October 10, 2011 at 8:36 pm

Beautiful and Awesome and Wow.
Thank you and hooray for you!


Megan @ The Green Violet October 10, 2011 at 8:57 pm

I just found your blog (from the etsy blog) and I have to say its truly inspirational! I also love your cutting boards, I think they will make the perfect present for my parents this holiday season. Here is a chard and sweet potato gratin recipe that I am looking forward to re-making this winter:


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