Apologies for the lack of blog posting! I’ve been working and otherwise a little busy this week:

that's a lotta tomatoes!

Yesterday I (with some help) canned two bushel boxes of roma tomatoes from the grocery store – getting to the last of the season, they were only $10 each! I’m so tempted to go back and get another one to make sauce. The tomatoes that didn’t make the canning cut went into a vat of sauce to be frozen, and the good ones became 29 L jars of halved or diced tomatoes plus 18 500-ml jars of diced tomatoes.

I can’t wait to crack some open a little further along in the winter! Mmmm.

Another random food-related little note – I’ve been working on following a hypoallergenic and anti-candida diet these days (except for at my launch party, that was a special occasion!) and today I made the most awesome snacky food!

brown rice oven chips

I found brown rice tortillas in the frozen section of the grocery store where I bought the tomatoes – they have quite an extensive health food-type selection. I had ripe avocados today, so it was time for the guacamole and chips! I cut a couple tortillas into wedges, sprayed them with a little olive oil (I’ve got a little pump bottle that you can fill with whatever you want), sprinkled them with a little salt and garlic powder, and then baked them in the toaster oven for a couple minutes at 400 F. They were super crispy and tasty, just what I wanted. I’ll definitely be making these again. I think they’re go great with all the soups I’ve been making.

In other news, I had my book launch party at lettuce knit last Wednesday and it was great! Unfortunately I suffered a bout of camnesia and didn’t take photos at all. People dropped by, yummy food was had (thanks megan!), I signed books and even managed to knit a little bit.

And now to celebrate, how about I send some more books out into the world?

53.365 - good mail day

I’ve got THREE (3) copies of my book, Teach Yourself Visually Sock Knitting, to send away to three blog readers! All you need to do is leave me a comment to this post pointing me to something that you think is cool, interesting, funny, delicious (and vegetarian), or otherwise entertaining!

Comments will close Friday, October 3 at 11:59 PM EDT (can you believe it’s almost October already?). Winners will be chosen at random.

192 Responses to “giveaway time!”

  1. Rosie Dee

    I made these cookies last week on a friend’s recommendation, and they were the best chewy little cookies I’ve ever made. I’d meant to share them with some other people, but my boyfriend and I devoured them in about two days, all by ourselves.

  2. Susan

    Wow! Your canning picture is beautiful! Wish I had time to can…

  3. Karen Lauterwasser

    hi! Was just puttering around when I ran across your post. Here is a link to a video (I think it can also be seen on the Free Range Studio Web page, but Youtube was was easier to find):

    http://www.youtube.com/watch?v=hVrIyEu6h_E

    It is called Store Wars (in case the link fails) and is an absolute riot, especially if one is a Star Wars fan and/or cares about organic food.

    I can’t resist a contest after all.

  4. Kelly

    I highly recommend this Veggie Pie from a Turkish blogger friend: http://a2o2skitchen.blogspot.com/2006/01/yalanci-brek-veggie-pie.html

    It’s awesome! There’s lots of great recipes on her blog (as well as lovely photos of food), and while they are not all vegetarian, there are quite a few that are…

    If this doesn’t do it for you, then I will offer up my recipe for dill pickle soup! Seriously, not a joke, it’s a must have for dill pickle lovers…

  5. Abby

    One of my favorite vegie recipe is one from the Pampered Chef Recipe Card Set “Soups, Stew & chili’s” They don’t sell this set any more so I don’t feel bad for sharing:

    Carrots (2 medium)
    2 Zucchini (medium)
    3/4 cup onions – chopped
    1/2″ pieces of peeled fresh ginger root
    1 t olive oil
    3 cloves garlic
    1.5 t curry powder
    3/4 t cinnamon
    2 T flour
    2 cans (14oz) vegie broth
    1 can garbanzo beans, drained and rinsed
    1 can dieced tomatoes in sauce (your canned tomatoes would work wonderfully I’m sure)
    1/2 cup raisins

    1. cut carrots and zucchini in 1/2 lengthwise and into 1/4″ slices crosswise; set asside. Chop onions; Peel gingerroot and chop finely.

    2. Heat oil in 4qt. pot over medium heat until hot. Add onion, gingerroot, garlic (pressed), curry powder and cinnamon; cook and stir 3 minutes

    3.Stir in flour. Add broth, beans, tomatoes, carrots and zucchini; bring to a boil. Reduce heat, simmer uncovered 15 mintues. stir in raisins.. Remove from heat and serve.

    I make it without the raisins. And serve with couscous. It’s very yummy.

  6. Sheri Maple

    I have not knitted a pair of gloves, mittens or socks in the few years since learning how to knit. Congratulations on your first book! There is a recipe that I make from time to time. It’s a pasta dish made with mushrooms, garlic, and sage with olive oil. You can saute the mushrooms, garlic and sage and pour over your pasta. It’s quick, simple, and good.

  7. alex

    I just posted a recipe for chocolate tofu pudding/pie filling. My kids love it. It’s on my blog.

    Thanks!
    Alex

  8. moiraeknittoo

    Wow! Those jars look really amazing. And tasty. :9 In an effort to understand my sister and her eating choices a little bit better, I’ve been reading Fatfree Vegan Kitchen. A little more extreme than regular vegetarianism, but she’s got some amazing recipes that make my mouth water just looking at the pics. I think they’d be really easily adaptable to incorporate some milk or cheese or other animal products that may provide more robust or familiar flavors, but they also look incredible on their own, as written. Mmm!

    I’m still looking for the recipe book that had this amazing red lentil stew in it. Fabulous, hearty and *tasty* during the fall/winter season. And it was so easy even *I* could make it! I think epicurious had a similar recipe (I remember it had sultanas or regular raisins in it), but it was really, really yum.

  9. Linda Allred

    Here is a combo that I just love: on a bagel, or naan, or whatever base (brown rice tortillas?), spread tahini (sesame butter), cover with sliced fresh peaches, and drizzle with honey. Yummmmmy!

    Congratulations on your book! What an accomplishment! I love reading your blog, and read it every time you post an update on Ravelry.

  10. Ingrid

    Congrats on your book! I looked for it just this afternoon in the bookstore. I’m going to point you in the direction of one of my most favorite cooking sites, http://www.smittenkitchen.com .

    I made her challah bread last night and then had the best french toast ever this morning for breakfast.

  11. Sarah

    http://havecakewilltravel.com/2008/08/29/pb-cups/

    I made these this weekend, and they are delicious!

    Also, do you get Vegetarian Times (I don’t know if it’s in Canada too)? I made an absolutely delicious adzuki bean stew from their latest issue.

    And finally… if you have some squash hanging around, I made a great soup using two mini butternut squash, a small acorn squash, and medium sized sweet potato. I boiled them all together, then put them in the blender with some of the cooking liquid, soy milk, salt, lot of pepper, paprika, nutmeg, and cinnamon. If that doesn’t get you in the mood for autumn, I don’t know what will!

  12. Eunice

    Just want to tell you how much I love your sweater patterns. Lucy in the Sky will be my next one.

  13. Lisa

    I just discovered the world’s best yougurt–La Liberte. Since you’re Canadienne, you may already know about it, but here, south of the border, it’s nouveau! Yummy! The plum & walnut is the best, but the lowfat, no-sugar added raspberry with whole grain is also super!

  14. barefootrooster

    ooh! would love a copy of your book. hmmm, things that are cool and/or delicious. i pick navy beans — simmered them with sage for a few hours and then added salt, pepper, minced garlic and olive oil. warm, hearty, and nice for when you want something cozy but need a break from soup.

  15. Sherri

    WOW! That’s a lot of jars of tomatoes! I would love, love, love to win a copy of your book.

    Recipe:
    The zest of 1 lemon
    3 minced cloves of garlic
    4 Tbsp of butter
    Heat until it smells yummy
    Add 2 Tbsp of fresh squeezed lemon juice
    Salt & pepper to taste … add more lemon juice or pulp to taste

    * optional – add some grated romano or parmesan to sauce at end and stir well. You can aslo add a smidge of nutmeg for a ‘fall’ feel to it.

    This is totally yummy over pasta, rice, fish, chicken … whatever … it is just YUMMY!!!

  16. Pam w

    To freshen up soup (tomato) and grilled (cheese) sandwich combo make some onion jam! So delicious and easy. Just cook onions with vinegar and sugar til jam-y… add red pepper flakes and ginger if you wish! Yum.

    Also while you’re waiting for it to reduce, watch 2046–so weird and romantic (but knit something easy–you have to read subtitles.)

  17. Steph

    I recently found this really awesome (semi-local for me) family owned business that sells soaps. But these aren’t just any handmade soaps, they’re SO great; I’ve tried a lot of different companies, but this one is best by far that I’ve tried.
    The soaps make taking a shower something to look forward to! So – A Wild Soapbar is the name of the business.
    Here’s a you tube video of the owner.

  18. Natalie B

    one of my favorite vegan cookbooks is by an author named Sarah Kramer. She also runs a tattoo parlor in Victoria BC (my homeland). Very cool lady, I was blessed to meet her at a house/craft party. Anyways, the book of hers that I’m currently enjoying is La Dolce Vegan! (the title actually includes the exclamation mark) You can find out more details at her website govegan.net. This particular recipe book includes crafting ideas in the back… super cool!

  19. manda

    I’m so excited for your book! It’s already in my Amazon cart, waiting for the day I have a few extra bucks to spare (next pay day!!) I just joined a baking blogger challenge thing, and we post monthly challenges (Daring Bakers). Our Challenege this month was Lavash crackers, and they were tasty! The recipe was a first for the group (gluten-free/vegan). I posted my entry to the challenge on my blog here: http://hello-lovely.org/archives/722. They were really good, and the recipe is included in the post. :)

  20. Kirstin

    Hi Laura. I knitted your Thermal pattern about a year ago and since then, I’ve become a huge fan of yours. We finally got a gorgeous yarn store in Port Moody, BC (Black Sheep Yarns) and I’ve just knitted up my gauge swatch for my Lucy. It will be in a shade of green called “Turtle” (isn’t that cute?) and I can’t wait to wear it as the days are getting cooler and the leaves are getting oranger!

    Your patterns are beautiful, your photography is breathtaking, and your recipes/veggie suggestions are always delicious.

    Keep doing what you’re doing. We’re loving it!

  21. Melanie

    Three Canadian Etsy Favourites for you

    http://www.etsy.com/view_listing.php?listing_id=14213304 (Large Thai Spice Kit from Quebec)

    http://www.etsy.com/view_listing.php?ref=vl_other_1&listing_id=15686334 (reusable food bags from BC)

    http://www.etsy.com/view_listing.php?listing_id=15619783 (yarn ball necklace from Ontario – Whitby to be exact)

    I remember when you had just been asked to write the book and were looking for test knitters at Lettuce Knit…glad to see it is turning out a success!

  22. Jagienka

    I made some cool gift cards/ tags for all handmade stuff, available for free on my blog.
    I think it’s cool that knitters know what generosity means! Who gives stuff for free these days? We rock!

  23. Kylee

    I love this site it makes me drool. Images of food from blogs all around the world in the one spot. It links directly to each persons blog so you can get the recipe. You can even sort by type of food at the bottom of the page. http://foodgawker.com/

  24. Ivy Mae

    I’ve been loving the Daily DIY from http://www.oneprettything.com/ . Sorry, I don’t know how to make this a link! Anyways, she gives great lists of craft tutorials on the internet.
    By the way, for a few minutes, I thought “camnesia” was related to your food allergies, and was feeling very sympathetic that your allergies kept you from enjoying your book release. Um, now I get it. :)

  25. sarah in sudbury

    I love canned tomatoes! yours look so wonderful all lined up waiting for their shelf space. I wish I was as disciplined as you and had made some for myself. Alas all I could manage was a couple of jars of strawberry jam this year. Congrats on the book!

  26. Sarah

    One of my roommate’s favorite treats is mayo and slices of avocado squished between two slices of toast. It’d also be good with with a little salt or balsamic vinegar. Mmmm, tasty.

    One of my favorites is red and yellow peppers and onions sauteed in olive oil and fajita spices over rice and black beans. It’s delicious and a complete protein!

  27. Jacey

    Here’s a recipe that I’ve been dying to try: Eggplant Tagine. It looks so delicious, and perfect for the fall transition.
    Your website is looking great, by the way.

  28. Marie

    Thats too funny with the tomates. I am doing the same thing at this moment. Mine are the big sauce tomatoes. I have done 3 bushels this week alone. The Romas I bought earlier this summer was made into paste. I have had to buy all my tomotoes this year, my plants were horrible.

  29. Serina

    Those tomatoes look so great!

    Two recipes, both are greatly enjoyed:

    http://www.foodnetwork.com/recipes/giada-de-laurentiis/little-thimbles-sciue-sciue-recipe/index.html

    I frequently use cherry tomatoes in this dish, and garlic-infused oil to avoid the garlic turning blue from the reaction with tomato acids.

    Also something I just tried last week and was afraid was going to be weird but wasn’t:

    Kale Chips:

    1 bunch Kale
    sea/kosher salt to taste
    extra virgin olive oil

    1. Preheat oven to 218 degrees C (425 degrees F)
    2. Rinse kale and remove mid rib, but do not tear leaves, keep as whole as possible
    3. pour a small amount of olive oil in a bowl and with your fingers lightly coat the kale with the olive oil.
    4. Lay kale leaves flat on a cookie sheet, sprinkle with sea salt. Bake for about 2.5 mins, turn the leaves and bake for about another 2.5 mins on the other side. the cooking time may need to be adjusted, so keep a close eye. Do not allow kale leaves to turn dark brown; they should be mostly green with just a little bit of light tan patches. As soon as small patches of tan appear, they are done.
    5. Let them sit 1 min to cool slightly and enjoy. Leftovers can be stored in a sealed container.

  30. Lucette

    Very impressed with your canning Laura. I like to grow cherry tomatoes and freeze my bounty in small bags. Very useful to make soups and sauces over the winter.
    You asked for something interesting.
    Here is a link for salt spring seeds, a small company that features heritage and heirloom seeds. I particularly like the zero mile diet package of seeds. It is wonderful.

    http://www.saltspringseeds.com/ then go to see the The Zero Mile Diet Seed Kit

    Lucette

  31. Kathode Ray Tube

    I love making Black Bean Salad:

    1 or 2 cans drained black beans
    1 red pepper chopped
    4 scallions, sliced
    1-2 cups frozen corn, cooked
    Fresh cilantro, chopped

    Mix up and drizzle with a combination of olive oil and lime juice.

  32. Christine Gossens

    Laura — I’ve been a vegetarian for many years, and below are the two books I go to all the time! Simple, healthy, delicious food.
    Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks
    World Vegetarian by Madhur Jaffrey

  33. Marie-Michèle

    oh well… something cool and entertaining? it’s got to be the Discovery Channel “Boom De Ah Dah” ad… Everytime I see it, I get goosebumps… If you know Discovery and are familiar with the shows, you get to smile at seeing the hosts in this clip, but even without this prior knowledge, I truly believe this is a magnificent ad… I think it brings a beautiful message (not so much about watching the channel, but about the world being such a brilliant place!) and a great reminder that we should all “stay” aware of the amazing things that surround us. We often take things for granted and get caught up in our own little “limited” world, but nature, science, technology, history, name it, with all their complexity and intricacies, are mysteries to observe and explore and stand in awe of! I love showing this video to people who haven’t seen it, it is always a hit! And it’s so neat to watch it with the kids too, it always brings questions… hmmm, what’s an arachnid, mom?! Enjoy: http://www.youtube.com/watch?v=at_f98qOGY0

  34. Jessica Kaufman

    Helloo! I love to blend silken tofu in the blender; melt vegan chocolate chips in a double boiler; then combine the two and stir together in a bowl. Pour into individual cups or into a pie tin; when cooled you’ve got chocolate mousse! Delicious, plus no one ever knows it’s tofu.

  35. Jiru

    I’m looking forward to perusing all the above links! Great idea. I’ve recently been doing an elimination diet/anti candida/gluten free experiment, and I just wanted to mention this great book I’ve been using for recipes: The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre: http://www.amazon.com/gp/product/0979885906
    Most of the recipes are egg, gluten & dairy-free. Everything I’ve made from this has been great, and there are specific guidelines for doing an elimination diet. I highly recommend.

  36. Nada

    I just discovered that Martha Stewart has a blog. Not the brand, the actual Martha. which is just kind of surreal…

    ‘grats on the book release!

  37. julia

    Hands down, my all time favorite cooking magazine. http://www.cuisineathome.com/
    Not all vegetarian, but plenty of things in it are (or could be easily converted). Great tips and “wares” section, with comparisons of all manner of cooking gear. Evey foodie should get this magazine!

  38. Jody

    Here’s a yummy recipe I tried last week – so good!!

    Chickpea and Corn Patties

    2 tsp olive oil
    1 ½ c fresh corn kernels
    1 c chopped onion
    ¼ tsp dried thyme
    1 (19 oz) can chick peas, drained and rinsed
    ½ c fresh breadcrumbs
    2 egg whites
    2 TBSP corn meal
    ½ tsp sa;t
    ¼ tsp crushed red pepper
    cooking spray

    Heat 1 tsp oil in a skillet over medium high heat. Add corn onion and thyme; sauté 2 minutes. Place onion mixture, chick peas, bread crumbs, corn meal, egg whites, salt and red pepper in a food processor. Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into ½ inch thick patties. Heat 1 tsp oil in a large skillet and brown patties in skillet, about 3-4 minutes on each side. Serve with salsa.

    Note: I added the egg whites to this recipe, since the original one was vegan and very crumbly. I also sprayed the patties with cooking spray before I flipped them over to brown the second side. And I also made about 12 small patties instead of 4 burger sized ones

  39. Timiae

    I love homemade salsa (and those chips will have to be made soon to go with the salsa!)… I have a nifty chopper thing that you throw the ingredients into and turn a crank a few times and it’s done! I do it to taste, so no numbers, but it has bell peppers (green, red, and yellow), mint, cilantro, salt and pepper, lots of lime juice, tomatoes, and whatever else I grab that looks yummy. Delicious!

  40. Frances

    I love that you share recipes with us as well as your knitting!
    Have you seen this (which has to do with neither, except it does involve a lot of knitters) http://www.plurk.com

  41. Jennifer MacDonald

    I have been reading a lot on different books on food lately and have found Marion Nestle’s book “What to Eat”. It’s a fantastic book that takes you through the supermarket and explains everything regarding labelling (natural vs organic, fat vs fat-free vs trans-fat). She explains without showing a bias towards one thing or another. It is really a great read if you are looking to make smart and healthy choices. Another book that I really like is “In defense of food” but since I’m at work right now I can’t for the life of me remember what the author’s name is. Both of these books are available at Chapters or Amazon.
    I love your blog! I love your posts about food and your knitting projects. The pictures you take with your new fancy camera are beautiful and I cannot wait for a day to go to Toronto to Lettuce Knit. In fact, my husband is there for work this week and is specifically going to visit Lettuce Knit for me just so he can tell me all about it (and maybe get a copy of your book if I’m lucky).
    Keep blogging as I can’t wait everyday to see what project you’ve on the go from day to day.

    Your biggest fan in the maritime province of New Brunswick.

  42. Niki

    I was just looking at the Whole Foods Market blog, and they had links to some other foodie sites. Here is one that has a great recipe for Cumin Garlic Crackers: http://www.sugarlaws.com/

    I thought of them after I read your post about the chips!

  43. Elizabeth

    I love your website and would love a copy of your book. I also love the whole idea of recipes–not just for food, but also for sweaters. That’s probably why I enjoy Elizabeth Zimmermann’s patterns so much. I like a general plan, but I want to fill in the gaps myself. Since you like vegetarian recipes so much, here’s a great vegetarian Thanksgiving recipe, a favourite in our house. Great when you want something festive and substantial.
    Potato and Mushroom Pie
    Filling: 1 onion, chopped
    1 large potato, chopped
    1 garlic clove, minced
    1 tbsp canola oil
    1/2 lb mushrooms, chopped
    1 tbsp chopped parsley
    salt and pepper to taste
    Pastry: 2 c unbleached flour
    1/2 c canola oil
    1/2 c water
    Preheat oven to 400 F. Saute the onion until translucent, then add potato and garlic. Cook gently for 10 min. Add mushrooms and cook until the vegetables are tender. Add parsley and season with salt and pepper.
    While the filling cools a little, measure flour into a bowl. Add water and oil and stir gently with a fork. Remember, pastry should be worked as little as possible. Sometimes a little less water is needed, depending on the humidity. Use your hands to finish the mixing and make 2 balls. Dampen the counter and place a sheet of waxed paper down. Place a flattened ball on top, then another sheet of waxed paper. Roll into a circle from the centre out. When it is a little larger than your pie plate, peel off the top sheet, pick up the pastry with the bottom sheet attached, flip it into the pie plate and then peel off the formerly bottom sheet. This is the world’s easiest and most delicious pastry. You can add a little salt if you want to, but I try not to.
    Fill the pie, repeat the procedure for the top pastry, poke some steam holes with a fork and bake for about 30-40 min. or until well-browned.
    We like this with baked carrots and parsnips.

  44. mizkathychin

    LOL my first thought was that you were giving away some of your canning! That would be exciting in itself :)

  45. Shayna

    Well first a funny thing, that you’re closing the contest on Oct 43. What?

    Anyhow, my favorite vego thing to eat is called the Horizon sandwich and I totally jacked it from a smoothie place called Froozies on Block Island, RI. You take a focaccia and slice it in half. Put hummus (you’re better off if it’s on the thicker side) on one half and guacamole on the other. Put lettuce, tomato and bean sprouts in the middle. Put both halves together and revel in the best lunch ever.

  46. Jessica K.

    My husband made pickles with his cucumber crop for the first time this year. It was super easy. You just add a boiling mixture of water, vinegar, salt, and dill to sliced cucumbers and then wait for a month. We have eaten one jar, and I think they need to mellow a little further.

  47. Aileen

    I’ve been on a soup kick lately, especially just having moved to Michigan from California (it’s not even winter yet!). I found this delicious recipe for tortilla soup http://www.101cookbooks.com/archives/vegetarian-tortilla-soup-recipe.html. The roasted tomatoes give it a wonderful flavor and the amount of heat is just right. You could certainly use your brown rice tortillas and avocadoes to top it all off. I also add roasted red peppers, black beans, and corn to make it heartier, and skip the goat cheese altogether. Enjoy and thanks for all of your inspiring posts!

  48. Joanne Snyder

    Have you tried roasting the tomatoes in your oven and then puree in a food processor to make a yummy tomatoe soup? I’d love a copy of your book…I love reading your blog.

  49. Cheryl

    I’m a relatively new reader to your blog but loved seeing yours and ysolda’s travels! And congrats on the new book.

    The Last Knit on youtube has been around for a while, so you may have already seen it, but I still think it’s one of the coolest things to watch, especially for a knitter! The animation is superb. Enjoy, even if you have seen it before!

  50. Melissa Magee

    Those tomatoes look amazing! Being in the southwest US we rarely get produce like that at our farmer’s markets! I am so jealous! The chips I will have to try also! I would love a copy of your book also! Any more books from you in the near future?

  51. Janel S.

    When I was younger, my mom would make and can applesauce. A couple years ago when she was moving out of the old house, we found applesauce in the fridge from 1986. It was a little green.

  52. eca

    the birth of our earth… the birthplace of stars… stellar nursery in the eagle nebula.

    i was watching a whole history channel series on the universe, and i love stars, and learned the birth place of stars was a three pillar “thing” in the eagle nebula called the stellar nursery.

    http://www.spacetelescope.org/images/html/heic0506b.html

    it is absolutely beautiful. this is the best picture i found of it.

    it’s from a place like this that the earth, sun, moon… that our solar system, cosmos, etc… it’s from things like this that our life was formed.

  53. Kathy Lopez

    2 suggestions-

    1. There’s a bakery in my home town, Bethlehem, Pa called Vegan Treats where they make wonderful vegan cakes, donuts etc and sell them locally and also to restaurants in Manhattan. They have made cakes for vegan weddings. Beautiful and delicious.

    2. Wegman’s has pizza dough and sauce that you can buy to construct your own pizza. I made one yesterday with onions, garlic, zucchini, yellow and orange pepper strips, basil and oregano from the garden and Vegan Rella chesse (like mozzarella). I made it for my son who is vegan and his friends who are not but who loved it anyway. You let the dough rise an hour and then assemble on a rectangular cookie sheet. Bake 20 min at 375 degrees. Love your blog! Love your knitting and sewing!

  54. Kate

    I think your cool dress that is all one crazy big circle of fabric is the coolest thing ever. Good luck with the diet. :)

  55. TracyKM

    http://www.epicureselections.com/pdf/winter%202008%20catalogue.pdf
    This is a Canadian ‘house party’ company. They make great seasoning mixes. I have the one for Salsa, and Brushcetta. You mix the seasoning, with some olive oil, and diced tomatoes and let sit for an hour, and presto! Instant salsa, or bruschetta, they also have guacamole and more. It’s in glass jars, so you don’t have to fuss with half empty packets falling out of your cupboard. With all your canned tomatoes, these would be awesome!
    Congrats on a book!!!

  56. Hetty

    Try this typical Dutch recipee!!
    BOLUSSEN
    Ingredients for about 15
    500 g plain flour
    10 gr salt
    30 gr fresh yeast or 15 gr of dried yeast
    300 ml milk or water
    1 teaspoon of lemonzest
    500 gr dark Brown sugar
    2 gr of cinnamon

    How to:
    Knead a dough with all ingredients exept the brown sugar and cinnamon
    The dough feels a bit lighter than common white breaddough.
    After 20 minutes rest divide the dough into 15 pieces, make little balls.
    After another 20 minutes rest roll the balls into long “fingers”in three stages. First stage plain.
    Second en third stage roll through the sugar and cinnamonmix.
    In the end the “fingers”should have a length of 35 cm.
    Now form them clockwise in a spiralform, start in the middle and lay the end under the piece of dough.
    Lay them on a baking pan which is layered with baking paper. Let them rise for 60 minutes.
    Bake in a pre-heated oven 260 °C for 6-8 minutes.
    From the oven cover with a sheet of baking paper and a cutting board to turn it upside down, this allows the melted sugar to keep in the BOLUSSEN .
    Let them cool down , add a bit of butter and enjoy!!

  57. Angie

    Yumm! Those tomatoes look fantastic!! I used to do a lot of canning before the kids came along, but I haven’t done anything in years… you’re inspiring me to start again. :)

    As far as the interesting site, I love this site. They are glassworkers, and they do all kinds of interesting glass buttons and crochet hooks and knitting needles. But the item that really amuses me is this one:

    http://www.glasspens.com/glass-spindles.htm

    Glass drop spindles! I don’t know if other folks are far better spinners than I, but I’m thinking that my drop spindles live up to their name, and get “dropped” a fair amount. While these beauties are lovely, I’m not sure how practical!

  58. Maria Margenot

    Love your blog. I have a great recipe and I think I originally got this from the Barefoot Contessa, Ina Garten.
    Roasted Pepper Goat Cheese Sandwich
    You’ll need:
    2 Red Peppers
    2 Yellow Peppers
    2 Tablespoons of Olive Oil
    2 Tablespoons of Balsamic Vinegar
    2 Tablespoons of capers drained
    1 clove of garlic
    Salt and Pepper
    Goat Cheese
    Basil Leaves
    French Baguette
    Take 2 red peppers and two yellow peppers and roast them for 25 minutes on a cookie sheet in a 500 degree oven turning them twice.
    Take them out and immediately and tightly cover the pan in foil for 25 minutes.
    While waiting mix two tablespoons of good olive oil, two table spoons of balsamic vinegar, two tablespoons of drained capers, one diced garlic clove, pinch of kosher salt and cracked pepper in a bowl.
    Once the peppers have cooled, pull off the tops, peel the skins, scoop out the seeds and cut in quarters. Add the pepper juice to your bowl along with the pepper strips. Place in the fridge for one hour.
    Split a baguette lengthwise and place in a 350 degree oven for just a few minutes until lightly toasted. Spread the bread with goat cheese. Top the goat cheese with basil leaves. Arrange the peppers atop the basil, and top the peppers with thinly sliced red onion. Cut baguette halves into thirds and serve open faced.

  59. SamLaTricoteuse

    Hi..
    Here is something that could go along with your pita…

    2 red peppers – diced (chuncks not tiny pieces as everything will go into the food processor)
    garlic (2-3 cloves your choice)
    1 cup of red lentils (the coral/red ones)
    olive oil

    Take the olive oil and heat it up adding garlic, red peppers and stir it.
    Add the lentils and cook covered for 15 min. Once cooked pass through the food processor.
    It will runny while still warm but will firm up after..
    S

  60. Cassy

    I’m better at the funny stuff than the food stuff since I don’t cook that often. Here’s a link to my favorite online daily comic:
    http://marriedtothesea.com/

    And just for good measure, my spicy black bean dip consists of 1 can black beans, juice of 2 limes, 1/8 cup salsa, cayenne to taste, garlic or garlic salt to taste. Simple but addictive.

  61. Teresa

    Congratulations on being published! I haven’t learned to knit socks yet but I bet this would be a great way to learn.
    Thanks for the great opportunity!

  62. Cynthia A

    Congratulations on your book, that is fabulous! It looks like a lot of hard work putting up all of those tomatoes, but won’t you be glad this winter – yum :)

    I cannot point to anything, but I thought that I would include my spur of the moment recipe for bean dip, very similar to hummus. I like using white kidney beans because they give such a silky smooth dip; I was also out of garbanzos, so I was improvising!
    In the food processor, chop 2 cloves of garlic (small or large, depending on how much you like garlic!), add in 1 can white kidney beans (drained and rinsed), and the juice of 1 lemon, a few gratings of the lemon zest, salt and pepper to taste. Whiz it up, and add enough extra virgin olive oil down the chute to get it to process into a smooth paste to your desired consistency. You can add water in for some of the oil, but for me this dip is about the smoothness of the beans, the tang of the lemon and garlic, and the richness of the oil. But, do what you must :)

    It is really good with pita chips – if you can find brown rice pitas, I guess? I make regular pita chips, baked like your tortilla chips. To make the chips, I:
    Take two pitas stacked, and cut a narrow strip around the outside border with kitchen scissors- effectively removing the “fold” from all around the circumference. You can then easily pull the two layers apart, spray lightly with oil, stack up and cut into wedges. Bake like the tortilla wedges – they go very quickly! Do sprinkle with salt and/or your favourite seasoning before baking – so crispy and thin – mmm.

  63. L

    I have been up to my elbows in harvest, also. dehydrator, canning, freezing…whatever it takes to preserve the bounty. When nature calls, other things do take a back seat. Our ancestors understood the rhythm of the seasons. We too often hodgepodge everything all at once and feel exhausted and guilty if we can’t keep up. Everything has its time and everything has its turn.

  64. Moggle

    This is a Jill Dupliex recipe originally published in on of the UK papers. I’ve lost my original copy but this is how I do it.

    Fry 1 chopped red onion in a little oil. Leave on low heat for about 15 minutes to really caremelize. Add a tin of drained and rinsed kidney beans, 1/2 – 1 teaspoon of paprika and a 400g tin of tomatoes. Simmer for 10-15 minutes. Mash down about 1/3 of the beans agains the bottom or side of the pan. Allow to cool slightly and salt to taste. Serve in a tortilla wrap with half a sliced avocado and a little cheddar.
    Best veggie recipe ever!

    With some cumin and chilli powder, the bean mix makes a delicious chilli-con-carne type dish to serve with couscous or rice.

  65. Maribeth

    Laura, anyone who presents beautiful and creative soul food and soul crafts as well as you do almost every day on your blog should be awarded a book instead of giving them away! As a recent convert to sock knitting, though, I would treasure a copy… Hummous is our all-time favourite snack, whether camping, canoeing, or coccooning at home. Take 1 can of garbanzo beans and put into food processor with 1 T. of olive oil, the juice of 2 lemons, 1T. of sesame tahini and salt to taste. Blend until almost all bits are gone. Use only one lemon if you’re not keen on lemony flavour and supplement with 1T of plain yogourt instead. Happy snacking!

  66. Maribeth

    Oops – I forgot the essential, but deadly, 2 cloves of chopped garlic. Happy snacking at a distance, then!

  67. Claire

    Holy-moley that’s a lot of tomatoes and a lot of comments. But I gotta get mine in too! Check out TheFiberDenn.etesy.com Her yarns are great and so are the fibers. The colors are fantastic. Congrats on the book again!

  68. Jennifer

    Wow! I was just thinking of buying your book (which I will do if I don’t get picked… which might influence your choice). Here’s my funny story. I’ve been trying to make healthier food choices this year. In fact, I eat at the amazing Organic Market in Westport, CT 2-3 times a week and generally eat a salad or something vegetarian (seaweed???). I was quite proud of myself until I got my annual physical results back. My cholesterol hit a whopping 256! Yikes. I’m not giving up my Organic Market, but I think it’s finally time I tried medication. Bad family genes. What can I say.

  69. cici

    That sure is a lot of tomatoes… Congratulations on the book. I would love to get one.

  70. cici

    I forgot to add something fun…

    Blackberry Blueberry Raw Food Smoothie Recipe

    2 Handfuls of Frozen Blackberries & Blueberries (mixed)

    2 Bananas

    2 – 3 cups of Water

    1 tbsp. of Honey

    2 Handfuls of Spinach.

    Throw in the blender. Blend, baby Blend. Wah lah. You have several smoothies.

  71. lynne

    While you were wandering around Paris, did you perchance see a mysterious bright green “pod” atop the Palais de Tokyo, just across the Seine from the Tour Eiffel? Check out http://www.everland.ch for a look at this incredible art installation/hotel room that we were fortunate enough to stay in this past summer- it’s AWESOME! Also, for your next trip there, don’t miss a meal at the Sri Chinmoy restaurant in the Marais- excellent vegetarian fare! http://www.vscoeur.com

  72. Ann

    Wow, that’s a lot of canned tomatoes but they look delicious. I love tomatoes & here’s my favorite pizza recipe – spread your canned tomatoes on lebanese bread, topped with fetta, sun dried tomatoes, sprinkle some mixed herbs or feash basil & bake in medium oven for 20 minutes – yummy gourmet pizza! Enjoy.

  73. Pix

    My current favorite snack is mushroom caps stuffed with Alouette cheese.

    Simple to make- Preheat oven to 350 or so, take some mushrooms (medium-to-large work best), de-stem and rinse off. Smoosh some Alouette in(I’m sure other types would work fine, but I am lazy with my snack preparation and this stuff has the garlic and goodness mixed in already), stick in oven for something around 15 minutes. Let cool, devour.

  74. Alida South Africa

    Tomato jam(or jelly as it is called in the States). Delicious on toast.
    500 g tomatoes(I use cherry tomatoes cut in half) iclude one or two green ones for pectin
    500 g white sugar
    75 to 100 ml lemon juice
    2 ml pectin powder(never used it and jam so far always a success)
    knob of butter
    Place tomatoes and sugar in 3,5 l bowl. Add lemon juice, pectin powder and butter. Microwave for 25 minutes at 100% power. Stir 3 times during first 5 minutes and then when you see it might boil over. After about 22 minutes start testing if jam is thick enough. Put teaspoonsful of syrup on cold plate(that you kept in the freezer). Jam is thick enough when the syrup ‘wrinkles'(like sticky toffee) when pushed with your finger. If not thick enough microwave for another 2 minutes and test until syrup is thick enough. The fruit should be soft and the syrup clear red colour. Put into sterilised jars. Put wax paper on top and tighten the lids. Leave to cool.

    I just bought myself a skein of Opal Sock yarn for my first pair of socks. I nearly passed out at the price – here in South Africa imported goods are terribly expensive. Enjoy all your tomatoes!

  75. Karen Caplan

    Hmmmm…. trying to think of something NOT food, since food is dominating the comments! Well, I give up. Here’s a pasta salad that I tried last week for the adults at my five-year-old’s birthday party. It’s something to do with a lot of Roma tomatoes!

    http://www.epicurious.com/recipes/food/views/CANNELLINI-AND-MACARONI-SALAD-WITH-GRILLED-TOMATOES-BASIL-AND-OLIVES-105277

    Yummy! Good for many guests.

    Congrats on your book! I love you blog and your designs…

    Karen

  76. Annasusanna

    As I’m a big fan of your cinnamon rolls this is a kind of payback for it.
    This is a recipe of my grandmother.
    It is a traditional dessert of the local german region Mecklenburg which attaches the baltic sea. The dessert is called “Mecklenburger Goetterspeise” (ambrosia of Mecklenburg).

    You need old brown bread, cacao, sugar, a little bit of brown rum, cream, vanilla and a jar of sour cherries.

    Take brown bread and break it in small crumbs. The bread might be already a couple of days old. In fact my grandmother used this recepie to use the left over hard pieces of bread which she ground with a grater (this kind of bread contains big grain pieces).
    Mix the bread crumbs with cacao and sugar and add a little bit of brown rum (only a very little for the tast, the mixture shall not get wet).
    Whip cream and add some vanilla.
    Get a jar of sour cherries and decant the juice.
    Now you fill the three different compounds in a big bowl.
    Start with a layer of bread and continue with the cherries followed ba a cream layer. Continue in the same order and stop with a layer of cream which you might decorate with bread crumbs and some cherries.
    Give it a night or halve a day to stand in the fridge before you serve it.

    It is substantial and yummy – and of course reminds me of my grandmother

  77. Betsy Baumann

    my mom used to make chips out of tortillas but she did small batches in the microwave.
    it’s a good way to do it if it’s just one serving.

  78. Darcy

    cool, interesting, funny, delicious (and vegetarian), or otherwise entertaining!
    What you can do with a pumpkin:)hugs Darcy
    http://darcyknottyknitter.blogspot.com/2008/09/all-hallows-eve-swap-week-3-topic.html
    Vegan Pumpkin Scones
    These moist gingered pumpkin scones will fill the kitchen with a wonderful aroma. If you like vegan scones, you might also want to try these vegan chocolate chip scones or this recipe for vegan cranberry lemon scones.
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Ingredients:
    1/2 cup sugar
    3 1/2 cups flour
    2 tsp baking powder
    1/2 tsp baking soda
    3 tsp ginger powder
    1/2 cup vegan margarine
    2 cups pureed pumpkin
    Preparation:
    In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in vegan margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
    On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.

    Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.

    Bake at 425 degrees for 12-15 minutes, or until done.

  79. Katerina

    Since I’m not a cook, and therefore have/know no fun recipe links I’m going to include two two fun/entertaining knitting related sites instead!

    The first is The Panopticon aka Franklin Habit, a knitter, writer, comic, photographer and all around funny guy – you really got to get to know his sheep friend Dolorus: (especially if you need someone better to vote for)
    http://the-panopticon.blogspot.com/

    And this video by Kay Gardiner and Ann Shayne (the Mason-Dixon women) entitled “Pardon Me (I Didn’t Knit That For You)” It really made me laugh!
    http://knittersreview.com/sendstudio/link.php?M=60205&N=140&L=476&F=H

    have fun!

  80. katharine

    thislife.org

    awesome podcasts, extensive archives and some truly interesting knitting (or driving) time listening.

  81. javafreak81

    http://wvs.topleftpixel.com/08/05/30/

    I also live in the GTA and a friend told me about this site. The photographer always has amazing pics of the GTA (and sometimes other locations outside of GTA) and he also posts how he took the photo.

    This is one of my favourites. Recognize it? ;)

  82. Lia

    Since I really *really* want to learn how to knit socks toe up, and I’m a visual learner, you get TWO links!
    http://weblogs.baltimoresun.com/news/mcintyre/blog/2008/10/how_to_judge_a_book_by_its_cover.html
    I think that is entertaining, if a bit snide.
    http://www.davidlebovitz.com/archives/2007/10/chez_panisse_gi.html
    I think that is DELICIOUS. And vegetarian, though not vegan. I recommend adding extra pepper, and also adding a little hot pepper. And, if you have it, some candied ginger. Delicious.

  83. Maria Naveiro

    Congrats on being published!

    1. I want to try the BRYANNA’S VEGAN ALFAJORES (ahl-fah-hor-ays) (PASTRIES), as I am originally from Argentina and I love Alfajores. And it is vegan too!

    http://www.bryannaclarkgrogan.com/page/page/4070943.htm

    2. I went to Paris, I think the following week you were there with Ysolda. I went to meet with a group of Parisian knitters, which turned to be a really cool and interesting thing to do.

    They post their comments and pictures on each meeting and here is the one I went to:

    http://brentanos.canalblog.com/

    Just look for the “lundi 22 septembre 2008 –
    Café Tricot au Starbucks” posting.

    Have an wonderful knitting/crafty day!

    Maria Naveiro from Toronto
    (I attended you course on knitting a Baby Cardigan at Lettuce Knit)

  84. Beverly

    I don’t have link for this soup, but I wanted to share it with you because it is my favorite fall soup. Easy as anything, I’ll give you the brief idea. Add as much or as little as you like, it is up to you. Great for when you are cleaning out the garden.

    broth, KALE ( at least a pound) carrots, onion celery, garlic, ( add anything else you like to this base, I have done tomatoes, squash, broccoli, cauliflower, noodles, liquid smoke for a “smoked meat” flavor, tofu chunks at the end. The possibilities are endless, and the kale is sooo good for you. Enjoy. and congrats on your book.

  85. Robyn

    I leave you with a delicious apple cake recipe just in time for apple picking season!

    Knit & Purl Mama’s Mother-in-Law’s Apple Cake Recipe

    4 or 5 apples pealed & sliced (Very Important that it’s McIntosh Apples ONLY)
    2 Eggs
    1/2 Cup Oil
    3/4 Cup Sugar
    3/4 Cup Flour
    1 tsp Baking Powder
    Pinch of Salt
    Sugar and cinnamon to sprinkle over apples

    Peal & Core apples, slice into an 8 or 9 inch pan. Sprinkle with sugar and cinnamon. Beat eggs, oil and sugar together. Add in flour baking powder & salt. Mix well. Pour batter over apples (optional sprinkle more cinnamon on top and/or nuts of your liking). Bake at 350°F (176-177°C) for 40 to 45 minutes, or until toothpick test is clean.

    Knit & Purl Mama notes: I am HEAVY on the cinnamon both on top of the apples & on top of the cake once the batter is over the apples. I’ve sometimes used baking Walnuts or baking almonds to sprinkle on top, which are really good on the cake!

  86. Bonnie Buckingham

    Just got here from another blog’s link.
    It was knitting that made me click.
    Hope the sauce comes out well. NOW to see
    more of who you are , etc….Pleased to meet
    you and then you have a giveaway ~~ would
    love to be put in for it.

    Bonnie

  87. wendy

    I just have to say the tomatoes are amazing looking….i wish i could get in on a deal like that! And it is amazing you wrote a book! One that might even teach a dork like me how to knit socks! I used the learn to knit version to teach my self how to knit …just an fyi:)

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