Is it coffee

Look around and youll see many non-edible items that are tempting to eat. This candle by Shannie looks and smells like the real thing, a glass mug brimming with the finest of coffee beverages.

And its made from soy rather than petroleum products. Although soy is healthy, Shannie warns that the candle is not edible because of scents and other additives.

You cant eat any of her other soy-based products either, but Id recommend you try them as cosmetics, especially if you are sensitive or allergic to commercial lotions and lip glosses. Shannie found herself in that position and carefully created products that she could use on her own skin.

The scent-free lotion absorbs easily into my skin, and the lip gloss is smooth and soft. I find it difficult to get used to a lip gloss with no taste because I enjoy trying ones made for kiddies and that smell like grape juice and bubble gum. But if youre all grown-up, youll like Shannies version.

I havent tried the soap yet, but the Pink Rose Petal bar I bought is calling to me from the bathroom shelf where it is stored.

I sampled Shannies products at the Spring Fling in Big Timber, a first-time event that promoters hope will become annual. Similar to the popular November Big Timber Womens Bazaar, vendors were selling a variety of handmade jewelry, felted items, handcrafted furniture, and -- of course! -- baked goods and other edibles.

To order any of Shannies products, contact her at:

Country Bumpkins Candles

P.O. Box 603

Bridger, Mont. 59014

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Spicy Squash Burgers

Im always on the lookout for cookbooks that encourage use of local foods. Eat Local, Feel Noble, by Lauren Caldwell, does that in the most enticing way.

This small book includes 52 recipes, one for each week of the year, along with information about Western Montana food movements, what types of food are available each month (again, in the western part of the state), and general encouragement to seek out locally produced foods.

"Yes, thats right, even through a tough Montana winter, one can enjoy delicious, nutritious fare grown close to home," notes Lauren in the introduction.

Although published in 2006, this book is timely now and will be timely for years to come.

With Laurens permission, I am reproducing the recipe designated for this week, a spicy vegetable-filled burger that is a Montana-style falafel. The photo above shows it served plain with a side of orange cauliflower. But you can get the pitas out, stuff them with this burger and perhaps some chopped cucumber, and then drizzle with tahini sauce for an exotic Middle-Eastern meal.

Spicy Squash Burgers

1 1/2 cups cooked winter squash*

1/2 cup dry lentils, or 1 1/2 cups cooked

1/2 cup chopped onion

1/2 cup whole wheat flour (or bread crumbs)

1 1/2 teaspoon cumin

1 1/2 teaspoon dry parsley

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 teaspoon sesame oil

1. Wash squash; cut in half; remove seeds and strings; place cut sides down in a baking dish filled with 1/4 inch of water. Cover with foil and bake at 400 degrees F for 40-45 minutes, until a fork pierces the squash easily.

2. Bring 2 cups water to a boil; add dry lentils and chopped onion; simmer until soft -- about 40 minutes.

3. Put cooked squash and lentils in a bowl. Add flour, salt, herbs, spices, and oil; mix well.

4. Form burger dough into patties. Fry on a griddle on the stove, flipping over when halfway done -- or -- bake at 375 degrees F for 40 minutes.

* This is a great dish in which to use leftover squash, beans, or any other kinds of vegetables that can be cooked until tender. Be creative and throw in whatever you have on hand!

* * *

My own notes: I baked my burgers, and they were nicely crisp on the outside and lusciously soft on the inside. (I recommend putting them on parchment paper; they stick to ungreased foil. Or simply grease a cookie sheet.) I used pumpkin from my own garden, but canned pumpkin or any substitute, as noted above, would do.

I also used Montana-grown organic green lentils from Timeless Natural Food in Conrad and, of course, Wheat Montana flour.

As a matter of interest, sometimes ingredients create an artistic array. Be sure to watch for this when you cook!

To obtain a copy of this cookbook, contact Lauren at recipesformissoula@hotmail.com.

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