Redeeming the Table

sharing stories, hospitality & food with friend & stranger

Redeeming the table shares stories of faith & life around the table, while utilizing real food focusing on the Paleo diet and extending hospitality to welcome others to it.  Kamille Scellick is the voice behind Redeeming the Table, and she speaks candidly and openly of her own story, struggles, and triumphs in sharing the table.  She is a mom to three girls, one who has special needs.  She is the wife to Ben.  She loves Jesus.

Grain & Dairy Free Peach-Blueberry Cobbler

It's still officially summer here, which means the girls have not returned to school, and we are still enjoying the peak of seasonal bounty in the form of blueberries and peaches.  I have to say when I see others IG accounts boasting of peaches in early July my heart sings a sad song.  That is until August comes here, when it's peaches in smoothies, peaches in pies, and peach juice dribbling down my chin.  

Add to that the ever present tang and sweetness culminated in a perfect, straight from the bush blueberry.  The girls and I went to Ben's work last Friday, where there are blueberry bushes to eat from.  Needless to say, we enjoyed a few ourselves.  

It reminded me how eating fruit should be.  The taste is unadulterated and waiting out in the winter months to eat to my hearts content in the summer months is sure worth it.  

Try this simple grain free, dairy free and refined sugar free cobbler.  It's not overly sweet, and perfect for dessert to a morning treat.  

Grain & Dairy Free Peach-Blueberry Cobbler (printable recipe)



1 pint blueberries

5-6 peaches, peeled and cut into slices

1/3 cup maple syrup

1 tsp freshly grated nutmeg

1/2 tsp ground cinnamon

1 tsp vanilla

juice from half of a lemon

2 Tb arrowroot powder


2 cups blanched almond flour

1/2 tsp salt

1/4 cup arrowroot powder

1/4 cup coconut oil

1/4 cup coconut sugar

1 egg

Plus another egg for a wash


Preheat the oven to 375.

In a large bowl, combine blueberries and peaches.  Add maple syrup, nutmeg, cinnamon, vanilla, lemon juice and gently mix.  Sprinkle the arrowroot powder over and gently mix in.  Allow to sit for 10-30 minutes.

In another large bowl, combine the almond flour, salt, and arrowroot powder till it is thoroughly disbursed.  Add the coconut sugar and mix throughout.  With a fork or pastry blender, combine the coconut oil into the dry ingredients.  Once the coconut oil is broken down into small pea size pieces, add the beaten up egg to the crust.  Combine until the dough is wet.  

In a 9x9 pan add the filling.  Set it aside.

With your hands, form the dough into patties or discs.  They should measure roughly 1/8 to 1/4 inch in height.  You should be able to make six discs of dough.  Place each disc on top of the filling so as to cover the entire surface. Try your best to not overlap them.

Take your last egg and lightly beat it.  With a pastry brush, brush the tops of the dough.  Put into the oven to bake for 30 minutes.  

Allow it to cool on a wire rack for 10 minutes.  

***The maple syrup in the filling is adjustable.  For less sweet, only use 1/4 cup.  For more sweet, use 1/2 cup.  

***This pairs lovely with full fat plain yogurt as well.   

Our New Table: Home


Our family being in Arizona and driving back to our new home (for at least this year) all began two and a half weeks ago.  We pulled up in perfect Bellingham fashion with rain pouring down in mid-July to a first time view of this quaint farmhouse. Our friends came by to welcome us and even provided dinner our first couple nights. Side note: even if you can cook and enjoy cooking, say yes to friends offering to bring dinner when you first move in. 


My kitchen with all it's natural light splendor streaming in is one of my favorite spots in the whole house, especially morning. Our condo was a dungeon in comparison.  It didn't take long for the kitchen (along with other rooms in the house) to look like a crash site. Boxes everywhere with trails of "stuff" spilling out left me like Mikey and his inhaler quite often. 


Our bedroom is the largest room with windows facing east, south and west, which means the sun circles around it all day long. It's only disadvantage is on those hot days we get here in the PNW turning the room into it's own easy bake oven. 

Remind me that moving in takes a while as the pile o'clothes seen on the bed. 


Another favorite spot is our back porch looking out to the backyard. Here is Caprice donned in country living (ie, boots, purse, birthday suit).  The girls have been loving their new open space to roam & explore. V came in the first sunny day to ask if it would be alright to play on the "playground" (our rickety play set) to which I replied, "Yeah--it's in our backyard! You don't have to ask."



Another thing is how peaceful and quiet it is here. I can see why people live in the country to get this and see the big night sky undisturbed. 


Tay is living up to her name, "Farmer Tay" quite gloriously. She is my partner in crime when it comes to working the garden or the yard. Always eager to find new ripe blackberries everyday. She is truly my daughter. 


When our landlord offered to till the overgrown garden I took him up on it. That night after returning from VBS we found this and Tay found delight. Let's be honest, we both did.


Our breakfast nook is possibly one of my favorite spots in the whole house, especially on a sunny day.  The rays of light and the shadows cascading off one another.  Fortunately, we eat most of our meals right here.  The stove is right behind me here and it's perfect for girls coloring or creating as I make meals.  


I was gone one morning taking V to a doctor appointment to return to the living room semi-put together.  Prior to this there were boxes everywhere.  How I unpack is quite different from how Ben unpacks.  His method is to put it all away and organize later.  Meanwhile, I prefer to not unpack it until I know exactly where it's to go.  I think his way of doing it is more effective at this point.  Plus, we might actually unpack all the boxes before Christmas this way.

By the way, built in shelves, natural light...swoon!  


This is another favorite spot of mine.  There are a couple places with open shelving.  I had this spot with some nice little trinkets of such.  Then, it hit me...cookbooks!  I got to work to make this my cookbook hub.  And those eggs--from our chickens. 


My family right here in all their non-staged photo op glory.  We are still making progress in our new place little by little.  It's been more rainy this week, and I hope for more sunshine to finish off summer well.  

How has your summer been holding up?  What are some of your interior design tips?  

My Favorite Summer Drink: A Thirsty Crow

On our way down to Arizona we were able to spend the night at my oldest & most dearest of friends, Veronica's (and Alan) house. We have that friendship where you immediately pick up where you left off, and there's no need to explain family history. It's refreshing!

its so comfortable, I made myself right at home by going through cupboards to find baking supplies to honor our "First Day of Summer" tradition (eating strawberry shortcakes for breakfast). There is no fear of stepping on each other's feet. My gift is in cooking the food, while Veronica's has always been in opening up her space for it (and eating what I make).  


That evening after the girls went to bed, Alan made us a drink. Veronica had posted a picture of it promising to make me one when I visit. Being the cheerful receiver as much as a giver that I am, I obliged. 

Sidenote: it's true that being a cheerful receiver is as much a gift of hospitality as giving.


Hot dog! I'm glad I did, because this has become my signature summer drink. A Thirsty Crow, which has the unmistakeable boozy silhouette, while filling out with enough sweetness to not make those of us non-hard liquor people to gag.

It boasts of spicy ginger beer, sour fresh lemon juice & the sweet scent of Maraschino liqueur.  To tie it together, the Rye gives it that slight burn in your throat to let you know this is not a "frilly" drink. Add a dash of bitters at the end, and sprig of mint & one maraschino cherry for garnish give it a classy edge. 


Thirsty Crow (Printable Recipe)


1 ounce fresh lemon juice

1 ounce Jim Beam Rye

1 ounce Maraschino liqueur

4 ounces Ginger Beer (not alcoholic ginger beer. I like Reed's or Fenimans) 

dash of aromatic bitters

sprig of mint 

1 maraschino cherry


 In a pint sized jar or cup add one sprig of mint and about 1 cup of ice. Add the lemon juice, rye, maraschino liqueur and finer beer. Mix with a spoon. 

Add maraschnto cherry and dash of bitters. Serve immediately. Makes 1. 




I'm Kamille-Welcome!

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 




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