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Please join me in welcoming Jill Winger, author of The Prairie Homestead Cookbook




Read the book review here!

Jill Winger will be hanging out in the forums until December 13th answering questions and sharing her experiences with you all.

At the end of the week, we'll make a drawing for 4 lucky winners to win a copy of her book! From now until Friday, all new posts in the Cooking forum are eligible to win.

To win, you must use a name that follows our naming policy and you must have your email set up to receive the Daily-ish email. Higher quality posts are weighed more highly than posts that just say things like, "I want this book!"

The winners will be notified by Purple Moosage and must respond within 24 hours. Only the winners who respond within that timeframe will receive their book. Watch for a PM, and a notice in this thread announcing the winners!


Please remember that we favour perennial discussion.  The threads you start will last beyond the event.  You don't need to use Jill Winger name to get her attention. We like these threads to be accessible to everyone, and some people may not post their experiences if the thread is directed to the author alone.


Posts in this thread won't count as an entry to win the book, but please say "Hi!" to Jill Winger and make her feel welcome!
COMMENTS:
 
Posts: 89
Location: 10 miles NW of Helena Montana
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Welcome Jill to a great forum!!  Keep up the great work in your social media and video's!  Always read emails from you and watch your YouTube video's first!
 
author & gardener
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Welcome, Jill!
 
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Welcome Jill!  I'm not really sure how to post a question in the other forums, so I'll try it here.  I will have to go take a look at your webpage but am looking for recipes using lard.  Maybe dessert type of recipes with not an overload of sugar.  If you are more of a savory, comfort, dinner cooking person - that's awesome too!  Just working on some old-fashioned, very loved recipes to pass on to my family.  Thank you!!
 
pollinator
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Michele Sundholm wrote:Welcome Jill!  I'm not really sure how to post a question in the other forums, so I'll try it here.  ...  Thank you!!



Posting in the cooking forum is the same as posting here. You find a relevant subject in the cooking forum and make a post, possibly mentioning Jill's book so the judges will know it is related to the book give-away.

I hope this helps.
 
steward
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Welcome to Permies Jill, we're glad you're here!
 
author
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Location: Wyoming
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Yay! So honored to be a part-- Thanks to Permies for having me!

Excited to chat with everyone this week!
 
Jill Winger
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Michele Sundholm wrote:Welcome Jill!  I'm not really sure how to post a question in the other forums, so I'll try it here.  I will have to go take a look at your webpage but am looking for recipes using lard.  Maybe dessert type of recipes with not an overload of sugar.  If you are more of a savory, comfort, dinner cooking person - that's awesome too!  Just working on some old-fashioned, very loved recipes to pass on to my family.  Thank you!!



Hey Michele! Old-Fashioned recipes are my fav.

I mainly use lard in either pie crusts or as the fat for sauteeing (in place of bacon grease, etc). I also love using tallow for homemade French fries!
 
pollinator
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Hey, Jill, Welcome to Permies!  Glad that you could join us.    Your book looks awesome!
 
Posts: 103
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Welcome, Jill. Your book looks like a delight to read and learn new recipes from. Thank you for the contest. I am sure your book will be well received and successful.
 
gardener & author
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Welcome to Permies, Jill : )

I like your blog. Your book looks great too.
 
gardener
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Welcome to permies, Jill!
 
pollinator
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Hi Jill!  Glad you are at Permies now.  I found your website a couple years ago looking for the right temperature to get the water to defeather the chickens/turkeys.  I was always told that if can swipe your finger through the water only 3 times it just right.  If you can only swipe it 2 times its too hot and 4 times its too cold.  Your temp was within 3 degrees of what I was testing.  I have been enjoying reading your writings since then.  We are only 15 minutes away from Lehman's hardware.  If you come back here I would like to buy a cook book for my wife.   I am not a cook, but like you my wife sometimes challenges herself with meals that are completely home grown.  
 
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Hi Jill,

Welcome to permies! I've been a fan of old recipes for a long time. I have a couple of cookbooks with "receipts" (not recipes) pre-1900. It's really been a learning experience for me to go through them. No oven temperatures given, measurements are not always the same - "saltspoon" is a common one used, etc.  Lots of fun.

 
Jill Winger
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Christopher Shepherd wrote:Hi Jill!  Glad you are at Permies now.  I found your website a couple years ago looking for the right temperature to get the water to defeather the chickens/turkeys.  I was always told that if can swipe your finger through the water only 3 times it just right.  If you can only swipe it 2 times its too hot and 4 times its too cold.  Your temp was within 3 degrees of what I was testing.  I have been enjoying reading your writings since then.  We are only 15 minutes away from Lehman's hardware.  If you come back here I would like to buy a cook book for my wife.   I am not a cook, but like you my wife sometimes challenges herself with meals that are completely home grown.  



Great to e-meet you, Christopher! And slightly jealous you are so close to Lehman's-- it's such an amazing place! Thanks for following along on the blog :)
 
Jill Winger
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Robin Katz wrote:Hi Jill,

Welcome to permies! I've been a fan of old recipes for a long time. I have a couple of cookbooks with "receipts" (not recipes) pre-1900. It's really been a learning experience for me to go through them. No oven temperatures given, measurements are not always the same - "saltspoon" is a common one used, etc.  Lots of fun.



Ah yes-- those are always fascinating to read-- always strikes me how much more intuitive the general public was with food back then.
 
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Hi Jill. What is your definition of "Heritage Cooking"? I know what heritage livestock is as well as traditional cooking. Is it cooking with only heritage livestock and heirloom vegetables, if so that sounds delicious!  I find this term interesting and would like to know more about it. Thanks.
 
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Hi Jill, thanks for the new cookbook always like new healthy Homestead recipe ideas.
 
Jill Winger
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Gail Jardin wrote:Hi Jill. What is your definition of "Heritage Cooking"? I know what heritage livestock is as well as traditional cooking. Is it cooking with only heritage livestock and heirloom vegetables, if so that sounds delicious!  I find this term interesting and would like to know more about it. Thanks.



Hi Gail!

Great question-- it can be a broad term, but for me, it heritage cooking is all about cooking from-scratch with simple, whole food ingredients-- like our grandparents would have before the advent of boxed cake mixes, cream of mushroom soup, and TV dinners.

My cookbook focused primarily on whole-food ingredients and old-fashioned techniques (like rendering lard, making sourdough, cooking with cast iron, etc) that I believe still have massive merit in our modern day and age.

And I love ingredients that can be grown at home, too.
 
master steward
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Today I took a gallon of entries, three tablespoons of luck, and a cup of chance. I stirred it all together, kneeded it a little, and baked it in the oven at 350 F, waited 30 minutes (rotating it once haldway through for even baking), and when I pulled it out, I had this lovely four layer winner cake!


Congratulations to:

Annie Davies
Jennie Little
Kate Downham
Gail Jardin


I'll be sending each of you a PM. Please respond by Sunday to claim your prize!

Big thanks to Jill Winger for joining us this week and filling our forum with tasty discussions and mouthwatering answers!
 
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Thank you! Looks like a good addition to my cookbooks.
 
Gail Jardin
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I'm so happy to have another cookbook! It'll be like a Christmas present from Permies to me
 
Gail Jardin
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Jill Winger wrote:

Gail Jardin wrote:Hi Jill. What is your definition of "Heritage Cooking"? I know what heritage livestock is as well as traditional cooking. Is it cooking with only heritage livestock and heirloom vegetables, if so that sounds delicious!  I find this term interesting and would like to know more about it. Thanks.



Hi Gail!

Great question-- it can be a broad term, but for me, it heritage cooking is all about cooking from-scratch with simple, whole food ingredients-- like our grandparents would have before the advent of boxed cake mixes, cream of mushroom soup, and TV dinners.

My cookbook focused primarily on whole-food ingredients and old-fashioned techniques (like rendering lard, making sourdough, cooking with cast iron, etc) that I believe still have massive merit in our modern day and age.

And I love ingredients that can be grown at home, too.



Thanks for the reply! I'm looking forward to checking out your cookbook. It's always fun to learn new perspectives and recipes. Have you considered bringing back the 'recipe box' into style and offering your cookbook in that format for the holidays? I have a feeling it could be a "thing" again.
 
Pamela Smith
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Congratulations to the 4 lucky winners,
Annie Davies
Jennie Little
Kate Downham
Gail Jardin
Time for more cooking, enjoy.
 
T.J. Stewart
pollinator
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Congrats, Annie, Jennie, Kate, and Gail!  Enjoy your new cook book!
 
Jill Winger
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Thanks for the reply! I'm looking forward to checking out your cookbook. It's always fun to learn new perspectives and recipes. Have you considered bringing back the 'recipe box' into style and offering your cookbook in that format for the holidays? I have a feeling it could be a "thing" again.



Yes! I love recipe boxes too-- have been brainstorming a bit on how to incorporate them more-- love this idea!
 
Kate Downham
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My copy of The Prairie Homestead Cookbook arrived yesterday. After a quick look through I am already very impressed, and Jill even signed it - thank you Jill, it is a very special book. I'm looking forward to reading it and cooking from it soon, and I'll post up a review on the Permies book review grid.
 
You didn't tell me he was so big. Unlike this tiny ad:
how do we get more backing of the brk?
https://permies.com/t/145583/backing-brk
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