Welcome Jill Winger, Author of The Prairie Homestead Cookbook!

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!

Welcome, Jill!

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!!

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.

Welcome to Permies Jill, we're glad you're here!

Yay! So honored to be a part-- Thanks to Permies for having me!

Excited to chat with everyone this week!

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!

Hey, Jill, Welcome to Permies!  Glad that you could join us.    Your book looks awesome!

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.

Welcome to Permies, Jill : )

I like your blog. Your book looks great too.

Welcome to permies, Jill!

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.  

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.

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 :)

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.

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 Jill, thanks for the new cookbook always like new healthy Homestead recipe ideas.

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.

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!

Thank you! Looks like a good addition to my cookbooks.

I'm so happy to have another cookbook! It'll be like a Christmas present from Permies to me

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.

Congratulations to the 4 lucky winners,
Annie Davies
Jennie Little
Kate Downham
Gail Jardin
Time for more cooking, enjoy.

Congrats, Annie, Jennie, Kate, and Gail!  Enjoy your new cook book!

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!

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.