Comments by ruth_117

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How to cook venison by ruth_117 on Oct 3, 2013 at 8:48 PM PDT

As a hunter and an eater of venison, I would say this is very good info. Proper field dressing and shooting young animals is critical as well as simple preparations. We often surprise visitors with gourmet venison meals and they are shocked with how amazing the meat is. Often it is a simple tenderloin cut, crusted with fresh pepper and seared on all sides till rare, other times it is steaks pounded out thin and made into traditional schnitzel and served with mushroom sauce that make our guests eyes light up! If you are looking for other gourmet wild game recipes I would also recommend Hunter Angler Gardener Cook at Hanks recipes are great!

Ma’s Shicken Soup by ruth_117 on Oct 18, 2012 at 10:39 AM PDT

Almost all chicken soup recipies (and espcially the good ones like this one) add enough water “to cover the chicken” It all depends on the size of the chicken and the pot that you make it in. It won’t really matter in the end as the chicken will flavor the whole soup. I suppose if you used a 40 liter stockpot this might be a problem but seeing as this is a home recipe we will all be using a regular stockpot or dutch oven or the like that will easily fit a whole chicken inside!

Recipe etiquette by ruth_117 on Oct 11, 2012 at 8:03 AM PDT

As the majority of my recipes at least are concived of through others I am completely willing to share with anyone and everyone. When other have been so generous as to give me recipes, why would I be stingy with them? Still sometimes there is just not a way to write some recipes that would allow new cooks / bakers to duplicate them. This is especially true with family recipes. Almost all of the daughters-in-law of my husbands grandmother accuse her of not giving out the best recipes. I found an easy way around that was to go and bake and cook with her for the afternoon. As we went along I could write down the recipes and learn all the techniques that were missing from my aunt-in-laws papers. My husband now says that I can successfully duplicate her buns, soup, and perogies. This is espcially good as she is now not cooking as much as she used to and so I can bring her some favorites that she cannot make anymore!

Make treats for your dogs by ruth_117 on Jun 1, 2012 at 12:40 PM PDT

I make homemade dog treats too, so it is great to see some new recipies. My dogs favorite is liver that I boil whole then slice into 1/4 inch slices and dry in the oven. I have also used the slowcooker to cook whole hearts and tongue. Both of these seem to have a good chewy texture and can last up to a week in the fridge in a paper bag. Plus my dog is always on his best behaviour if he thinks he can get a liver treat!

Whipped up by ruth_117 on Jan 26, 2012 at 12:51 PM PST

My grandmother-in-law still makes rice “salad” with cool whip and canned fruit. Her grandchildren think it is food of the gods and it is requirement on all family dinners. She also makes her own buns, noodles, pickles, perogies, stock and the best soup ever! All at 84 years of age. She is kind of like my hero (except I still have not figured out the appeal of the rice salad).

Deer tales by ruth_117 on Dec 1, 2011 at 9:35 AM PST

Thank-you for this well written article on hunting for food. So many people do not realise this great gift that is ours to go out into the woods and, with the low cost of a license, provide food for our families. I am very grateful for a freezer full of organic, sustainable deer. I will be able to eat some of the best meat available over the winter (and into grilling season!) mainly because I live in a country that said that everyone should be able to provide for thier families.

The expanding urban farm by ruth_117 on Oct 20, 2011 at 12:13 PM PDT

My hubby and I are planning on raising meat rabbits next year. Our muncipality has by-laws restricting chickens and bees but “pet” rabbits are ok!

Potato salads by ruth_117 on Oct 13, 2011 at 7:13 AM PDT

I love my mom’s potato salad! She mixes in dill pickles, not too many eggs (only one or two for a big bowl!), and a dressing made from mayo, sour cream, mustard and more dill!!! Then she mashes it all together so that there are only a few small chunks of potato and the rest are mashed. So good! Best served with farmers sausage and fresh veggies.

Shore lunch by ruth_117 on May 18, 2011 at 11:43 AM PDT

Wild kitchens are great. The food tastes so much better if you have caught and cooked it yourself all in the great outdoors. I enjoy foraging for a few extras like morels, stinging nettles and fiddleheads too!

Culling in the kitchen by ruth_117 on May 4, 2011 at 1:41 PM PDT

CAn you invite me to your kitchen sale? I am in serious need (ok, want) of a mandoline, and while I’m there I’ll pick up that bundt loaf pan...

New awareness about fats by ruth_117 on Jan 25, 2011 at 2:35 PM PST

I would love to see lard added to this list. Obviously the shelf stable lard is hydrogenated and has additives etc. However last summer I rendered some lard at home from leaf lard and have been using it for frying and in pastry (great for meat pies but tastes a little “porky” in a fruit pie!) My dh loves to spread the cracklings mixed with the lard on bread with salt (he has a German background!)

I would like to know more about how it compares to other fats in the list. It has less saturated fats than butter with higher monounsaturated and polyunsaturated fats. Anyway it would be good to know. Thanks!

Disappearing winter squash by ruth_117 on Jan 12, 2011 at 11:29 AM PST

Oh, it is so true that many of the things we find interesting and exciting to look at eventually become just “part of the background”. My mother had jars of lentils, pasta and beans on her counter at home for years and never used them! I always wondered why she left them for so long when those were things we ate everyday!

Set the food mood by ruth_117 on Dec 22, 2010 at 11:15 AM PST

At family dinners we all help getting things ready and there is a lot of hustle and bustle leading up to the meal. I always love the feeling when we are all done and I look at the table and see what each of us have accomplished and marvel how great it all looks. Its always nice to grab a photo and reflect a moment on all the hard work!

Table Talk: November 18 by ruth_117 on Nov 18, 2010 at 1:55 PM PST

I missed the chat again!!! Oh well Canadian Thanksgiving was over a month ago (harvest and winter comes early up here!!!) and all this talk of Turkey is making me hungry. Just wanted to make a suggestion on the dinner rolls. I made Farmgirl Susans Carrot herb rolls last year and they were awesome!!!! Here’s the link:

‘What I Eat’ for you by ruth_117 on Oct 22, 2010 at 7:56 AM PDT

Breakfast: almond butter and honey sandwich on whole grain bread
Snack: spinach quiche, pieces of various brownies that my co worker brought in.
Lunch: leftover roast chicken, spaghetti squash, alfredo sauce on whole wheat fettcini. more brownies!
Snack: banana
Supper: beef and bean taco on whole wheat wrap with extra lettuce and cheese.

A child’s place is in the kitchen by ruth_117 on Sep 17, 2010 at 12:59 PM PDT

I recently made pizzas with my neice (6) and nephew (4) who were visiting from Austria. I don’t speak german and they don’t speak english very well but while we were working together in the kitchen we were able to connect. They rolled the dough and placed the toppings on, whatever they wanted... and then they ate them up!

Table Talk: Aug. 19 by ruth_117 on Aug 19, 2010 at 12:00 PM PDT

Ahhh missed the time again for table talk. At least I still get to read the conversation.

As for this weekend I am thinking of spicy garlic pickles and whole tomatos. Will have to see if I can get a box of romas at the farmer market yet.

Speaking of crispier pickles I am planning on trying an oak leaf or a fig leaf instead of grape leaves since I don’t have grape leaves.

Get comfortable cooking with herbs by ruth_117 on Aug 18, 2010 at 11:46 AM PDT

My mother makes a great soup in the summer time using summer savory. It was a bean and potato soup made with smoked ham broth and whole bunches of fresh summer savory with a little cream at the end to round it out. It is the perfect combination and is best served with fresh buns slathered in butter.

Bacon and Egg Biscuit Sandwich by ruth_117 on Jul 28, 2010 at 1:12 PM PDT

The only thing this is missing is a slice of cheese melting over the egg to take it over the top! I also put a slice of summer tomato on when I have it. Soon I hope!

Asian greens by ruth_117 on Jun 18, 2010 at 1:34 PM PDT

I grow mizuna and the leaves seem to be just like the ones in the picture. I pick them when they are fairly young (about two weeks after seed emergence)

As for Tat soi, I tried planting it this year and did not get great results. I was expecting much larger leaves but got ones around the size of a nickel and then they all bolted. I enjoyed eating the small broccoli-like flowers that emerged but was hoping for larger leaves!

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