Hey friends, I’m Kate!
I grew up on a small island in Canada with little available for fast food or conveniences, and this shaped how I think about food and cooking. My husband, Marius, and I had our first three children on that island and got started in homesteading before moving 1,000 miles to Northern BC and his hometown.
We bootstrapped our way through getting started with livestock, gardening, learning from others wherever we could, with a goal of raising the best tasting food we could.
I can't help but try something new and think “how could I make this myself.”
I started the blog Venison for Dinner in 2010 as a hobby and in 2019 I decided to start whipping it into shape and into an actual business. It's now expanded to include a Youtube channel, Instagram Page, Facebook page and where you are now - a food blog.
I call this my online recipe box, because I can't just develop recipes for the sake of it, they have to be things our family eats, enjoys, and loves. I struggle to make recipes ahead of the seasons to stay with the trends because friends - we’re growing and eating with the seasons!
We live in a cold, snowy climate, but the forest winter sabbath gives us time to dig in to food projects and things that take longer to make because when it is summer it's all about the fast, fresh food!
We love to make good, streamlined recipes that are reliable and can become family favourites the first time you make them. I know you – you want a well-tested recipe that your family will enjoy and doesn't require a bunch of frivolous steps and ingredients. I promise you if it's there – it's because I’ve tested it without, and it really does need it!
Stick around a while, I think you will enjoy it, too.
I sat at my desk, trying to come up with a name, when I saw a package of venison thawing on a plate for dinner and thought hey – Venison for Dinner, that's catchy! We ate a LOT of venison in our early days because it was readily available (we wish it was so easy to get where we live now!) and inexpensive for our shoestring budget.
Like Netflix for homesteaders: monthly focused recipes, videos, and resources all to help you live a home-made life wherever you live. I'd love to have you join us!
I think when you start with sourdough, It's overwhelming to use grams, and if you're an adept bread baker, you’re used to knowing what dough feels like and using cups to mix it up. This is my way to bridge the gap between yeast bread bakers and sourdough bread bakers and make it feel less overwhelming.