Comments on: Kate’s Cookbook http://www.stabenow.com/2006/04/28/kates-cookbook The Official Dana Stabenow Web Site Tue, 07 Oct 2008 19:29:09 +0000 http://wordpress.org/?v=2.5 By: Dana http://www.stabenow.com/2006/04/28/kates-cookbook#comment-55386 Dana Wed, 24 Sep 2008 05:34:09 +0000 http://localhost:8888/stabenow_wp/?p=31#comment-55386 Wow! Thanks very much for the compliments, Sarah, hope I (and Kate) never let you down. Wow! Thanks very much for the compliments, Sarah, hope I (and Kate) never let you down.

]]> By: Sarah Johnson http://www.stabenow.com/2006/04/28/kates-cookbook#comment-55264 Sarah Johnson Mon, 22 Sep 2008 23:23:29 +0000 http://localhost:8888/stabenow_wp/?p=31#comment-55264 I have just finished re-reading your Kate Shugack series. They are even better the second time!!! I was thrilled to see you have a new one due out this winter. Kate is so real to me. And all the other characters too. Old Sam and the Aunties, I just loose myself in your books, they make me laugh out loud, and cry like I lost my best friend. Thank you so much! Keep up the good work!!! I have just finished re-reading your Kate Shugack series. They are even better the second time!!! I was thrilled to see you have a new one due out this winter. Kate is so real to me. And all the other characters too. Old Sam and the Aunties, I just loose myself in your books, they make me laugh out loud, and cry like I lost my best friend. Thank you so much! Keep up the good work!!!

]]> By: Dana http://www.stabenow.com/2006/04/28/kates-cookbook#comment-51180 Dana Thu, 07 Aug 2008 19:48:40 +0000 http://localhost:8888/stabenow_wp/?p=31#comment-51180 My friend, Don, does the catching and then the canning in my garage. In exchange, I get a tithe. He brines the salmon for less than an hour using canning and pickling salt and water, and then we pack the salmon in half-pound flats and cook them in a pressure cooker. We used jars last year but we like the cans better. For one thing, they're easier and lighter to mail. My friend, Don, does the catching and then the canning in my garage. In exchange, I get a tithe. He brines the salmon for less than an hour using canning and pickling salt and water, and then we pack the salmon in half-pound flats and cook them in a pressure cooker. We used jars last year but we like the cans better. For one thing, they’re easier and lighter to mail.

]]> By: Kate Pavelle http://www.stabenow.com/2006/04/28/kates-cookbook#comment-51161 Kate Pavelle Thu, 07 Aug 2008 14:07:34 +0000 http://localhost:8888/stabenow_wp/?p=31#comment-51161 OK I have a question about canning salmon. Lots of people seem to can their own catch. Is there a standard recipe or a preferred method? We usually get a good catch of walleye and sauger from our local streams, and it doesn't freeze really well - it's also not as fatty, and we cut off the fatty parts anyway to minimize pollutant exposure. I was thinking of canning some of it in jars (I do jams so I am not afraid of the process, safety being foremost on my mind, of course.) Thanks, Kate Pavelle OK I have a question about canning salmon. Lots of people seem to can their own catch. Is there a standard recipe or a preferred method? We usually get a good catch of walleye and sauger from our local streams, and it doesn’t freeze really well - it’s also not as fatty, and we cut off the fatty parts anyway to minimize pollutant exposure. I was thinking of canning some of it in jars (I do jams so I am not afraid of the process, safety being foremost on my mind, of course.)

Thanks,

Kate Pavelle

]]> By: Dana http://www.stabenow.com/2006/04/28/kates-cookbook#comment-50847 Dana Sun, 03 Aug 2008 15:23:14 +0000 http://localhost:8888/stabenow_wp/?p=31#comment-50847 Thanks so much, Phyllis! Thanks so much, Phyllis!

]]> By: Phyllis http://www.stabenow.com/2006/04/28/kates-cookbook#comment-50706 Phyllis Sat, 02 Aug 2008 05:34:12 +0000 http://localhost:8888/stabenow_wp/?p=31#comment-50706 While in Colorado two months before my sister and I took our first trip to Alaska I met the owner of a bookstore who maintained traveling was enhanced if you read novels about the area. She recommended your Kate Shugak books for our upcoming trip. I emailed my sister who ordered all of the series before I even got back to Southern California, and had read them all and passed them on to me before our trip! The books are wonderful and made the Alaska experience so much more real. It was delightful to be on the train passing Turnagain Arm at the same time Kate was there in the book I was reading. I have been home 3 days and I am still devouring the books as fast as I can. I can't get enough of Kate's story and the beautiful way you convey the spirit of Alaska and its people. While in Colorado two months before my sister and I took our first trip to Alaska I met the owner of a bookstore who maintained traveling was enhanced if you read novels about the area. She recommended your Kate Shugak books for our upcoming trip. I emailed my sister who ordered all of the series before I even got back to Southern California, and had read them all and passed them on to me before our trip!

The books are wonderful and made the Alaska experience so much more real. It was delightful to be on the train passing Turnagain Arm at the same time Kate was there in the book I was reading.

I have been home 3 days and I am still devouring the books as fast as I can. I can’t get enough of Kate’s story and the beautiful way you convey the spirit of Alaska and its people.

]]> By: Kate Pavelle http://www.stabenow.com/2006/04/28/kates-cookbook#comment-49353 Kate Pavelle Fri, 11 Jul 2008 15:05:34 +0000 http://localhost:8888/stabenow_wp/?p=31#comment-49353 About too much or too little sex in your books, Dana: I'd keep it the way it is. Please don't write for your audience, write the way you like it. You will never please everyone 100% anyway. Yep, I'm hooked on Alaska and Shugak now. I love the attitude of self-reliance to the point where I attempted a vegetable garden here in Pittsburgh, PA. But, I've always been fascinated with the American Frontier, having come from Europe (I'm a Cancelled Czech...) Thans for your writing, Kate Pavelle About too much or too little sex in your books, Dana: I’d keep it the way it is. Please don’t write for your audience, write the way you like it. You will never please everyone 100% anyway.
Yep, I’m hooked on Alaska and Shugak now. I love the attitude of self-reliance to the point where I attempted a vegetable garden here in Pittsburgh, PA. But, I’ve always been fascinated with the American Frontier, having come from Europe (I’m a Cancelled Czech…)

Thans for your writing,

Kate Pavelle

]]> By: Dana http://www.stabenow.com/2006/04/28/kates-cookbook#comment-48952 Dana Wed, 02 Jul 2008 07:12:30 +0000 http://localhost:8888/stabenow_wp/?p=31#comment-48952 No guilt, only guilty pleasures, and I'm delighted to be one of them! No guilt, only guilty pleasures, and I’m delighted to be one of them!

]]> By: Marcia Dudley http://www.stabenow.com/2006/04/28/kates-cookbook#comment-48950 Marcia Dudley Wed, 02 Jul 2008 02:50:30 +0000 http://localhost:8888/stabenow_wp/?p=31#comment-48950 Hello Dana, Greetings from Scottsdale, AZ! I missed your appearance at the Poisoned Pen (Next time!). However, Barbara was good enough to list all your Kate Shugak mysteries in her newsletter. I was looking for a new series to start, so... . Anyway, I really don't have much to say that hasn't already been said except to tell you I am trying to keep all my work caught up so I can enjoy the next Kate book without guilt. Hello Dana,

Greetings from Scottsdale, AZ! I missed your appearance at the Poisoned Pen (Next time!). However, Barbara was good enough to list all your Kate Shugak mysteries in her newsletter. I was looking for a new series to start, so… . Anyway, I really don’t have much to say that hasn’t already been said except to tell you I am trying to keep all my work caught up so I can enjoy the next Kate book without guilt.

]]> By: Dana http://www.stabenow.com/2006/04/28/kates-cookbook#comment-47440 Dana Thu, 29 May 2008 03:04:27 +0000 http://localhost:8888/stabenow_wp/?p=31#comment-47440 Thank you so much, Abby! Thank you so much, Abby!

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