Sunday with Stephanie
Get Crocktober Tickets or RSVP, Live Juicy Lucy Hot Dish Cook-a-long, Homemade Apple Cider Vinegar, pumpkin cream and 4 Value Happy Hour Burgers,
I want to thank you for being a Subscriber. I value you being here, and I enjoy writing the newsletter every Sunday morning. If you enjoy reading this newsletter and look forward to it in your inbox, consider supporting it by becoming a paid subscriber and coming to meet in person at the crocktober event (info follows)
My phone pinged at 6 am, and here is what I saw — a picture from
, who is sailing home from Isle Royale on Lake Superior.
The first light when you are sailing is always my favorite.
He had a great story about the birds migrating over Lake Superior and a new friend named Ricky.
It was a great way to wake up and reflect on my last Sunday with no commitments until the first of the year.
The next 90 days are packed with book signings and “True North Cabin Book” Events including…
YOU are invited with a guest….
A Gathering for Crocktober Pot Luck Slow Cooker Fans
Thank you for being a Subscriber. I value you being here, and your inbox! Join me October 5 from 4-6 pm as we will be celebrating “Crocktober” together at King Coil Spirits!
I will bring three of my favorite Crockpots full of tasty crockpot recipes. You will also bring a Slow Cooker filled with your favorite recipe. I'll have bowls, plates, utensils, and there will be cocktails and NA to purchase.
Paid Newsletter Subscribers are free so send me a message to RSVP - BUT YOU NEED TO RSVP…HERE- I cant wait to meet you!
I have a ticket link here for free newsletter Subscribers, so make sure you are a Subscriber and Save the Date!
Lets start with a Cookbook Launch recap:
First… the “True North Cabin Cookbook” officially launched! The book is trending #1 and #2 (the first “True North Cabin Cookbook”) on the Midwest Best Seller lists. If you have gotten the book I would love it if you would review it on Amazon.
They have Vol 1 on a Kindle Special this week for .99 you can get that here.
If you bought the book, thank you so very much. I am grateful. A few milestones to celebrate this week, and then I’ll get back to all the recipes in this newsletter. After working on this for the last year, I want to make sure to take the time to recognize the achievement for myself during launch week.
I was a guest on WCCO TV talking about the book. Heather and AJ could not have been nicer, and I got to hear the Beatles cover band that will be playing on the deck at Graze Dining Hall today, if you are looking for a fun day of music you can watch here
A funny thing that happened backstage was one of the singers was doing vocal exercises in the green room and didn't realize the newscast was live, and you could hear him. Producers were running everywhere to try and tell him to be quiet. He was so embarrassed, but it was pretty funny and made for good TV.
I also had a really fun visit with @twincitieslive
and Ben Leber they really loved the Tator Tot Hot Dish from the book! You can watch that clip here.
A fun moment was meeting Terry John Zilla from his catering company and coffee shop, Hepp Cat Coffee. His food was gorgeous, and he is absolutely hilarious. If you are looking for catering in the Twin Cities, look him up.
I heard from a few of you that you wanted to find the Hot dish I used on the show. You can find it at GoodThings. I got it as a gift one as a Christmas gift and it’s really fun!
I'm hosting a live cooking event with my friend
, where we'll be making the Tater Tot Juicy Lucy Hot Dish on 9/17 at 7 pm from my kitchen. Get the link to watch here
And finally, I ended the week on my home station, Fox 9, and the Jason Show! Where I made pumpkin cream and pumpkin spice espresso martinis!
Where I’ll be with the book…if you want to get a copy signed
Oliver Kelly Farm is a new signing location and we will have a demo of Thanksgoving sides so watch for that link.
Meet me and Jason Matheson next week at the official launch party at the American Swedish Institute! A Q & A, lots of bites and a book signing!
And… Taste Buds Is Now Syndicated on TV
We are on in over 85 markets including Detroit, Chicago, Washington DC, Florida and Wisconsin and Iowa.
Here are some snapshots from our satellite tour that we did where we talked to other markets about the show.
You can always watch the show on stephaniesdish.com
Here is a clip we did…
Recipes that caught my eye on this weeks Substacks:
My friend
from has some tasty apple recipes and my friend has a great Pear dessert recipes from her website
If you still have jalapeños to harvest these candied jalapeños look great from
has a whole segment on her fabulous page about what dreaming about food means! You can follow her here:
Meaning of Food in Dreams
Dream interpretation is not an exact science, but there are many well-known associations (e.g., dream of teeth falling out = financial insecurity). I had to turn to the far reaches of the Internet (TikTok and Quora dream interpreters) to learn more about food dreams.
Experts claim that dreams about food may represent your emotional and physical wellbeing. Some hypothesize the following:
Cooking: energy for loving and nurturing others or desire for love and acceptance
Hoarding: feeling of lacking
Eating:
too much: too much on your plate (literally and figuratively)
too little: need time for self-care
a delicious meal: need to spend more time savoring your life.
sweets: you may lack excitement
fruits and vegetables: you may need to ground yourself. Eating a peach, however, might have more sexual connotations
junk food: you may feel unfulfilled by life and feeling very anxious
fish: a sign of good fortune
meat: animalistic desires
Note, according to one “expert,” if someone else is feeding you — make sure it isn’t a witchy substance. They may be trying to kill you. You need to pray ASAP.
This watermelon salad with cherry tomatoes and Fish sauce has me thinking I have one more watermelon salad in my future 📸
and
detailed his visit to Alinea in Chicago which is still on my bucket list too! It looked exepnsive but fun and very memorable.
What I am Cooking:
This Cucumber Salad is delicious with those late season cucumbers. Try and make it a few hours ahead, the cukes get a tiny bit soft and the bite of the red onion is tempered.
My moms Mac and Cheese got high marks served with fried chicken.
While I was traveling my radio partner
had our friend sit in on the show. They talked chili hacks including adding apple cider vinegar to the pot! I just so happened to be fermenting my own apple cider vinegar right now so I am totally going to try this!Here are 79 other 🍎 recipes 🍏 from Epicurious
Here are a few dribs and drabs from the week….
Did you make it to Dinner Du Nord? My friend Scott Mayer is the greatest. I often call him the Mayer of Minneapolis! He hosted this wonderful community event in downtown Minneapolison Nicollet Mall with 2000 guests and 40 participating restaurants! It was magical. We ate Peking Duck from Tammy Wongs Rainbow Chinese Restaurant! I am convinced we need more community building to bridge the gap that was so eloquently written about by my fiend
in her newsletter this week
Another friend, Vanessa Drews, who was a Taste Bud on my show, opened her new bakery Cheesecake Funk. Her banana cheesecake is magic.
I fried chicken this week for an upcoming “Taste Buds with Stephanie” episode and it reminded me how much I love this digital thermometer when I am temping chicken to 165 degrees.
I also made numerous banana cream cheese cookie recipes with my trusty silpat matt’s.
A new cookbook i ordered “Night and Weekends” also arrived. I am excited to read it.
What I recorded:
I loved having
in the mytalk1071 radio studiofrom the
to talk about 4 delicious Twin Cities Happy Hour Burgers she had some great unexpected picks.
The "Happy Hostess Cookbook Party" is an online community focused on cookbooks and hosting, led by Kristie LaLonde. It's part of the larger "Happy Hostess" brand, which includes the “Happy Hostess Podcast” and other resources for aspiring and experienced hosts. The club focuses on exploring recipes from various cookbooks, often accompanied by themed events and discussions.
Kristie has so graciously planned to feature the “True North Cabin Cookbook” for her October club. The club meets via Zoom for all members. It’s a monthly subscription for an orchestrated “cook along”thats fun and approachable for all levels of cooks interested in joining a community.
I promise you will love the watermelon salad! Thank you for sharing! 🍉😘
So excited for you and all of this incredible momentum!!