meal to the field #10

I’m in Calgary watching Food Network with two of my children in a hotel room… while the farmer is combining canola… and we aren’t in Austin… yes, Austin… if you have been anywhere near me lately you have heard me complain… and then I complained on Facebook today just to really make sure I didn’t miss anyone in my complaining of missing my vacation…

the farmer and I like to do a once a year trip that makes up for the fact we have zero date nights all year long… we have visited baseball and football stadiums, hockey arenas, beaches and concerts…  this was a festival we were going to attend… Austin City Limits… and it sure looked amazing…

food, music and being in a city… doesn’t get much better than that… farmer’s like to vacation to cities… the joy of riding someone else’s subway/metro is just so exhilarating…  instead I had to drive over 5 hours in my Suburban today wreaking of hockey equipment… with a seven year old asking every 13 minutes ‘how long until we get there?’….

now I know everyone reading this would love me to go on and on about how angry I am at the weather for ruining my lovely vacation with my husband… but alas I must talk about food… because we are still combining and the food is still getting made…

black bean salad… this is one of my all time favourites… and so great to make up and take in your lunch until everyone around you is like… ‘how much salad did you make?’… and you say… ‘enough for 2 weeks of lunches… get used to it’…

again… I am a stay-at-home farmer’s wife so I have no idea how lunch conversations go…

my cats and dogs never bug me about what I’m eating…

black bean salad


  • 4 cans (19 oz) black beans, strained and rinsed
  • 25 oz frozen corn
  • 4 roma tomatoes, diced
  • 2 red bell peppers, chopped
  • 1/2 red onion, diced
  • 1/2 cup green onions, diced
  • 1 can pineapple chunks, chopped
  • 1/2 bunch cilantro, leaves chopped fine
  • 2 jalapeno, seeded and minced
  • 4 tbsp red wine vinegar
  • 2 tsp lime juice
  • 6 tbsp honey
  • 2 tsp kosher salt
  • ground black pepper
  • 1 tsp ground cumin


  • mix all ingredients together
  • let chill for at least 2-3 hours before serving
  • keeps very well in the fridge

my earliest memories of cooking… taco shells… growing up I swear we had tacos once a week if not more… and my mom was so great at letting me make a mess of the kitchen to make the taco shells…

in a time period where packaged food and Costco were just new… this was the one thing my mom drew the line on… we had homemade taco shells… and if you ever taste one… or make one… you will never go back…

mom's taco shells


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 cup cornmeal
  • 1 tsp kosher salt
  • 2 eggs, beaten
  • 3 cups water


  • mix ingredients and let sit for 10 minutes
  • in a 12” saucepan on medium/high heat pour just under 1/2 cup of batter into the saucepan
  • turn the saucepan until the batter has covered the entire bottom of the pan and cook that side until it starts to lift
  • flip and cook the other side for another minute

and the meat that you put in them… well this is what I do… but really go ahead and fill them with whatever you so desire to…

the ground deer is from my son Brandon’s first deer he shot last year…  the bison is from my husband running one off a cliff and recovering the meat…  I made the kids winter boots out of the hide…

oh wait… that’s a lie… Bennett’s have bison and I get it from them… I’m not sure if they run them all off a cliff or not… I haven’t asked…

taco meat

  • Servings: 12-14 taco fillings
  • Print


  • 1 lb ground deer
  • 1 lb ground bison
  • 1 yellow onion, diced
  • 3 tbsp Club House Taco Seasoning (more to taste)
  • 1/2 (398 mL) tomato sauce
  • 1 cup salsa


  • fry up meat and onion and add taco seasoning
  • if meat is fatty you will have to strain off the fat before you season it
  • add tomato sauce and salsa

beet cake is my favourite cake…  happy no vacation to me…



For the Cake:
– 2 medium beets, cleaned and unpeeled
– 2 tsp olive oil
– 3/4 cup unsalted butter, cubed and room temperature
– 1 cup packed brown sugar
– 3/4 cup sugar
– 2 large eggs, room temperature
– 1 tsp vanilla
– 2 cups all purpose flour
– 2/3 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp kosher salt
– 1 1/4 cups buttermilk
For the Frosting:
– 1 cup unsalted butter, room temperature
– 8 oz cream cheese, room temperature
– 4 cups powdered sugar
– 2 tbsp finely grated cooked beets
– 1 tsp vanilla
– 2 tsp milk
– 1/2 tsp lemon juice
– 1/2 tsp kosher salt
– wash and cut beets into large chunks… place in tin foil with olive oil and bake on a cookie sheet at 375 degrees for 1 hour
– remove from oven and open up tin foil and let cool
– in a mixer, combine butter and sugar… add eggs one at a time and then vanilla
– combine flour, cocoa powder, baking soda, baking powder and salt
– alternate flour mixture and buttermilk into the sugar mixture
– finally, add 3/4 cup grated beets
– put into two 9 inch cake pans that have been greased and parchment paper in the bottom of each
– bake at 350 degrees for 35 minutes or until centre of cake is done
– let cool for 10 minutes and then turn out onto a rack and cool
– for the frosting, combine all ingredients and whip
– spread frosting in-between the two cake layers and all around it and on top
– put in fridge for an hour and then slice it and serve it
– to freeze, slice and put individual pieces in containers to freeze

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