Welcome to Dakota Thyme. My name is Julie. I live on the edge of the prairie in the beautiful Black Hills of South Dakota. My great great grandparents homesteaded in Dakota Territory in the 1880s, just a hundred miles from the home of Laura Ingalls – a ten day covered wagon ride in those days. Like many, education and careers called my family to other places.
Food was central to family gatherings during our return travels to South Dakota. Both of my grandmothers were incredible and inspirational cooks. Grandma Olivia was known for hearty meals masterfully crafted from blessings from the farm and my Grandma Adeline was a prolific baker. They both left a legacy of great food to family and friends embedded in our hearts and on our hips. Look for their recipes and stories.
For as long as I can remember I have been passionate about food. My mother fueled that passion by allowing me to experiment in the kitchen, never complaining about spilled milk and clouds of flour in the air. My father’s career introduced my brother and me to a variety of cultures and gastronomic delights.
After a quarter century career in educational administration, in 2009, I decided to follow my call to a life of food. The loud knock on that door to that call came the previous year when a friend and colleague suggested that I consider becoming a food blogger. Even though I wasn’t really sure what a blogger was nor had I even visited a food blog, it was an intriguing proposition — preparing and sharing food, writing, and photography – what could be more rewarding? The traditional holiday entertaining and baking sessions of epic proportion, allowed me to bounce the concept off of friends and family. Thanks to their encouragement and support, six months later, Dakota Thyme, Adventures from a Prairie Kitchen was born.
Dakota Thyme is more than a collection of recipes and commentary, it is about paying tribute to talented cooks of yesterday and today; preserving recipes from pioneer heritage; engaging readers in food and wine adventures; sharing the spirit and quality of prairie life; and yes, it is hopefully about generating a modest income by connecting readers and travelers to the myriad of local foods and products waiting to be discovered and enjoyed.
I am grateful to my talented and supportive husband who shares my passion for food and the need to spend quality time with our two sons. The oldest, an incredible cook in his own right, has headed off to college. Our youngest, an ever appreciative diner, is reaching toward a promising athletic future. Love and cheers to my three boys!
Join us on a celebration of cuisine and culture and the people behind the food. If you enjoy Dakota Thyme, be supportive by visiting often, submitting your comments, and encouraging your friends to do the same. Don’t forget to sign up for giveaways and subscribe to the Dakota Thyme RSS.
Wishing you wonderful food, magnificent friendships, oodles of happiness, and God’s blessings,
Julie
Dakota Thyme
Merry Christmas Julie,
The marshmellows turned out and they are wonderful!! Enjoy and God bless. Jill
What a neat recipe! I can’t wait to see more of your posts
Donna in California
Julie, What use do you suggest for leftover mashed potatoes? Good luck with your blog. It is a great idea. kj
Hi Kathy,
Thanks for your comments. For leftover mash potatoes, add a little cream, grated Parmesan cheese, whip until smooth, and place in a pastry bag fitted with a large star tip. Pipe the potatoes into three to four ounce portions (approximately 2” X 5”) onto a parchment lined sheet pan. Bake at 375 degrees until golden brown. You can also place the pan of unbaked piped potatoes in the freezer until frozen, remove, and place in a zip bag for later use.
Julie
Julie:
What an awesome webiste. You are up-n-running from the get-go!
What about a blog on buffalo hamburgers?! What’s the protein/fat content of a buffalo burger versus big macs?
Don Winant
Spokane, WA
We have enjoyed many a new year Olie bollen made by Ger! Thanks for sharing! Denise & Rich
And good luck Julie!
Julie,
It’s been a while since I’ve visited your website…WOW you’ve been busy! I member Grandma Reimann’s walnut pudding – one of my favorites, too.
Best wishes…
What a neat website you have started, Julie.
Will have to try the chocolate lava cake, looks wonderful!
Do you recall your Grandmother making something called knepfla! Kind of the same dough as the strudels, just a different form of this German pasta. If so I would be glad to share the recipe with you.
Or have you ever made creamed eggs and/or chipped beef on toast? in my recipe the beef is added separately!
Christal K.
Christal, Thanks for your comments. I do remember her making Kase knepfla – it was wonderful. Please do share your recipe. I have never had creamed eggs – sounds interesting and a good way to use the eggs from the girls.
Julie
Julie, this website is amazing! The step by step instructions and photos are so helpful for guaranteed success. This site is inspiring!
Wow – great recipes. I love your photo by photo directions. I am inspired to cook something new this weekend. I’ll let you know how it goes.
Julie,
Awesome! Simply awesome. This website is very fun. I especially like the pictures. Good Luck and protect the Prairie!
Julie,
So fun discovering your website after getting your business card! Am bookmarking it for easy access. All the best in your new venture! Always love seeing you
Kelly & Pete
Julie,
Sorry to have missed the contest but can’t wait to see the “foodie” recommendations around the state! Great new adventure . . .
Congrats-
The goat cheese truffles sound fantastic, and it just so happens I made a fresh batch of goat cheese last night. Perfect! Can’t wait to try this.
Hi Julie!
What a great website this ius the first chance I’ve had to take a look at it. I’m so glad this is all working out for you. I was scrolling through all your great recipes and am sure I’ll try more than a few.
I wish you the best of luck.
Love ya!
Helen
I stumbled on your blog today and LOVE it. I am a South Dakota native who loves to cook and your recipes look fantastic. I can’t wait to try them. What do I need to do to subscribe to your blog? Thanks!
Hi Mary – Welcome to Dakota Thyme! You can click on the RSS symbol (orange upper left) to complete the information to subscribe. Happy cooking and baking! Julie
The lunch at the Rapid City Library was Dee-LISH! Thanks for being a part of the Lunch and Learn program.
Hi from your Connecticut Cousin-in-law. Was poking around the web & I found you. Sorry about Helen. My Aunt Evelyn told us on Friday @ her 87th birthday dinner.
Pauline Kruk
Newington, CT
Hi Julie!
What a wonderful website! And your home is magnificent! Can’t wait to come out and visit again. It’s only fitting that you would turn to cooking as your second profession. You have always been a wonderful cook and hostess. I still make your Chocolate Mousse and Almond Joys at Christmas time. I’ll be a follower on your site now and look forward to connecting with you again!
Hi Julie,
What a pleasure to have you in our little store this afternoon! I am anxious to try the ganache recipe I found on your site. I love how you have laid the site out and I really look forward to sharing your recipes with my mother, also a SD native.
Trina