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Post by lola on Oct 12, 2011 22:10:35 GMT
At least a couple of times a year, especially in the spring or fall around this neck of the woods.
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Post by Deleted on Jun 29, 2014 20:44:17 GMT
I'm glad I found this subject whilst searching for other things. I have turned cooking over a campfire into an art over the past few years. Sure, we have a 40 year old pop-up tent tent trailer (salvaged from some relatives) that has a mini-kitchen in it, but it's quite useless. The sink isn't big enough to wash and rinse a plate, and the three burner stove top is powerless and badly set-up; I can boil water and fry eggs, and I've cooked a full meal on it in the winter, but in the summer we cook on the open fire. Here is a shot of our cookfire: We have a rickety old steel grate that goes over that, and it takes meat, fry pans, even the big crab pot. The first time I went camping with my husband I was in charge of the food. He was expecting hotdogs. The best he was hoping for boil-in-bag Indian meals that was his usual camping fare. I can't really remember all I showed up with except for shrimp marinated in hot pepper and tequila, for throwing on the grill, and a cherry clafouti in a little tin pan for warming on the fire. After that, I've been in charge of the food ever since. Getting ready for the weekend on our property requires a shopping trip and some planning. Out there, we have coffee, tea, sugar, olive oil and vinegar, spices, garlic, rice, pancake mix, etc., stored in a critter-free bin. I've planted an herb garden that the deer won't touch, so we always have rosemary, chives, thyme, mint. Breakfast can include: Fresh huckleberry pancakes (picked on the property, of course); bacon or ham and eggs; eggs poached in a vegetable stew I make up from tomatoes and what's left over from last night, sprinkled with fresh-grated parmesan or feta; cereal; or we drive the mile to the drive-up coffee bar and get coffee and scones to go (cheating). Lunches are usually a variant of sandwiches for him. I can't stand the things, so I include hummus, olives, cheese, fruit, salads (potato, cole-slaw, beet and goat-cheese, etc.). Dinners are grilled steaks with sliced potatoes wrapped in foil with olive oil and fresh chives; grilled vegetables from the farm stand up the road (zucchini, asparagus, kale, whatever they have); boiled crab (what a mess!); grilled seafood; lamb or chicken kebabs; a big salad from the washed lettuce and vegetable box (a big lock-lock that keeps it all fresh and contained); followed by baked apples or a blackberry cobbler made from our berries and pancake mix. Ice cream sometimes from the Dairy Queen a mile away. Usually by that time we've sat by the fire for a couple of hours with a bottle of wine. We often load movies onto the ipad. Afternoon drinks - salmonberry/mint/white rum/soda concoctions: All in all, I love the challenge of cooking outdoors, but I'm pleased that this winter we'll finally have our cabin complete with its little Irish woodstove, then it'll be long-cooked stews and griddle cakes in addition to the new and improved iron campfire set-up ordered from the internet. The thing is, we can have a fire everyday for the rest of our lives and will never run out of fuel; the trees grow faster than we can burn them.
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