- Joined
- Jul 28, 2003
- Messages
- 637
Hi there,
For our second year running we had a Valentine's supper cooked on our fire pit on the bank of the Red River in our back yard. It was about minus 20 degrees Celsius (much warmer than last year), and we had supper for ten people, entirely cooked over the fire pit. You could do this in the bush quite easily.
During the afternoon I taught our niece how to carve feather sticks and use a fire steel, and she started the fire by sparking some shaved birch bark and getting the feather sticks going... she was very proud!
Our rolls before the meal were made by wrapping dough around the tip of a stick and roasting them over the fire, much like marshmallows. We then cooked a bunch of vegetables on skewers over a grill. In the pic below you can see steaks, a chicken breast, and blocks of tofu. We also grilled foil packages containing chopped potatoes with butter and herbs (they took about 10-15 min, turning frequently and peeking occasionally). Just beside the fire pit in that photo is a cast iron Dutch oven covered in coals, in which we baked bread... my wife is cutting the resulting bread in the photo.
A great evening all around!
We had some bannock with blueberries:
I harvested some lilac branches for the roasting sticks using my new Busse Bushwacker Mistress, and carved the tips using my Mears Woodlore. I carry this in a sling-type setup as described on BushcraftUK forums, which is a much more convenient than a belt sheath when wearing bulky clothing. The length of the sling is adjustable; I used a sliding knot as described here:
For our second year running we had a Valentine's supper cooked on our fire pit on the bank of the Red River in our back yard. It was about minus 20 degrees Celsius (much warmer than last year), and we had supper for ten people, entirely cooked over the fire pit. You could do this in the bush quite easily.
During the afternoon I taught our niece how to carve feather sticks and use a fire steel, and she started the fire by sparking some shaved birch bark and getting the feather sticks going... she was very proud!
Our rolls before the meal were made by wrapping dough around the tip of a stick and roasting them over the fire, much like marshmallows. We then cooked a bunch of vegetables on skewers over a grill. In the pic below you can see steaks, a chicken breast, and blocks of tofu. We also grilled foil packages containing chopped potatoes with butter and herbs (they took about 10-15 min, turning frequently and peeking occasionally). Just beside the fire pit in that photo is a cast iron Dutch oven covered in coals, in which we baked bread... my wife is cutting the resulting bread in the photo.
A great evening all around!
We had some bannock with blueberries:
I harvested some lilac branches for the roasting sticks using my new Busse Bushwacker Mistress, and carved the tips using my Mears Woodlore. I carry this in a sling-type setup as described on BushcraftUK forums, which is a much more convenient than a belt sheath when wearing bulky clothing. The length of the sling is adjustable; I used a sliding knot as described here:
