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cabingal3
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# Posted: 8 Dec 2010 07:39pm
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does anyone have any easy and good recipes u use especially out in the woods??
do u ever cook over the campfire when in your woods?
do u ever forage for wild foods and use them in your cooking?
what is your favorite kinds of cooking utensils for the woods?
what kind of coffee pot do u use?
do u ever use those tin cups?they sure can rip your lips off in the hotest kind of heat?
do u use cookbooks when in the woods at your cabin or campsite?
do u have an old fashioned popcorn popper?the kind u put over the fire?
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islandguy
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# Posted: 8 Dec 2010 08:11pm
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We have an abundance of wild onions growing all over the place, and they have a garlic flavour, so yes, we love cooking with it when in season. We also gather wild berries.
Popcorn- usually jiffy-pop.
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MikeOnBike
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# Posted: 9 Dec 2010 12:06am
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Mostly dutch oven meals and some grilling over the fire pit.
Mmmmm, onions, wish we had some. Not much growing here until we get the berries reintroduced and plant a few fruit trees.
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fooboo
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# Posted: 9 Dec 2010 03:30am
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Here's a campfire meal that is a hit with my family and it is extremely easy: steak potatoes and corn cooked on a campfire.
Make a big campfire using hardwoods only. Next to the campfire dig a hole about 12"x12"x12" deep. Wait for the fire to die down a bit so there are a lot of coals - this takes about an hour to get a good bed of coals going. Scoop a layer of coals from the fire into the hole, then add in some baked potatoes that have been wetted, sprinkled with salt and pepper and wrapped in foil. Cover with more coals, then cover with a big layer of dirt. These will take about 45 minutes to an hour to cook. The beauty of this system is that you can't really overcook the potatoes because the coals will be dying out as it cooks.
Next build your fire back up with fresh wood so you can get a another big bed of coals going. Take some fresh white corn that is still in the husks and soak in a tub of water.
Once the potatoes have been in the coal pit for about 40 minutes, take the corn out of the water and put them on the grill - around the outer edge where it's cooler is good. You will need to turn these every few minutes and the husks will get a bit blackened. Don't overcook it, but you do want a lot of browning of the husks. The corn will take about 15 to 20 minutes to cook.
About 10 to 15 minutes before the potatoes are done, get some nice ribeyes or whatever your favorite steak is and throw them on the grill.
Everything should be finishing up at about the same time.
If you have a dutch oven, you can make some biscuits or bread to go with this.
This recipe will take some practice to get it right because you have to be skilled at cooking on an open fire, but this should be enough info to get a good start. One of the main things to consider is that you want everything to be finishing up at the same time, which takes a bit of planning and practice.
Let's see - you asked some other questions too...
The only wild foods we typically come across are berries in season and I've camped with some mushroom experts who found mushrooms but I don't know enough about them to pick them myself.
For utensils, I like to improvise or repurpose other tools - for instance, take a stick that you whittle into a point. It's fast and it reduces the number of things to clean. If you are making a big pot of stew and you need a stirring spoon, and if you have a hatchet, you can whittle a crude spoon out of a seasoned piece of firewood in about 20 seconds. Then throw it away when done. Instead of owning table forks for eating, plus a long fork for cooking on the fire, plus an oven mitt for picking up dutch ovens, just skip the long fork and use the table fork while wearing the oven mitt. You don't need a specialized tool in many cases - make the minimum number of tools do the maximum number of jobs.
For coffee, we use a french press and we boil the water in an all metal tea kettle
We don't use cookbooks, but I do have some dutch oven bread recipes written down because I can never remember the proportions.
You can use a dutch oven to make popcorn on the fire
My only other tip for camping is: NEVER put a coconut in a campfire :)
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cabingal3
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# Posted: 9 Dec 2010 07:22am
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My only other tip for camping is: NEVER put a coconut in a campfire :)
snicker.what the hey??
got me tickled.
the steak /taters and corn on the cob sounds dog gone good.i always tend to stay away from raw meats cause we have an ice chest and the ice melts and then i think germs will float onto all the other foods.so i tend to use canned meats or vac.wrapped meats like sausage.we will have a cooked sausage in a hoagie bun at the camp.i do take canned stew there.i have alot of cast iron utensils at the camp.we use a big ole metal coffee pot.the thing is...we started to take and air pot cause the coffee pot is big and we keep it close to the camp fire or re heat it on our camp stove and it gets a bit too wild.so now we are using the air pot.
i did have some hard plastic dishes down there...like picnic dishes.it was such a pain to always wash them -so now i take paper plates with the wicker holders so we can cut out food and the paper plate will not fold under cutting foods on our plate.
i have a summer camp kitchen where i have a nail in the tree at the kitchen station and i hang a flipper on the nail and i leave knives down there .to wash dishes is hard...but this is solved with the paper plates i use now.i just toss them in the fire.
i have not really found too much wild to eat there .i may be over looking things.i see wild strawberries.u would need to find a thousand before u got a handfull.i have to look about closer.i was wanting one of those popcorn makers u shake over the campfire but hey...THE JIFFY POP WAY TO GO IS A GOOD WAY.its a higher altitude up in the mts where our cabin is and i have noticed a difference in baking things.i dont know if anyone cooks in a higher altitude.it is different.i made jiffy corn muffins and they were not risen and horrid.i did not think to look on the directions at the time cause i always just made them how i do.the regular way.so now i have to think of this when i go up to the property.
has anyone ever made a sourdough batch of anything and used this up at your land?? i was into the sourdough thing for a while and we use to camp minus owning our own place and i had the starter and would make pancakes before i left for camping and store it in a container.and make pancakes when we got to camp.
islandguy,i will look up what wild onions look like so i can hunt for them.i know we are in massive mushroom land but i have not seen any..only floating rocks and i dont think they would make a very good dinner.thanks for some of the recipes and ideas.
i have my country cookbooks down at the cabin but when i get home to our regular living quarters...i always hunt for them here and then i remember they are at camp.grr.lol
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cabingal3
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# Posted: 9 Dec 2010 07:23am
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have u ever hunted from your property or around and had deer or squirrel at your camp or any game?what did u eat and have u ever trapped any food off of your land??
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fooboo
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# Posted: 9 Dec 2010 11:06am
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re: the coconut tip.... When you put a coconut in a campfire, the juice in the coconut boils, then the coconut explodes. It's a huge explosion. Your campfire coals will be spread out 50 feet in every direction. Fun to watch, unless you're sitting next to it trying to keep warm. :)
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cabingal3
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# Posted: 9 Dec 2010 12:27pm
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i figured this but did u want warm coconut milk??heehee
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MikeOnBike
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# Posted: 9 Dec 2010 03:27pm - Edited by: MikeOnBike
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Our bit of land has been heavily grazed for many years. The cattle have completely destroyed the riparian area along the creek that traverses our property. There are sad remnants of berries, quaking aspen, willow. We will work to reestablish the berries and probably plant fruit trees at the lower end of the creek where it flattens out. Keeping the deer and winter elk out will be a chore. We also hope to get some medicinal herbs planted. There are several that grow native in the area and a few more that should take well to the high altitude.
Yes, we have game. Deer, grouse, quail, possibly chukar, rattle snake. The deer and birds have a short hunting season. The sage grouse is struggling as a population and although I like rattle snake I would also like them to keep the mouse and rat population down.
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cabingal3
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# Posted: 9 Dec 2010 04:09pm
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MikeonBike...what will u have to do to get this garden area fit for gardening? we have the same problem.we have the pumice soil.it will need added good soil.i think we can mix it together.i am not sure.of course the weather plays a factor too.we will have to always be sure to have covering in case of a hard frost any time in the summer.we have to do the same...get fruit trees going and also...herbs.all in good time.bits here and bits there.
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Rob_O
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# Posted: 9 Dec 2010 05:46pm
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Here's a simple recipe. I do all my prep work @ home so I can just dump and cook @ the farm
Campfire potatoes:
heavy foil
1/4 large onion
1 medium potato
oil of choice (I use EVOO)
seasonings of choice (salt, pepper, rosemary, thyme, whatever)
cheese slice (optional)
1) Lay out enough foil to wrap your potato completely
2) Quarter the onion along the core, then cut one quarter into 3/4" slices across the core. Spread pieces in center of foil
3) Cut the potato into 1/2" cubes and throw them on top of the onion
4) Drizzle with oil and season as your heart desires
5) Wrap up tight and throw on top of the coals. Turn every few minutes, should take about 15 minutes to cook. If you want cheese, open the foil package a few minutes early and throw the cheese on the potatoes
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cabingal3
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# Posted: 9 Dec 2010 06:00pm
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Rob_O-thats a good recipe.i try to do alot of the prep work at home too mixed with taking canned goods.i leave them down there.
and next time bring more.i do make tater salad to take with us sometimes.
a can of hominy and a can of chili mixed together may sound gross but its really good.
we always camped every weekend when i was a kid...mom would chop up taters and green bell peppers and onions and ham cubes and fry it all up and add a mess of eggs and scramble it all.it was always so good.
i also chop up taters sometimes at camp and onions and add sliced up sausages and fry it all up.so good.
i have not really gotten into making alot of meats there...it seems like so much useage of propane and hauling it and such.
once i get the bigger cabin with the kitchen...we can have a fridge.
and i can use meats easier.
thats about it for recipes for me.thats why i was asking.sometimes i do pancakes.or on cold cold mornings a bowl of hot oats.
i also have a big cast iron griddle and i put oleo on it and put my bread on there and cook it on the griddle to make a buttery crunchy toast.
so this is why i was asking for recipes to broaden my ideas.
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MikeOnBike
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# Posted: 9 Dec 2010 06:32pm - Edited by: MikeOnBike
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Quoting: cabingal3 what will u have to do to get this garden area fit for gardening?
Our soil is pretty rocky too. The trees will have a LOT of mulch/compost added when they are planted. The herbs, etc will get some but the few that we have planted are doing well if we can keep the ground critters out of them.
The vegetables will be in raised beds with mostly non-native soil. We will bring in what we need for the beds. The berries will not be in the garden compound. There are a few places along the creek that seem to have some seep water and fair soil that have some remnant bushes so hopefully we can restore these once the cows have been fenced out.
Almost all of this may require a tall deer/elk fence. We are going to use composting outhouses so eventually the compost can augment the soil for the trees and berry bushes.
I think the only thing I will add to the soil is organics. We don't need more dirt, just more organics. I would think your pumice soil might work fine if you just add a lot of well aged manure or compost. You might try stirring up a 50/50 mix and see what it looks like.
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Oops, left the pot out...
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Rob_O
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# Posted: 9 Dec 2010 07:07pm
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I brought all my canned foods home a couple months ago so nothing would freeze and explode
I have a small cooler I keep my meat products in to prevent cross-contamination on longer trips. Find a grill on the curb and steal the grate, collect various size rocks to control the cooking height over the coals and cook over the fire instead of using propane when the weather is good
I've been picking up cast iron cookware here and there. Splurged on a new Lodge camp oven and found some other pieces at yard sales. Also picked up a propane fish fryer kit on sale for about 40 bucks with a pot and burner big enough for you to can with
Funny how we are using the internet to learn how they survived 200 years ago.
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cabingal3
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# Posted: 10 Dec 2010 09:21am
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Rob-O,i leave my canned goods out in the cold and i go back in the spring and they are fine.We need to get a pantry.that will come one day.Once we get the other land.i think i can find storage for canned goods out on that property cause there is a mobile home and another camper.so maybe i can find something to store my canned goods in.Like maybe an old cabinet from the camper cause right now my canned goods are outside under a shelf in the camp kitchen.i was thinking maybe i could help hubby tear out the old ice box installed in the camper and just use it as a little storage area for canned goods to have some protection.
oh man..i am a dummy.i could do this simple proceedure.sometimes the most simple things.we have several coolers.and some small ones.i could use those for the meat as u do.yeah.thats a good one.i would love to have a steak out there in our woods cooked over the fire.alot of the time in the summer we can not even have any campfire.I bet somewhere along the way though we could get a steak on the grill over the campfire and have one.man.that sounds good.yes...this is what i do-when i go to yard sales,it is looking for things on our list.the list entails things like cabin building supplies for very cheap,any old tools we may need,oil lamps,and cast iron cookware.i found a lodge frying pan-a little bit rusty for 2 bucks.i was like they probably did not like it cause the rust.so i brought it home and worked on it and it is just fine.so i look for this too.
does the fish fryer get hot enough to bring a big ole water bath canner and 8 quart jars to a boil?
MikeonBike-we have similar garden situations.we have alot of critters out at our place.Where we wish to plant is a big flat meadow.When i go to the back i can see tons of deer hoof prints and also poo and i can see in the back before i step out into the meadow where they have been laying ...we need to build fences probably even around the meadow.i like the idea of raised beds cause u can cover each easier than build a whole fence all around the meadow.
then too-we will have to build around each fruit tree this is for sure.i want sunchokes but will animals get to them.do chipmunks live underground??they would have a hey day with those i am sure.
MikeonBike-will u use your toilet compostings for your trees and berries?well we have only pine needles to put out for adding to our soil.we have scraps from what we eat but we have to live out there first and to have the whole meadow to fill with compost from just us two is gonna take a long time if we are just going to add organic stuffs-so we may have to just do as u suggested and use the well aged manure.this is a good thing to know about and try.thank u.
i was not sure we could do this.our neighbor got more soil.700$ worth and it looks just like the pumice we already have everywhere-so this must be the "SOIL"up there.it is very dusty.i could bring leaves from home to the cabin meadow.bag them up and bring them and dump the leaves out there for several years to slowly help things along.
so there is alot of fun and exciting things to do.
MikeonBike-have u shot birds for food at your place? what kinds of herbs did u plant?what kinds of berries?
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cabingal3
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# Posted: 10 Dec 2010 10:06am
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as far as i can see as for eating off the land at our place,theres mostly game.and mushrooms i suppose.it is big mushroom area but i do not see any in our place.i dont see anything edible in the way of foraging.
But i am not use to the plant life there as here in the Williamette valley.Here there is everything to eat and pick for free.at our woods i see deer,squirrel,rabbits and birds.
i can not actually figure out what alot of the plant life is...i am still looking online to figure some of it out.
another food i cook there is chili dogs.thats pretty easy.
and i cook biscuits in my oven.
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MikeOnBike
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# Posted: 10 Dec 2010 01:57pm - Edited by: MikeOnBike
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Mmmmm, chili dogs, now that's good eatin!
Yes, we had grouse just once. We are always working when up there so we haven't had much of a chance to hunt. I hope to get some venison every year. If I lived up there full time I might raise quail to eat.
I would think your sunchoke roots should be fine but something might decide it likes the tops. You won't know until you plant some. Yes the chipmunks live underground but I don't know that they will burrow for your root crops. If you can get a large wild crop growing you should have enough for both of you.
We have chokecherry, elderberry and some blackberry already on the property but just barely. We plan to revive the native stocks once the cattle are fenced off this next year. My brother planted some Maca and a couple of other medicinal herbs but they weren't well protected and the ground critters keep eating them down. We have talked about planting peach, cherry and maybe apricot trees. We need to research for high elevation varieties. Our place is between 5800-6000ft.
This might be a good book.
http://www.amazon.com/Wild-Harvest-Edible-Pacific-Northwest/dp/088839022X
This place is in Molalla and might be a good source for info on planting your property.
http://www.onegreenworld.com/
.
In about an hour this will be dinner...
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hattie
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# Posted: 11 Dec 2010 02:04pm - Edited by: hattie
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Trying to get caught up on what I've missed while away. There's a new grandbaby in the family. *big smile*
Quoting: MikeOnBike Mostly dutch oven meals
MikeOnBike: Do you have any recipes for, or tips on, dutch oven cooking? That is something I have really wanted to try but don't know anything about.
Has anyone had any success with a sourdough starter and some recipes to go with it? I have tried many, but haven't been too happy with the results. I also have trouble keeping the starter long enough without it going bad.
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cabingal3
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# Posted: 12 Dec 2010 07:48am
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Hattie...congradulations on the new grandbaby.
when u do the sourdough...do u keep feeding it??that is something u have to do.
Also MikeonBike...i do have some cards in a huge recipe box that it came with and your post made me remember i have those and they are around here somewhere or at the cabin.It is pictures of all the plantlife up here and what u can use each plant for and if it is poisionious or not.i need to dig those out.
once i live out there it will be a different story.
Since i read what Rob_O does with putting the rae meat in a different container to haul to camp.i am doing this.i would love to have a roast in the dutch oven cooked in the campfire...with potatoes and carrots.
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SE Ohio
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# Posted: 12 Dec 2010 10:47am
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Hattie,
The Dutch oven can be used pretty much like a regular oven, but with size restrictions. Some of our favorite Dutch oven meals are green bean casserole, cornbread, and cherry cobbler. We line our Dutch oven with foil, and this minimizes cleanup and allows the oven to be used again immediately- We take out the casserole, and put in the dessert! Dessert is ready by the time we're done eating.
We like the just-add-water muffin mixes in the oven, we just pour in and bake the entire mix like a cake.
Cherry cobbler in the Dutch oven: One can of cherry pie filling in first, then a half box of Jiffy chocolate muffin mix (add half the water) on top. Cook until the muffin mix passes the toothpick test.
Cabingal3,
The second cooler for meat is a good idea that I might also try. We sometimes to go a butcher that puts the meat in a thick vaccuum sealed bag that is leak-proof. We then freeze all the meat prior to placing in our cooler. We also freeze a gallon of milk for the kids. The gallon (and any adjacent meat) takes days to thaw, even in summer! No drippy meat.
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hattie
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# Posted: 12 Dec 2010 12:14pm
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Thanks for the information SE Ohio....That cherry cobbler sounds wonderful. yum.....The tip about using foil is a good one as well. I like the idea of having the dessert cooking while you eat dinner. Excellent idea!!!!
cabingal3....Thanks for the congrats. *S* Our grandson will be in ICU for 10 days due to an infection, but it looks like no lingering complications. *S* He'll be home with his Mom and Dad for Christmas. *S* Regarding the sourdough starter. Yes, I did feed it regularly, but after awhile it went off. I think the longest I was able to keep it was 6 months. I have heard the pioneers kept theirs for years and decades. It is supposed to get better as it gets older. I even tried drying it (something Martha Stewart recommends), and was successful a couple of times, but most of the time it goes moldy while it is drying (even when you lay it out in a very thin layer). I'm thinking sourdough and knitting are just two things I'm not destined to be able to do. *S*
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MikeOnBike
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# Posted: 13 Dec 2010 01:01am
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Hattie,
There are a lot of good books and forums out there for recipes. A couple standards for us are:
Cobbler - 1 large can of pie filling, 1 box of cake mix prepared according to instructions, pie filling on the bottom, cake mix on the top.
Crusty Cobbler - 1 large can of pie filling, 1 box of cake mix, pie filling on the bottom, pour dry cake mix over filling, finely slice (8-10) a cube of butter over dry mix.
We use chocolate or yellow cake mix. My favorite cobbler mix is cherry/chocolate or peach/yellow.
Chili - your favorite recipe.
Chicken & Ribs - a couple of pounds each of chicken and ribs. Layer compactly and mostly cover with your favorite BBQ sauce.
Potatoes - cube some red and yellow potatoes, add a half or full cube, spice with your choice of pepper, dill, lemon pepper, Mrs Dash, etc.
Stew - meat and vegetables of your choice. Use bullion or tomatoes for stock. I like to add some barley and maybe some cabbage.
We have a 12" and 10" oven. The 12" is the main meal oven and the 10" is used mostly for deserts with a foil liner or when it is just two of us for dinner.
I grew up with sourdough. A close family friend, an old cowboy, always had his starter with him. He carried it in what seemed like a 1-2 gal. crock with lid. He would add to the starter what he needed for the next day. When we were in cow camp we always had sourdough pancakes for breakfast. My favorite was what he called squaw bread. He took the extra pancake mix and fried it up into small buns about half the size of an apple. That was lunch on the trail.
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hattie
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# Posted: 13 Dec 2010 01:15am
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Thanks MikeOnBike :-) I like your recipes because they sound like good, old-fashioned, simple food. As for the sourdough, I have made pancakes and bread from my starter and they are good, but the starter doesn't seem to last for me. I think because I don't use it often enough. I do feed it, but I think it is one of those things that you have to use on a regular basis (like the cowboy you knew) to keep it alive. I have never tried "squaw bread" but it sounds great!!!!
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SE Ohio
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# Posted: 13 Dec 2010 07:40am
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More of a process thing: Dutch ovens can be stacked so that multiple dishes can be prepared consecutively, e.g. stew in one and bread in another.
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fasenuff
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# Posted: 14 Dec 2010 01:37pm
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I use a cast iron skillet with a lid since I do not have a dutch oven and grease the bottom with margerine, spread corn bread mix about 1 inch thick.Ithen take leftover chili and add a can or two of corn, a bit of brocoli, and pretty much whatever I have as left overs and then put a layer of corn bread mix on top. When cooking on the wood stove I place the pan at the front of the stove so it has a chance to cook before burning the bottom corn bread. Time to cook greatly depends on how hot the stove is. When the top corn bread is done so is the dish.
Another dish I make is to pit rice in a skillet and place chicken leg and thighs on top. I then mix a can of mushroom soup using 4 cans of water and pour this in the skillet. I put the lid on it and on a low heat wood stove at the front I leave it all day. That evening I have a nice dinner. You can use cream of chicken or brocoli for a different flavor.
A good old pot of ham and beans is another good wood stove meal but I add ground red pepper for a spicier flavor.
A couple nights ago I had squirrel dumplin that I cooked all day on a low stove. I started the squirrel early and added the dumplins mid afternoon. It is a bit quieter around here since the squirrel that was growling and chattering at me when I was outside filled my belly.
I like being able to slow cook a meal and have it ready for supper when I am ready for it. It takes some practice learning to cook on top of the wood stove but it is enjoyable now that I no longer burn dishes.:)
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cabingal3
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# Posted: 16 Dec 2010 05:50am
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SE Ohio...we live in higher altitudes at our cabin as alot of us do but u mention the easy mixes and i think u mean as in jiffy mixes.i love them but i noticed a difference in baking in higher altitudes.does anyone have any tips on baking in higher altitudes?cause i made some jiffy mixes and in normal altitudes all was well.in the mts.the baked items were harder and hardly raised at all.
Everyone ..i meant to say "RAW" MEAT IN MY POST AND I SAID RAE MEAT.LOL.anyway...i really like Rob_O's idea of taking meat in a different container vs.just tossing it all in together.so i am going to do this next trip.
oh wow.MikeonBike.thanks for all the cool recipes and good ideas.loved those. i need to get a notebook and copy all these recipes and call it my cabin cookings.these are some grand tips.
i like the idea that Ohio had of pre freezing things such as meats and milks.good good idea.its a 5 hour drive thru the heat in our jeep and all the ice chest ice can melt pretty fast.and i hate the thought of all of this stuff swilling about in germs.thats why i buy mostly sausages and they are already sealed pretty good vs.say a roast from the store.
i sure agree Hattie.that cobbler recipe sounds wonderful.a treat and not alot of pain and trouble in making it.alot of times i just serve a sweet such as a pancake and syrup.or i just open us up a can of peaches to serve as an after dinner treat...it is really good to read some of these easy ways to provide a good meal out in the boonies.
Hattie.i have never heard of drying the sourdough.i know u can buy starters and they are dried. i have done sourdough with just the air as the good germs to get it going.it went ok.its been a long time since i did any thing with sourdough.i need to get back at it.
aw.Hattie.i pray for the new little grandson to be good and home with mama and papa by xmas.
MikeonBike.i have to tell u and fasenuf.u all sound like u are good cooks.i am excited now to try some of these new recipes.
this is great.
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cabingal3
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# Posted: 16 Dec 2010 11:30am
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here is something i found out about the instant mixed and baking in high altitudes.
For "JIFFY" Cake Mixes stir 1-1/2 tablespoons flour into dry mix. Add 1-1/2 tablespoons additional water and mix as directed. Increase baking temperature to 375°. For "JIFFY" Baking Mix, Buttermilk Biscuit Mix and Muffin Mixes stir 2 tablespoons flour into dry mix. Add 2 tablespoons additional liquid and mix as directed. Baking temperature remains at 400° for muffins and 450° for biscuits.
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hattie
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# Posted: 16 Dec 2010 03:16pm - Edited by: hattie
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Our altitude here is 2400 ft....The altitude hasn't affected my cooking, but when I am canning, I always add an extra 5 minutes to the processing time to account for the altitude.
I agree with youy cabingal3...It sounds like there are some really good cooks at this forum. Makes me hungry just reading their recipe ideas. *S*
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cabingal3
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# Posted: 18 Dec 2010 10:31pm
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when i grow tomatoes and i have alot of green ones.i make a mince meat.it is a recipe from mother earth news magazine.the recipe was like from the 70's.i core apples and stuff with the mincemeat and bake.my family loves this.
at the woods in my summer kitchen which is also my winter outside kitchen too.lol-i cut up apple slices and add a bit of butter and cook till abit tender and add a tiny bit of sugar and cinnamon.we sit and eat this as a dessert.
now that we finally have a picnic table out there and a bench...we can have better meals.
sometimes when we want a snack.we will take a banana and dab some peanut butter on it and take a swig of milk.
we have lodge pole pines out there. i have seen on tv where people put pine branches in a hot coffee pot to make them some tea.i have never tried this.
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rayyy
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# Posted: 19 Feb 2011 04:23pm
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Emmm,Emmm,Emmm now I'm really hungry!All sounds so wonderful.
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