Spam Pudgies

Spam Pudgies

by | Aug 17, 2019

Dave was a little skeptical of the lunch menu- Spam pudgie sandwiches cooked in the pie irons. Straight from the can, Spam is unappealing, pallid, pink and soft. The prevailing flavor is salt. Heated, it darkens, becoming almost brown. The texture gets firmer, even...
Kentucky Mule

Kentucky Mule

by | Aug 10, 2019

  I don’t care for vodka, so never acquired a taste for Moscow Mules. Bourbon, however, is an entirely different story. In camp or on the back porch, the Kentucky Mule is sure to refresh. Go ahead, have another. You deserve it. Ingredients   1 oz...
Robert’s Cast Iron Bread

Robert’s Cast Iron Bread

by | Jun 18, 2019

Robert disappeared into the longhouse and emerged a little later with a beautiful loaf of fresh bread. It seemed so simple, and according to Rob, it pretty much was. I asked him for his recipe and this is what he gave me. Ingredients  about 2 1/2 cups flour more or...
Taco Things

Taco Things

by | Jun 7, 2019

Taco-things are made from left overs, salsa, and cheese wrapped in a flour tortilla folded closed and fried in oil with a little picante sauce splashed over them. Sounds like a burrito, right? Well, when I worked at La Clinica years ago, my co-workers told me it...
Pork Roast with Morel Gravy

Pork Roast with Morel Gravy

by | Apr 29, 2019

This was a slow cooker recipe I adapted to the Dutch Oven. You can use any mushrooms and any large hunk of pork.   Ingredients   3-4 pound pork roast 4 large cloves of garlic, minced 1 large white onion peeled and cubed 3-4 cups morels, if you can get them 2...
Peep In a Puddle

Peep In a Puddle

by | Apr 21, 2019

1 slightly stale peep 3 tbs. cocoa 1/4 cup peppermint schnapps 1/4 cup Irish cream boiling water In a mug combine 3 tbs. cocoa, 1/4 cup peppermint schnapps, and 1/4 cup Irish cream. Fill with boiling water and stir well. Top with a...