A Tiny Incense Burning - Camp Cooking

Orange-Musli-Cranberry Scones Over a Fire

I built a firepit in my backyard over the weekend. Then I gathered makeshift pots and pans to mimic a Dutch Oven.

Prepared the coals in an old cast iron saute pan - my kind of barbeque setup.

I set up a small pot of coals for the cinnamon rolls baking in orange shells. Then I lined the Dutch Oven with parchment, added the scone batter, and put the skillet on top.

I put coals under the pan, and inside the old cast-iron skillet, which serves as a lid. Rotated the whole thing every 15 minutes, sheltering the coals with lids, to block the wind.

When it was almost done, I poured butter and home-made orange marmalade syrup over the top, baked the frosted scones with the lid on for 5 more minutes to caramelize the syrup.  Then I lifted up the scones by the parchment paper - it came out perfectly.

The bottom crust did not burn, but the top got quite scorched (not deeply, though).  I'll use less charcoal on top next time.

When the scones were done I poured all the usable coals on top of the little pan of cinnamon rolls, which were nesting in orange shells within a tin loaf pan.  They were baked, then the ashes were  scrapped off, and they were taken out of the pan.  

Coffee was next - I got out my Turkish coffee-maker, then sat down and enjoyed a scone, sharing some with my new neighbors next door.  Best scones yet!  Crispy on the bottom, fragrant, fully cooked.  Took one hour.  And those two little cinnamon buns, well they were just for fun.

Sourdough Chia Seed Bread & Artisan Bread

Potato Leek Soup & Kiwi Salad

Stuffed Zucchini, Fried Zucchini & Kebabs

Small yellow zucchini dipped in a batter of egg and yellow mustard, coated in masa harina, then fried.  Sage stuffing, mushrooms, onions and garlic inside the zucchini.

Garden Chores: Loading Manure, Picking Green Beans

Bazlama Wrap with Egg & Pasta-Garbanzo Salad

Bazlama is a Turkish Flatbread, fried on a grill.  The pasta-garbanzo salad was given to me by my neighbor Beth - my lunch yesterday.

Skillet Focaccia with Grilled Tomatoes

Hiking in the Hoh Rain Forest

Picking More Fireweed for Jelly

Hiking With Daughter Laurel ~ Hoh Rain Forest

Camping in the Hoh Rain Forest

Hiking With Grand-daughter Daisy

An Afternoon at the Ocean - Ruby Beach

Checking Out Laurel's New Camper

Cranberry Feta Scones & Fireweed Jelly

A dollop of warm butter and home-made fireweed jelly crown these cranberry-feta scones.  The pepper on top compliments the peppery florals of the fireweed.

Spring Rolls & Pork Satay

For an instant lunch while traveling.  Make at home, pack in lunchbox.  Satay peanut dipping sauce, or spring roll sauce.

Rice Pudding with Cranberries & Pistachios

Cooked in almond milk and coconut milk, this warm pudding is spiced with cardamom, nutmeg, and a touch of vanilla.  Great warm or cold, I've packed single servings in little containers for a camping trip.  In India they are decorated with rose petals; my embellishment is damask rose and a tiny chamomile flower.

Picking Fireweed For Fireweed Jelly

Butter Chicken, White Beans & Rice

Served on a fried tortilla.  This was our first meal on our camping trip, cooked at home, warmed up at camp.

Campfire Skillet Scones - Apple Walnut

Camping: Spanish Rice and Shrimp Salad

Marinate shrimp overnight in Fish Sauce, Red Curry Sauce, Oyster Sauce, Lime Juice, and Sweet Chili Sauce.

BBQ Ribs and Skewered Shrimp & Bratwurst

Israeli Couscous and Corn Salad