More to follow. Go get yourself some good aged or smoked gouda, a red onion, some fettucine, and a nice chunk of grifola frondosa. Look at the base of white oaks, or on stumps of same. For the mushroom, that is. For the rest, I'd probably go to the co-op....
In two weeks I will be smoking my own gouda! How fun is that? Okay, well, *you* can smoke your own too especially now that we've all seen your setup @ Bide-a-wee...have you considered it? Smoking meat too.
ReplyDeleteYou should find (and leave) a copy of Little House in the Big Woods! LOTS of great info. in there for you...really.
(I meant leave it at Bide-a-wee!)
ReplyDeleteHey El: As you know, we're in Laura Ingalls Wilder land. I'll take a look at the book, if you say so. I didn't read them as a kid because, well, I was a boy....
ReplyDeleteWe do indeed smoke meat and fish on the Bide-A-Wee hearth. I would imagine cheese needs to be cold-smoked? Look forward to hearing how yours turns out.
Cheers~ Brett
We also have a remote cabin we call THE CAMP . We have propane lights and fridge no running water and an outhouse! We are in Douglas County Wi. We were at The Camp this last week and took a side trip to Halvorson's for some fresh walleye and smoked herring. Stopped to fill our water jugs at the artesian well. Love Your Blog!
ReplyDeleteHi Kate: Thanks for the note. You really are in the North Woods, up in Douglas County. I wish Halvorson's was closer to us--we have to devote a full day to the up and back, but we always enjoy the trip. We're hoping the stop back in November, when they start fishing the herring.
ReplyDeleteEnjoy "The Camp" as this beautiful autumn continues.
Best~ Brett