for rachelm, let’s go camping!!

Lumberland Diaries, Fall 2011: Building the Oven

“One of life’s quiet excitements is to stand somewhat apart from yourself and watch yourself softly becoming the author of something beautiful even if it is only a floating ash.” - Norman Maclean

We added raw pizza dough to our grocery list on Friday and next thing I knew we were hauling large slates of blue stone around the camp to build a wood burning oven. The first pizza came out looking great, but soon enough we quickly acquired a fond taste for raw pizza dough (probably better than raw cookie dough). Then for dinner: potatoes gratin, and those babies went down well with a butterflied and grilled leg of lamb, and a bottle of Pinot Noir. After a few remaining minor adjustments and cracks to fill, the oven will be officially complete as soon as we get Best Made Food Guide Laura Silverman over to field test it.

And a big tip of the hat to Meagan Bennet for keeping us fueled all weekend with her chocolate bourbon balls. With her contributions it was without a doubt the best Lumberland food weekend to date. Stay tuned this week as Nate Bressler lets us in on his Cajun recipe for seasoning cast iron.