Frugal and Environment Friendly Fun

Summertime, the great out doors… what more could you ask for… Your intrepid innkeeper has some ideas . Tis the season after all.. the travel season that is.

Take advantage of parks and available green spaces. The reason for living a green life is to help preserve the environment, so what better way to enjoy the benefits of that action than going out and enjoying nature. Even in urban areas there are parks, community gardens, open spaces and nearby hills open for exploration.

GORP helps US and Canadian residents locate local trails and hiking areas. Local town and city resources will also give ideas on parks within a city and the kind of recreation that can be found there. An especially good place to start a search is in the information section of the phone book.

For the gadget-minded, geocaching is a great idea. Geocaches are boxes or containers places all across the world that have a log and items, and the idea is to share something with others, and join in the fun of finding the cache and becoming part of its history. Think of this as a modern day treasure hunt, usually facilitated through the use of a GPS device. And you can “cache” here in Montana

A less gadget-oriented fancy smancy alternative to geocaching is letterboxing. Again, this works on the same principle, but minus the fancy positioning equipment. Many members of the geocache community use their powers for environmental responsibility, incorporating park recycling and cleanup in the caching activity. Wow .. this is for kids and the kid in us!

And for the kid in us all… now you can have your cake or uh… bar and eat it too. From Allrecipes
Preparation time: 25 minutes Baking time: 20 to 25 minutes Makes 24 bars

Ingredients
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup natural-style smooth peanut butter
1/2 cup firmly packed brown sugar
1/3 cup honey
1 large egg
2 large egg whites
2 tablespoons canola oil
2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
1 cup dried cranberries (or raisins)
1/2 cup coarsely chopped walnuts or almonds (2 ounces/60 grams)
1/2 cup bittersweet or semisweet chocolate chips

Directions
1. Preheat the oven to 350°F (180°C). Coat a 9 x 13-inch (23 x 33-centimeter) baking pan with nonstick spray.

2. Whisk the flour, cinnamon, baking soda, and salt in a medium bowl. Beat the peanut butter, sugar, and honey in a large mixing bowl with an electric mixer until blended. Blend egg and egg whites with a fork in a small bowl. Add to the peanut butter mixture, along with oil and vanilla. Beat until smooth. Add reserved flour mixture and mix with a rubber spatula. Mix in oats, dried cranberries (or raisins), walnuts (or almonds), and chocolate chips. Scrape batter into the prepared baking dish. Use a piece of plastic wrap to spread batter into an even layer.

3. Bake the bars until lightly browned and firm to the touch, 20 to 25 minutes. Let cool completely in the pan on a rack before cutting into 24 bars. One serving is one 2 x 2-inch (5 x 5-centimeter) bar.

Happy trails (but remember … pack it in, pack it out)

Wow this is a kids dream come true… happy trails

Gear Up for Green Grilling

With the barbecue and grilling season heating up here **finally** in Montana , If the griller/bbq hero in your household has been itching for a new grill or smoker that won’t break the bank, the Weber Smokey Mountain just may be the answer for you. They are extremely fuel efficient, affordable and need minimal messing about with the fire– they’re ’set it and forget it” cookers.

The WSM is a low cost, low tech bbq cooking solution. Plus, it’s multi-seasonal and are small enough that you can put it right by your back door and not spend a bunch time out in the cold this winter.

Another option here if you cook the food for yourself at the table is this handy dandy Portagrill. It’s fun and seems like it would be great for a party. Chop up some veggies and slice some proteins and give everybody the opportunity to make up their own meals.

It comes with a stainless steel handle which makes it easy to carry, even when hot.

The grill sits on a wooden trivet, providing stability while protecting your table from the heat. There’s also an internal heat shield and bowl that stops the charcoal from contacting with the porcelain. Available from the A+R Store: $300

Nobody Here But Us Chickens or so it sometimes seems.. I’ve been doing research on free range farming practices in our ongoing eco-friendly quest. What I’m discovering is that industrial poultry farming is also for the birds. Some corporate farms crowd a million beakless chickens in cramped dark cages where they soak up antibiotics and lay their guts out for the duration of their miserable lives. Yikes.

And the chickens are coming home to roost. Industrial farming isn’t just bad for chickens and hogs — it destroys family farms and pollutes aquifers, soils, air, and water. A subject nearer and dearer to my heart here in Montana We should look for free-range chickens from suppliers they trust and seek out local markets and producers who buy from sustainable family farms. There are still networks of farmers who raise their animals to range freely on grass pastures and natural feeds, who don’t use steroids, sub-therapeutic antibiotics, or other artificial growth promotants, and who treat their animals with dignity and respect. And it tastes lots better too. And with that it’s time to fire up the barbie with some free range chicken

Ingredients
* 1 lime, juiced
* 1 tablespoon red wine vinegar
* 1/4 cup orange juice
* 1/2 cup white wine
* 1/4 cup honey
* 1 1/2 teaspoons salt
* 1 teaspoon pepper
* 1/2 teaspoon chipotle chile powder
* 1 1/2 teaspoons onion powder
* 1 1/2 teaspoons garlic powder
* 1 tablespoon paprika
* 1 tablespoon chili powder
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 1 teaspoon ground ginger
* 1 pinch red pepper flakes
* 1 pinch cayenne pepper
* 3 tablespoons olive oil
* 6 skinless, boneless free range chicken breasts, pounded to 1/2-inch thickness

DIRECTIONS

1. Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.

And since we’ve passed the summer solstice and from here on our days will only be getting shorter. There are plenty of good grilling months left though. Check out today’s Fish Creek Find If you expect to be out cooking for friends and family after dark, here’s a gadget that might help: flashlight grill tongs. What will they think of next?Now you can increase your BBQ guru’s after-hours efficiency by taking the flashlight out of his mouth and putting it right where it’s needed—where he’s grilling.

The extra-long stainless steel tongs run on 2 x AAA batteries and an LED flashlight. Now you can make sure that meat is done all the way through before you toss it on the plate, even after the sun has gone down.

$50 at RedEnvelope

Other Helpful Camping Recipe & Technique Links:

- Campfire Cuisine article by Marcia Kiesel, Food & Wine (1998). A for the dedicated car campers, don’t miss the sidebar - Tips for Packing your Cooler

- Martha Stewart shows us how to do campfire potatoes.

- Wikipedia: Campfire Cooking. Check out the photo of the oven made from scraps!

- An interesting round-up of assorted campfire cooking techniques - coffee can cooking, cooking on leaves, cooking on rocks, etc. Be warned there are an irritating number of ads cascading through the content on this page.

- Lots of good prep and packing tips in this Associated Press article by Annmarie Timmins. Spice up Campfire Cooking with a Little Prep Work

- The GORP community food section. Sections include - Making Good Joe, Top Trail Recipes, GORP-Tested Stoves, Campfire Staples. (registration required)

Happy cooking and camping!

Slow Down to Go Faster

The words “going on vacation” can sometimes conjure up the desire to escape the “day job” and as often as possible. For these folks, sitting on a beach is probably the most appropriate option, because the idea of working while on “vacation” wouldnt enter the picture.

And yes, working on a farm can beat sitting on a beach; or and can be way more more rewarding than tourism of the conventional sort.

1. You can stay longer

If you’re working on a farm, you typically stick around one place longer than the typical tourist.You’re able to get a more real understanding of the environment and culture. You ‘ll get a genuine sense of place and even of having “come home”.

You ‘ll also have time to truly relax, and because you aren’t flying frantically around a country or region, doing the “if it’s Tuesday, it must be Belgium” routine. . It’s something most conventional tourists never notice, because they turn up and leave during the “tourist season,” or when the boss gives them the pefunctory two weeks in summer.

2. You can travel cheap

You usually find yourself pay a huge premium for food, accommodations and entertainment, which are located in the tourist zones aka “tourist traps”. If you avoid the “tourist traps” by living and working with a farming community, you will get room and board for next to no money Often you can arrange some kind of work-trade in exchange for a place to stay. This makes it feasible to travel for months at a time.

3. You can experience reality

Even though you’re technically still a tourist in a foreign land (and don’t be tempted to forget this), we get a deeper glimpse into what “real life” is like for the locals.

To find a more “authentic” experience, you have to make the effort to do what the touristy tourists aren’t doing, When you get out of the “tourist trap” zone, you must respect the cultural values of the local community. Flaunting material wealth or otherwise disturbing the peace is not cool.

4. You can enjoy a deeper, more meaningful experience

When you work on a farm, you and the locals are mano o mano. You share a common purpose, whether it’s building or repairing a home, planting or harvesting a crop, or tending the animals. When you share this experience with the locals, you come to know what is valuable to them, and what is valuable to that place.
It’s the finding and playing “a game bigger than yourself” and the lessons learned is actually what many people seek when they travel.

You will return home transformed, a new person with fresh insights into the world and a broader, deeper context and meaning for your life. Slow down to go faster.

A Happy Green Camper

Camping season’s just around the corner and yes you can be a happy and green camper. Luxury Eco-Camp Kit from Biome Lifestyle.

What comes in the Eco-Camp Kit:

• “Solar shower – One Solar heated reusable shower. 20L capacity, sufficient for 2-3 showers.
• Water-powered digital alarm clock – no batteries required.
• Solar powered iPod charger – One hour of sunshine gives about one hour of play time of Apple iPod’s.
• Organic cotton roll-up bed – Hand made from high-quality hand woven organically grown cotton using natural colourfast dyes. Easy to carry and much more sumptuous than a camping mat.
• Soft shetland wool throw – hand knitted throw made from soft, undyed Shetland wool. Can be used as a blanket or luxurious picnic rug.
• Self-powered LED Lantern - wind-up technology lantern. 60 seconds wind-up provides one hour of illumination.
• One bar of organic soap
• One Organic cotton bath towel – available in natural.
• All contained within an eco-friendly Biome Lifestyle bag.”

Before you hit the road green bake a batch of these oatmeal raising peanut butter cookies to take with and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later. From cooks.com
3/4 c. butter
1/2 c. peanut butter
1 c. brown sugar
1 c. sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. quick oatmeal
1 c. raisins

Drop onto cookie sheet by teaspoonfuls. Bake on greased cookie sheet at 350 degrees for 15 minutes

And if you like the idea of a campfire sans camping this Blomus fire basket, you can have a campfire in your backyard. Sometimes, there’s no place like home … right Auntie Em?

At Blomus USA

Travel with a Clear Conscience

Ah , summertime and the living is easy… So should your travels. Your “green habits” dont have to go on vacation, just because you are. Keep in mind that your little efforts could go a long way to keep that loved destination as beautiful as it is. Turn off the lights when you leave your guest acccomodations; Just because you dont get charged for the electricity doesnt mean you should waste it.

Respect the Local Culture. It helps a lot if you do your homework and read up on the local culture. It will help you understand the differences which may exist between you and the locals. It will spare you any embarrassment by committing a cultural faux pas. After all, YOU should adjust and not them. Plus, you’ll leave a great impression on the locals you come in contact with.

Support Local Establishments. Rather than have lunch at the local branch of McDonald’s, choose that little out of the way family-run bistro. And when you buy local crafts, it is normal to haggle but (puhleaaase) do not go way below the items worth that the local merchant will be giving something that they worked hard for, for peanuts. If the value does not amount to much in $ dont waste your time.

Think of the Environment. If not needed, do not ask for your towels or bedsheets to be changed. After all, you dont change your sheets every day at home either… right? Check GreenGlobe for establishments that are environmentally responsible. Do not litter, even if you see that the others have already done so. Turn off the light in your hotel room when you leave. Do not waste water.

Follow the Golden Rule: Do not unto others what you would not have them do unto you. No matter how little your efforts may seem, if many would follow this kind of attitude, it will mean a lot. Now hit the road with a clear conscience

The 10 Commandments of Conscious Travel

Tis the season… for summer travels. Being a responsible traveler comes down to making conscious decisions. Another in my some-time 10 Commandments series to improve the quality of your next trip and the quality of life for people in the places you visit.

1. Thou shalt choose to educate yourself on your destination. And I’m not just talking about reading the history section in the Lonely Planet. What kind of government runs the country? What is the current environmental situation? Whether you’re in Malaysia or Montana, pick up the newspapers and engage locals in conversations.

2. Thou shalt (at least try) choose conscientious travel buds. If your travel buddies go heavy on the party and light on their eco consciousness, you’ll probably be boasting a beer gut instead of curiosity about local culture. But if you hitch your wagon to a crew that cares about the environment , you’ll be making conscious choices almost by default.

3. Thou shalt choose to learn the local language. No one’s asking for fluency—especially if you’re on a “If It’s Tuesday, it Must be Belgium” tour, but mastering a few basics goes a long way in getting in with the locals.. At the bare minimum, I always learn greetings, the terms for “please” and “thank you,” and numbers one through ten (plus variations for “hundred,” “thousand,” or whatever’s most useful for the local currency). Personal info vocab is also helpful (names, ages, interests), as is knowing how to pronounce the names of local dishes (and brews). Not to mention that all important “where’s the bathroom.?

4. Thou shalt choose alternative forms of transportation. Most trips revolve around planes, trains, and buses—but why not take it further? Hitchhiking, for example, produces zero additional pollution since your ride was already headed that way. Bicycling gets you closer to nature and sculpts killer calf muscles. And boats—of the sail and oar variety—carry you places no bus ever could. Trust me those are memories of magic

5. Thou shalt choose a new food every week. As they say, “when in Rome.” Not only will you expand your palate with exotic munchies, you’ll also be supporting energy-efficient meals that cause less stress to the local environment than Western imports When we were in Japan, I discovered the delectable Tomaggi and egg type custard.. which became a favorite. You might even surprise yourself with the snacks you’ll want to take back home.

6. Thou shalt coose locally owned businesses. This includes hotels, bars,, craft markets, and restaurants—and no, employing Chinese baristas at the Forbidden City Starbucks doesn’t count. How much fun to hobnob with the locals and get a taste of their life.

7. Thou shalt choose eco-conscious businesses. These days, when even Chevron claims to be going green, it takes extra effort to weed out truly ethical organizations. This consideration has to go in tandem with the previous choice, since you can’t be sure that all locally owned practices take moral stances.

8. Thou shalt choose appropriate clothing.. Here in June, you can hit a snowstorm… pack, light but layer. Here you either wait ten minutes or drive ten miles, and the weather will change. Good excuse to buy regional clothing which ‘ll helps you blend in and feel more at home.

9. Thou shalt pack light.. Pack light, but pack smart.

10. Thou shalt choose kindness first and skepticism later. It’s easy to blow off folks you think /know you’ll never see again, but try to o recognize that they’re also fathers and husbands and daughters and wives, trying to support their families . This doesn’t mean you have to fall for  every pitch along the way, only that compassion doesn’t cost a thing, and it will come back to you tenfold. Remember, karma doesn’t just count with the people you like. We’re all in this together.

Hostess Anxiety Syndrome

When I lived in New York, I co-owned a catering company with my sister which we appropriately named Sibling Revelry. We planned soireees from 7 to 700, trust me we know signs and symptoms all too well of Hostess Anxiety Syndrome

Hostess anxiety may not have an entry in the Physicians’ Desk Reference, but the symptoms are obvious: fear that no one will show up, worry that those who do will stand around and blink at one another in silence, utter certainty that your guests will stop at 7-Eleven on the way home and hungrily devour a box of Hot & Spicy Cheez-its to fill the hole that your party food didn’t.

When you’re the hostess, meeting your own high expectations (and the lesser ones of your guests) is not impossible. And you can probably get away with a lot less work than you think — a little artfully arranged takeout here, a simple flower arrangement there, a bottle of red, a bottle of white, and you’ve got yourself a cocktail party.

Summer is a great time for casual, inexpensive entertaining, and I’m hoping some of my “hostess with the mostess” days will help your hosting anxiety. After all, why shouldn’t you have as much fun as your guests?

First the basics:
# Three to four weeks before the event: Extend invitations — by mail, phone, or e-mail.
# Two or three days before the event: Notify the neighbors. Nothing disturbs feisty Gregory Alisez next door more than the sight (and sound) of others having a good time. Do I have to tell him about our party in advance? And do I really have to invite him ? It’s always polite to warn the neighbors before you entertain, especially if you expect a big crowd. If your party will be outdoors and the nostalgic  Barenaked Ladies tunes will definitely carry, or if your guests will take up a lot of street parking, it’s even more important to spread the word. You cansay something like “We’re having a party this Saturday, and things might get a little noisy — although we’ll try to keep it down, of course. People will be driving over, so please don’t have anyone towed!” (Make a joke out of this.) A few days’ notice is OK — any longer, and they might forget. If you don’t normally socialize with the neighbors, you’re under no obligation to invite them.

Guests
# Four to five square feet per person: Comfortable spacing for a cocktail party.
# 70 to 80 percent: Typical number of invitees who show up for a large party.

The Bar
# Three bottles for every four people: A generous ratio of wine to guests for a dinner party.
# Three to four (alcoholic) drinks: Average per-guest consumption for a two- to three-hour cocktail party.
# Forty guests or more: Consider hiring a bartender if you’re serving more than wine and beer.

Kids are adorable…when they’re in their jammies and asleep in their own beds, at home. How do I gracefully tell people that I don’t want them at my party?

Deal with this delicate issue in person or over the phone, rather than specifying on the invitation that kids aren’t welcome, Most guests will realize that cocktails or a Saturday-night dinner party aren’t kid-friendly occasions, but if you’re concerned, you can always clarify your position when guests call to R.S.V.P. Say something like “It will be so nice for all of us to have some grown-up time for a change” or “I hope you won’t have any trouble finding a sitter on a Saturday night.” When in doubt, have an afternoon bbq… then everyone’s happy.

Environmental responsibility is part of our modus operandi, so we’ve incorporated green practices Greening your next party doesn’t mean giving up electricity or preaching to your guests. It could be just purchasing locally grown food or using a caterer who uses local food. You don’t have to make a big deal out of it. How about:

Invitations: Paper-free invitations like those offered at evite.com are greenest. However, there are special occasions for which the cyber card just doesn’t cut it. In that case, look for recycled paper. You can’t tell the difference and it’s a better choice. You can also print your own invitations on Plantable Papers

Flowers: Shop local at the farmers’ market, if possible. Look for flowers with VeriFlora certification, a new eco-label certifying flowers are grown environmentally. Ask for them from your florist or buy them online at www.organicbouquet.com.

Plates: If you can’t use regular plates, look for eco-friendly paper plate replacements such as those made with corn, sugar cane or soy that are biodegradable. Earthshell makes biodegradable, disposable plates and bowls from potatoes, corn and limestone and is available at major retailers such as Target and Wal-Mart . Simply Biodegradable sells sugar cane-based plates and cornstarch utensils. Clear Creek Compostables sells 90 percent sugar-cane pulp and 10 percent paper plates that can hold boiling water .

When greening your next party, choose one or two areas to go eco and build on the results. Now go chill out,have a class chardonnay and enjoy the soiree

To Market to Farmer’s Market We Go

Good friends, good food, hobnobbing in town… what else is there? When it comes to enjoying everything that your community has to offer, few places are better than your local farmers’ market. It is here that you can meet friends, enjoy a leisurely breakfast or lunch, and—most importantly—connect with the people who grow your food. Local farmers’ markets are a great way to find a wide variety of locally grown, in-season produce. We hit it again as part of the Whitehall Frontier Days extravaganza Gosh so much great stuff in one small town.

Farmer’s markets are making a difference in the way we are eating and are growing in popularity all the time. This is an excellent trend and I hope it continues.1. FreshnessWhat better way to spend part of your Saturday or Sunday (or Mon-Fri) than paying a visit to your local farmer’s market? Going to the market is a mix of culture, community and of course, free tastings.

Listed below are some tips to help you make the most out of the food you buy and the experience you enjoy, (they are not in any particular order). If you have any more to add, please let us know.

• When was this picked?- Usually farmers pick their produce the day before or the morning of the farmer’s market. Knowing when it was picked will give you an idea of how ripe it is. Generally speaking, farmers want to harvest produce when it’s perfectly ripe, so you shouldn’t have to wait very long before you can eat it. It’s not a bad idea to ask. Also here is a guide on how to choose perfectly ripe fruits and veggies.

• Where’s the farm?- This is another important question to ask. Our assumption is that all the food at the farmers market was grown locally. This is not always the case. If the food was trucked in from hundreds of miles away, then shopping at the farmers market will be no better than shopping at the supermarket.

• Organic- Not all the foods at the farmers market are organic. The best practice is to ask. Many times, local farm representatives will tell you that their food is “organic,” despite the fact that they do not carry a “certified organic” label. The reason behind this is that for some small farms these certifications cost a lot of money that can prove financially prohibitive. In general I trust the farmers at the market, and in most cases, I think their hearts and practices are in the right place. If they say their produce is organic, I believe them. However, even if the food is not organic and was grown conventionally (using pesticides and fertilizers) and locally, this is still a good thing and definitely the next best choice in environmentally friendly agriculture.

• Sustainable- If you’re interested, you can ask your farmer if they perform crop rotations and employ bio-diversity on their farm. These practices usually help the farm become a closed loop where the plants, animals and soil all benefit from each other.

• Are those free range eggs- There is a stand at our farmers market that sells eggs. If yours has one also, it may not be a bad idea to ask all of the above plus whether the chickens are allowed to roam about freely. I noticed the last time we were at the market the egg stand put up a sign that listed all of these answers, so they must get these questions frequently.

• Is it in season- Because most food at the farmers market is grown locally, generally it’s in season. Just in case you are curious, here is a link to check what’s in season in your area.

• Recipes and Storage- Who better to ask how to prepare and store the food than the person that grew it? Farmers usually enjoy the produce they grow and have some good tips and tricks on cooking it and making it keep for awhile. Who knows, you may even walk away with an old family recipe.

• Make a list and check it twice.- Sometimes the excitement of the farmers market can send us into a buying frenzy…I think cheap, fresh food has that effect. However, stick to the list. If you’ve got your meals planned out for the week, get those necessary ingredients first. After that, you can check out some other treats. The key is not to buy so much food that it spoils before you can eat it. Since most of the produce is ripe when you buy it, it’s shelf life is probably only a few days.

As long as the earth exists, planting and harvesting, cold and heat, summer and winter, day and night will never stop.
Genesis 8:22

Sing along the campfire

It’s hard to imagine a camping trip without a campfire they go hand in hand. Cooking over the hot coals and then firing it up and sitting around and singing campfire songs or just listening to the crackling sound of the wood burning. So warm, toasty and relaxing, what would camping be like without it? So many food favorites can be cooked over a campfire and hot coals. Most of the time all that is needed is aluminum foil. Using foil is also easier on clean up just cook, eat and toss. How convenient is that?

Let’s go over some tips about creating a campfire and the safety issues First find a level spot and clear all debris and avoid areas with overhanging branches that could cause a fire hazard.

You’ll need to construct a fire ring. Gather rocks and make a round ring to build your fire in. Always have a bucket of water, shovel and fire extinguisher nearby and ready to put out a fire.

Gather the materials needed to create a successful campfire

• Tinder – small twigs, wood shavings, dry leaves or needles. This should start to burn immediately with a lighted match.
• Kindling – small sticks one inch around or less. Small dry branches lying on the ground will work well.
• Fuel – larger wood that keeps the fire going.

Key elements required for a fire to burn properly. When one of these three things are removed, the fire stops burning.

• Fuel – material that will burn
• Heat – enough heat to bring fuel to ignition
• Air – to provide oxygen to burning process

Start with a couple hands full of tinder loosely piled in the center of your fire ring. Determine the direction of the wind, with your back to the wind, protected by the cup of your hand, ignite tinder with a match. Discard used match into the fire.

Slowly add more tinder. You may need to blow softly at the base of the fire this will provide the oxygen to the burning process. Once the tinder has fully started to burn, slowly add some smaller pieces of kindling. Keeping it close together but allow space for air to circulate. Gradually increase the size of the kindling you add to the campfire. When you have a good fire going, add the fuel one piece at a time.

Safety is the most important part of the campfire. Couldnt resist throwing in a quick Ten Commandments.. that is our 10 Commandments of Safe Campfiring

1. Thou shalt never build a fire near tents or other flammable items.
2. Thou shalt never start a fire with a flammable liquid such as gas or oil. - Definitely could lead to a bad hair day or worse, no hair day
3. Thou shalt never leave a fire unattended.
4. Thou shalt build only a fire the size you need.
5. Thou shalt completely extinguish the fire before leaving the campsite.
6. Thou shalt scatter ashes or ember out.
7. Thou shalt sprinkle with water and stir with a stick. Repeat until all ashes are out.
8. Thou shalt drench charred logs.
9. Thou shalt repeat above 3 commandments until all ashes and logs are completely cold.
10. Thou shalt pack it in… pack it out.

When you’re done feasting. now you dont even have to “walk on egg shells.” Use ‘em… Our Fish Creek frugal tip,.. when cleaning pots and pans while camping, a handful of broken eggshells is a good substitute for steel wool.

Now you’re cookin’ - git ‘r done.

Getting grilled … naturally

We’re ready to go berry picking and want to spit watermelon seeds over the back fence.

Barbecues, gardens, and brats oh my.  June is Outdoor Home Month here at the inn

Decisions, decisions, gas or charcoal, Portable built in? BBQ season is firing up fast. It’s burn, baby burn time.
What to look for when buying a charcoal grill:

1. * A tightly fitting domed lid so you can do indirect grilling
2. * Vents on the top and bottom for adjusting the airflow and, thus, the heat.
3. * A hinged grill grate, which makes it easy to add wood chips to the coals
4. * Front loading charcoal grills are good when you want to smoke a lot of food or grill over wood.
5. * Sturdy construction and optional side tables.

What to look for when buying a gas grill:

1. * At least two heat zones, so you can indirect grill.
2. * A built-in gas gauge and thermometer.
3. * An easy to empty and clean drip pan.
4. * A smoker box with a dedicated burner (optional, but a nice feature)
5. * A rotisserie attachment with a dedicated burner (optional, but a nice feature)
6. * A side burner (optional, but a nice feature)
7. * Side tables (you can never have enough work space

Two Fish Creek Finds are the portable Weber” Baby Q packs alot of punch for a wont burn up your wallet either.

With the new Solar Grill by Tammock you can barbecue electricity, gas or brickettes. So they say, just unfold, aim at the sun, and start grilling.

How does it work? The Solar Grill has a flexible mirror, which focuses the sun beams on the barbecue cup allowing it to heat up. If it actually works, this thing sounds handy for camping or on the balcony where regular barbecues are a hazard or forbidden. Eco friendly and frugal for the environment.

Whichever you choose, better for the land, and way tastier is grass-fed organic beef. It has less fat on it than conventionally raised corn-fed cows and leaner beef cooks faster, so organic beef will tend to need less time on the grill. It will also continue to cook even after you remove it from the heat and let it “rest” for a few minutes before eating it. Here, some simple tips to bring out the best from organic beef.

• Ask the butcher for smaller and thicker steaks. That way you can get a nice “crust” on the outside without overcooking the inside. This is particularly true for the popular tenderloin cut — because it does not have a lot of intramuscular fat, it is particularly vulnerable to overcooking.
• Experiment with shorter cooking times. I always recommend the more “tender” cuts, since they need less time to cook and yield a juicy steak. Ribeyes and strip steaks top my list.
• When possible, ask the butcher for the “center” cuts — they are the most tender. More affordable pieces, such as skirt and flank steaks, are delicious as well. A simple overnight marinade, preferably with some acidity (i.e., vinegar or lemon juice), greatly enhances the flavor and tenderizes the meat.
• If you’re grilling Porterhouses or T-bone steaks, make a simple sauce (a barbecue sauce, glaze, or vinaigrette) ahead of time. Both cuts feature part tenderloin and part strip steak — two cuts with very different cooking times — divided by the bone in the center. To compensate, sear them on the grill and immediately coat them in your sauce of choice for an added burst of flavor and moisture.
• Additional food for thought… tips here.

Herbed Chuck Steaks… of course a recipe…

INGREDIENTS:
1/3 cup red wine vinegar
1/3 cup water
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon white sugar
salt and pepper to taste
2 pounds beef chuck steaks, well trimmed

DIRECTIONS:
1. In a large bowl, combine the vinegar, water, oil, thyme, sugar and salt and pepper to taste. Add the steaks, mixing well, and let marinate in the refrigerator for 6 to 8 hours.
2. Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set heat to medium.
3. Remove steaks from the marinade and reserve the marinade. Grill 14 to 20 minutes for rare, 20 minutes for medium, or 26 minutes for well done, brushing with reserved marinade. Remove from grill and carve into thin slices.
And for dessert ..peaches and cream. These are a cinch when you’ve already got a grill fired up. A peach’s natural sweetness will caramelize to a luscious glaze after just a little grill time. Plop them atop a scoop of your favorite sorbet or frozen yogurt for a luscious, low-cal dream come true.

Ingredients

* 2 each peaches
* 1 teaspoon canola oil
* 2 scoops nonfat vanilla frozen yogurt or fruit sorbet
* 1 tablespoon toasted unsweetened coconut

Cooking Instructions

Preheat grill to high. Brush peach halves with oil. Grill until tender. Place 2 peach halves in each bowl and top with a scoop of frozen yogurt (or sorbet)

And since sundown begins the Sabbath, you shall be grilled in the
Ten Commandments of BBQ

1. * Know thy cooking methods: direct and indirect.
2. * Thou shalt not peek under the lid.
3. * Thou shalt not add volatile fuel to the fire.
4. * Remember the air vents and keep them open.
5. * Honor the gray-ashed briquet.
6. * Thou shalt not flip food more than once .
7. * Thou shalt not pierce meat with a fork.
8. * Burned barbecue is bad barbecue.
9. * Thou shall control flare-ups with a closed lid, not a spray bottle.
10. * Thou shalt not covet thy neighbors’ secret barbecue recipe, ribs, steaks, burgers, chops nor any food which they grill.