A few weeks back, we arranged to have another gourmet cookout with Wayne from Tofino Photography. Our destination was Second Bridge, and if you need to find it, go down that logging road after the junction, bounce and jolt up past First Bridge, and then…
…well, if I told you where precisely, then it might get crowded in the future. But rest assured it’s out there, and you’ll know you’re close when the road comes to an end because the bridge is out.
A quiet spot – we were told it can get busy, and certainly used to be a touch rowdy with party people on long weekends before the road was closed – it made a good place to have a fire and roast some hot dogs. The weekend had been warm and sunny the day before we went, but a change came, with grey skies, lower temperatures, and even a hint of rain. This seemed to have kept people away, and we only encountered a handful of visitors.
One couple had been camping overnight just down the beach. They chatted a bit, and Wayne shared a few stories, and some tips in the event of a cougar encounter (there had been some sightings elsewhere along the lake) and mere minutes after that, the young couple had packed up and disappeared. I don’t think it was the cougar info…
It left an empty beach for us to enjoy, and we had a fine time cooking and eating. Wayne brought high end hot dogs and slices of key lime pie from SoBo. Excellent choice, and we had to be quick about it, because Scout sure seemed to take to the pie.
We didn’t see a cougar, or a bear, and thankfully the black flies didn’t follow us down to the beach. They were lurking when we parked up, but there was enough breeze to keep bugs at bay.
A wildlife feature for the afternoon? The hundreds and hundreds of geese passing over in long skeins high above us. We honestly could not count them, but what a sight to see – and hear! Wave after wave after wave.
Wayne knows the area pretty well, and he told us about the great camping spots to be discovered along the shore, and how they can only be approached from the water. They sound rather wonderful, and a compelling reason to return, drop a canoe with camping gear into the water, and spend a little more time out by the bridge and beyond.
I don’t know when our next cookout adventure will be or where, but it’s something to look forward to, likely after the summer visitors have headed home and it’s a bit quieter. I do know Wayne has set the gourmet bar pretty high with that key lime pie!
I’m not a hunter, never have been and it isn’t likely I’ll start hunting now – although I’ll admit it is a useful set of skills to have, come the apocalypse. (Would we be able to tell if there’s an apocalypse? I suppose the news would be a tad cheerier…)
Food security has been something that keeps cropping up – perhaps a growing cause for concern reflecting uncertain times? Zombies aside, I’ll stick with doing what most of us do, and track down my food in stores, hoping that the bulk of it has been produced ethically. We are currently living in an area that has, should the lights go out for the final time, reasonable food security, at least for those in the know…
The recent wilderness trip I accompanied did have a hunting component. Participants are encouraged to produce and provide for themselves and their community, learning and applying skills taught by elders and mentors, and ensuring they know how to survive and even flourish on their traditional lands.
I was excited and nervous about the hunting. Personally, I’d rather not be around guns, and young people with guns, even when they are being monitored closely by trained experts. However, I could see the importance of teaching and learning these skills, and the youth involved were excited to learn.
So let me get the gory part out of the way first – the only animal shot and killed on this trip was a duck. It was shot on the boat ride out to the camp. The duck supplemented a rice and vegetable dish later in the weekend. The decision was made that one duck was enough – there were plenty of other ducks in range throughout the journey, but the lead hunter emphasised this was about eating, not sport.
Students learned how to prepare it for cooking and eating. They were very respectful and thankful to the duck, and a prayer was made reflecting this. Almost everyone had a small piece of roasted duck, myself included, and the young man who made the shot was thoughtful about what he’d done. He didn’t want to kill it, but understood that to eat meat, a creature had to die. He certainly wasn’t boastful about shooting the duck.
On the morning spent hunting, we saw deer tracks, many bear tracks, and plenty of grouse tracks, but nothing else. No actual animals were sighted, but students learned how to spot likely areas for future hunts, and where to set up in these areas. Our lead hunter did draw a bead on a seal as we headed back, and I have to admit to being relieved when he said the distance was too great to be certain of a clean shot. The size and scale of the animal shouldn’t make any difference to how I felt, but seeing a duck shot and prepared was probably easier to experience than if it had been a seal.
If the trip had been for trophy hunting, there’s no way I’d have gone along, and, as indicated above, I was (silently) rooting for the animals. That said, the whole process was fascinating and thought provoking. I’ll never be a hunter, but I can see the importance of hunting in traditional communities.
I’ll leave it there, and start to make tracks towards a long weekend. Thanks for reading and, as always, please feel free to share a story or leave a comment.
Have a wonderful weekend!
PS All the photos posted here were taken last week on a cold and sunny Sunday morning on or near Combers beach.
Huh?! We took a very quick camping trip to Green Point a couple of weeks ago. We wanted to find out how Scout would fare in a tent – or how we would fare with her at close quarters in a tent, and if she’d be a happy camper…
Well, we needn’t have worried! Sticks and branches to chew? Check! Other dogs to grumble at? Check! Tasty tidbits that “fell” off our plates? Check! Scout didn’t wake up at the crack of dawn? Check! (Phew!)
Two nights of camping, and a chance to try out a new tent. A new tent? Isn’t your old tent a recent addition? Yes, and it is/was a perfectly fine tent, but some #*@* broke into our storage locker and made off with bits and pieces of our camping gear, including the flysheet. Not sure when the crime took place, but I’m glad I was packing the day before, and not the day we set off, so had just enough time to stop and pick up a new tent. Just because somebody else made a poor choice, this wasn’t going to spoil our fun – but it did put an unwanted dent in our bank balance.
Anyhow, we had a fine time, glass half full and all that. On the Saturday evening, Wayne from Tofino Photography joined us for a gourmet meal of hotdogs, chips, and pumpkin pie. Gourmet?! Not so much, but food does taste better cooked outdoors, and I have to say, store bought pumpkin pie is one tough product. It was tossed about in the back of the Jeep for a couple of days, buried under loose gear and other edibles, yet maintained shape and flavour when we finally got round to eating it. Scout would have had several slices, but not if she wanted to share a tent with us overnight.
We had great weather on Saturday, and had hoped to have a dry spell all the way through to Sunday, but it wasn’t to be. We had to break camp in steady rain, but can report our new tent, bought in something of a rush and unresearched, was very much a dry on the inside tent. Mind you, our previous not so old tent was also a sterling dry on the inside tent. Alright, I’ll get over it, glass half full…
Now we know Scout is a happy camper, we will plan trips further afield to quieter and more remote spots. And when Wayne joins us next time, we’ll go a few steps better than “gourmet” hotdogs – the weekend above was Canadian Thanksgiving, and I think the sausages contained turkey, but apart from the unbreakable pie, we might have committed a culinary crime…
I’m heading out to an off the grid location for a few days, and will catch up with your blogs when I get back next week. Thanks for reading and have a wonderful weekend!
After recent political events, it would be easy (and understandable) to feel somewhat crushed, but that’s not going to help in the longer term. So my period of moping is now over, and it’s time to look up, be determined to focus on what is good and what is valuable all around us. An unpleasant event has come to pass, yet caring folks will continue to speak up and out against bigotry, and seek to find genuine solutions to real problems. I forget where I read it and who said it, but there was a commentary on recent events that said the answers are likely to be found in a series of small solutions instead of one giant fix. Well, the world does appear to be in one giant fix, that’s for sure, but good people will fight to produce the series of small solutions. After all, you have to hope…
– Yeah, alright, but why squashed, PlaidCamper?
Well, because my moping period found me back in the kitchen, a place I find great comfort in during the good times, and even greater comfort during the less good times. If this blog wasn’t OldPlaidCamper, it could have been OldFakeChefDude. I’m certainly an almost outdoorsman, and most definitely an almost chef. I’ve faked it and earned a (meagre) living in a few kitchens in the past. The stories I could tell (but won’t, because you probably enjoy eating in restaurants, and I don’t want to be arrested…)
– Yeah, alright, but why squashed, PlaidCamper?
I was cooking with squash! A comfort food if there ever was one, and one of my favourites. Roast it, steam it, mash it, sautée it, make soup from it, but eat it up, with all that vitamin goodness and colour on a plate. Mmm, squash. Acorn, butternut, crook neck, kabocha, pumpkin (least favourite), delicata, spaghetti, and more. Food list poetry? I think so.
There are so many ways to enjoy squash (my meatatarian brothers insist a squash is best enjoyed when left to rot atop a compost heap – food heathens! – although they always dig into the butternut and black bean chilli…) and here are two ways with squash that we’ve cooked recently:
(Really? Chef ego much? These kitchen primadonnas…)
This first one is great for if you’re camping. Get a good campfire going (glowing at the base) and keep it stoked.
Put diced squash, halved mushrooms, quartered shallots, whole almonds, broccoli florets, chilli flakes and a teaspoon of ground cumin onto a sheet of aluminum foil. Add a generous glug of good olive oil. Give it a mix and then fold up your foil into a parcel.
You might want to double wrap it if the foil is the thin stuff cheapskates like me buy. False economy. Place on the hot metal plate or over the griddle. Turn the parcel from time to time to allow even cooking. Trust your sense of smell – you’ll know when it’s ready! Burn your fingers unwrapping the parcel (you won’t mind because it’ll taste so good) and enjoy the contents. Delicious campfire fare!
The care and attention I’ve given to quantities and timings might be an indication as to why I’m not a chef any more. I can create and follow precision recipes, but mostly enjoy the slapdash approach. Closer to Jamie than Heston. To make up for the lack of detail in the first recipe – recipe?! – I’ll simply copy/paste the second (and add the link, because the other recipes on the page are also quite wonderful) from Hugh Fearnley-Whittingstall:
Pappardelle with squash and sage
About 750g squash, peeled, deseeded and cut into 2-3cm cubes 4-6 fat garlic cloves, skin on, lightly squashed Sea salt and freshly ground black pepper 4 tbsp rapeseed or olive oil 75g walnuts, very roughly chopped (optional) not optional, Hugh, essential 250g pappardelle (or other pasta) 50g unsalted butter 15-20 sage leaves, cut into ribbons Finely grated parmesan or hard goat’s cheese, to serve
Heat the oven to 190C/375F/gas mark 5. Put the squash in a roasting tin, add the garlic and some salt and pepper, trickle over the oil and toss together. Roast for 45 minutes, stirring once or twice during cooking, until the squash is completely soft and starting to caramelise. Add the nuts for the last 10 minutes, taking care they don’t burn.
When the squash is about halfway cooked, bring a large pan of water to a boil, salt it well and add the pasta. Cook for the time suggested on the packet, then drain. While the pasta is cooking, heat the butter very gently in a small pan. When foaming, add the sage and cook over a low heat, without letting the butter brown, for three minutes. Turn off the heat.
Toss the sage butter, the hot squash and walnuts into the pasta – add any pan juices, too, as well as the garlic, provided it’s not too burned. Season to taste and transfer to warmed dishes. Finish with more pepper and serve with parmesan for people to help themselves.
A great one to try out over the coming winter at a cabin. Or at home. The recipe is from Hugh Fearnley-Whittingstall Squash Recipes – go on, follow the link, read the others, you’ll be glad you did.
Old Hugh has some amazing recipes. I first heard about him many years ago when a friend was telling me about roadkill pie. Retching noises. Personally, if I ran over a squash I’d be mortified, but it could be worse. Even back then, falling wildlife populations in the UK meant you’d most likely run over an unfortunate hedgehog. There are recipes for clay baked hedgehog, but you’d really rather not…right? Stick with the squash.
Well, not a hugely outdoorsy post this week – thanks for your patience – but I’ve thoroughly enjoyed sharing some anti-moping activity we’ve been engaged in.
Thanks for reading, please feel free to share a recipe or anti-moping technique, and have a wonderful weekend!
As an extra treat for the curious-minded, here is a link to a fun article about Hugh Fearnley-Whittingstall (and it mentions his connections to roadkill cuisine, but that really isn’t what he’s about!) More about Hugh FW
Dolly Varden – what a name! But who was she? Or, who is she? A mystery, or mysterious unknown person, at least to me. For a naturalist, it must be great to be qualified and knowledgeable enough to be able to identify and name a new species. How does that happen?
A sunny spring hike in Yoho National Park a couple of weeks ago had me pondering this as I came across a name I’d never heard before. Naming a new species? Maybe you have to be the first person there. Or the first person to tell someone else. How are the actual new names chosen? Do you name it for yourself, or for a nearest and dearest? (Best be careful here, a loved one might not appreciate their name being used for a new species of insect or mollusc – just saying). The place it resides? Or whatever comes to mind? I’m pretty sure there is a sound scientific method these days. Dolly Varden…
We’d intended to go snowshoeing as snow had fallen later in the day and overnight after we’d taken our monochrome Field pictures (A Field Day). Instead, the Rockies played their usual weather tricks, and freezing winter one day gave way to an almost summer like sunny day the next, with temperatures reaching double digits in the high teens.
On the way to Emerald Lake we stopped and took in the views up and down the Kicking Horse River as it kicked on in the early thaw.
Beautiful looking upstream…
…and beautiful looking downstream!
When we arrived at Emerald Lake, you could see the remaining snow on hiking paths was packed and easy to walk on without snowshoes. Of course, with spring temperature fluctuations, it was now avalanche season in Yoho, and this determined where we could hike safely.
Couldn’t miss – or ignore – the warning!
Jackets had to be removed, and no need for hat and gloves. It was so warm that butterflies were out! Best of all, you could breathe in pine fragranced air and hear almost total quiet – hushed enough to enjoy the occasional knocking of a woodpecker, the call of distant songbirds and the rush of wings as ravens flew overhead. Aah, spring. The path wound through trees and descended to the edge of the lake.
Tantalizing views through the trees close to the lakeshore!
Across Emerald Lake
It was actually pleasant to be in the cool of the shade from time to time, although really it was even more pleasant to feel warm sun on your face!
Easy hiking on packed snow
Is it time to get back to the question at the heading of this piece? Yes it is, PlaidCamper!
At intervals along the edge of the frozen lakeshore there were wooden signs providing information about the geology, flora and fauna around Emerald Lake. The rock flour or silt that is found in the water provides the beautiful summertime colour the lake is named for. Silt prevents much light penetrating the water and consequently there is relatively little aquatic life. However, according to the information, one of the larger fish species found is the (drum roll) Dolly Varden char.
I was so intrigued by what seemed a strange name for a fish that I looked it up later. It comes from a Dickens character in Barnaby Rudge, who wore muslin over petticoats – a fashion in the late 1800s – and the fish colouring and patterning is reminiscent of this. So, Dolly is a fashionable and literary fish! Probably better than naming it after a potential future ex…
It was such a delightful hike around the lake. We’d hoped for a blast of winter and were rewarded instead with a beautiful spring day. That, and making Dolly Varden’s acquaintance, made for a different mountain adventure.
Get it down, make it watertight, and go fish for a Dolly…
Now, I wouldn’t mind betting there’s a great recipe out there for Dolly – I’m thinking lemon, rosemary, and a hint of garlic. Any ideas?! Thanks for reading, and keep your guy ropes secure.
What to eat in the wild and the great outdoors? Now that’s a formidable question! Should we forage? Hunt? Pack in prepared dried goods? Is this a front country campground, a backcountry trip, or a stay in a cabin? So many options… (and so many recipe blog posts…fear not, I’ll eke them out over time!) Does food taste better outdoors?
Food tastes better – and looks better – outside!
Strangely enough, I attribute at least part of my enthusiasm and pretence at being an almost outdoorsman to a cookbook. A number of years ago, Mrs PlaidCamper stopped for a break and gasoline. Browsing a stack of books, she found “The Outdoor Living Cookbook” published by Williams-Sonoma. We love cookbooks (over the years, I’ve worked in a few kitchens, faking it and earning a living), so Mrs PlaidCamper bought the book. As with plaid shirts, you can never have too many…
We drooled over lots of the recipes, but truthfully, the real draw was the photography – dozens of pictures of lakes, forests, rivers, and cabins taken in all four seasons in many North American locations. We couldn’t (OK, I couldn’t) get enough of the outdoorsy settings.
A few months later, we visited Brother PlaidCamper, a sibling who’d moved to West Virginia some years earlier. For part of the trip, we stayed in a 1930s log cabin, and were so happy – our first cabin visit – and we brought The Outdoor Living Cookbook with us. We were in a cabin! In the wilderness! Just like the cookbook! And with the cookbook! I remember Brother PlaidCamper looking at us, the cabin, and the cookbook we’d brought with us all the way from England. He glanced at his wife – born in West Virginia, no stranger to cabins, in fact she can’t fathom our romantic views – and they shrugged and shook their heads, thinking, so sad…
Idyllic West Virginian cabin (well, we thought so…)
Where’s the recipe PaidCamper? Right, I’m on it. Last summer, we had a lovely lunch at SoBo in Tofino BC. We’d heard great things about the restaurant and weren’t disappointed. We bought the cookbook by SoBo’s talented chef-owner, Lisa Ahier. It’s a beautiful book, full of wonderful recipes, stories and pictures, a delightful snapshot of Tofino and the surrounding area through all four seasons – if you enjoy Pacific NorthWest ingredients, cooking and scenery, I highly recommend the book. A recent favourite to cook out on a barbecue is cedar planked salmon, and our method was inspired by the recipe in the SoBo book (her recipe uses dry mustard, we prefer grainy):
Soak your cedar plank in water for four to six hours
Heat your barbecue/grill to medium-high
For each fillet mix 2 tablespoons grainy mustard with 1 tablespoon brown sugar and a sprinkle of salt
Rub a little olive oil on each side of the fillet
Place skin down on the plank and spoon the mustard glaze on top
Put the plank on the grill, close the lid
Cook for 15-25 minutes depending on fillet thickness, preference and grill speed
Check every few minutes, keep a jug of water handy for flames!
Cook it, might be good enough to eat…
We often serve this with rosemary potatoes – bite sized pieces of potato mixed with rosemary leaves, a crushed garlic clove, a little salt and olive oil, and all wrapped in a foil parcel to cook on the grill. Delicious! Most recently, to drink with the meal, we had a couple of bottles of Red Seal Ale from North Coast Brewing, Fort Bragg, CA – spicy, hoppy, but not too overpowering, and a perfect companion to the fish. Lovely outdoor eating and drinking (I’ll be truthful, we cooked outdoors but ate indoors, it being early spring in the Rockies!)
Definitely good enough to drink!
I have to admit, for me, the favourite part about cooking this recipe is the soaking and handling of the cedar planks. It is a beautiful aroma – I’d probably be content with a damp piece of cedar, a bottle of beer, and forget the actual cooking. Is that strange? Although, when I think about it, the fragrantly heady smoke from the grill is pretty pleasant too…instantly transported to the West Coast!
Do you have a favourite outdoor recipe? Please feel free to share. Thanks for reading, and keep your guy ropes secure.
Never play with matches. There, that’s the public health warning, along the lines of “don’t try this at home” etc. Now, if you burn down your cabin, or set fire to your tent, it’s not my fault. Or are you trying this at home? Really? Go further outside!
When I was a little boy, like many, I was fascinated with fire. Not in the pyromaniac sense, although, with three likeminded brothers and knowledge of where the “emergency” matches were stashed, of course we set little fires out in the backyard – don’t all young boys have a need to know how their least favourite toys will burn? We all experimented diligently, desperately trying to hide the singed remains before our parents got home – I’m sure they saw (smelled?) the evidence, but figured that as the house, the fence and our neighbour’s shed were still standing, it was better not to ask. (In case you’re wondering, plastic soldiers and model fighter airplanes were our favoured test subjects – unbelievably, we’d set fire to action figures, launching them on homemade parachutes from bedroom windows out into the garden. How the house or neighbourhood didn’t burn down…just very lucky I guess).
Camping in the UK, we never had fire pits or rings at most campgrounds, so imagine my delight that first trip to Lake Louise. You were allowed a fire, the wood was ready chopped, and, due to evening temperatures, it was almost a necessity, never mind the ritual. Marvellous! And a beer tastes so much better with a campfire. Safety first – I never have a beer until I’ve trimmed and chopped the necessary pieces with my trusty hatchet. I love owning and using a hatchet, it fuels my outdoorsy hunger. I chop even when there’s more than enough kindling. So sad. It’s a fact that views improve, and even lite and flavoured beers taste better after hatchet use:
Matches – remember, don’t play with them. I’ve used matches and fancy slow burning fire lighters to get a blaze going, and very efficient they are too. But somehow, to an almost outdoorsman, that feels like cheating. My outdoor idol and hero, Ray Mears, rarely seems to use matches, except in his extreme survival shows when speed and survival are of the absolute essence. I like when he demonstrates how to prepare the ground and materials before using a fire steel – planning and preparation being essential to success – see a video by Ray Mears here: Light a Fire. He also likes to showcase aboriginal and/or traditional fire starting methods, as with the bow and drill technique seen here: Bow and Drill.
I’ve used a Swedish fire steel successfully, after much trial and error – more error, if I’m honest (revisiting with Ray put me right). For tinder, I know many use lint from their home dryers, doused in petroleum jelly and kept in a Baggie. That is great, especially when time and efficiency demand a quick result, but I aim to use what is in the vicinity – it feels more real. Or more Ray. Which is odd when I consider my manufactured tent, clothing and other camping gear. Who am I fooling?
My goal this summer is to become proficient with a traditional method. (Mrs PlaidCamper may read this before we depart, and I suspect will carry extra matches. There is wish fulfillment practicality, and there is realism and proper practicality). It’s just that I’m an old school Old PlaidCamper when it suits me…but on those days when I’m in a hurry or it is raining? Why, matches, borrowed from Mrs PlaidCamper, of course! I can always burn the evidence…
Do you have a preferred fire starting technique? Or burn your childhood toys? Feel free to share! Thanks for reading, and keep your guy ropes secure.