Last weekend, we were holed up in a Yoho cabin. Not as fugitives – it was too late for that. The long reach of bacteria had caught up with us and we were suffering from students being overly generous with germs. This is a brief post, scribbled as I quietly recuperate…(He’s fine, it was nothing more than a cold – Mrs. PC)
Not being one to complain, I stoically sniffled and snuffled all through the weekend, bravely depleting the cabin stock of tissues. As I dealt, quite heroically, with my mysterious malady (it was a cold – Mrs. PC), Mrs. PlaidCamper quietly put me to shame by dealing with her far worse cold, um, quietly.
Instead of getting out and about, we had to settle (quite happily) for gazing out of the windows into the woods, or at the falling snow, or at the misty mountains. Those of us that could see the mountains through watery eyes…(He had a cold – Mrs. PC)
Honestly, if you’ve read this far, thank you! If you’ve checked out already, I understand. I’m not one to complain.
Eventually, using my iron will and enormous amounts of determination, I agreed with Mrs PlaidCamper that a gentle stroll around the town might – just – be manageable. (It was – just – a cold – Mrs PC)
We tottered through the tiny town, enjoying a break in the weather, the views, the clean air, and gingerly negotiating icy sidewalks. It looked like I was clinging to Mrs. PlaidCamper for support, but I was simply offering an arm. (??! – Mrs. PC)
With temperatures hereabouts bouncing up and down, it is hard to say if spring is really just around the corner, or if winter is going to cling on a little longer. Having courageously survived this medical mystery, this illness as yet unknown to science (a cold – Mrs. PC), I am hoping for a few more weeks of snowy fun, perhaps another month or two, before conceding that spring is here. You can be sure, either way, that I won’t be complaining about it.
Anyway, a short post this week (I don’t want to go on about it, but I haven’t been well), thanks for reading, I hope you are well, and have a wonderful weekend!
All photographs this week were taken from the cabin or on our short walk around Field, BC. How I managed to carry the camera, lift it, get it in (almost) focus, and battle my ailments…(Only a cold, nothing more – Mrs. PC)
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
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.