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 to cook it. The first Lumberland pizza came out looking great, but soon enough we had to quickly acquire a fond taste for raw pizza dough (which I can vouch is way better than raw cookie dough). Then for dinner in the oven it was potatoes gratin: those babies were chased down with a grilled leg of lamb, and a bottle of Pinot Noir. After a few remaining minor adjustments to be made we expect the oven will be ready for Best Made Food Guide Laura Silverman’s official inspection.

And a big tip of the hat to Meagan Bennet for keeping us fueled all weekend with her chocolate bourbon balls. With a hot oven and Meggs Benny’s 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.   

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    rachelm, let’s go camping!!
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