Tag Archives: cooking

Campfire Cooking

Today was one of the first very cool Fall days.  It got down into the high 40’s, low 50’s.  I love days like this where you can wrap up in sweatshirts or flannel and a pair of soft, warm denim jeans. Where you can walk outside and take a deep breath of the crisp cool air, so deep that you feel the air touch the very bottom of your lungs… and feel like your body, your mind, your whole psyche is being cleansed. It awakens and enlivens my senses and my spirit like no other season ever will.

It rained hard this afternoon, heavy thunderstorms that cancelled my son’s football game. A good day to be inside, watching movies or college football games, wrapped in a blanket. Tonight though was drier as the cells of storms had moved on earlier in the day. My wife and daughter went off for the closing evening of the county fair where they are participating in the 4H equestrian program.

When the girls are away, the boys like to do stuff… like make fires and then cook our dinner on the fire. I know, I know… you’re saying… why cook on a fire when you have a perfectly good kitchen available? I don’t know, it’s that primal urge that guys have to be and act like cavemen.

So here was our dinner for the evening:

In a large sheet of aluminum foil: Instant white rice (cooked), cannned chicken, frozen broccoli, a couple tablespoons of olive oil and a big dash of garlic pepper.

Wrap it up tight!

Spread out your fire so you have a nice bed of hot coals to cook on. Set the foil packs directly on the hot coals.

Turn on some music, grab a seat and wait patiently! You don’t need to be concerned, that’s not his beer bottle on the chair next to him.

Cook for about 20 minutes!

It’s all about the presentation! See how frickin’ good this looks!!

Okay, so this isn’t really what it looked like.  In fact, it was dark out so I’m not sure what it really looked like. But it sure tasted as good as this looks!

Because you know what? If I’ve learned anything in my many years of parenting…

… it’s not always about the food… you know what I mean?

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Fine French Cuisine

Those of you who follow me regularly know that I have not yet had the opportunity to be represented on the Freshly Pressed page of WordPress.com.  In my thorough studies of the blog posts that have earned that honor, I have noticed that many are often food related and deliver in-depth instructions and photographs related to food preparation and fine dining in the home. I thought it would be a good idea to write some posts on some of the fine foods that we eat a lot of here at The Brown Road Chronicles.  So, today I’ve chosen four of our most popular meals, all of which have a French influence and all of which can be easily prepared at home with simple ingredients and in relatively short time for those of you who are busy with jobs and children and families.  As with many fine foods from European cultures and especially those from France, they are often difficult to pronounce properly.  Here at The Brown Road Chronicles, however, we encourage you to partake in these recipes with your finest French accent.  We find this increases the pleasure you will experience when you finally get the opportunity to dine.  Enjoy!

1.  Nudlés et Fromage au Robért de Sponge:

An excellent choice for any meal of the day, but we typically prepare this fine meal for lunch and dinner.

Ingredients:
Nudlés au Robért de Sponge
1 Cup Milk
Fromage de Florescent Orange

Preparation Instructions:
In a medium sized pot, boil approximately two cups of water.  Add the Nudlés au Robért de Sponge and boil until tender. Drain the Nudlés au Robért de Sponge.  Add approximately one cup of milk.  Tear open the package of Fromage de Florescent Orange and sprinkle into pot.  Mix thoroughly and enjoy.

Note:  the Nudlés au Robért de Sponge can be replaced with Nudlés de la Elbeaux.

2.  Pinut Butré and Gelée on Wheat Bread

This is a quick meal that can be eaten at any time of the day as a snack or perhaps even as the main course of a bag lunch.

Ingredients:
Two slices Wheat Bread (or bread of your choice)
Pinut Butré
Gelée (Grape or Strawberry)

Preparation Instructions:

Take the two slices of Wheat Bread and set them on a plate or counter top. Using a knife, cover one slice of bread generously with the Pinut Butré. Lick knife. With the same knife, cover the other slice of bread generously with the Gelée. Put the two slices of bread together with the Pinut Butré and the Gelée sides together. Enjoy.

Note: Bread au Wondére makes an excellent bread choice as well

3.  Haute Dauge au Meat de la Mystére



This meal makes another excellent choice for lunch or dinner.  We don’t often eat this particular meal for breakfast as it has been known to cause slight indigestion.

Ingredients:
One Haute Dauge au Meat de la Mystére
One Bunné
Mustard, Ketchup, Relish or other preferred condiments

Preparation Instructions:
Insert Haute Dauge au Meat de la Mystére into Microwave and heat on high for 30 seconds. Do not be concerned if Haute Dauge au Meat de la Mystére has areas that look burnt and exploded.  It will not affect the flavor. Insert Haute Dauge au Meat de la Mystére into Bunné. Add condiments as desired. Enjoy.

4.  Flakes au Maize avec Sucre

This is an excellent choice for breakfast, but also makes a great dinnertime meal when in a hurry.  For example, I had Flakes au Maize avec Sucre as my dinner last night as I was rushing to a meeting I had to attend.  Sometimes it can be less filling than desired, so when I returned from my meeting I had a Haute Dauge au Meat de la Mystére.

Ingredients:
Flakes au Maize avec Sucre
Milk

Preparation Instructions:
Pour Flakes au Maize avec Sucre into a large bowl. Add milk. Enjoy.

I hope you enjoy these fine French recipes and I encourage you to try them at home.  We here at The Brown Road Chronicles certainly have gotten plenty of nutritious mileage from them.  I will tell you as well, I thoroughly enjoyed writing about food and plan on sharing some of our other fine recipes in future posts.  So please keep an eye out.

Next up?  Helpére de la Hambergére.  Stay tuned…

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