Love the photo of you and Augustin! RE inserts: I wonder if you could find one that let’s you control the amount of heat it emits. That’s true for ours, but it’s a model that we heard is no longer made
Great write up! Splitting wood has been a long-time family activity- almost exclusively by hand. The reuse of a tree to heat a space is satisfying. And there is nothing more inviting, mesmerizing and cozy that a wood fire. Enjoy them thus winter! (And perfect timing that you and Augustin got to do the work together ! And clean up the yard. )
They’re great. We roasted them in a large cast iron skillet with some olive oil, salt and pepper for about 45 minutes, then added some chopped garlic for the last few minutes. We had them as a side dish with grilled branzino. We put the leftovers on a pizza the following night, sauteed with leeks. That was pretty darn good too! The fun part is picking them off the center core, cleaning and drying before cooking.
That’s a beautiful piece of writing, Matt! Could almost smell the fire. Great photos, too!
Love the photo of you and Augustin! RE inserts: I wonder if you could find one that let’s you control the amount of heat it emits. That’s true for ours, but it’s a model that we heard is no longer made
Great piece. Go for the insert. We love ours!
Great write up! Splitting wood has been a long-time family activity- almost exclusively by hand. The reuse of a tree to heat a space is satisfying. And there is nothing more inviting, mesmerizing and cozy that a wood fire. Enjoy them thus winter! (And perfect timing that you and Augustin got to do the work together ! And clean up the yard. )
I’d like to hear what you did with the hen in the woods. They’re delicious
They’re great. We roasted them in a large cast iron skillet with some olive oil, salt and pepper for about 45 minutes, then added some chopped garlic for the last few minutes. We had them as a side dish with grilled branzino. We put the leftovers on a pizza the following night, sauteed with leeks. That was pretty darn good too! The fun part is picking them off the center core, cleaning and drying before cooking.