Learning as I go has been fun when it comes to cooking over camp fire. There’s a little less leeway and the timing is a little tighter but your whole body feels the intensity and you can go by that for how much you cook. Some things seem more resilient like the pumpkin and meat needs constant looking over. In all cases the aroma from the smoke and wood adds so much to the experience.
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Roasted Kabocha Oatmeal and a Pork Chop over fire
