Chop & Burn III

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This year seemed to be more about food and gathering, even though we did move and process an awful lot of wood.

We had more dogs, there was a new baby in the fold, some new people, some missed people and we were up closer to the house. 

After Chop & Burn I, and last years’ epic stump splitting by the guy who mows my lawn, there was a huge pile of logs in the barn ready to transport up to the house for cutting to 8” long and splitting smaller.  The demand my tiny Hobbit wood stove makes and just the sheer workload of preparing for winter when you want wood for heat and ambience creates an epic exercise that one person, me, cannot do alone.  I’m no pioneer. I’m so grateful to my friends for the help.

Yet, despite the work we had fun.  The day was an enviable mid September 80 degrees, with the heat of that being not brutal but kind. I had muddled together ideas for tasks; its always fun to try to figure out who would like or is best suited to certain things. But then, after all, everyone seems to find the thing they do best.

The food was an ever unfolding and delightful, delicious affair and if I could wish for anything else it would be for weather like this all year round so gatherings like these could be had more often.

 Seabass stuffed with preserved lemon, fennel and green olive.

Seabass stuffed with preserved lemon, fennel and green olive.

 Grill master Jerry tending to the bacon wrapped, fennel and cumin rubbed pork tenderloins.

Grill master Jerry tending to the bacon wrapped, fennel and cumin rubbed pork tenderloins.

 Colin with Monty the dog

Colin with Monty the dog

 The finished pork with Steve’s home cured bacon

The finished pork with Steve’s home cured bacon

 Nikki’s house crafted cocktail.

Nikki’s house crafted cocktail.

 The old laundry sink repurposed into herb garden and drinks cooler.

The old laundry sink repurposed into herb garden and drinks cooler.

Photos by stevenkarlmetzer.com & me.

Johanna Lowe