A creative use for leftovers in the fridge.

The Bemco oven is IT ! A must have for motorcycle adventures.

There’s nothing quite like baking a pizza in the middle of nowhere.

A way to bake a quick bread in field conditions.

This quick and easy cornbread recipe is great to pair with a bowl of homemade chili and beans when you need a meal on short notice.

A better dry biscuit mix for making field expedient quick breads on bushcrafting trips.

A safe alternative to added sugar carrot cake for diabetics.

Quick reference to outdoor cooking stoves

A quick dish for busy days and you still want to have a decent meal.

Cornbread and buttermilk provides a taste of old Appalachia.

Grinding heirloom red cornbread for fresh made cornbread from scratch

Nachos are a fast recipe to make for guys who want something quick and filling.

Baking your own pies, brownies, pizzas, casseroles in the middle of nowhere.

Chewy chocolate chip cookies are the best

I have stored away some food items for a rainy day. You can never tell when a natural disaster could strike, and leave you helpless for a...

I recently made bread dough in a turn of the 20th century bread maker called the Universal Number 4. It’s a hand cranked antique that still works pretty well. Every once in a while I break out my ancient kitchenware and practice using it. Why ? Well maybe I’m nostalgic. Maybe I’m a glutton for punishment. Actually there’s method to my madness, and I do things like this to stay up to speed on providing for myself in case of an unforeseen event. I’ve already discussed it once b

Back in 1862, a company was founded from several different manufacturers and became known as Landers, Frary, and Clark. The company...

I start off the grind with whole wheat berries from my storage area. This bag indicates that this is Organic Summer (OS) wheat packaged...

It’s a typical slow Sunday around here, so I baked a fresh loaf of rye black bread early this morning. I already posted about that and...

Bread is a little more involved than most of the other things I bake or cook. Mostly I just throw things together in the pan and it turns out fairly well. But not bread. It needs to follow a specific recipe, because if it’s too wet, the dough may not rise. If it’s too dry, you end up with a mouthful of flour and a loaf that doesn’t hold together. Everything is mixed together in precise measurements to form a really delicious bread after baking. So here’s my recipe for a dark