Mi Contra Fa

My Dutch oven bread is period!

Check this out, from Platina's 15th cen. cookbook, via Master Cariadoc:

"... Therefore I recommend to anyone who is a baker that he use flour from wheat meal, well ground and then passed through a fine seive to sift it; then put it in a bread pan with warm water, to which has been added salt, after the manner of the people of Ferrari in Italy. After adding the right amount of leaven, keep it in a damp place if you can and let it rise.... The bread should be well baked in an oven, and not on the same day; bread from fresh flour is most nourishing of all, and should be baked slowly."

Flour, water, salt, leavening - same as what I used.  Leave to let rise more than one day - also what I did.  Baked slowly... okay, maybe not so much. The redaction has a 350 F oven, and I think the recipe I used called for 400 or 450 F.

Jas. Towsend and Son, from whom I've bought good re-enactor goods in the past, has a food blog.  They cover no-knead 'French' breads in a post here.  Also very similar stuff! And they have a recipe for a barm substitute that could be useful in several of these recipes.

Anyhow, we're doing bread baking before the barony meeting, this time with more period recipes.  I'm hoping to get some help from our local cooking mavens, but as a backup, I'm collecting links:

Meslin bread: uses rye flour along with wheat. A good common bread.  Not sure what to make of the 8 T of sugar in it.

Manchet bread: a whiter bread (still mixes whole wheat flour with modern white flour). A higher class bread.

Medieval English bread overview: Really nice article covering the sorts of bread mentioned in the Assize of Bread and Ale.

Seems like one could do reasonable attempts at various levels of breadery by substituting more or less rye, oat or barley flour into a wheat loaf, somewhere between 1/3 and 1/2 of the flour.

Oh, speaking of oats... I tried another oatcake today.  Took some of my Irish oats (5-min quick steel-cut oats) and tried to process them down into flour.  They didn't seem to want to become flour.  I made some mush with warm water and fried it.  I don't think the oats actually cooked - they were kind of crunchy - and I tossed the biscuit I made.  Just Googled "fried oatmeal porridge," because I wonder if that's a better way to approach it, and got this.  Definitely in the fried cornmeal mush or fried polenta family, only the oaty side instead of the corny side.  Still thinking of ordering some oat flour from Bob's Mill or something.

Oatcakes

One thing I learned reading up on early food is that wheat isn't so easy to grow in northern Europe, and especially in the British Isles.  Oats and barley were the major cereal crops.  Yes, there was wheat, and as far as re-enacting upper class people go, it's probably accurate to have it.  But I got interested in oatcakes.

I assume Ye Olde Peasant Oatcake would be a thick oat porridge, baked or fried.  Not very exciting.  I may make it sometime, just to see, but I was actually hungry today and a fried oatcake sounded like something that wouldn't be too terribly hard to do.  I liked this recipe for the author's attempts to figure out what a traditional oatcake would be like, working back from several old cookbooks.  I ended up using this one, though, as my jumping-off point, modified by what I had in the house and my unwillingness to fire up the oven for two lousy oatcakes.  I did use rolled oats, because I figured they'd fry easier than steel-cut, but steel-cut would be better from an authenticity standpoint.  

• 3/4 c. rolled oats (would like to try steel-cut)
• 1/2 c. all-purpose wheat flour (would like to try oat flour)
• ~1 Tb or 4 tsp brown sugar (about 1/3 of a 1/4 c. measure) (not early period but sounded tasty)
• Dash salt
• Pinch baking powder (totally not period)
• Cinnamon to taste (also not period but sounded tasty)
• 1/4 stick salted butter, cold, diced
• Enough cream to moisten to dough (water would probably be more appropriate)
• Butter for frying

I mixed all the dry ingredients, then squooshed in the butter.  When it was crumbly, I added cream until it stuck together in a dough.  (I had cream left over from the SENEA dinner and I've been trying to use it up.)  I separated the dough into two halves, rolled each into a ball, and flattened to about 1/4" thick.  I heated the butter in a small frying pan until water sizzled, then fried the cakes, about 5 min on the first side and 4 min on the second.

The first cake was still a bit doughy in the middle, so I flattened the other one to about 1/8", which helped.  

They were a little salty, I think from the salted butter I used to fry.  (I didn't have unsalted around.)  But none of this prevented me from eating the first one and part of the second.  Pretty good warm; we'll see how they are cold.  I'm sure all the fat helped.

Reducing the fat content and the sugar would make these blander but more healthful.  Eaten with something else, they might make a good cracker-ish sort of thing.

 

Test Kitchen: Custard and Apples

This and the oxymel are my contributions (along with a sauce for meat) to a potluck next week.  The Storvik Early Northern European Adhocracy is celebrating our one-year anniversary with a dinner.  I got drinks and dessert.

"Carolingian Foodways" (Compleat Anachronist 156) contains several hypothetical or conjectural recipes. One of them is baked apples or pears.  One of the author's sources - it may have been Benedictine rules - mentioned a basket of fresh fruit as a good ending to a meal. The author suggests that monks were encouraged to eat foods plain and raw, and that non-monks might have done different things with their fruit. Certainly the Romans stewed enough apricots and such.

But baked apples without cinnamon (!) seemed so... sad.  Now I suppose I could go and do apples with honey and cream, maybe some raisins, and that actually sounds pretty good now that I type it out.  But I got it into my head to do a custard.  There's a Carolingian copy of Apicius, see, and he's got a simple custard recipe.  Milk, eggs, honey.  It's finished with white pepper, but that's easy enough to omit.  (This redaction contains cumin, too, but it's the only one to do so. Cumin? I know the Romans liked to mix their sweets and savories, but I don't think I've ever seen cumin in a dessert. Those tend to be honey, eggs, almonds, and milk or white bread-based.) This recipe (which is copied with volumetric units over here) calls for half milk, half cream, which seems sensible.  Last night, though, I made this recipe, because it only needed milk, and that's what I had in the house.  Inspired by this, I cored an apple (a Honeycrisp that was around) and plunked it in a corner of the baking pan.

Pro Tip: Add the honey to the milk in a thin stream, whisking the entire time. No problem with honey lumping in the bottom of the bowl.

It wasn't bad, but it didn't quite hang together.  The apple got soft-ish but was still pretty firm after 40min at 300 F.  The custard is, to a modern palate, very plain.  There's no vanilla, no cinnamon, just creamy, sweet, and slightly eggy.  Eating it with the apple should have given some additional flavor, but... I don't know. I had the impression I was eating custard and an apple, not a dish "baked apple in custard."  Possibly the apple should be softer?  

Or I am just over-reaching.  Maybe I should do baked fruits or custard.

Oxymel

I don't seem to have noted this earlier... hm. Well, imagine my surprise upon perusing Bald's Leech Book and coming across a recipe for oxymel!  Two parts honey, one part vinegar, one part water, then boil down to 1/3 or 1/4 the total.  That's our SCA standard sekanjamin, without the mint.  It's given as a medicinal syrup, not a beverage, but hey.

Anelda Falconbridge of the East posted her documentation in re-creating the Leech Book's oxymel.  A transliteration and translation (from the 1800s) of the book is available online.

I've bought wildflower honey (made in the USA but not specifically local to me) and Pompeian red wine vinegar.  I went to a fancy oil-and-vinegar shop at the Columbia Mall, but they did not have anything so basic as plain red wine vinegar! I had been hoping to get something actually fermented - you know, like the apple cider vinegars sold "with the mother."  But Pompeian was singled out as being an exceptionally good-tasting vinegar for the price in a taste test by the Washington Post, so I went with that.

I suppose apple cider vinegar could be an option?  A real quick look only turns up a recipe by the British Museum for kids which specifies a wine vinegar. A quick look around the Internet turns up a lot of claims that Hippocrates recommended apple cider vinegar as a health aid.  No idea if that's actually true.  Certainly they had wine in Anglo-Saxon England, but my impression is that it would have been rarer, mostly imported stuff.  Maybe apple cider vinegar would be more likely?

Pennsic Report

It was a good war.  A bit odd for me - not one class given or taken!  But a good war.

Food Experiments Report

Bread: There are beehive ovens popping up all over Pennsic!  I was aware of at least three.  I did not get to the open Bread Day at Aethelmarc Royal, alas.  My own bread went fairly well.  I brought King Arthur bread flour, and it made a huge difference.  The loaves baked up much higher.  Loaf One sat directly on the coals and the bottom burnt to a crisp.  However, it was easy enough to cut pieces off, and it was tasty.  

Fresh baked bread at Pennsic

Loaf Two used foil balls inside the Dutch oven to elevate the springform bottom.  It rose so high it touched the lid, burning the top slightly.  The bottom only had a few scorch marks and was largely edible. Morgan felt this one was not as good as the first, although  I couldn't tell a difference.  Loaf Three used large (2") foil balls to support the oven above the coals, and this seemed to work the best of all.

I learned from Meisterin Johanna that when you thump bread, it should be on the bottom of the loaf.

In all cases, I used more coals than the recipe book called for - essentially, ALL the coals I used for the preheat.  I did arrange them in open circles, to prevent a central hot spot, but I did have ~15 on the bottom and ~30 on the top.

One-Pot Stews: My Eadric the Potter bowls worked great!  I did a (canned) chicken stew with fresh onion, carrot, potato, sage and parsley, and it was super-delicious.  Also surprisingly good was the bean dish - cannelloni beans, tomato paste thinned with enough chicken stock, onion, garlic, chopped summer sausage, and I think more parsley.  The Italian-accented shrimp and grits was the least good, but I still ate most of it - canned shrimp with lots of garlic, onion and some summer sausage (standing in for bacon) sauted in a lot of olive oil in one pot (on the Coleman stove - the others were done on coals) and then polenta cooked up and grated Parmesan cheese stirred in.  Put shrimp on top of polenta, stir in and serve.  The canned shrimp sort of shredded into a onion-y, garlicky protein gloop with occasional grits of sand.  There was too much polenta.  It wasn't bad, but it wasn't particularly good, either.

Espresso: I am currently of the opinion that a 2-cup espresso maker is the ideal camp coffee maker for one.  Strong coffee, fast!  Not so good if one were brewing for an entire camp.

Lunch Salads: Several days, I made salads of cold chopped stuff.  I brought a jar of "Sun of Italy" marinated mushrooms, and one of kalamata olives, and they were worth three times what I paid for them.  'Shrooms, olives, cannelloni beans, sausage, sharp cheese, and basil made a filling lunch.

Ice: For future reference: When it was warm-to-hot, the little cooler needs one 7-lb bag of ice per day. It was just big enough to hold a quart of milk, some bits of cheese, my yeast, and some leftovers (unused onion, beans, sausage).

Eaten/Uneaten:
Used up: 4-6 oz cheese, 1 summer sausage, 1 jar each mushrooms and olives, 1 can beans, 1/2 small can tomato paste, 1 onion, several carrots, 2 cans chicken, 1 can shrimp, ~6 garlic cloves, 1 'juice box' chicken broth, 1 quart milk, 1 lb. hazelnuts, 1/2 bag Post Shredded Wheat, 1/3 can Melitta coffee, most of a 5-lb bag of flour, yeast, salt, pepper, fresh herbs, 1/2 c. oats, cinnamon, 1/2 c. polenta, 3 snack bags of Cheez-Its.  Plus assorted snacks from Cooper Store.  1 32-pack of water.

Brought home: 1 can black beans, 1 can corned beef hash, 1 'juice box' vegetable stock, all the bulgur wheat, the rest of the oats, polenta, and bread flour, all the lentils, all the canned fish (sardines and anchovies - not brave enough to try them), unused coffee, cereal, extra lb. hazelnuts.  The other 32-pack of water.

Verdict: Overpacked on grains, but all told - not bad! Particularly pleased the cheese - which was carefully measured out as "whatever is in the fridge the day we leave" - lasted.

Special note: I never used the honey, and the ants found it.  Ziploc!

Camp Life Experiments Report

Bowl and Pitcher: THIS WAS THE BEST.  Simple, effective, not messy.  The sump was close enough that I just emptied the bowl each time, didn't use the slops bucket.  For modern hygiene purposes (e.g., hand washing after every bathroom trip), the sink with running water was easier/better.  But this worked well for morning/evening wash-ups in my own space.  Also good for washing the veggies!

Camping Pad: The Exped MegaMat 10 LXW only needed topping off once - the patch held all war.  (Huh, I didn't realize they had a 25" wide version.  That would have probably been enough for me.)  It does need a natural fiber layer between mat and me - a sheet did not cut it, so I used a folded-over length of wool.  One layer of Army blanket would do it.  The fitted sheet didn't really stay well-tucked, and the top sheet kept pulling up.  I think I should make some items with elastics to secure them, and/or which are sewn to each other.

Sleeping on the floor still works, but it is starting to get old.  A cot or rope bed might be something to look into.

Washing:  The microwave bacon tray made a reasonable washboard.  I only did a load of small items; this War wasn't sweltering, so I was able to re-wear big garments without stink.  Bras, I rinsed out in the shower each day, and that seemed to work.  It wasn't that much work, and I would do this again as a way to pack smaller.

Cooler Covers: Reed mats were meh.  Wooden hidey-boxes would look the best, but fabric covers (with that shiny insulation stuff?) would pack the best.  Or go Full Cariadoc and go without.

Stuff!: I could have left at home: mazers, glass drinking horn, cow drinking horn, 1 cloth drape (of 4 brought), RenFest chemise, violet tunic that doesn't quite fit, 1 or 2 fewer small baskets, most of the veils, some of the kitchen utensils

The pop-up and zero-g chair took the most space in the car, along with clothes; however, they contributed greatly to my comfort at War, and I am glad I brought them.  Kitchen stuff and fire stuff took the next most space; I can probably skinny that down, but not by more than 10-20%?  (Linkage to single-burner butane stoves and single-burner propane stoves. Only one burner on the ancient Coleman really works anyway - the other's more of a warmer.)

I am having vague ideas of multiple smallish A-frame canvas tents - one for adults, one for kids, one for gear? - and a tarp.  Have to see what can fit in a reasonable footprint.  Then we have a camp that's modular for our family - just me (one tent), me and Husband (sleeping tent + gear shelter), entire family (+ kid tent).

A&S Report

I was pressed into service to calligraph a poem for a young lady being taken as a squire.   First time I've actually used calligraphy for anything other than practice! (Or a really short dedication.)

Bardic Report

Beowulf: Crammed it all back into my head in time for performance on Wednesday at the Harp Symposium.  I felt it went really well!  I also did it, in parts, at the Atlantian Royal Bardic, and for Master Dolan Madoc of Calontir, in camp.  He had participated in other readings of Beowulf in the SCA, so one of my camp-mates brought him over to hear me.  In return, he told a wonderful story of William Marshall.  We really need more tales of history, and of the big period legends.

Southwind Bardic: We had a really great bardic in camp.  Yaakov kicked it off with his long-form story, which was very well-told and a lot of fun.  Then around and around we went.  We had everything from tales of Ye Olden Days in the SCA to some filks to period stuff to original compositions.  I got to take... 4 turns?  Which was enough that I didn't feel stifled, and not so much that I felt like I was running roughshod over it.  

Atlantian Royal Bardic: Great performers!  Most splendiferous site at War!  (See 'Their Majesties' New Camp,' below.)

Known World Poetry Competition: I got the days confused and thought this was on Tuesday, not Monday, and so missed it.  Master James informed me that he really liked my entry, but it lost by 4 points.  Considering how lousy my documentation was, I think that's fair!  Poeta got 4 entries, which sounds like a number similar to what I got when I did it, back in 2009ish.  Why can't poetry get more traction?

Known World Harp Symposium: Enjoyable as always.  Mistress Linette did a great job of wrangling the scheduled performers and the ad hoc sign-ups.  We had pure instrumental music, accompanied song, wire and nylon harps - and one great carbon-fiber harp! - and my recitation.  Some of the performers snuck in a bit of education/lecture, too.  Mistress Fevronia did 'Queen of Air and Darkness,' which I remember hearing at my first Pennsic.  Still gives me shivers.

UnLove Songs: At the Southwind Bardic, one storyteller commented that "the theme of the evening seems to be love."  And I thought about it, and no, it wasn't.  It was "Women as Reward" pieces - women who marry a man so he doesn't die of love, women handed out as prizes by their fathers.  (And I don't except myself from this theme, as I did 'The Perilous Bed,' wherein  the maiden is given to Sir Gawain by her father.)  So I think I want to write something poking at this.

Their Majesties' New Camp: We camped across from Atlantian Royal, the most glamorous and ornate encampment at War.  Knights in full regalia guarded the gate, which stood, turreted and tall, with archers upon it for defense.  Within lay carefully planned paths through a garden sprung up as if by magic, with picture-perfect pavilions flanking it.  An enormous camp kitchen housed a long trench of a fire, over which entire hogs and legs of beef turned on spits, while six Laurels prepared subtleties to amuse the eye and the tongue.  A full staff of heralds, trumpets in hand, announced each visitor flawlessly, with their complete and most accurate title and name, no matter where in the Known World they hailed from.  Before the thrones, perfectly well-behaved children, adorable in their tiny garb, played merry games while a consort of musicians played the songs of long ago.  Wandering minstrels recited poems and told stories, each a masterwork, neither too short nor too long, neither too dull nor too unseemly.  All this, and more!

You saw it too, didn't you?  Of course you did.  They say that such wonders could only be beheld by those true to the spirit of the Society, so I am sure a fine gentle such as yourself looked upon these marvels with a glad heart.

Oh yeah. This is gonna be a song.

Personal News

For my work as Storvik Chronicler, I was recognized with the Opal at Royal Court.

More importantly, on Tuesday evening, Meisterin Johanna accepted me as her protege.  

This might seem somewhat odd, as it did to me when she first suggested it.  After all, I do more art than service, I think.  But I am not looking for a Laurel.  Not because I think I have nothing left to learn - far from it! - but because I feel confident charting my own path on the voyage of learning it.  She proposed a more general mentoring relationship, and as I find much admirable about her, I thought it best to accept.  

I deeply, deeply hope this does not bother any of the other Peers whom I respect and admire.

 

Dutch Oven Bread 4

This time, I disassembled a springform pan.  I crumpled up 4 alumnim foil balls and placed them in the bottom of the Dutch oven, then put the bottom of the springform on top of them, to create a raised surface inside the oven.  The sides of the springform served as a charcoal ring for the Dutch oven lid.

The bottom did not burn!  But it was underdone, again.  And in an attempt to let it cook through, I left the bread sit in the oven - apparently too long, because it got really really tough.

Probably worth trying one more time, maybe with a few more coals, and a longer bake time.

Clay-pot Stew and Frybread

If I had timed things better, this would have worked out awesomely.  It was still very good.

Chicken Stew in a Clay Pot

I sliced up a carrot and a small onion very thinly and put them, with a whole clove of garlic, into my pot.  Then, about half of a can of canned chicken.  I didn't have any broth, so I used some of the water from the chicken can - not too much, since some would cook out of the veggies.  I lit up about 8-10 pieces of charcoal in small pile, and put the pot on a grate above them once for 15 minutes.

After 15 min, the broth was hot but not boiling.  I took a chance and removed the stew from the grate, then removed the grate.  I put a few old, ashen coals on top of the hot ones, and set the stew on that.  I also added some chopped fresh sage and parsley.

Ten minutes later, it was boiling.  I had some Bisquick + milk mixture, and dropped in a few spoonfuls as dumplings.  After a minute, I tried to sort of roll them around, since the pot doesn't have a lid to cover with.

Cooked ten more minutes; dumplings seemed done (and had absorbed a good bit of broth).  It was delicious!  But not loving the dumplings so much.  Will go with whole grains next time.

Frybread

If I had started the dough before the stew, I could have fried this while the stew cooled down after coming off the coals, and eaten them together.  

I made a dough of 1/2 c. flour, 1/2 tsp. yeast, 1/4ish tsp salt, and warm water.  I started with 1/4 c. water, but added more to make a fairly loose dough.  I mixed it very well with a fork, sort of kneading it, and then let it sit 30 min.

Then I melted a pat of butter in a frying pan (inside, on the stove, on medium heat).  I took the dough, kneaded it some more, floured it, and pressed it out to a round about 1/4" thick.  Once the pan was hot, I put it in.  About 4-5 min first side, 2-3 min second side.

I must not have gotten it evenly thick - there was one part noticeably thicker, and it did not cook all the way through.

It was sort of weird - it looked like a pancake, but tasted almost like a mall pretzel - buttery and salty (having been cooked in salted butter).  I mean, it tasted fine, and wasn't too dense, but my brain kept expecting pancake.

Charcoal-Baked Bread

The third step in the bread saga!

My father sent me "Dutch Oven Baking," a cookbook, for my birthday.  From it, I got the number of coals to put over and under my oven.  (10-12 on the bottom, 30 on top to preheat; 10 on the bottom, 20 on top to cook.)  Preheat was just 10 min, baking 30 min.  

My sister was down to visit for the weekend, and she helped me with the setup and oven-wrangling.  Two people really made it easier - all the coal-shifting was more fiddly than "pop it into the oven."  Longer tongs would also be useful - that gets hot!

The outcome was much like the last bread - beautiful, tasty, slightly underdone.  Except the bottom was badly burned, and some of it stuck to the bottom of the oven.  No real surprise there, "the upper crust" and so forth.

But it really burned.  The previous two loaves popped out of the pan with no problems.  I had to tear this one out, and then get the char out.  I have boiled it, scraped it, scoured it with salt, and there is still char sticking to the bottom of the oven.  My next move is sandpaper.

That is way more clean-up effort than I am willing to do, on a semi-daily basis, in the field.  My next step plan is to find a 10" aluminum pie or cake pan, set it up on aluminum foil balls in the oven, and see how that goes.

Dutch Oven Bread: Second attempt

I changed three things: I used white flour, I only let the dough rise overnight, and I (very) lightly kneaded it - not much, but more than I did on the first loaf.

A lonely slice of bread

The crust was really hard and dense - you could make this into a bread bowl for soup, no problem.  It tasted good, like bread. It's dense, but not as dense as the wheat loaf was.  It did not survive very long.

I don't think it would slice well for sandwiches, but for anything else - this is awesome.  I will happily eat this at War, if I can make cooking it on coals work.  That's up next!

Dutch Oven Bread

Every so many years, I get the urge to bake bread at Pennsic.  "Wow," I think, "a cob oven would be so cool!"  But that's a big project and would involve an entire camp.  Maybe... a clay pot mini-oven? But then I look at the cost and time involved, all to bake a roll the size of my fist, and I toss that idea.

Then I said, "Self, if all you really want is a smallish chamber that can be heated up really hot on the fire, you already have a cast iron Dutch oven.  Maybe you can use that."  And lo, you can!  I found this recipe on Alaska from Scratch, and it's about as simple as you can get. Flour, salt, yeast, water.  Mix - don't even knead, really - and let rise for 12 hours (or as long as 24, which is what I did).  Shape into loose lump, dump into pre-heated Dutch oven, bake.  This recipe from Le Creuset looks a little more like what I expect a bread recipe to look like, but I haven't tried it yet.

So my plan was to bake this in the oven twice - first with white flour, then whole wheat.  Next, twice out on the charcoal grill.  If all went well, then on to Pennsic, either with charcoal or wood coals.  I am not much of a bread baker, so I thought this progression would help me check that things were going well - I know what white bread is supposed to look like, after all.

Then I opened the cupboard and saw that I had King Arthur White Whole Wheat flour.  "King Arthur!  That's the good baking flour," I said, and grabbed it.  "It's whole wheat, but it's for baking, so I guess I should use this."  This wasn't a disastrous choice, but I think I should have stuck with the plan.

Made the dough Monday night, covered, set aside.  Tuesday morning, it had risen to the top of the container it was in.  Tuesday evening, it had deflated somewhat.  I threw a pat of butter into the Dutch oven and preheated it for 30 min at 450 F, then tried to shape the dough into a round as instructed.  It worked, but by the time the oven was ready, the dough had relaxed again.  So I balled it up, and with some help to juggle all the moving parts, dropped it into the (smoking) cast iron.  It sizzled, we put the lid on it, and popped it into the oven for 30 min.  After 30 min, I removed the pot lid, and the loaf looked beautiful!  It did not sound hollow when tapped, but it was supposed to bake for another 15 min anyway, so it did.  Then I wasn't sure if it sounded hollow or not, so I pulled it out.  It came out of the pot super-easily, no bread sticking to the pot, although some black flecks stuck to the bread. 

I cut into it, and I don't think it was done.  It wasn't raw dough inside, but it was a bit doughy, and it smelled of yeast.  So I put most of the loaf back into the (turned off) oven (the big oven, not bothering with the Dutch oven) for another 10-15 min, and I think that helped.

The crust is awesome, like bread from the bakery. The bread is heavy, dense and chewy, which may be partly due to it being 100% whole wheat.  I don't know, I'm not a baker.  I can definitely see mixing up this simple dough (seriously it takes 5 min) at dusk at Pennsic, then making bread in the morning.

I should probably bring both my Dutch ovens, because I think I'm going to need to share.