So it is day number seven for wood burning since we were finally good to go on our return to woodheating. I had to be up earlier than usual to pick up our daughter from her annual High School wake-athon fundraiser so the stove got hot nice and early. The stove is holding coals through to morning much better than I anticipated given that it is a very small stove.
When I got our girl home and she headed to bed at 6:30 am the outside temps are holding at -10 celsius/14 Fahrenheit and I have just added three more splits to the stove...
Because I am not wanting to wake either our black lab who sleeps at our back entrance into our kitchen dining area, nor am I wishing to wake up my wife or the boys (our youngest daughter, 8, is an early riser and she is at Nanny and Papa's for a sleepover) I am wrestling with what to make for breakfast.
Then I remember that there is a fresh section of back bacon, or for those of you from the US a piece of Canadian Bacon, in the fridge. This is bacon we make ourselves from pork from a farmer friend. We cure it for a week to ten days and then we either smoke cook it or put it straight into the freeer.
I quietly get the pork ready, slide the cast iron fry pan out of the cupboard and head downstairs. The pan quickly warms, and the bacon begins to cook with that ever so distinctive sizzle....
Time for me to hit the post button so I can enjoy more than the scent and sound of the first ever breakfast cooked on this little Drolet. Oh, and by the way, the wood is decently seasoned Birch and we have only had to start one fire that has not gone out for seven days. My wife thinks I am crazy when I say I can hardly wait for next winter.
Wait until she tastes this breakfast.
When I got our girl home and she headed to bed at 6:30 am the outside temps are holding at -10 celsius/14 Fahrenheit and I have just added three more splits to the stove...
Because I am not wanting to wake either our black lab who sleeps at our back entrance into our kitchen dining area, nor am I wishing to wake up my wife or the boys (our youngest daughter, 8, is an early riser and she is at Nanny and Papa's for a sleepover) I am wrestling with what to make for breakfast.
Then I remember that there is a fresh section of back bacon, or for those of you from the US a piece of Canadian Bacon, in the fridge. This is bacon we make ourselves from pork from a farmer friend. We cure it for a week to ten days and then we either smoke cook it or put it straight into the freeer.
I quietly get the pork ready, slide the cast iron fry pan out of the cupboard and head downstairs. The pan quickly warms, and the bacon begins to cook with that ever so distinctive sizzle....
Time for me to hit the post button so I can enjoy more than the scent and sound of the first ever breakfast cooked on this little Drolet. Oh, and by the way, the wood is decently seasoned Birch and we have only had to start one fire that has not gone out for seven days. My wife thinks I am crazy when I say I can hardly wait for next winter.
Wait until she tastes this breakfast.
