Cabin Adventures IV

Best episode of Ducktales ever: when Magica De Spell seperates herself from her shadow, and has to flee from it when it turns against her. Some serious Wizard of Earthsea shit, right there.

Miyazaki trees?


New(ish) cafe on the island, Artisan Eats, has the best muffins of my young life.

Look at that cross-section. Flawless.

Lake walk, nearly daily.

And mountain walk, once.
Mountaintop views are so unphotogenic, you know? I mean, relative to how they appear in person.

Strange stagnant mountaintop pools.

And mountaineer’s brunch. Most perfect food ever, have I mentioned?

And back to the fast and loose city muffins, for now.


Filed under Hchom

16 responses to “Cabin Adventures IV

  1. Please don’t tell me you *picked* those chanterelles.

    What was that croissant filled with? I want *that*.

    • Marian

      Hah. No. Though I did in fact find some – they were just a bit slimy and rained-on.

      Croissant sandwich had spinach and brie and tomato. But it was all about the muffin, I’m telling you!

  2. Wood

    Fuck yeah chanterelles !

    The idea of putting anything inside a croissant is still weird to me. I guess I’m a snob.

  3. Kirk

    That croissanwich looks DELICIOUS, but there really is nothing better than something cooked in a castiron skillet. YUM!!

    • Marian

      I wish it was a real cast iron skillet.
      A really good one of those is on my “I’ll get it someday when I’m wealthy” list. Which, let’s be honest, might as well be called the “I’ll die before I have it” list.

      • I take it you’ll only accept a le Creuset skillet? My cast-iron skillets were inexpensive and came from the hardware store. They’re solid and well-seasoned and great!

        Would your ideal skillet be enameled inside and out?

        • Marian

          No, if there are cheaper ones at the hardware store that work well then that’s ideal. I just assumed that they were an expensive item, no matter what.

          That is something that intimidates me, though. Enamelling or not enamelling? Seasoning? I need a crash course on the whole cast iron cookware thing.

          • This one (CDN$30) is equivalent to the one I use most often, and priced about the same.


            Or you could buy one used if it’s not gummy and not rusty.

            Any new pan will come with seasoning instructions, but basically you just wipe it all over inside and out with a vegetable-oily paper towel or cloth before using it the first time. We use soap on ours (which is theoretically verboten but who cares) and wash it like any other pot, and after washing we heat it up on the stove to get it really dry (to prevent rust) and then (unless we’re slack) oil the inside (to make up for any oil we scrubbed and soaped off while washing).

            Did that make sense? I use that pan every day and it doesn’t seem like too much trouble.

            • FWIW the main advantage to cast iron is that it’s an inexpensive way to get a heavy pot.

              Heavy matters because heavy pots distribute the heat nicely and retain heat well. This is especially helpful on iffy stoves, or if your other cookware is flimsy. If you have kick-ass heavy skillets already, there would be little to be gained from switching to cast iron except for the delightful old-fashionedy-ness of them.

              You can hack a bad stove and lightweight pots with a cast-iron disk between the burner and the pot. I can find you one of those for sale if you want.

      • Kirk

        My dad has one, and we used to take it with us when we went camping when I was a kid (the pre-Boy Scouts years). I think it still hangs in the basement and gets oiled every so often. Another delicious cooking tool is the cast-iron dutch oven, which makes the best cobblers your mouth has ever tasted.

        Are cast-iron skillets that expensive, though? I’ve never had to buy one, so I have no clue whatsoever.

        • angela

          cobbler in a cast-iron dutch oven!
          i had never considered such a thing….i own one of those….
          do you cook it on the stove top or in the oven//

          • Kirk

            I always cooked/baked them in the woods on camping trips, so I used hot charcoal on the top and bottom of the dutch oven. Which, I guess, is the same princial as using an oven? On a stove top would probably not be preferable since the majority of the heat would be focused on the bottom of the dutch oven and therefore cook/bake the cobbler unevenly.

            • angela

              yea it was pretty much delicious.
              made an apple cobbler.
              the topping was quite crispy and the fruit became an applesauce….
              i might’ve baked it a bit too long, but from now on its goin in in a dutch oven.

  4. angela

    i recently came into a cast iron skillet from my uh…room mate’s brothers stored whatever….
    jeez its nice. i cook everything in there.
    and i don’t wash it out, i just wipe it clean with a paper towel once its cool…
    however, since i’m vegetarian and i dun like eggs much, nothing really grotty ends up in there….
    maybe my method wouldn’t work so well if you were cooking up bacon and what not.

    i feel like lots of older people have cast iron skillets to give away…
    they build up when you aren’t paying attention or something.

    i like that you draw your wants….it really shows how much you want your wants. want want want….

  5. Tabris Macbeth

    Scrooge and Co. realize that light creates shadow, so to defeat Magica’s shadow, they turn off all the lights in…what I think was a baseball park, where they used the Number One Dime as bait.

    …I am such a turbo nerd. At least I resisted dorking out over the Princess Mononoke reference.


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