Rough Close March 2012 (PICTURE HEAVY)

[TurboGirl]

Gosh, what an amazing weekend, it was more like a mild May weekend than March! Youngling and I had a fabulous time, thank you so much to Phil for organising another great meet and to all the folk there who make it the unique and fabulous space in time that it is- freinds old and new to be met around the fire

So here's my pictoral offerings, I'm afraid I didn't get all the set ups- well, some of them (Martins!) spent all weekend morphing anyhow, it made a very surreal and ever changing landmark! Here's one of its' incarnations


This 'Naughty Corner' are being sent from (rather than to) Coventry soon... to Scotland, lucky devils, brace yourselves, North of the Borders


Phils fine new canopy, complete with disco ball at head torch height....


Bodges' set up was cushty too, always a heavenly smell of roasting oatcakes around here


Our set up- so nice to have a meet with Youngling, first of 2012 and brilliant that so many other young folk were there enjoying the woodland waking into spring!


Youngling re-awoke the fire on Saturday morning


I love the way the communal fire wakes slowly of a morning


An impromptu and extremely informative Sharps Safety Session


A fuel with a difference... this is the remnants of a most succesful ghillie kettle boiling fire... fuel? A packet of Pringles!


I had a less than successful attempt at fire by friction, managed little more than a wisp of smoke... Sam and Karl turned out goodly piles of embers which Chad the Pyro converted to glowing with a few well timed puffs


I *think* this is Karls ember pile, please pardon if I've mistaken someone elses boots


Youngling did very well whittling with his cast on Never say can't, eh....


Mmmm, Damiens' red thai curry, it was soooo nice!


Our stir fry and Family Taniths' garlic bread cooked under the fire... tis only 1/2 done here, it's a good job BCUK doesn't have Scent-o-rama, else you guys would be dribbling into your keyboards around now!


We made some Lemon biscuits under the fire too- this is Steves pit with a pull out shelf underneath. The trick is to heat the griddle plate on the fire to sizzling, then place on teh shelf with the bread/ biscuits/ similar on top so both sides cook- we both found it needed a turn and fairly frequent inspections but the biccies certainly did in a comparable time to in an oven. (Sam, I gotta type out the recipe for ya, if I don't get it done 2moz, PM me n tell me to crack on with it lovey!)



6am, Sunday morning, and I got to wake Youngling up. This NEVER happens at home and it felt MOST satisfying to turn the tables!


The sun was streaming into our pitch by 6.30, really lovely morning despite being a mite chilly


I learned that wood sorrel- the vivid green young growth on the clover-like plant below in particular- is a delicious spring tonic with a sharp apple tang Learning about the local flora is something I'm really excited about this growing season, the more I can get into my postage stamp, north facing garden, the better... it joins ransoms on the wish list for definate!


Well, thats my pictoral offerings, I'm afraid I didn't get any of the swaps and no doubt missed many other happenings too! It was wonderful to hear from those who had been to Andys send- off and much gratitude to him for his intervention with a gift of wonderful weather

Fabulous meet, much gratitude to all

[Bodge]

Here here!! Fab photos Sal. I'll get some of mine up asap.

[PeterH]

Great pictures Sal, I had a great day with you all on Saturday.

[MartinK9]

Great pics Sal, thanks for sharing.

[morch]

Great pics of what looks like a fantastic weekend

Dave

[Harvestman]

Great pics.

If you plan to plant ramsons in a small space, stick them in a pot. They are highly invasive and will quickly overwhelm a small garden.

[Twodogs]

Nice one Sal

Twodogs

[TurboGirl]

...If you plan to plant ramsons in a small space, stick them in a pot. They are highly invasive and will quickly overwhelm a small garden.

Thank you, Harvestman, I'll take that on board... they'll suit my kinda gardening down to a tee!

[Karl82]

Nice pics Sally. That is not my ember pile I also only got smoke but was close to a ember

[Qwerty]

Fantastic post, looks like a great gathering.

[Lady_of_Tanith]

Lovely pics Sal!
Was a great first meet for myself and Shannon. Thank you and everyone else for making us feel so welcome.
Had a great time and cant wait for the next one! Hopefully we will be able to stay longer next time.
Also cant wait to get lemon biscuit recipe to try ourselves!!

[udamiano]

Another great meet, thanks to Phil for putting it on and doing the organising, and of course to those who came along. And make it such a great meet. And to our missing friend Andy2112, you were and will be missed. And to our photographer 'Turbo Girl' for your great pictures, nice one Sal! :thumbup:
On another Issue, a large green canvas kit bag with the words ' axes' was left on site, if its yours and.you want it back please PM me.
Thanks

[Ratbag]

Another great meet, thanks to Phil for putting it on and doing the organising, and of course to those who came along. And make it such a great meet. And to our missing friend Andy2112, you were and will be missed. And to our photographer 'Turbo Girl' for your great pictures, nice one Sal!:thumbup:
On another Issue, a large green canvas kit bag with the words ' axes' was left on site, if its yours and.you want it back please PM me.
Thanks

I think it was on my pile of "gizzits", somebody took it and then must've forgotten it.

Rat

[TurboGirl]

My Mams Lemon Refrigerator Biscuits (makes 25-30)

6oz Butter, softened
4oz Caster sugar
1 lemon (all the rind, grated off using a zest grater for preference, and 1/2 its juice)
8oz Plain Flour
Granulated sugar to roll it in.

Cream the butter, lemon zest and caster sugar together (using a mixer or those friction fire producing forearms ).
Stir in the flour and lemon juice until it holds together as a ball of dough.
Form it into a sausage about 4-5cm thick by rolling on a granulated sugar'd piece of greasproof paper.
Pop it into the fridge to firm up- you can freeze it at this stage too if liked.
Cut into 5mm discs and cook on a greased baking sheet, equally spaced as they spread just a little, for 15mins at gas Mk 5/ 190 celcius/ 375 farenheit/ underneath the fire on a preheated thingy
Cool on a wire rack... if any are left long enough!

The recipe lasts up to 3wks in a fridge ( I forgot a roll once ) and you can double it to freeze. I've seen other recipes using other flavourings too- Damien suggests cardomom, using the water they've been soaked in and I've seen coffee and walnut suggested too

[TinkyPete]

Thanks for the Photos Sally, was a great meet to relax and think of an absent friend (Andy2112) was great weather and company as always, cheers Phil.

Great recipe Sal, sorry I missed them maybe next time

[dr jones]

Looks like I missed a cracker of a weekend !!!!! Martin is that shelter created from one tarp??????
ATB Roly

[MartinK9]

Looks like I missed a cracker of a weekend !!!!! Martin is that shelter created from one tarp??????
ATB Roly

Was a great weekend.

No, it's a 4.5 x 3 with a 3x3 added on have a look here for more pics:

http://www.bushcraftuk.com/forum/sho...8492&highlight=

[Man of Tanith]

a selection of photo's i took
my set up using my new bilmo tarp

bodge Jr's ladybird hotel

Mesquite brewing a ghillie kettle using pringles

out of interest you can get a full 1.5litre ghillie kettle boiling using just under half a tub of pringles

Mesquite gave a lesson on making salmon trawling hooks

shan of tanith and myself working away

next stage being explained

shannon putting the finishing touches to her hook

garlic bread going in

and coming out

better than domino's

chorizo and cheese pizza cooked in the woods who says we are roughing it?

[TurboGirl]

They're super pics, sam, your cooking was very salivation making Your gels were wreathed in smiles all weekend, twas superb

[Man of Tanith]

i can cook better than that but glad you were impressed
damien's curry was awesome but also caused me a lot of pain spice wuss that i am.