Forty below they said. Nine feet of snow they said. First flurries by Halloween they said. All of these threats weighed heavily on our minds since loading in at the start of summer. We prioritized our to-do list accordingly by trying to amass a mound of firewood, situating and insulating the water tank to avoid freezing, raising our solar array, mounting our snow tires and securing chains, ordering snowshoes, stocking up on dry goods, and enclosing the potty, among other things. While there is always more to do – And you never quite feel adequately prepared going into the cold season no matter what you do – we were also making mental preparations to steel ourselves against a typical bitterly-cold winter to arrive on schedule. Now, it’s almost Thanksgiving and we’ve barely touched 20 degrees overnight with only a random rain shower. As if we didn’t have enough to anticipate for the first of the year with the election fallout, we’re left wondering if La Nina is going to make this winter a non-event, or bring it on with a furious force.
Our experimentation with our new All American Sun Oven continues with two new shoot-from-the-hip concoctions… Number one is a creamy mushroom pasta bake, and the next is a spicy Southwestern rice dish. Both were put together with leftover produce and standard pantry fare in accordance with our approach to defining offgrid gourmet (sans refrigerator).