Getting ready to do Viking Fried Buckwheat! The Scouts are off throwing axes at blocks of fire wood.
Even though the scouts are all axe throwing with the troop leader, dinner things had to happen.
Fire management for frying!
HEY! I’M FRYIN’ HERE!
Butter first, then scramble an egg. Add the walnuts and stir. Then add another knob of butter.
Don’t stop stirring! It’s hot, hot, hot!
Dinner is served! Viking Fried Buckwheat and Cold Day Soup!
First you melt a bit of butter….
I must speak about the large tripod we used. One of the international exchange scouts from Spain made it. It was expertly lashed together. It was a thing of rare balanced beauty. It did end up being a shade too tall, but I needed a lot of heat for frying.
You’ll also see one of two pots of Cold Day Soup from my cookbook. It was a bit salty, but very tasty!
Next step: add the mirepoix. Cook a few minutes. Add vinegar and salt and cook a few more minutes.
Baking two pots of Cold Day Soup.
Chris is Games Master (BWAAAHAHAHAAHAH!)
He’s educating the troop about Hneftafl, 12 Man Morris, and Fidchell. We get game boards from:
https://historicgames.com/
Oh my GODS! It was HOT! It’s the last weekend in September and it’s supposed to be about 65. It’s more like 85. No breeze, 100% humidity. We were all coated in sweat and bug junk.
A good time was had by all!
MUVC does a food and games workshop with a local scouting group
Turns out Vikings and Scouts have quite a lot in common: cooking with FIRE!
Cooked, drained, and cooled buckwheat, Mirepoix (chopped celery, onions, carrots), eggs, butter (one escapee), salt, walnuts, and cider vinegar.
