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Rappahannock Mews Staff Writer
For success using your wood stove surface for cooking, you must be resigned to inexact instructions. After some experimenting on your own, you will feel more secure with approximate temperatures and cooking times. Eventually, you will be able to judge when your fire is hot enough to fry, roast or boil, just as your grandmother did, and you will accumulate makeshift trivets and rings to elevate pots and pans needing less heat. The only single important concept you must grasp is the need for planning ahead. Cooking on an air-tight stove is the philosophical opposite of investing in a new microwave oven—you will be going backwards rather than forward in terms of consumption and speed. You must always know what comes next, when you may comfortably create a very hot surface. You will be working on tonight's dinner this morning, or perhaps even tomorrow night’s meal as in Two-and-a-Half Day Chili.
Two and a Half
Day Chili 1 lb. dried red beans One-third lb. diced bacon 4 onions, chopped 2 chopped carrots 2 cloves garlic 4 quarts tomatoes fresh celery leaves, basil and parsley 'A cup red wine salt, pepper 1 chili pepper, chopped You’ll need two heavy iron pots for this. The first night, wash and sort beans, cover with water and let soak overnight. In the morning, throw a couple of logs on the fire. In one pot, brown the bacon and add onions and garlic. Add tomatoes and carrots. In the other pot, place soaked beans and ' enough water to cover. Lower heat when you leave, and add more water to the beans or more tomatoes to the sauce if too much evaporates. By dinner time, crank up
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