Wood Burning Stoves and potatoes
Looking out of my open office door the mercury is rising, today is forecast for 27 degrees C by 5 this afternoon and is forecast for higher tomorrow. Across Europe, people are sadly dying because of the heat and the effect it has upon our poor frail human bodies. Pets are in need of special attention too but it won't be long before the cold winter months are upon us once more. With the rising detrimental effects of staying warm each winter, both to the environment and upon our finances it is easy to see why our ancient ancestors put so much store in preparing for the open fire each winter.
Now although I waxed lyrical in my last blog about my history with an open fire and the preparation of the fuel for the same, I am not about to suggest that we return to a time when rubbing two sticks together was the preferred method of keeping warm on a cold winters evening but the wood burner's seemingly endless march into our homes has a lot going for it.
A wood burner brings fond images of great warmth, flames a-dancing in the grate and memories of intimate winter evenings spent with loved ones in a time-honoured quintessentially English manner. The stove, these days equally at home in a chic modern apartment with modern, clean, comfortable, furniture, as it is in an old farmhouse with a heap of wellies in the corner by the door and an even larger heap of smelly labradors steaming gently by the fire as they dry themselves from the wet of their working day, is a welcome addition to any home. It is not just aesthetically pleasing to the eye, modern stoves are also good for the environment. Timber is CO2 neutral, it is perfectly renewable, and to those prepared to go foraging for fallen branches, also free.
Now, perhaps, the best bit. wood burning stoves provide a delightful twist to any winter evening meal.
A baked potato, perhaps the original comfort food, is the perfect, simple dinner to feed you on a winter’s evening. Wrap your potato in foil and then, with some tool, with a long handle, place the potato in the corner of the firebox of your wood burner. Then go and pour yourself a long drink and leave your dinner to do its thing for the next hour. Keep close by as the smell of a baked potato as it starts to cook is all part of the experience and not to be missed.
When ready, remove your potato from the wood burner and unwrap it to reveal the perfect jacket potato – crisp, earthy skin encasing light, fluffy potato - with a distinct taste you can only get from a real, open fire. The added smoky flavour goes well with the simple addition of butter, salt and a little pepper.
Now although I waxed lyrical in my last blog about my history with an open fire and the preparation of the fuel for the same, I am not about to suggest that we return to a time when rubbing two sticks together was the preferred method of keeping warm on a cold winters evening but the wood burner's seemingly endless march into our homes has a lot going for it.
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The Aga Lawley with 360-degree pedestal turning stove
http://wiltshirerangesandstoves.co.uk/Aga-Stove/aga-stoves.php
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A wood burner brings fond images of great warmth, flames a-dancing in the grate and memories of intimate winter evenings spent with loved ones in a time-honoured quintessentially English manner. The stove, these days equally at home in a chic modern apartment with modern, clean, comfortable, furniture, as it is in an old farmhouse with a heap of wellies in the corner by the door and an even larger heap of smelly labradors steaming gently by the fire as they dry themselves from the wet of their working day, is a welcome addition to any home. It is not just aesthetically pleasing to the eye, modern stoves are also good for the environment. Timber is CO2 neutral, it is perfectly renewable, and to those prepared to go foraging for fallen branches, also free.
Now, perhaps, the best bit. wood burning stoves provide a delightful twist to any winter evening meal.
A baked potato, perhaps the original comfort food, is the perfect, simple dinner to feed you on a winter’s evening. Wrap your potato in foil and then, with some tool, with a long handle, place the potato in the corner of the firebox of your wood burner. Then go and pour yourself a long drink and leave your dinner to do its thing for the next hour. Keep close by as the smell of a baked potato as it starts to cook is all part of the experience and not to be missed.
When ready, remove your potato from the wood burner and unwrap it to reveal the perfect jacket potato – crisp, earthy skin encasing light, fluffy potato - with a distinct taste you can only get from a real, open fire. The added smoky flavour goes well with the simple addition of butter, salt and a little pepper.
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