Hello and Welcome to Bearfort Lodge. I hope that you enjoy your visit and find the information you seek. Please feel free to leave a comment. -- Bearfort
Few things are as fine as a steaming cup of freshly ground coffee. Here at the lodge I must admit I have fallen to the canned grounds for daily use however the weekends when I have the time to enjoy freshly ground.
There are a couple of coffee grinders here. An antique wall mounted grinder provides the best grind for me and provides a bit of a workout as well turning that crank for several minutes to produce enough grounds.
The fun of having a vintage or antique gadget like this is using it. Freshly ground coffee always tastes better and grinding by hand seems to add to the flavor. The manual grinding is rather therapeutic.
On the center island is another antique coffee grinder however this is a commercial unit from the early 1800s. It is fully functional and grinds a pound of coffee in no time.
Antique or vintage kitchen gadgets abound here at the lodge. I do have one requirement, they be functional or at least functioning. Seek them out at antique stores, garage sales and your favorite auction site.
When one thinks of log homes they tend to think of men. Rugged men, strapping men, men of field and forest, strong and solid. Men take these timbers and toil to construct. Their brawn provides them the leverage and strength to hoist these heavy loads, cut, chop, heave and hoe. Men are good at these things there is little doubt however, when it comes to chinking it takes a woman’s touch.
It is often stated that men are better at those manly things like building and that women are better at refining the thing that the man built into a home. Well guys, I may touch a nerve but I must tell you - women are better at log home chinking than men. And here are five reasons why:
Over the years I have had the great privilege of acquiring carvings of astounding detail.
Currently here at Bearfort Lodge hidden in plain sight amongst the logs for the joy of discovery are numerous songbirds carved by Dave and Pam Berari. So far here at the Lodge you will find wrens, chickadees, nuthatches, warblers, blue birds, titmouse, cardinals, robins and a few others.
Meandering through the lodge you may suddenly spy a marsh wren perched or a nuthatch clinging to a log. Many a visitor have taken delight in the discovery.
There is nothing quite like sausage and peppers. This is one of my favorite recipes. Sausage and peppers is easy to make and tastes even better the next day.
In a good sized bowl place an assortment of (some cut some whole) sweet, mild and hot Italian sausage. To the sausage add whole pablano, green and red peppers and quartered potatoes. Splash a fair amount of olive oil in the bowl and using your hands make sure everything is well coated.
Dust everything with ground plack pepper, granulated garlic, kosher salt, tarragon, fresh parsley and basil and again mix well making sure all is well seasoned.
I found your post about the homemade wood treatment very informative! You mentioned at the end that you would post a recipe that didn’t use the antifreeze. Maybe I missed it, but I couldn’t find it anywhere. I’d be interested in that preservative, though… We will be building an Aspen cabin this spring, and need to give the logs a borate treatment once they’re peeled to avoid the black sapstain… I would prefer not to boil down the glycol in my kitchen, though, even though they call it “non-toxic”…. kwim?
Thanks,
Andrew
Hello Andrew —
I’ll have to go back and check — I thought I had posted that — regardless it is simply the boric acid and water —
I love artichokes and a great way to serve them up is in a pasta dish. Here is my recipe for fettuccine with artichoke hearts from the kitchen of Bearfort Lodge.
Cook fettuccine and set aside.
One small ladle clarified butter in bottom of saute pan
Saute a breast of chicken.
Add to saute one hand chopped mushrooms, one hand of green onions and two hands of sliced artichoke hearts and one knife minced garlic.
One of the more popular and refreshing desserts Bearfort’s sweet calzone takes the cake. Sweet calzone is a light but very rich treat and a perfect match with a great cup of coffee. Yes — as you will see I make quite a bit of it. I tend to wrap the slices and give to friends when visiting as I do not like to go empty handed. It is a much welcomed treat.
20 pounds ricotta cheese - well drained
30 eggs
3 1/2 hands of sugar
Juice of four lemons
1/2 bottle Anisette
I am not a fan of prepackaged BBQ sauce and rather to make my own
A good chunk of butter
1 medium onion chopped
a good splash of water
a few glops of prepared chili sauce
1/2 cup catsup
a good splash cider vinegar
a palm fresh lemon juice
a palm of brown sugar
a palm Worcestershire
1 glop of molasses
2 fingers salt
2 fingers dry mustard
1 palm ground pepper
1 palm paprika
Few things are as fine as a steaming cup of freshly ground coffee. Here at the lodge I must admit I have fallen to the canned grounds for daily use however the weekends when I have the time to enjoy freshly ground.
On the center island is another antique coffee grinder however this is a commercial unit from the early 1800s. It is fully functional and grinds a pound of coffee in no time. 
