I have written a few posts about the dinners my cook group has shared over the years.  The group consists of 16 dynamic, smart, well-traveled and good humored women who are all invested in researching and producing beautiful food!  I leave many of our dinners feeling nourished both body and mind, looking forward to our next meeting.  Our gatherings are irregular but always inspired by something specific, be it a restaurant, a chef, a cookbook, set of ingredients or an ethnic cuisine. Some themes have included comfort food, Middle Eastern/North African fare, Cinco de Mayo, holiday appetizers and breakfast for dinner.

The posts I’ve shared about cook group include our Ottolenghi dinner featuring among his many colorful delicious, these addictive Parmesan and Poppy Biscuits.  I shared a recipe for Dulce de Leche Cookies that I brought to a dinner inspired by a Tapas theme.  This Blackberry and Brie Pizzette recipe was another appetizer that I brought to cook group once that could also make a fun light lunch or dinner.  The favorite night I hosted celebrated the now closed Hammersley’s Bistro that was a mainstay of the Boston culinary scene for decades.  The menu was delicious and we were all huddled around my dining room table which would not be Covid responsible right now!  I posted a recipe for Hammersley’s famous Roast Chicken with Garlic, Lemon and Parsley that is terribly delicious.

Sigh.  Remember carefree gatherings when we didn’t have to stress about masks, hand sanitizer or who had been where, when and with whom?  Boy, we were lucky and I know we will get there again, but in the meanwhile it’s getting really old right?

Our cook group did not meet during the peak of the pandemic back in the Spring, but we did manage to have one Zoom where we chatted for several hours and shared many tips and tricks, links and ideas for staying sane during that initial time of great uncertainty.  And then as usual we all went our own ways over the summer, checking in from time to time over email.

When the Fall arrived, however it was decided that we would attempt a safe, outdoor gathering before our options started to dwindle as the weather turned cold and dark fell at the unreasonable hour of 5:00 pm. The theme – an outdoor campfire of course, with the menu being inspired by hand held items that were easy to transport and prepare.  It was well thought out and planned so everyone would feel as safe as possible.  And we were just a gathering of ten so that was good too.

But first, the setting.  One of our friends happens to live on a beautiful property near a pond.  Trails have lovingly been blazed by her husband and his tractor, and in a clearing sits a large stone fireplace that was on the property when they purchased it long ago.  Marty advised us that she would mark the trail with blue ribbon and we should keep the pond on our left as we walked to find the clearing.  We brought our own drinks, chairs, towels, and any food we were contributing so we all traveled light.  If you look closely you can see the blue ribbon and a little jar with battery operated lights…

Betsy and I were first to arrive and we walked slowly along the trail so we could take in the gorgeouse views of the foliage…

We arrived at the final stretch of our short walk…

Before spilling out into the clearing where Marty awaited…

She had set up a few tables with many of the ingredients that would make up our ultra gourmet menu…

Mood lighting…

And I’m only half-teasing when I refer to the menu as gourmet because while we did keep it simple with hot dogs and s’mores, Marty made homemade hot dog buns from this recipe, homemade marshmallows from this recipe, and our friend, Joan made homemade graham crackers from this recipe!  Others brought things that could be served individually including bagged potato chips, homemade apple hand pies (I may have to post that recipe soon as they were amazing), individually wrapped apple cake and a potato soup!

Marty’s homemade buns…

Under wraps, her marshmallows…

But first, we needed to start the fire which Charity (left) accomplished with terrific flare with Marty as her assistant…

Well done!

After some distanced socializing with our beverages brought from home, it was time to take Betsy’s old school grate to cook the hot dogs.  My friend, Marta decided to toast her bun so I followed suit…

Pam served up her yummy soup…

Single serving chips to go alongside the dogs…

We got an early start so we could maximize our time in the light, but we wanted to get all the cooking down in fairly short order so next up were the s’mores.  Marty had picked up branches for us to spear our marshmallows and rest them over the flame…

Let’s start layering our s’mores with one of Joan’s graham crackers (yum by the way)…

Add the chocolate, and not Hershey’s mind you, but caramel filled Ghiradelli squares because you know, gourmet…

A melty, gooey marshmallow next…

And who says a s’more needs two graham crackers?!  We had ours open-faced like Joan demonstrates here…

And because we can never have enough dessert, these are the delicious (and Covid friendly) apple hand pies made by Missy and I was delighted to take the extra one home…

To cap off our evening of campfire frivolity, we were led in song by both Betsy and Joan, sitting well spaced because singing can be a spreader (ugh).  We may have twisted the words of “Do you ears hang low” using female body parts just to be naughty.  Sitting in the middle of the woods, we were not concerned with anyone hearing, a similar freedom many of us felt decades ago when we sang the same songs at our female sleepaway camps.

Alas, eventually the skies darkened and it was time to gather our belongings and return along the path to our cars and our Covid reality.  I think we all agreed that it was one of our best nights ever.  We have brainstormed other ways to gather in the winter, perhaps with a snowshoe or cross country skiing.  Maybe some beef jerky and hot cocoa?  Trail mix and a hot toddy?  We really do need to think creatively as the cold weather is coming and we need to be as safe as we can.

As my friend, Pam said when I asked if it was ok to use her photo, “Our little group may be founded in a hankering for sharing great food, but even more so today for sharing deep community”.  I couldn’t have said it better.

I hope you are continuing to find creative ways to be with your communities.  It’s so important to stay connected with each other as much as we can.

Until next time…

One Year Ago:  Review of Sarma in Somerville, Massachusetts

Two Years Ago:  Travel Post – Louisville, Kentucky

Three Years Ago:  Plum Blueberry Crisp

Four Years Ago:  Falafel Bulgur Salad

Five Years Ago:  Tuscan White Bean and Kale Soup

Six Years Ago:  Butternut Squash Risotto