01 May 2012

The new stove

     The stove, made in Bluefields, sits in a breezeway most of the time but is moveable.  It's divided into two sections:  one for wood burning and one for charcoal.  Charcoal is really cheap, lasts a long time in the storage room, and is great when rain wets all the available wood.  
     Closed, coals in the stove last between meals so you can start a lunch fire from coals left from breakfast.  Also, when closed, the stove can be used to smoke fish and meat.
     Cooking lunch on the new stove
   A small shelf at the front provides usable work space.
Lemon grass tea brewing in a covered pot just before cooking scrambled eggs
Grilled chicken and vegetables