Spring Branding, Gourmet Camping Edition

When I asked our good friend Joel Tollefson to cook for our yearly spring branding, I imagined he would put together a delicious lunch to feed the ropers and ground crew. Instead he delivered an entire weekend of feasting, each meal exceeding the last in flavor and presentation and all cooked at camp on an open fire.

Day one

Sorting cows out to be branded at the south end of town

We worked late into the evening setting up camp and were rewarded with a Spanish feast beginning with a cheese platter and rustic loaves freshly baked by the one and only Gold Room in Joseph.

For the main dish, Arroz con Pollo, a lemon saffron chicken with chorizo, sun dried tomatoes, and kalamata olives served along a Basque inspired fresh salad with tomatoes, peppers and capers.

Joel constructed the fire pit with one oblong end for transporting hot coals to go under the cast iron Dutch ovens.

Photo cred here- my little sister Taite

Drinks at the ready in the river cooler my brother Jarret and I constructed

Our new tipi took over half a day to put up but now we can leave it up all year round. We chose this uncommon dwelling over a wall tent or yurt because they are the most affordable and frankly, look cooler than heck. We made the 25 foot tipi poles ourselves and treated them with linseed oil so they can be used season after season.

Nomadics Tipis is truly the best made product you can find. This one is an 18 foot model made of 100% organic, treated cotton. It sleeps our family of 6 with a center fire pit and room to spare.

When cattle work slows down we will get around to painting the canvas, but in the mean time, the simple white walls become a beautiful golden lantern illuminating the canyon walls at night.

Tune in tomorrow for day two. . .