The 6th Reason to go camping in March

Is it the lost art of blacksmithing or the fine art of cooking that we are witnessing here? One of the beautiful things about living outside is the ability to cook dessert over an open fire. Rebecca and I took a trip back to our salad days and resurected the fine art of "baking" Pilsbury cinnamon rolls on a cedar branch. I know some of you are dissapointed to hear that this is not a photo of the famous Washington slug being roasted but rather it is a delicious sweet treat cooked to perfection.

Back in the day, I did not have the patience nor the know-how to really make these treats enjoyable. The included frosting was always required to either mask the burnt taste or to enhance the fine doughy texture. Or, worse yet it ended up being a burnt, doughy combination. This occasion was neither of the two. The trick, if you really want to know is to roll the doughy "snake" onto the stick such that the cinnamon is not exposed to the flame. This combined with proper positioning over the flame for almost ten agonizing minutes will yield a treat so heavenly that the frosting is merely, an added bonus.