Early morning, WildSnow Field HQ.
Backcountry skiing certainly burns calories and builds up an appetite. We enjoy experimenting with camp cooking at WildSnow HQ so it was a special treat when a friend gave us a Rome’s Pie Iron.
At our friend’s suggestion, we filled the pie iron with buttered bread and blueberry pie filling and cooked it over the coals in our wood stove until golden brown. It was indeed tasty. For lunch the pie iron turned our limp ham and cheese sandwiches into melted toasty goodness. Next trip I’ll bring eggs to make breakfast sandwiches. Thanks George!
Rome’s Original Pie Iron
Recap of WildSnow posts for the week of 12/22 — 12/26/2014:
Ripping Ligaments & Snapping Bones — Tech Binding Release Testing
Triple Treat — Dynafit Speed on Fischer Hannibal, Spiced with Maruelli
La Sportiva Chalten Ski Touring Pant — Review
Merry Christmas from the WildSnow.com Crew
K2 Coomback 104 (2014-2015) Review
WildSnow Girl, Lisa Dawson, is the luckiest girl in the world. Also known as Mrs. WildSnow.com, she tests whatever gear she wants. She gives the WildSnow family of websites the feminine voice.
3 comments
The only thing better than a pie iron is a double pie iron. For the sake of harmony and efficiency – get one!
Jim, we might just do that. Happy Holidays!
Try any leftovers in the pie iron as a grilled sandwich. I have heated up fajitas, sloppy joes and any sandwich meat with cheese. Glad you enjoyed the blueberry pies.
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