07/15/11 - 3:40pm
Lisa Ferganchick lifted the lid of the Dutch oven, filling the log cabin with the waves of the smell of fresh apple, walnut, and craisin cobbler. Hungry women gathered around her as she filled dishes with the dessert, topping each with butter pecan ice cream.
Lisa has been using a Dutch oven for camp cooking for three years now, and is totally committed to it.
“I had a passion to learn how to do it,” she said. “I love to cook outdoors. Everything tastes better outdoors. And I love sitting here by the fire every night.”