The day was Sunday-slow and since it is deemed a day of rest, I decided to take it easy and stroll out to the hedge of rhubarb in the garden. I cut handful thick red stalks to render into a rhubarb cobbler. You know food for proper resting.

It seemed fitting that the day was cloudless and bright with sunshine. Got me wondering why  Sunday is called “Sunday?”

It turns out that early pre-Christian pagan Anglo-Saxons and other Germanic peoples set aside this day to honor and worship the sun. The name is derived from an Old English word, Sunnandaeg, which means “day of the sun.”

Cultures around the world have historically and some presently honor the sun.

We would do well to pay homage to that big mass of burning gases that sits 93,000,000 miles away delivering 1,000 watts/meter of free energy at noon on a clear day. Not to mention that the sun rains photons that make it possible for plants to grow. In other words without this middle-aged dwarf star life wouldn’t exist on Earth.

Later, as Christianity spread, the church capitalized on a marketing idea to remain keeping it holy and to continue to use it as the holiest day of the week. It was simpler to get people to worship a new god than it was to get them to call the day by a new name. So Sunday remained Sunday, even when (most) people stopped worshipping the sun.

So given that it was the seventh day, it was perfect that I would be teaming with Ol’ Man Sol to bake the cobbler. Sort of a communion if you will.

Recently, we acquired our second solar oven. We had toted our first one, a different brand, to the Outpost in the Yukon several years ago and then proceeded to give it to some friends who live 25 miles down the Yukon River from Dawson and the nearest road or electrical outlet. Hopefully they are getting some use out of it.

(Go to an earlier blog to read about my first experience with that stove.)

The new oven, is a step up in cost and quality. It is the All American Sun Oven. I set up in the yard, facing south, on the picnic table where it sat in full sun. It took a minute to set it up, unfolding the reflective mirror-like wings to help direct sunlight into the oven.

The oven has a swinging grate to set the pan/pot on so the trapped heat can easily surround the prepared dish. I like the fact that there is an easy to read feature that allows you to track the direct sunlight and then move the stove as necessary for optimal cooking. It requires a slight adjustment of the stove every half hour or so.

Two hours later, the perfectly browned hot cobbler was removed and hurried indoors for consumption. The dollop of vanilla ice cream melted quickly on the steaming cobbler. Oh so good!


Two days later we pulled a frozen venison roast from the freezer and put it directly into the pan with some of our carrots, potatoes and onions. There is no need to add any water as the meat and vegetables would cook in their own juices in the covered pan.

We began cooking it at mid-morning and pulled it out at 6:00 PM. It was unbelievably tender and moist. And, unlike the cobbler, we did not adjust the stove throughout the day because we were gone.  We simply aimed the glass door and reflectors to the south and left it alone.

It was so easy and we didn’t have to heat up the house with a hot kitchen oven. And the best part is that we required no fossil fuels for cooking. No coal-generated electricity, no propane and no fuel bill. . . sunlight is free.

The oven comes with drying racks and we intend to use it as a food dryer once the garden starts ramping out produce. In my world you can never have too many sun-dried tomatoes. They make great additions to any meal, good snacks and are easy to bring on extended camping trips.

One of my favorite wilderness meals is macaroni and cheese with sun-dried tomatoes and pine nuts.

Hmmmmm, with the reflective wings all folded into place, the cooking box and it’s  suitcase style handle make it portable.  Perhaps we need to find room in the canoe for the fuel-free appliance.


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