Today was part two of the wood stove cooking course. In teams of two we had to light and heat the stove and prepare three types of dishes, one fried, one cooked in a pot on the cook top, and one baked in the oven. The dishes prepared were shortbreads (oven), apple fritters (fried), and the now famous (in my mind) lemon curd. Happily all the dishes turned out great. The lemon curd took almost twice as long to cook on the wood stove as it did on a modern stove, and I think that whipping up a batch last week in a modern kitchen saved me because I knew exactly what consistency the curd had to be before removing it from the heat. I got through the day without burning myself, burning the food, or burning down the house.