Thermal mug by lifeventure

Equipment Review – Thermos Mug

Thermal mug by lifeventure

Thermal mug by lifeventure

Very quick equipment review to start the new year, on something I hope will help keep you warm on those cold winter shoots. Thermal mug by Lifeventure, we got ours from Cotwolds outdoor shot http://www.cotswoldoutdoor.com/lifeventure-thermal-mug-d3432028
A warm drink in a small thermos flask will serve you well to lift your spirits on a cold day and an be used in summer months to keep a drink cold.
These are small enough to fit in the water bottle holder (65 x 65 x 160mm) on our quivers holding 300ml of liquid. There are relatively inexpensive and there are other manufacturers who produce similar products. One thing I would suggest is avoiding those that come with handles as they are a bit harder to carry on a quiver belt.
We’ve been using these for a few years and found they have worked well for us and keep the drink hot for a few hours about 3-4 hours. In fact I use one for travelling into work and found it good for keeping the coffee warm while waiting on the train station.
Thermos mug

Thermos mug seal

They are pretty robust which is good as I’ve dropped the one I use foe work more than once and have a sizeable dent in the bottom, but still works. The are  made of stainless steel and of course have an insulated wall, being pretty watertight with a seal on the lid.
 I tend to have a flask with hot fruit cordial on my belt and a larger flask of spicy soup in the car when it is really cold. The advantage of having a fruit cordial is if it goes cold its still drinkable unlike cold coffee or tea.
Overall 7/10 would be good if they could keep content warm for longer but still not bad for the money. For some more advice on staying warm in the winter have a read of my earlier post here.
Thanks for reading.

Winter warming recipe for days shooting

Okay I know I am going slightly off topic here, but I thought I would share with you a soup recipe that  is an ideal winter warming soup when served with a couple of large slices of wholemeal bread.

It is excellent if you are out and about in the woods practising and need something to warm you it. We keep it in a thermos flask and have it with a couple of slices of bread.

Since the recipe produces about 10-12 servings so we tend to freeze it in double portions and reheat it in the morning at home before we set off for the day.

How much does it cost and how many does it serve? We normally get about 10-12 portions from these amounts. Since all the ingredient are veg its pretty cheap and if you buy the pumpkin after Halloween it’s even cheaper.

 Ingredient list

  • 1 large size pumpkin
  • 2 onions
  • 4 -5 carrots
  • 1 Butter nut squash
  • 1 Swede
  • 2 sticks of celery
  • 3 chilies red
  • Large piece of ginger
  • Cumin, Salt and pepper to taste.
The ingredients

The ingredients

Cut the pumpkin up and put pieces into a baking tray, sprinkle with cumin and a little oil,then slowly roast in oven for about an hour at about 200 degrees.

Roasted Pumpkin

Roasted Pumpkin

By baking it, the skin is much easier to peal off and it releases the sugar in the pumpkin. The skin should come away relatively easily using a sharp knife.

Skinning pumpkin

Skinning pumpkin

Whilst the pumpkin is in the oven it gives you time to  peel and dice all the vegetables.

Dice all the veg

Dice all the veg

Finely chop the chilli and ginger adding them to a little oil in large cooking pot.

Ginger and spices

Ginger and spices

Add cumin, black pepper and a little salt for seasoning and allow these to soften.

Soften spices in the pan

Soften spices in the pan

When they have softened Add the chopped vegetables to the large, read very large pot.

Make sure you use a large pot

Make sure you use a large pot

Leave this on a low heat for a few hours until all vegetables are cooked. Stir regularly to avoid it sticking to the pot and burning. You may need to add a little water to the pot so vegetables don’t burn.

A few hours later

A few hours later

Taste and add spice if needed.

Warning, it will get spicier once cooked, so don’t overdo things at this stage.

Once all the vegetables have cooked you will want to leave it cool before you blend it. We run it for about 20-30 seconds in our blender so its not too thick but it’s up to you. If you want it to be smoother then blend it for a longer period of time.

Once blended

Once blended

We then serve it into a series of pots to freeze. It keeps for a couple of months this way and we can then reheat it when we want it for shoots down at the wood.

Finished soup ready for freezing

Finished soup ready for freezing

Thanks for reading and hope you find it useful and tasty 🙂