Bannock.

I added my Bannock to a Pork stew I made.

 My Dad, Robert L. Redden have always been close. He is professional bagpiper, retired army officer, retired teacher and an expert on 18th century Highlanders and reenactment.

Back in 1984, we recreated the 2nd Battalion 84th Regiment Royal Highland Emigrants which had been raised in Nova Scotia during the American Revolution 

Bannock as we knew came to Nova Scotia from the Scottish settlers. It is a basic way cooking bread over an open fire.

My fondest memories are Dad teaching us to make it while in uniform. Getting our hands all doughy making them into pattiesxwhich we cooked on cast iron fry pans over an open fire while on events. Dipped in maple syrup. Oh my

Making them in the house doesn't have the same taste but still they stick to you.

When I went to Nunavut, the Inuit made it asxwell. They had a bit of a twist, somehow they fried or baked it. I'd always have with them in the staff room of the school with jam.

When my groceries run out I make these as a way to have something to eat at work, or when I'm driving.