December Bivvy
The day started with a faint glow filtering through the December clouds, the kind of mild, damp morning that carries the promise of a quiet winter adventure. I took the Sandbanks ferry to Studland and parked alongside the road, the damp air beading on the van’s windows. A moderate easterly breeze rustled the nearby trees as I unloaded the bike, it was already laden with my bivvy and cooking essentials.
Before heading to Old Harry Rocks, I made a quick stop at the village shop, picking up a couple of bread rolls for the morning. And more importantly a bottle of Malbec to accompany my evening meal. It felt like a luxurious touch for a night under a tarp, and I couldn’t resist. With the bottle tucked securely in my bag, I peddled off toward the cliffs.
The ride was refreshing, as I passed heathland and patches of woodland. The moderate wind was in my face at times , but it was manageable, and I relished the solitude of the off-season. Arriving near Old Harry, the iconic chalk cliffs stood stark against the grey sea, an awe-inspiring sight even in the muted December light.
Finding a secluded spot in the woods nearby, I set up my tarp, configured plough point, angling it to shelter against the breeze. By 4pm, the daylight was fading fast, and the woods were bathed in a bluish-grey twilight. I got the Firebox stove going and began preparing dinner. The poussin, seasoned and surrounded by chopped onions and potatoes, went into the small Dutch oven, which I nestled into the glowing embers.While I cooked sprouts and carrots on the Trangia.
As the fire crackled, I uncorked the Malbec and poured myself a generous glass. The wine, rich and warming, seemed like the perfect complement to the cozy scene. Perhaps too perfect—I found myself pouring another glass as the bird roasted, then another, and before I knew it, I’d slightly lost track of time.
When the poussin was finally ready, it smelled delicious , but I soon realised my mistake. The vegetables were a bit overdone, and the poussin, while cooked through, wasn’t as tender as I’d hoped, The whole meal had cooled by the time I plated it. I gave it a generous 6 out of 10. It wasn’t the culinary triumph I’d envisioned, but I couldn’t deny the effort and ambiance deserved a perfect score. The Malbec, for its part, was flawless, and I polished off the rest of the bottle as the night deepened.
Sleep came easily under the tarp, the earlier damp air having disappeared. I managed a reasonable night’s rest, occasionally stirring to the sound of the wind in the trees. Morning came early, the darkness lingering as I stirred the fire back to life around 6.
Breakfast was a hearty affair: egg, bacon, and mushrooms sizzling in my skillet, their aroma cutting through the chill of the pre-dawn air. Soon after the first hints of light appeared on the horizon, I had packed up camp, leaving no trace behind.
The ride back to the Transit was easy, down hill most of the way, the easterly breeze sheltered by the trees. I loaded up the bike before heading home. The trip, while far from perfect, left me a determination to refine my woodland cooking skills—perhaps with a little less wine next time.
My first year completed. “I’ll be back.”
Video.
https://youtu.be/EAee08jC1O8