Colder mornings mean wood stove heating and that means cooking on the wood stove top. Never one to waste a btu the ditch oven and camp oven get a lot of use this time of year. Soups, stews, roasts, corn bread and anything of the moment are plentiful. Likely not the only one here who can say that.
Recipes are pretty simple regardless of the fare. Most will feature onion, garlic, mild red chile powder (the real stuff) and a little salt and then build from there. And corn bread. Did I mention corn bread?
One bit of gear I've been using for a bunch of seasons is a Dutch Oven Dome from CampChef. It is a very useful addition to cast iron cooking. Mine is at least seven years old and works fine. Cooking time is refuced and things tend to cook more evenly which can be a concern with cast iron.
It's not the same as cast iron cooking on an open fire but it works.
Bon appetite