Hi Campers! It was another hot day at camp. The kids have been getting a lot of time to run through the water to cool off.
Today was a great day filled with archery, fire building, slacklining and more team building games.
The kids were able to shoot archery today. Many of them got a bullseye for their first time shooting. Good job to everyone today! And thank you to Ms. Mary for coming out to help!
The kids got a chance to test their balance skills by playing on the slackline. It requires a lot of patience and concentration to make it across the whole slackline.
During our fire building activity, we used flint, matches, and a magnifying glass to see which one would start a fire the best. Ask your camper about which method they used to start their fire with.
We continued with our shelter building activity. The kids talked about what would be more durable: man-made materials or raw materials? Ask your camper about what is more durable.
Today the kids enjoyed ricotta and fried rice during their snack times. During garden time some groups even got the chance to plant basil plants and clean up some of the other flowerbeds to prepare them for other plants.
Remember to grab your tie dye t-shirts tomorrow! We also have skits on Friday that start at 3:15. Everyone is welcome to come watch!
Ricotta Cheese and Chives
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
Directions
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes until the whey has drained.
- Serve with bread or crackers.
Fried Rice
- 2 (3 ½ ounce) bags boil-in-bag brown rice
- 2 large eggs
- 2 Tbs canola oil
- 3 Tbs soy sauce
- 2 Tbs rice vinegar
- 1 tsp. dark sesame oil
- ¼ tsp. salt
- Chopped green onions
- 1 Tbs minced ginger
- Chopped snap peas
Directions
- Cook rice (keep warm)
- Saute snap peas in 1 tablespoon of the canola oil for 2 minutes. Add ginger and chopped green onions, slightly softening onions.
- Scramble eggs in skillet with cooking spray
- Whisk soy sauce, rice vinegar, dark sesame oil and salt
- In pan combine rice, eggs, snap peas, and remaining ingredients, fluff with fork