Today our theme was The Magic of Water!
Today campers went fishing! In Tollgate’s pond, campers typically catch sunfish, bass and bluegill. (All of the fishing photos will be uploaded on Friday with ALL of the photos from camp)
Their Water Wizard activity explored the processes of the water cycle. The used soap, food dye, milk, and water to look at how different liquids react to each other. When they put the soap on milk and food coloring the colors drifted away from the soap drops.
In Garden Kitchen, the kids made pancakes. Some opted for blueberries and others had plain. They also had the option of syrup and melted butter. YUM!
Here are some extra fun moments from the day!
Homemade Ranch Dip/Dressing
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 2 garlic cloves, minced (see note)
- 1 scant teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 teaspoons dried dill
- 1/4 cup finely chopped fresh chives
- 2 teaspoons fresh lemon juice
Instructions
Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.
Note: The dressing will keep well in the refrigerator for 3-4 days. The garlic flavor gets stronger the longer it sits, so you might want to cut back if you’re planning on making it in advance. The dressing will thicken up to more of a dip consistency as it chills.
Buttermilk Pancakes
- 2 cups all-purpose flour
- 2 tsps. Baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 3 Tbs. sugar
- 2 large eggs, lightly beaten
- 3 cups of buttermilk
- 4 Tbs. melted butter
- Blueberries
Directions:
Heat griddle to 375 degrees
Whisk together all dry ingredients
In a separate bowl, whisk all wet ingredients.
Combine the two bowls, batter should be lumpy after combining.
Ladle out ½ cup portions onto griddle, leaving two inches of space in between. Flip after 2 ½ minutes or so. Cook another minute. Repeat.