by jphilo | Jul 19, 2013 | Family
On late Tuesday morning, I was still at Family Camp in the Idaho mountains, enjoying cool nights, sunny days, and naps in the hammocks on cabin porches and strung from trees in hammock heaven.
Less that 48 hours later, Camp Dorothy began with typical July weather in Iowa: 90+ temps and high humidity which meant the camp director needed iced coffee and the camp’s namesake needed ice cream immediately.
Less than 36 hours after it began, Camp Dorothy will be over. A short stay to be sure, but the schedule has been packed with the following action for the camp’s namesake:
11:00AM–12:00 Noon Iced coffee and ice cream run
12:00–2:00 PM Nap time for campers
2:00–3:30 Crossword puzzles and reading
3:30–4:00 Jeopardy*
4:00–5:00 Puzzles and reading, continued
5:00–6:00 Watched the news
6:00–6:30 Supper and clean up by the camp director and her husband
6:30–7:00 Hot game of Skippo**
7:00–7:30 Big Bang Theory with Bob Newhart as Professor Proton***
7:30–8:30 Watched an episode of Call the Midwife****
8:30 PM–8:15 AM Bedtime
8:30–9:30 Bakery run
9:30–10:30 Naptime*****
10:30–12:00 PM Price is Right and news
12:00–12:30 Lunch
12:30–3:00 Naptime
3:00 Return camp’s namesake to Ankeny for a much needed nap
*Someone chose Jeopardy over Judge Judy. Gasp!
**Someone chose Skippo over Wheel of Fortune. Double gasp!
***Someone kept saying, “You can’t beat Bob Newhart for comedy.” That someone is absolutely correct.
****The camp director thought someone would like since that someone birthed all her babies in the 1950s. Judging from someone’s frequent query, “How much longer do we have to watch?” the camp director was wrong.
*****Only the camp’s namesake used naptime for its appointed purpose. The camp director used that time to blog, balance someone’s checkbook, answer emails, write a little, cook meals, exercise, pack for a weekend with the kids, and make a birthday cake…not necessarily in that order.
by jphilo | Jul 15, 2013 | Family
Yesterday, this view was the backdrop for Sunday morning worship at family camp.
Beautiful guitar music accompanied the singing.
The beautiful guitar was made from wood cut from a tree that grew only yards away from where we gathered to worship.
The only missing link was Hiram, the man who made the guitar, unable to be present because of limited vacation time. But everyone in attendance was thinking of him and grateful for his gift to Shadow Valley Camp, the gift of music to a family who loves to sing.
To learn more about how the guitar was made, the story is online at First You Cut Down a Tree. As wife of the guitar maker I may be biased, but the process is fascinating. So take a look and if you like what you see, leave a comment at either blog or both. Both the guitar maker and his wife would love to hear what you think!
by jphilo | Jul 12, 2013 | Family
Shadow Valley Family Camp’s first official meal was supper last night, July 11. But the carpenters and cooks who make camp a reality were planning construction projects and meals for months before they arrived. Many have been here for a week or more, doing advance work to make the week go smoothly.
For the first time, I arrived two days early and was able to participate in the Shadow Valley grocery shopping spree on Wednesday, July 10. During the spree, the cooks purchase almost everything necessary to feed close to 40 people 3 hearty meals a day for more than a week. Not a task for the faint-hearted. Therefore, the shoppers (see photo above) drive to Panhandler’s Pies Restaurant and Bakery in Sandpoint, Idaho for a hearty breakfast. And, yes, everyone had pie for dessert, which explains the smiles.
Fully fortified and mighty happy, the shoppers climbed into one van and a humongous extended cab pick up and drove to Costco in Coeur d’Alene. On the way Pam, master planner and list creator, read the shopping list categories: dairy, breads, pantry items, condiments, cleaning supplies, and produce.* Each shopper, or pair of shoppers, picked a list, looked it over, and asked questions that came to mind.
At Costco, each grocery guru grabbed a cart and got to work. Each item found was crossed off the list, and eventually the gaggle of gurus met in the front of the store with loaded carts:
In order of appearance: bread, dairy, cleaning supplies, canned and boxed goods, paper products, produce, and condiments.
And here are all the carts lined up at the checkout line:
Next stop was Walmart where we purchased the remaining items on our lists. The carts weren’t quite as full here, but the manager assigned us a lane and closed it down so other shoppers wouldn’t get frustrated by a long wait:
Then, it was back to camp to unload the vehicles,
and put everything away.
That’s not quite everything, but you get the idea.
Once that was done, the men ordered pizza for supper, and the shoppers took a well-deserved break. But first, the cooks set out brats and hot dogs to thaw, along with buns and cans of baked beans for supper on July 11. Yum!
*Many thanks to June who weeks ago not only purchased the items on the meat list, but also did all the advance meat prep, repackaging, labeling, and freezing!
by jphilo | Jun 6, 2012 | Recipes
Hiram’s health issues put the kabosh of our annual trek to Idaho Family Camp in July. I’ve been thinking about the good food we’ll be missing this summer. My favorite meal is Sunday morning brunch, which is an extravaganza of homemade sweet rolls, fresh fruit plates, and egg bakes.
Perhaps it’s just as well we won’t be there this year, as I’m not sure my non-dairy will power is great enough to resist the egg bakes quite yet. Maybe by July 2013, the recently begun desensitizing treatment will have kicked in, and I’ll be able to indulge once again…in moderation. Until then, I hope you and your family enjoy this Sunday Morning Brunch Egg Bake recipe.
Sunday Morning Brunch Egg Bake
The night before brunch, cook:
1 pound chopped bacon, OR
1 pound crumbled sausage, OR
1 pound cubed ham
Grease a 9 X 13 pan and sprinkle with Parmesan cheese. Then line pan with:
6 – 8 slices of bread with crusts removed
2 cups shredded cheddar cheese
Sprinkle meat over cheese, then mix together:
1 dozen eggs, lightly beaten
1 cup milk
Pour eggs and milk over bread, cheese, and meat.
Refrigerate overnight. Bake at 325 degrees for 1 hour or until done.
by jphilo | Nov 9, 2011 | Recipes
Today’s recipe comes from the Shadow Valley Family Camp Cookbook. This macaroni chicken salad is a crowd pleaser on hot, Idaho days. Except for Hiram, who’s not a big fan of macaroni salad due to an over eating episode in his youth. You don’t want to know the details. Consequently, I’m always pleased to see it on the camp menu. This is another easy dish, a nice change from soups and the heavy meals of the upcoming holiday season.
Macaroni Chicken Salad
Boil 1 whole chicken in salted water for two hours. When slightly cool, pick off the meat, chop it into bite-sized pieces, and chill it. (You can also purchase a roasted chicken at the grocery store and pick off the meat. Or cook the chicken overnight in the crock pot.)
Cook 2 cups of elbow macaroni in salted water. Rinse with cold water and drain.
Put macaroni and chicken in a large bowl with:
1 or two cups chopped celery
1 medium-size can of pineapple tidbits, drained (but save the juice)
2 cups red and/or green grapes, halved
Dressing:
1 1/2 cups Miracle Whip or mayonnaise mixed with 1/4 cup pineapple juice
Mix dressing and pour over ingredients in the bowl. Stir until everything is thoroughly coated. Serve immediately or chill for a few hours before serving.
