Skip to main content

The Gift of Food and Time


Everyone is gifted in one way or another, right? Me? I can feed people! So, when the 8th grade teachers asked if I would head up the food portion of the graduation camping trip, I didn't hesitate. Then, in typical Camilla-style, I added crazy complicating details.

I knew I would have four different teams, each cooking one meal: Thursday dinner, Thursday dessert, Friday breakfast, and Friday lunch. I offered to come in, meet with the kids, meal plan, shop, and guide them through four different international menus. It's an international school, after all.

So, stay tuned for the recipes as we have Team Mexico serve up a taco and burrito bar with rice, beans, pico de gallo, plus horchata and agua de jamaica!



Team France made crêpes and meringues for around the campfire. Yes, meringues. Yes, I know we're camping.


Team USA - also known as the Melting Pot - served açaí bowls, chicken and waffles, yogurt, granola, eggs, and bacon.


And, finally, Team Vietnam made bánh mì, fresh spring rolls, and boba tea.


I am really going to miss seeing these kids all together. I have known some of them since they were in kindergarten...and some from even further back in pre-school!


 Happy graduation. Job well-done to all of them.

Comments

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...