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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

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.