The Kitchen Name Revealed!!

This pizza is not Sal's, but it is the best pizza IN camp!

This pizza is not Sal’s, but it is the best pizza IN camp!

Drum roll, please….

 

So many good suggestions that we just couldn’t decide!  In the end we picked two: one for the inside of the cabin and one for the porch.

The actual cooking cabin is called The Cook Shack.  It was selected by an 11-year-old boy.  An 11-year-old girl chose the name of the porch, Scaticafe.  Don’t you love it?  It just so happens the two who gave the names were the same age. 🙂

I still need to reward them! I think they both want pizza from Sal’s, the best pizza near camp!

Carnival at Camp Scatico!

Pie Eating Contest at Carnival!

Pie Eating Contest at Carnival!

Forgive my delay in blogging about carnival.  Such a fun day!!

My Nephew in the Dunk Tank!

Carnival is an afternoon of co-ed activities where every group runs a “traditional” carnival booth.  This year we had a dunk booth, a kissing booth, a marriage booth, and a whole bunch of killer games.  There are prizes for winners, of course.  This year there was an ice cream truck!  These kids don’t know how good they have it… I mean, in my day… JK. 😉

My nephew in the dunk tank from another angle.  You can bet I got a lot of pictures of this!

My nephew in the dunk tank from another angle. You can bet I got a lot of pictures of this!

I helped decorate.  There was a World Cup theme.

I helped decorate. There was a World Cup theme.

“Mini” Camp Scatico

Mini Camp Spread“Mini-camp” is the Camp Scatico tradition whereby each camper gets to pick his favorite activity and do it all day.  The good news:  cooking was in high demand!  I have to admit this stoked my ego, at least until I figured out how much extra work that would mean for me.  Not that I mind, though!

For the ladies, we had two sessions:  one in the morning and one at night.  Props to Emma, my right-hand “Gal Friday” from the girls’ side.  We decided to do a tea party!  We made fun hats out of plates and ribbons and served finger sandwiches, scones, cookies, iced teas and mini berries and cream. The little girls were in heaven.Mini Camp Scones

The "after" picture of the boys' buffet.  No time to do a "before!"  Too hungry.

The “after” picture of the boys’ buffet. No time to do a “before!” Too hungry.

For the boys I chose a New Orleans theme!  Chef Chase, my main helper from the boys’ side, was away for the day (missed you, Chase!), but I was assigned four fabulous counselors in his place.  I had the boys all day long.  We started with a southern style breakfast of biscuits and gravy, eggs, cheese grits, chicken sausage and turkey bacon. (Camp Scatico keeps kosher.)  In the afternoon we made roast beef and turkey po’boys, and then for dinner we made a chicken gumbo, dirty and white rice, skirt steak (’cause the boys wanted steak), and beignets with caramel and chocolate sauces and bananas foster with a vanilla cream. Oh, wait– I almost forgot crowning touch, the faux-hurricane fruit punch! We all wore beads and during cleanup the boys played some poker. I loved how into it they got!  We were really living it up.

Beignet with toppings!

Beignet with toppings!

A great time was had by all.  Chalk up one more amazing Camp Scatico memory!

Me in action at Mini Camp!

Me in action at Mini Camp!

Camp Scatico Highlights!

Oh my gosh where do I begin?  It’s been super, super, SUPER busy at #CampScatico, which is how it should be!  July is FLYING by, and so much happens so quickly it’s hard to document it all.  Here is a list, in no particular order, of some of my favorite camp moments.

1.  The first tribal campfire!  What a day that was.  It brought back so many memories of when I was a camper.  (In many ways it felt like I had never left!)  The campfire kicks off a 3-week competition of four teams:  Flying Eagle (green), Blazing Arrow (red), Racing Wine (yellow) and Thunderbolt (blue).  FYI:  In my day it was a 4-week competition, but camp is a week shorter now.  😦

2.  The Girls’ NAT tournament!  There are tournaments for many sports, but the basketball tournament has always been a big deal.  My friend Patti’s daughter won MVP, which made it extra special.  #nextgeneration

3.  Camp visiting day.  Okay, so this day was really stressful for me, but so memorable and worth it.  David asked me to prepare samples of what the kids had been making.  Needless to say, this involved a lot of prep and a lot of cleanup, but it did allow me to show off a bit!  It was cool to meet the campers’ family, too– the ones I didn’t already know!  #nextgenerationagain

4.  The 4th of July BBQ, talent show and fireworks.  Feel free to disagree with me here, but 4th of July in New York City is no fun.  Even if you make it to a really awesome party, say, at Top of the Garden right in midtown, the crowds make this holiday totally overwhelming.  Getting anywhere is a nightmare.  The streets are full of drunk people, it’s way too hot, there’s no place to picnic… ugh.  This year the 4th was fun again.  I loved being surrounded by campers, reveling in old memories and creating new ones.  My Bed

5.  My cabin, or more specifically, my bed.  Every night.  ‘Nuff said.

 

Camp Scatico Recipe: Homemade Ricotta Cheese!

Ricotta Cheese

One of the biggest hits for the Camp Scatico kids was our homemade ricotta cheese.  I love it when the kids say they don’t like something, then we make it and they try it and they love it.  That means they’re growing!  Homemade cheese is easier than you think!  All a girl needs is a cheese cloth.  Read on…

Homemade Ricotta

Total Time: 43 min
Prep: 10 min
Inactive: 23 min
Cook: 10 min
Yield: about 2 cups
Level: Easy

Ingredients
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons 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. 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 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the lighter side, but some prefer it thicker.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.