The teenage guys would argue that meal times are pretty high on the priority list when it comes to the daily schedule at camp. That's why Chow Time at camp is one thing not to overlook in the camp planning. There are some challenges in planning and making enough food for camp, since the directors may not know exactly how many campers will show up until the first day (due to the concept of PRE-registration here in Chile is...well...more like POST-registration). Usually the meals are made up of things that are easier to make in large quantities and very quickly.
The actual eating of the food can be a real blur, 'cause teenagers get mighty hungry with all of the activities at camp. Here in Chile, camps don't have snack shops where campers can buy candy and snacks in between meals. The only food that the camper gets is what the dinning hall serves during meals (unless, of course, they stocked their suitcases with food).
This year, the camp directors decided to "raise the bar" just a little bit when it came to WHAT was offered on the "Dieciocho" (Chile's Independence Day).
It took A LOT of work, but close to 200 pork and sausage shishkabobs were prepared several hours before lunch time.
Tomatoes were peeled for the Ensalada Chilena (typical Chilean Onion and Tomato Salad)
Once all the shishkabobs were ready, Danny and I fired up the new grill (recently donated to the camp) and started the insufferable (insert sarcasm) job of grilling them all.
Man, did they smell and taste good!
The process for making all of the meat Empanadas took all morning as well. These were a BIG hit, since they are very common here in Chile.
The complete Dieciocho meal...camp style. Incredibly yummy and worth the extra effort to put together. Thanks to all who helped in the kitchen to pull this meal off. My vote is to do it again next year.
For dessert, the campers had Mote con Huesillo. *Recipe for Mote with dried peaches 
1 comment:
mmm empanadas...we had those in Paraguay too
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