Camp Patmos

Being able to go to camp Patmos to help this summer was a lot of fun.

First, I had to learn how to fill out an application.  It was okay, but a little challenging.  The next one will be a lot easier.

Then I got to learn how to work in the kitchen during staff training.  I stayed the first week of camp to help.

Here are some pictures of when I was heading home.  I will post more when I have the chance.

P.S.  I would really like to go help again soon.

With Auntie Kristie before leaving.
Taking the ferry for the first time by myself.
On the other side with Daddy!

Camp


Andrea is getting to help in the kitchen at Camp Patmos. She has been so excited about what she will learn and the people she will get to know better!

She is not sure exactly what all she will be doing, but so far she has helped in the kitchen during a marriage retreat, been photographer for a few hours, watched while a wedding cake was decorated, and played with small children.

Andrea is looking forward to new challenges and being able to share her beautiful smile!

Elkhart Parks Photo Contest

We entered the Elkhart County Parks Photo Contest again this year.  I put in seven pictures.  It is my last year that I can submit pictures in the “youth” division.

Photos will be displayed at the Elkhart County Historical Museum (304 W. Vistula Street in Bristol, IN) from 10:00, 20 Jan thru closing on Friday the 26th.  It looks like the hours are 9:00 am – 5:00 pm Tuesday through Saturday.

We plan to go Saturday morning.  Maybe I will see you there!

It’s A Girl! (Alpaca)

NewestThe newest alpaca, at this time, was born this afternoon. It’s a girl! She has LONG ears. She is a rosy brown. We met her when she was a few minutes old.

We are waiting for one more.  We hope it comes tomorrow, so we have three in a row 🙂

Newest

Megan is the guest speaker today.

The neighbors had their first alpaca for this year. The new alpaca  is little and cute. It is white with a pink nose. And it is soft. It likes me. I like it too. It so cute. It is princess Leah’s first baby. Everyone held it. Andrea take a picture of me. The alpaca’s name is Kit (Fisto). We think we should call it Kitten. We saw him this afternoon. We had fun playing with it. Momma didn’t hold it.

This slideshow requires JavaScript.

First Day Canoing

We went on a canoe trip. On the first day we traveled in two canoes. We learned new things. I learned about “killer trees”. I learned how to paddle properly.  I learned how to “pull” and how to listen to Mark on where to paddle.

Daddy, Mommy, Adrian and Megan tipped twice. The rest of us tipped once. No body got hurt tipping over.

We found a sandy beach. We slept in one tent. We were crowded! Mommy and Daddy’s tent was SOAKED!  We had fun.

Leaving
Starting off at the first access point

 

 

Biltong for Vacation

Biltong    We are going on vacation!  I made biltong; a beef jerky from South Africa.  We did not want to buy jerky with all the yucky stuff in and because biltong tastes so much better than jerky.

   We are going to Mark Twain National Forest to go canoing! I love canoing, so I think this will be FUN! But I have never canoed for a week, so it will probably be hard too.

   Here is the Biltong recipe I used. Momma found the recipe years ago and does not remember where.

  • 3 pounds Beef (Boneless Round Roast and Sirloin are good. Silverside and London Broil are recommended)
  • Coarse Kosher Salt
  • Coarse Ground Black Pepper.   We used about 1 tsp
  • Coarse Ground Coriander.  We used about 1.5 tsp
  • Apple Cider Vinegar (Red Wine vinegar would be good too)
  1. Cut half-inch thick strips of beef with the grain. The pieces should be about 6 inches long.
  2. Liberally sprinkle salt on each side of meat strips and let them stand Andrea readyfor an hour or more depending on how salty you want it.  We cover with plastic wrap and place in fridge.
  3. After the hour, scrape off all the excess salt with a knife.
  4. Put some vinegar in a bowl and dip the strips of meat in it. Let excess vinegar drip off.
  5. Sprinkle ground pepper and ground coriander over the meat on all sides.
  6. Dry meat.  We use a home dehydrator set at 145 degrees for about 18 hours. You’ll know when the biltong is ready when it is quite hard, but still a bit moist inside.
  7. If it is green, looks or smells wrong, or you are unsure about it, DON’T eat it.
  8. We freeze it until we are ready to eat it and then we eat it within a week.  I don’t know how long it lasts, we eat it pretty fast.
  9. OPTIONAL:  Use garlic, soy sauce, Worcestershire or other favorites after applying vinegar.