While Sasha and I chopped veg and meat, Brooke cooked rice and did a little stir fry for dinner. She gave us some info on OCR and Suzanne. We sous chefs also learned we would be in charge of breakfast as she would not arrive at the ranch until after finishing her bus route. Oh, boy. Waking up that early had not been part of my plans. But I was grateful Sasha was the other sous chef as we plotted how early we needed to get up to cook migas for 60, have it ready and at the classroom by 7:30. Early.
|Rayne and Tim|
And so our days were bookended with cooking. Up at 5:30 or so, then class with some morning cooking and then serving of lunch, then class, the cooking at night til 9 or 10. Brooke and Bonnie were there from about 8:30 to 2:30 each day (between their school bus driving duties), and then Brooke would return after finishing the afternoon bus drop off.
We did not have a set menu, just tons of ingredients, plus Brooke brought us more stuff from the store nearly every 20 mile trip from Brady. Input from the sous chefs was always appreciated, and we found ways to use and repurpose everything that was left over or over-bought.
Monday breakfast: migas, banana bread (some with nuts, cranberries and other yummys)
Monday Lunch: chili with pork, black beans, and corn, romaine salad with Sasha's homemade ranch and Italian dressings, Sasha's green chile and cheddar corn bread, angel food cake, fruit.
Tuesday breakfast: Breakfast bread pudding with leeks and fontina cheese, banana bread
Tuesday Lunch: Shredded BBQ chicken sandwiches, Brooke's coleslaw, and pinto beans (Brooke thinks that Texans eat beans with everything). First sighting of pico de gallo.
Wednesday breakfast Oatmeal cooked all night, with various toppings, fruit, and egg and cheese sandwiches (cheddar or mozzarella, white or whole wheat)
Wednesday lunch: King Ranch Chicken (prepared by moi), corn, banana pudding. More pico.
Thursday breakfast: Breakfast tacos, with grilled peppers and onions, bacon, cheese
Thursday lunch: Beef and chicken fajitas, bacon-wrapped stuffed jalapenos, all the standard fajita toppings, MORE PICO. Peach cobbler and Peach Crisp for dessert.
Friday breakfast: French Toast Casserole,white and whole wheat bread mixed together. One pan was plain and one was topped with a pecan/walnut caramel sauce. Biscuits, homemade syrups (peach, plum or apple). Syrups were made with leftover snack fruit or cobbler. Delish.
Friday lunch: Grilled chicken and veg kabobs, with calabazos, onion, tomato, bell pepper, pineapple. Served with Japanese rice. Topped off with super brownies and even more banana pudding. Oh. Pico.
Yes, pico was consumed in mass quantities. We made about a gallon each time and they emptied the bowl. That's choppin' a lot of tomatoes, onions, jalapenos and cilantro. Bonnie was our jalapeno expert and remembered to wear gloves (important safety tip). One night, Tom came down and helped chop, too.
From the first day, campers kept asking if we had a cookbook they could buy and they all assumed we had known one another for years. In fact, they were shocked when we said we had met just a day or two before. Guess that's what shared work and creativity does to a group of strangers-- makes them a team of friends. And that cookbook? Well, it's in the works.