Somedays, grown-ups eat just like kids

We served a beautiful roasted tomato and asparagus and frittata to our small group this morning.

One piece was eaten. Half-eaten.

Because alongside that fresh, healthful frittata we served a bacon and cheddar frittata. The platter came back clean.

It’s the kind of nutritional choices I’d expect from a bunch of teenagers. But camp, to some, is a culinary splurge, and we’re happy to help them.

This group is only here for breakfast and lunch. Here’s what we’re serving:

T H E   M E N U

Saturday breakfast

  • Roasted tomato and asparagus frittata
  • Bacon and cheddar frittata
  • Sausage links
  • Hash browns
  • Honey-wheat English muffins
  • Baked peach oatmeal with warm milk

Saturday lunch

  • Rigatoni with homemade tomato-cream sauce, chicken and sausage
  • Curried cauliflower
  • Sesame sugar snap peas
  • Tossed salad
  • Warm rolls
  • Peach-ginger crisp

Photo credit


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