[This guest post comes from Margaret Barton-Ross, a volunteer cook at Camp Ten Trees in the Pacific Northwest. Please make her feel welcome and spread the word about this great camp for LGBT families.]
It had never been my lifelong dream to cook in a summer camp, but after my daughter spent several summers volunteering her time to cook for the two week program known as Camp Ten Trees, I began to think it would be an interesting thing to do. And it had been a long time dream of mine to “drive” an industrial size Hobart mixer.
Camp Ten Trees has that very mixer in its kitchen. In August of 2008, I realized my dream of driving the mixer and was part of the kitchen staff at Camp Ten Trees.
I have long been a supporter of this non profit camp located in northwestern Washington. Camps tend to be special places to those who attend them. Camp Ten Trees has become much more than that for many of the campers who return year after year. The camp strives to develop “a camp community that honors creativity, individual choice, and community living.”
This camp exists to provide a safe environment for lesbian, gay, bisexual, transgender, queer and questioning (LBTGQ) youth and their allies and for children of LBTGQ families. Camp Ten Trees has become home for these children and youth. Many of them say they spend fifty one weeks a year in the world, waiting for one week in the summer when they get to come home. For them, camp is home because they are safe and, after all, isn’t that what a home should be?
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As of this morning, there's a Blue-Haired Girl on the sidebar. If you've been with me since the days of Dirty Feet and Lily White Intentions, or The Reel Gurl column from The Santa Cruz Sentinel, then she should look familiar.
Some of you already know that I'm a freelance writer. I mostly work for small businesses, providing web content on a wide variety of topics, advertising copy, SEO-rich text, newsletters, and such. I've also done a fair share of fiction editing and proofreading, which I enjoy immensely. If you're in the market for such things, feel free to drop me a line, let me know what you need and I'll give you a reasonable quote.
I tell my small-business clients ALL THE TIME that they need to use every outlet they have to promote their business, but like a doctor who ignores his own health, I tend to ignore obvious opportunities to promote my freelance business. That said, I've popped the BHG up on the sidebar with a link to my business site so if you find yourself in need of a hired pen, just follow the link to see if I can help you out.
Now, let's get back to our regularly scheduled programming, shall we?
This morning's breakfast consisted of a fried egg dusted with smoked paprika and a slice of sourdough toast with real butter. For lunch yesterday, I sliced up a piece of pita bread, brushed it with olive oil, sprinkled on some greek seasoning and baked it into pita chips which I ate with two heaping spoonfulls of roasted-tomato hummus. It amazes me that I can get un- hungry from so little.
My Go-To snacks are wasabi peas and popcorn with brewer's yeast, but I pick up one of those super-sized Hershey's Dark Chocolate bars every month and keep it in the kitchen drawer, eating it one square at a time when I get a craving for the sweet stuff. I'm the last person in the world who ever thought I'd eat like this. Simply. Moderately.
I was a weird little kid when it came to food.
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No stories this week, but here's
one of my favorite pieces from
Mouse to keep you entertained
while I sort through a wealth of
words in search of the right ones.