Royal Tine Camp Cook School Journal


outdoor cooking trainingDAY 17:

Breakfast was an hour early today at 5:30 and we got everything served on time. For dinner, we made ham, scalloped potatoes, green beans, sourdough bread and apple pies. I had another chance at the pie crusts and I'm getting better with LeRee walking me through it this time. At the end of the day I'm tired but there's a certain satisfaction in cooking. I'm going to like this work.

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