Wednesday In Numbers (And A Chicken Salad)

Last summer, I started a tradition of my crazy camp Wednesdays broken down into numbers. This year, that tradition will continue, but it will also include much better photos and a recipe.

222: Campers in attendance today

10: campers in my group

3: junior counselor/helpers for my group

750: game tokens handed out

2745: total tickets won for crappy prizes at the arcade

150: tickets won by the campers for crappy prizes

10: fairy-tale themed rubber duckies won with said tickets

8: minutes waited in line to ride the bumper cars

3: times each camper rode the bumper cars

1/3: number of mini golf games played

3: golf balls lost in the water feature in the mini golf course

28: water balloons launched in a bungee-cord powered launcher

9: girls soaked by water balloon launcher

145: minutes spent on a school bus today

1: extremely happy former camper visited on her 6th birthday today

2: pieces of pizza I successfully avoided eating at said 6th birthday party

3: bunches of scallions I chopped for tonight’s dinner

3: Large chicken breasts I poached and shredded for tonight’s dinner

3: Tablespoons of peanut oil I heated to near-smoking for tonight’s dinner.

Chinese Chicken Salad (adapted from an old Jeff Smith recipe)

Ingredients

* 1.5 lb. chicken breasts (3-4 large ones, TWSS)

* 1 bunch of scallions per chicken breast (I used 3)

* 3 Tbsp. peanut oil

* 1 Tbsp. salt, divided

* 2 tsp. soy sauce

Directions

Begin by poaching the chicken breasts. Heat a pot of water with half the salt and bring to a boil. Once the water is boiling, add the chicken breasts, cover the pot and turn the heat off. Allow to sit until the chicken is cooked through, about 20-25 minutes, longer if the chicken is straight from the fridge. While the chicken is poaching, chop the bunches of scallions (white and green parts). When the chicken has finished poaching, remove from the water and shred. Top the chicken with the scallions, then top that with the remaining salt. Heat the peanut oil until near-smoking (mine started popping a little bit) and pour it over the onions and chicken. Stir well, then add the soy sauce. Stir again and serve

My mom used to make this salad when I was little (much like yesterday’s tuna/cabbage salad) and I have vivid memories of picking pieces of chicken out of the bowl in the refrigerator. The oil could easily be reduced, but the peanut oil is definitely essential.

Camper Quote of the Day: “Guess what kind of sandwich this is? It’s really cool. It’s peanut butter and…. JELLY!”

Yet again, I’m pooped. It was a very long day in the sun, and 5:15 a.m. comes all too quickly… have a great night!

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