All those years ago when I learned to cook at the Cordon Bleu school of cooking in Paris, I doubted the utility of being forced to roll out pate brisee (pie crust) almost daily. Now I know why. Just this past three days two different Inter Girl cabins came to me with Nalgene water bottles full of berries. One cabin picked wild strawberries at the high ropes course – an entire litre! They other cabin picked the same amount of wild blueberries on their canoe trip. And the deal is: they bring me berries, I give them a pie the next day… So the skill of making a butter-based pie crust from scratch – in a hurry – is coming in very handy…. And yes, Inter Girls and Senior Boys came back from trip today… Just in time for Circus Day tomorrow – every camper’s favourite day at camp, thanks to oodles of giant inflatables and carnival food – cotton candy and sno-cones, churros and candy apples… As for non-junk food, there was a yummy quinoa salad on the salad bar today, and coriander-scented chicken veg soup on the soup bar.