PROTEIN

Team Rice, led by Blogmaster David Lane Jr. poses for a group photo with Terrion,  DiJaz, Jeremy and Johmel.  

Da'Nethia serves up some Veggie Burgers to Ryan during the tasting.

Proteins, Protiens, ah--however you say it or spell it, PROTEINS are what your body is made of and what you must keep eating to keep your body in good repair.  Proteins consist of building blocks called amino acids and some of those amino acids are essential--we can't make them on our own. Animal sources of proteins are complete; that is, they contain all of the essential amino acids in the right proportion.  But most vegetables are incomplete sources of amino acids, but become complete when you eat them in combination with other incomplete proteins--and that's how we get some of the world's greatest national dishes like rice and beans or humus and pita bread. Soybean is the notable exception because it is a vegetable that is a complete protein--soymilk, edamame beans, tofu and its flavorful cousin tempeh are all soy based and thus complete proteins.

The campers were on their best behavior today.  The marched in with aprons and took their seats in an orderly fashion. All hands were on deck,. which made the day go very smoothly during the cooking time.  The SU staff photographer, John Oubre, was taking photos to go on Southern's website and Facebook page. Travis Spradling is the staff photographer from The Advocate and he was shooting for the local paper.  Both seemed to enjoy what was going on and the campers and David, Blogmaster, enjoyed the dueling cameras.

Preparations proceeded flawlessly and dishes appeared on the front buffet table at exactly the right time:  Farfalle Pasta Primavera with Turkey Sausage and lots of fresh herbs and vegetables, Chili vs. Chili, with both sides being winners and accompanied by delicate corn sticks and corn muffins. Veggie Burgers were made from toasted walnuts, cooked brown rice and sauteed onions and garlic with bacon bits (apologies to the real vegetarians:  these burgers contained actual minced bacon and not the Bacos which are a soy product.  Seems the Bacos disappeared at the baked potato bar last week.) Lettuce and tomato topped them on buns and barbecue sauce was served on the side. the appetizer du jour on the tables was Humus, made by Chef Nate, whose adventurous palate was curious.  He served olive oil brushed and herb dusted pita triangles on the side.

Sad news: it seemed that the 'frig suffered a raid last night and a Key Lime Pie proved too much temptation for someone.  It was missing in the morning.  A second attempt at another pie failed, but the campers were happy with the Peanut Butter Bars, a high protein dessert or snack cake and there's more for tomorrow--with Key Lime Pie as well.