"Z" is for Zip Line . . .

"And Ruth the Moabitess said unto Naomi,

Let me now go to the field,

and glean ears of corn after him

In whose sight I shall find grace.

And she said unto her, Go, my daughter."

Ruth 2:2  KJV 





Walking out to the
climbing tower
and zip line

‘Z’ is for Zip Line . . . yep, zip line! We not only have a Gaga Ball pit up at Quaker Haven Camp (Syracuse, Indiana, USA), but we also have a zip line and one needs only to make their way to the top of the climbing tower to get to it! I’ll tell you right now that I have never climbed the climbing tower or gone down the zip line while at Quaker Haven.

 



Climbing tower
and zip line
from a distance

The campers must hike out to the climbing tower and zip line, which is quite a hike from the cabins, where they’ll be welcomed by several Quaker Haven staffers when they arrive. The campers will receive instructions and in putting on the necessary safety equipment.

 

Camper at the top
of the climbing tower

The climbing tower is 50 feet tall and has three paths that can be climbed – with different degrees of difficulty. The zip line runs from the top of the climbing tower down a 600 foot tree lined path. Youth need to be at least 10 years old to fly down the zip line.



Climbing tower
and zip line
close up

The climbing tower and zip line are options for some of the campers during the summer. Campers in Adventure Camp (5th & 6th graders) may choose the climbing tower during free time. Junior High and High School campers may choose to go up the climbing tower and ride down the zip line during their free time. Friends and outside groups may contact Quaker Haven Camp at http://quakerhaven.com/ and schedule a time to use the climbing tower and/or zip line for a fee.

 

So, if you ever find yourself in or around Quaker Haven why not take a hike and check out the zip line on top of the climbing tower! 

Having some fun
on the way back

 

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Recipes for ‘Z’ digging through my mom’s recipe box I found Zesty Pot Roast which is totally awesome and some of my mom’s favorite zucchini recipes – I don’t eat zucchini as it doesn’t seem to ‘like’ me, but my mom loved zucchini and was always looking for recipes that called for zucchini – especially in the summer when it was fresh from the garden! I remember her trying out different ways to freeze cut and shredded zucchini for use during the winter months. So, looking through mom’s recipe boxes I found recipes for two very different zucchini breads and Zucchini Provençale.

 

 

Zesty Pot Roast

1 cup tomato juice

2 Tablespoons prepared mustard

¼ cup Worcestershire sauce

1 teaspoon crushed basil

1 cup crushed oregano

1 teaspoon onion powder

½ teaspoon celery salt

¼ teaspoon black pepper

3 pounds beef pot roast

Shortening

 

Combine all ingredients except roast and shortening. Pour mixture over meat and marinate, covered, in refrigerator 24 hours, or overnight, turning occasionally. Drain meat. Brown in shortening in heavy kettle. Place on low rack, add marinade and simmer, tightly covered, 3 hours or until meat is tender. (A little water may be added if gravy becomes too thick.) Add carrots, onions and potatoes the last 40-50 minutes of cooking, if desired.

 

 

Zucchini Bread

(makes 2 loaves or 1 9x13 inch pan)

3 large eggs

1 cup vegetable oil

½ cup white sugar

1 teaspoon baking soda

½ cup chopped nuts

¼ teaspoon baking powder

1 teaspoon salt

3 teaspoons vanilla

2 teaspoons cinnamon

3 cups all-purpose flour

2 cups peeled and sliced zucchini (remove large seeds)

 

Preheat oven to 325˚F. Grease and flour 2 loaf pans or 9x13x2 inch pan.

 

Beat eggs till fluffy and light. Add oil, sugar, zucchini and vanilla. Sift together flour, baking powder, soda and cinnamon. Add to zucchini mixture. Add nuts last.

 

Bake loaf pans for 1 hour or a little longer (till firm). If using 9x13x2 inch pan bake for 50 minutes or till firm.

 

Can use ½ cup pineapple instead of nuts.

 

 

(Chocolate Chip) Zucchini Bread

(makes two loaves)

3 large eggs

1 cup oil

2 cups white sugar

3 teaspoons vanilla

2 cups finely grated zucchini (drain after grating)

½ cup pineapple - optional

3 cups all-purpose flour

1 teaspoon salt

1 ½ teaspoon cinnamon

1 teaspoon baking powder

2 teaspoon baking soda

6 ounces (or less) chocolate chips

 

Beat eggs, oil, sugar and vanilla until thick in bowl. Stir in zucchini. Add pineapple if desired. Add flour, salt, cinnamon, baking powder and baking soda and beat in lightly. Add chocolate chips.

 

Bake in well-greased coffee tins (1/2 full) or 2 loaf pans – about 1 hour at 350°F.

 

Zucchini Provençale

(serves 8)

1 medium onion

1 clove garlic, minced

¼ cup salad oil

2 pounds zucchini, cut

4 tomatoes, cut up

1 green pepper, chopped

Salt & pepper to taste

¼ cup parmesan cheese

 

In skillet, sauté onion and garlic in salad oil. Add zucchini, tomatoes, green pepper, salt and pepper. Cook until tender.

 

Sprinkle with parmesan cheese before serving.