PJ good for you! I won a prize for archery too! But it was my 2nd year trying it - I remember that like I remember beginning this sentence...no really. I remember because my first year, I had absolutely the lowest score of all the boys, and I cried like a baby. The next year, I must have had a counselor who was a better coach. Or maybe God just gave me a steadier hand a year later, because I practically split the rear ends of my earlier arrows shot into the bull's eye with my later shots! (My big disappointment that 2nd year was looking and looking around among the boys, and not seeing another one crying like I did the year before! I knew there were a few that 2nd year who shot as poorly or worse than I did my 1st year. So I was mad that they either didn't care as much as I did, or they were better at hiding their pain. Those are the sorts of things that go through boys' minds, that cause them to grow while at camp.) Of course I was totally kidding around about camps not being for girls. But still! A "love smitten teenage boy trailing after you (instructor)"??!!! That's STALKING! I wouldn't send my girl to camp to learn how to handle THAT. Not even if I knew that boy and his parents beforehand and we had pre-arranged for him and my daughter to marry! I'd make sure she was a black belt in Tae Kwon Do before we sent her there. And I'd insist that she sleep wearing night vision goggles and a Bowie knife or a Taser (or two) strapped on. The only thing I can say, PJ, if you're gonna tell DW on me, is, she knows it ain't gonna do no good to make me sleep out in the heat, because I AM THE HEAT! I AM THE DEVIL, HAHAAAAAAAA!!!

Thank you for your kind comments. I know some people don't care at all for lamb (Karen, you have a very good reason for not wanting to eat lamb!) Here's the recipe: I love Google! I Googled "Peppercorn Lamb + Silver Palate Cookbook") and.......voila....the recipe appeared! Lots of fun comments about how good it is came up too! Roast Lamb with Peppercorn Crust From The Silver Palate Cookbook The mixture of mustard and three peppercorns gives this roast a crisp and piquant crust. (6 to 8 portions) 3 tablespoons crushed dried peppercorns, an equal mix of white, black, and green 1 tablespoon fresh rosemary leaves, or 11âÂÂ2 teaspoons dried 1âÂÂ2 cup fresh mint leaves 5 garlic cloves, crushed 1âÂÂ2 cup raspberry vinegar (Available in specialty food stores) 1âÂÂ4 cup soy sauce 1âÂÂ2 cup dry red wine 1 boned but untied leg of lamb (about 5 pounds after boning) 2 tablespoons Dijon mustard 1. Combine 1 tablespoon of the crushed peppercorns, the rosemary, mint, garlic, vinegar, soy sauce, and red wine in a large shallow bowl. Add the lamb and turn to coat with the marinade. Marinate the lamb, covered, in the refrigerator, for 8 hours, turning occasionally. 2. Preheat the oven to 350�F. 3. Remove the roast from the marinade and drain; reserve the marinade. Roll the roast, tying it with kitchen twine. 4. Spread the mustard over the meat and pat 2 tablespoons of crushed peppercorns into the mustard. Set the roast in a shallow roasting pan just large enough to hold it comfortably and pour the reserved marinade carefully around but not over the roast. 5. Bake for 1-1âÂÂ2 hours, or 18 minutes per pound, basting occasionally. The roast will be medium rare. Bake for another 10 to 15 minutes for well-done meat. Let the roast stand for 20 minutes before carving. Serve the pan juices in a gravy boat along with the lamb. (I strain the pan juices, thicken w/ a tad of cornstarch mixed with water.......yum!)

Like any job, there should be specific reasons for why she wants to work there. During my college years, I worked at a residential camp for the physically challenged. So, a camp environment, but with a population I was interested in learning more about. Yes, the day is a long one with probably one day off a week. Often these camps attract foreign students from around the world. This too makes for an interesting experience. I agree with Joanie. There are many opportunities that can also tie into her interests as well as give her new skills. Both my daughters worked in summer camps. One taught gymnastics, one worked at a Girl Scout camp. What is your daughter's rational for working at a summer camp?

The Citristrip was good and wet when I took the plastic off. I use pieces of cheap plastic drop cloth, since one big piece is easier to manage than a number of shopping bags. After scraping it off, i scrubbed it with a soap and water solution and a scotchbrite made for paint removal. I know it didn't attack the stain, as the stripper was till orange despite having been on there about 16 hours. Around here, 1/2 gallon is $20, but it takes about 3 quarts to do one door, thus $30. I found one quart wouldn't quite cover one side of a door. Applying it too thin is a waste of time. We'll see what we decide for a finish. Our powder room is right on the foyer, and I wanted a rustic old door in that spot. It's going on barn door rollers, and I'm trying to find an 'interesting' handle to roll it back and forth. The foyer is small- 6X8, so I don't want to go too dark. It's surprising how light the wood dries- you'd think I got much of the stain off, but when wet, it's very dark and blotchy. Yellow pine is terrible for staining, so I think they used a very dark opaque stain. I imagine these doors came out of old mill houses, and were probably the cheapest door available at the time.