Sunday’s an important one here, because it’s LAUNDRY DAY!  That’s when you take the clothes out of your Bongo Hamper and put them into your customized laundry bag, zipper it up and put it in front of the cabin.  Why do we use a Bongo instead of putting dirty clothes right into the bag?  Because dirty clothes are far more likely to end up in the right place if they’re “tossed” into a hamper, as compared to opening a bag every time. 

The style of laundry bag we use is an amazing invention.  You put the clothes in like a traditional bag, but when the bag comes back from the service a few days later, you open it with the zipper on the side just like a suitcase.  Inside are perfectly folded clothes that just need to be put away.  That’s some kind of magic!

6 AM:  another round of Polar Bear, this time for the older half of camp.  Congratulations to the 79 boys who swam across Trickey Pond.

At breakfast…he’s here!  SustainaBatman!  He arrived by bike to bring us lessons about environmental sustainability.  Today’s reminder was about turning out lights when you leave the room and bringing back your cereal bowl when you want seconds. 

Speaking of cereal, just about everyone stops by the Skylemar Cereal Bar at breakfast.  There’s five choices plus granola.  One is healthy (which only a very few take), one is lower sugar (some people take), and three others are by far the fan favorites.  No surprise there.  The top “seller” is Frog Loops (aka Fruit Loops), followed by Lippy Charms (aka Lucky Charms). 

At lunch, the “Bar” switches to salad.  There are mixed greens, protein (like beans), and veggies like cucumbers, carrots, peppers, tomatoes and so forth.  Assistant Chef David cuts vegetables for the Salad Bar all day long.  The most popular toppings are cucumbers and croutons.  These are not ordinary croutons.  They’re the special ones that Junior makes out of leftover grilled cheese.  Yum!

Campers are cooking too!  When your Bunk has SkyDeck with Adam, it’s a great day.  One Bunk has breakfast, and another has dinner.  They scrub their hands clean, and pay close attention to Adam’s directions.  At breakfast, they learned how to make Migas, which is a Mexican egg scramble with homemade tortilla chips.  Dinner was from the same genre:  Elote (Mexican street corn) and Mojo chicken tacos with homemade tortillas.  Dessert was Yonanas fruit ice cream. 

The Juniors Division did a special kind of cooking today.  They made a meal that will feed 70 people at Crosswalk Community Outreach Center tomorrow.   Working in teams of three, they sliced, diced, layered and packaged.  The lasagnas came out beautiful and the pans of garlic bread smelled fabulous.  Bunks 21-23 took this task very seriously, and everyone was excited to make a positive difference for others.

Evening Activity was a Skylemar first.  The whole camp gathered below the hockey rink, to find a raised, square stage surrounded by ropes and turnbuckles.  It’s a wrestling ring!  Music pumped and the announcer warmly welcomed the North Atlantic Wrestling Association.  The crowd went wild with every choreographed thud. 

After the exciting show, we gathered in the Pavilion for a surprise party of sorts.  This is the time of year when we celebrate Shirley’s birthday.  Shirley was the wife of Skylemar’s founder, and she loved ice cream.  We remember her with a delicious treat – make your own sundaes.  That’s our kind of Sunday!