A new dish in our food repertoire

Frankie's first week of camp had her in "Kids in the Kitchen" in the morning session.  There she learned, among quite a few reccipes, a preparation of Lemon Asparagus Pasta.  A beautifully simple recipe of blanched asparagus (done in the same water as the pasta) and pasta that's tossed with a lemony sauce of zest, lemon juice and olive oil.  It was the ownership of the recipe that made all the difference.  She chopped asparagus, zested lemons, squeezed the pulp out of them, all but go near the boiling water.  And, she ate tons of it.  Camp Recky at OSU is going to be great fit for her this Summer.