|Tishomingo State Park|
|August 22-23, 2009|
Troop 45 (20 Scouts plus adults) traveled Saturday morning to Tishomingo State park, about a two hour drive from home. We arrived, set up camp in site HU01, had lunch, and were on the rocks by 1:30 PM. We climbed vertical rock faces until late afternoon, and then headed back to camp. Once in camp, half the troop went to play disc golf, while the other half began preparing dinner, and took a nap. (Rock climbing is exhausting play.)
Dinner was prepared by each patrol. Some of the patrol menus were spaghetti with marinara sauce and green beans, hobo packs (beef steak and vegetables), and steak, mashed potatoes, and English peas. The seasoning of choice this campout was Tony Cachere's Creole seasoning. It seemed to end up in almost everything. The adults had hot Cuban sandwiches (beef smoked sausage, with sweet onion and kosher dill with brown mustard, on a hoagy, wrapped in foil, and pressed on a hot, flat grill by a large sandstone rock. We had plenty, so some of the boys sampled Cubans throughout the night.
Sunday morning, we had breakfast, put on Class A uniforms, and attended the chapel service held in camp at 8:30. We packed up camp, cleaned everything, policed the grounds, doused our camp fires, and then headed home to Starkville. Along the way, we stopped in Tupelo for lunch at the Olive Garden.
Registered leaders on this trip were Chris Driskill, Michelle Williams, Justin Huff, and Allen McBroom.