By Steve Shetter
With our children growing up in the scouting family, we have spent many a nights in the woods.
Hence, our favorite little place to go is the Cub Scout camp in our little town.
After our son had put in his 16 years of scouting as a youth, the time had come to give him the Eagle Ceremony that he had earned.
In short, our sons’ first year as a scout, the ranger had been killed while on camp. The council had not had a chance to put a new ranger in since the tragedy so no one was allowed to camp.
We (the ranger and I and a few others) know that (call him Andy), Andy still patrols and keeps an eye on things. My wife and I had planned on our sons’ ceremony at the camp while we relied on our son to come up with what he wanted to dine on.
As expected, he left it up to me to do the planning and when it came time to prepare the dishes, he wanted his grandpa there to help and be a part. At this thought it occurred to me that this would put 3 generations of Shetter’s in the kitchen. We prepared Sausage Stuffed Mushrooms, Stuffed Grape Tomatoes, and Seasoned Brussels Sprouts. We planned on serving some 300 dishes and glad we did. Not what we expected showed up but the food disappeared.
While we were proceeding through the ceremony, astonishingly the front door on the dining hall opened up and closed. While this may not seem strange to some, these doors are the type that have the return cylinders that takes a good shove to open. There also was no wind blowing that night either. About 20 minutes later the same thing happened and the door actually stood open for about 15-20 seconds.
I looked back and thanked Andy for letting us use the dining hall and that we would be sure to clean up, the door closed. After the evening concluded and everyone had left, I was on cleanup duty. Just as I was finishing up I heard a tapping sound. I went out to investigate thinking someone had forgotten something. No one. Returning to duty, tapping. Again, investigating, nothing. This went on for about 45 minutes.
Knowing the ranger, we like to prank one another on occasions, I checked out the outside of the building as well. Nothing. As I was finishing, the tapping was right behind me where we were serving. Upon looking around I observed a mess that I had not cleaned. I asked Andy “Is this what you are trying to tell me?” I returned to the kitchen and got the dish cloth and cleaned the mess. Interestingly enough, the tapping ceased.
I was taking the trash to the dumpster when I saw a box in the driveway just off the dumpster pad and tossed it away. At this point, a voice in the woods said “thank you”. I returned with a “welcome Andy and thanks for the use of the building”. I informed the ranger of the occurrences the next day and he laughed. He said that Andy hangs at the dining hall after dark keeping an eye on the place.
Stuffed Grape Tomatoes
- 4lbs Grape Tomatoes or Cherry Tomatoes
- 1lb Cream Cheese (Softened)
- 8oz. Sour Cream
- 2 Ranch Dressing Pkgs
- 2 bunches Scallions (small cut)
Take the tomatoes and halve them. I prefer lengthwise. Using a melon baller or strawberry huller, core the seeds from the tomatoes.
In another bowl, mix the other ingredients. Make sure that the ending mix is kind of thick so it does not drip off the tomatoes. Cut the scallions. When the mix is finished, either use a piping bag or a spoon to put the mix into the tomato halves. Sprinkle the scallions over the treats and enjoy.