We started the day off by having breakfast at Cubby Hole after the sleepover (which had featured movies, several rounds of hide ‘n seek, and fresh-baked chocolate chip cookies). We then walked back to Van Meter to prepare for the big feast at 12:40 pm. We had to finish cooking and pull the pork butts, cook the collard greens (by simmering them in a pot in which two ham hocks had already simmered for a couple of hours), bake the biscuits, and mix and bake the mac and cheese. Our menu consisted of pulled pork with two sauces — Memphis Style and Western North Carolina Style, mac and cheese, collard greens, and biscuits with honey butter.
We invited several faculty members including Mr. Miller, Mr. Rachlin, Ms. Imperiale, and those working in the upstairs development offices in Van Meter, since we were operating there during the week and sharing close quarters. At around 1:00 pm, we feasted on the delicious food we had made (running 20 minutes late because Mr. Sussman underestimated how long the frozen biscuits would take). After enjoying a delicious meal, we decided to challenge ourselves to clean all of our spaces in the least time possible, and we did a great job plus enjoyed running around and being silly in the process. In the last hour we helped Mr. Sussman load the bags of supplies back into his car, leaving minimal physical work for the following morning.