Hello from Onas!
We are still missing the sounds of campers, activities, singing, and cicadas. If you’d like to read about this summer’s highlights, check out the summer recap article.
Our work schedule changes throughout the year with the cadence of the seasons. In the fall, our staff is busy getting ready for the next summer and hosting a variety of rental and school groups. The program team works on determining sessions dates for the coming summer, building our registration site, and planning the Winter Reunion. Our advancement team is working on year end fundraising, engagement opportunities for community members, and planning the Onas in DC event.
The Camp Onas Board of Directors recently met for their annual retreat, and the year-round staff held their retreat in September. During these gatherings, Camp Onas leadership reflects and spends quality time together, while planning for the year ahead.
Above: photos taken during our fall retreat.
Matt & Holly
For us, the fall is a time for restoring, reflecting, and planning. In the two months since the summer season ended, we've enjoyed a short trip to Cape May in late August, celebrated the weddings of two couples we are fortunate to have in our lives because of Onas, and it's been a treat to connect in-person with our year-round staff at our September Staff Retreat, and our Board of Directors at its retreat in October. Resting a bit, and setting aside time to intentionally engage with some of the people who make Onas so special helps us focus on, and look forward to, the year to come.
Lisa
Lisa shares her classic corn casserole recipe:
“I have one that I make to take to Thanksgiving dinner and is usually cleaned up, which is unusual considering all the food on the table! It takes cornbread to a new level and is super easy. :)” - Lisa
Five Ingredient Corn Casserole
8 oz. Jiffy corn muffin mix
15 oz. canned whole corn (strained)
15 oz. cream corn (not drained)
1 C. sour cream
1/2 C. melted butter
Heat oven to 350 degrees.
In a bowl, blend all ingredients and pour into a greased 8" x 8" baking dish.
Cook uncovered for 45-50 minutes or until light brown.
Lisa shares two pictures that she's taken recently: one from an evening walk she had recently, and one of a full rainbow taken at her house.
Isabelle
Over the last year, I’ve revisited my love of stitching. Holly showed me how to use round knitting needles, and another friend helped me re-learn crochet. I am working on my second hat (it’s purple!) and I think I will try making socks next. Shout out to my friends who patiently share their tips with me!
Dex
I have been having a great time this Fall and enjoying the little things. I've been trying to up my game with yummy fall recipes (think stews and cobblers), spending time with friends I don't get to see during the summer, and getting outside for some good ole leaf peeping. Eliza and I went to Shenandoah National Park and got to hike on some wonderful trails (windy pic related).
Katie
I love working on puzzles during the fall! It’s nice to sit down with a cup of tea and work on a puzzle for a little while. This is a puzzle that I recently completed.
I've also been training for a backpacking trip in the Pacific Northwest! I've never been to that part of the country before and I'm excited to take my first backpacking trip in over ten years. My last trip was back when I was a counselor at Onas helping lead the hiking part of the Voyager. If weather permits, we will be hiking in the Enchanted Valley.
Rhea
Matt has a hard time keeping the ball in his hands around the leaves, this means fall is one my busiet times of year.
