Yes, my kitchen looked pretty organized, but that is what made meals at Jones Bay fast and fun! 
Khoshari Burritos; Pot Roast and home-made Potato Dumplings; Polenta Scramble; Pineapple Crepes; Macaroni Salad with Quail Eggs; Soba Noodle Stir-fry with Tofu and Bratwurst; Huckleberry Pancakes; Cornbread with Honey, and a variety of salads....most of it couldn't be photographed because we ate it too quickly.
Appetites are huge when camping, and meals had to be ready on time! Mai cooked for her family of three; Annie cooked for her family of four, plus Ruhiyyih and Matt; and I cooked for four, including two of our sons. This way, every cook had her own meals and cook station. (My boys sneaked over to Annie's kitchen for a hamburger or hot dog a time or two, saying my food was great but there just wasn't enough of it!)One morning I staggered the breakfast courses: First blueberries and cantaloupe, an immediate easy course, followed by vegetables - steamed kale and chard, with huckleberries, peanut oil and walnuts. Main course, polenta scramble, with bacon, tomatoes and eggs. Last course, pineapple coconut crepes, dusted with powdered sugar. This was a fun morning of cooking and eating.
Cleaning up had to be efficient and quick, because activities were scheduled.
Here, Daniel is helping his mom with camp-tending - he was a good little helper. 
Soba Stir-fry, Cornbread with Honey, and Carrot-Apple Salad. 
Mai's Skewered Kabobs. 
Annie's Shrimp Creole, cooked over the fire.
I served a variety of fruits and salads every day, with garlic toast.
