Our thanks to everyone for making 2021 a fabulous year for Vacation Liberty School! We filled three camps this summer with awesome campers, outstanding volunteers and dedicated staff. Our plans for 2022 are underway now and we hope to see you next summer.
The Vacation Liberty School Team wishes you a blessed Christmas season with the warmth of home and love of family and friends with a healthy and safe new year. 
“May God bless us, every one,” Tiny Tim, Character from THE CHRISTMAS CAROL

The Winter Patriots: A Revolutionary War Tale

On Christmas Eve a man with incredible talent and God’s protection fought alongside thousands of volunteers from all walks of life to secure our nation. Facing harsh winter conditions and unspeakable odds, our first military leader, George Washington, convinced the troops America was worth the fight, while showing the world we were determined to stand our ground and capable of winning our freedom.


We invite you to watch a beautifully prepared video, by the Women of Mt. Vernon and the F. M. Kirby Foundation, describing the series of events as Washington and his men succeeded in securing our nation one fateful Christmas when the stars aligned!
The Winter Patriots: A Revolutionary War Tale

Holiday Festivities

Colonial Americans had access to a rich and diverse diet – from the sea, the rivers, the land and the sky…prepared by the Dutch, the French, the Scots, English, Native Americans, Africans. Spices from around the world seasoned it all well.

Walter Staib, author of The City Tavern Cookbook…..Recipes from the Birth of American Cuisine, shared some wonderful soups for the cold nights ahead – from beef barley to oyster, turtle, clam and corn chowder, noodle and oxtail….

Beef Barley Soup

While Washington raised barley for his whiskey distillery, Jefferson raised his to eat.  Add beef (or mutton in 1700s) and one of the favorite soups in the colonies was born.

1 tbsp vegetable oil
1 lb. beef chuck cut into ½ inch cubes
2 finely chopped garlic cloves
2 finely chopped yellow onions
1 small diced celery root,
2 large peeled and diced carrots
2 bay leaves,
1 cup sliced button mushrooms,
¾ cup pearl barley
¼ tsp dried thyme
2 tbsp. chopped fresh parsley
salt and fresh ground pepper to taste

In a large pot, heat the oil, add beef and cook till browned; add onions and cook 3-5 minutes; add celery and carrots and cook till slightly soft;  pour in 2 quarts of water, add bay leaves and simmer for one hour; stir in mushrooms, barley, thyme and cook 15 minutes more; add salt and pepper.  Serves six.

Merry Christmas from Vacation Liberty School of Georgetown

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