There will be very little free time tomorrow to pull this post together so I’m making a Friday afternoon head start😊
As mentioned last week, tomorrow is the Praise & Thanksgiving Gathering at First Filipino Baptist (FFBCM) and Wentworth has kindly offered to give me a lift. I could have biked over but sadly it is supposed to rain all day plus I have a gigantic roasting pan of caramel popcorn to transport along with another large bag of bits and pieces needed for the event. All of which to say tomorrow will be only a “half-day” and then when I do get home in the early evening we will be having a late dinner after which I need to dash over to a friend’s house to feed her cat!
Thankfully Steven is going to care for Thomason while I’m at the Gathering and that’s a load off my mind. Hopefully I will be able to take a few photos so watchful bonus post tomorrow!!
This week we received our first 2020-Day Camps application from a church in Ontario WOO HOO!! I’m super excited to erase the white board and set it up with all the dates for next summer 😊
During the week we also received final payments for several 2019-Day Camps, which is helpful for our always-tenuous financial position 😊. Thomason and I have had 3 long walks to the bank and I’ve been sending out receipts to those communities. Next week is our planning committee meeting so that agenda has been emailed to everyone along with a job sheet for the coming year.
We also had a Board of Directors meeting last evening so there are minutes to type up and more “office” related things to deal with. Soon we will be compiling the CTM “Networks” Newsletter, Harvest Thanksgiving edition, the deadline for content is tomorrow, but as is usually the case, I will need to do more intensive badgering before people remember to contribute their articles.
The rest of the week has included a few visits from Team Members and friends. I’ve been able to do more late season garden work and the grass is lovely and green again so early yesterday morning I also mowed the lawns and on a couple of rainy afternoons did a bit of sewing…
Well the oven timer rang at that point and soon I was lost in dinner preparations and the rest of the evening flew by. Now it is a wet Saturday morning. Thomason and I had an eventful early morning walk to the bakery. I always tie him to a convenient fire hydrant dash into the busy bakery and pray that the line will not be too long. As I stood waiting a man called to me- “your dog is loose” AGH!!!!!!! I rushed outside only to find Thomason sniffing around right at the door, trying to get in. Upon returning with him to the hydrant I noted that he had actually snapped the thick metal chain through which I had threaded his leash. No more fire hydrants for us.😊 I attached him to the stop sign (surely he cannot pull out a stop sign), rushed in again to complete my transaction and was back out in record time. Fortunately the rest of the excursion was less eventful although his current main interest is baby strollers and every time he sees one he tries to lunge at the wheels while barking hysterically so I need to keep a sharp eye out if one is coming towards us and hastily cross the street in order to avoid chaos.
Better end off soon as I need to prepare both lunch and dinner so that Steven and I will be able to sit down and eat quickly when I get home from the Gathering…
Writing about lunch and dinner makes a good segue into a recipe.
One night this week I finally decided it was time to cut up the GORGEOUS eggplant that had come in my last farm share box so I made a favourite…
Mango & Eggplant Salad with Rice Noodles
1 medium eggplant, diced
1 large mango, diced
9 oz. brown rice noodles
½ cup rice vinegar
3 Tbsps. sugar
½ tsp. salt
2 cloves garlic, crushed
1 tsp. toasted sesame oil
grated zest and juice of 1 lime
½ cup sunflower oil
½ cup Thai Basil leaves, chopped
2 cups cilantro, chopped
½ red onion, thinly sliced
In a small saucepan, combine the vinegar, sugar, garlic, salt and lime and heat gently just until the sugar has dissolved. Set aside to cool.
In a large sauté pan, heat 2 Tbsps. of oil at a time and brown the eggplant in batches. Transfer each batch to a colander and sprinkle with salt. Cook the noodles just until al dente, rinse with cold water, drain and place in a large serving bowl.
Combine the cooled eggplant, mango, sliced onion, Thai basil and dressing and toss to combine. Allow to sit at room temperature for 1-2 hours. Just before serving fold in the cilantro.