As the autumn draws in I find myself back
to “Bake & Blog” Saturdays! Mind you, this morning did include an early
raking session followed by an hour-long Wil walk into Westmount where we chose
two 2018 calendars at the stationary shop.
But it is a dark cloudy day so, once home,
baking began and now just after 2pm the cooling racks on the dining table are
Tomorrow we have an extra CTM Board meeting
(normally we meet every second month) at which we are going to address the
“Future of Crossroads”(CTM’s monthly Youth Service). It is hard to squeeze in a
long discussion on a single topic at our regular meetings so it was thought
wise to hold a separate one in the hopes that we will be able to come to a
consensus on this important subject.
But I should have started with a quick
review of the past week: –
We received our first 2018-Day Camp
Application YAY!!!! We also received final 2017 payments from 2 communities and
promise of another so I think that only leaves 3 still outstanding. Good news
both for CTM’s finances and also for getting us closer to  finally shutting the door on all the work of Day Camps 2017 so that we can concentrate on next
The week also included more progress on the
2018 Program Manual Chapters and preparation of the agenda for the Day Camp
Committee Meeting, coming up on Monday. Two mornings started super-early with
the Brady children and guests were here for  lunch on two days, afternoon coffee
once and dinner on another evening.
Happily, despite some rainy weather, I have
now completed cutting down the perennial plants in all my flowerbeds (a
VERY big task) and can concentrate on raking many many maple leaves! The
arbourist still has not come to prune the tree that was damaged in the microburst.
Annoyingly one day he did arrive but only to find there was absolutely nowhere
to park his truck on NDG Ave. Grr!
A small amount of progress has been made on
Christmas gifts and next week I really hope to complete the fleece pullovers
I’ve been sewing for  three of my Godsons. I did cast on for the Thneed for my fourth Godson so;
with Christmas baking also underway I’m feeling fairly confident that
preparations are on track.
It is hard to believe that Jillian has been
living with me for almost two months
J She
slept here last evening (she normally goes back to her family’s house on Friday
and Saturday) because the school where she is now teaching was having its Open
House today and all the staff needed to be on hand to help out. Last weekend,
with the Thanksgiving Holiday, she was at her home until Monday evening so it sort of
worked out. She is super busy with work and wedding preparations but we
try to carve out one or two evenings a week to spend together and since she is
also very involved in the work of Day Camps it is great to be able to bounce
ideas back and forth over dinner
Well the baking must have cooled off by now
and so I should head off to get it all packaged up. Today I made 2 more types
of biscotti, for Christmas, 2 currant cakes (one for the Day Camp Committee
Dinner, the other also for Christmas) and a batch of Cream Crackers that with
cheese and hot apple cider will serve as refreshments at tomorrow’s Board
Before I head off to put it all away we
need a recipe.
The currant cakes I made come from my Mum’s
handwritten cookbook. This cake is a favourite with several friends; maybe you
would like to try it too
   Farmhouse Currant Cake

1 cup butter
1 cup sugar
4 eggs
1 ¾ cups flour
¼ tsp. each mace, baking powder & salt
1 tsp. vanilla
3 cups currants
Grease an 8” tube pan and line with
parchment paper. With an electric hand mixer, cream together the butter and
sugar until fluffy. Beat in the eggs one at a time and continue besting until
light. Add the vanilla and beat to combine.
 Whisk together the flour, mace, salt and
baking powder. With the mixer on low, very gradually beat in the flour mixture,
just until it is incorporated. Fold in the currants.
Carefully spoon the batter into the
prepared pan. Place the pan on a parchment-lined baking sheet in case any of
the batter leaks out!
Bake in a preheated 325º oven for at least
1 hour or until a skewer comes out clean when the cake is tested at its deepest

Cool in the pan on a rack for 10 minutes
then turn out and cool completely on a rack. If well wrapped the cake will keep
in the freezer for several months.