Mid-August already and I’m pleased to report that the weather has been lovely this week, warm and sunny but not crazy hot and humid. It is lovely to see the grass green again after such a dry spell last month. Yesterday I mowed the lawns and thought about how often the grass is all dry and brown by this time in the summer. For a couple of hours it was lovely to work outside and push the pandemic to the back of my mind.
Much of my office time this week was spent looking at all the documents that will need to be edited as we implement our plans for Day Camps 2021.
Unfortunately I still do not have access to copies of the two key files in a format that can be modified, as Jessica’s computer is still being repaired but I have been able to make notes of the pages which will need work and have thoroughly reread everything, so that’s a start.
In a normal world, this past Tuesday would have been the Team Leaders’ Evaluation Meeting and it was hard to pass the day alone but I am trying to think positively about our ideas for the future and to imagine better circumstances for Day Camps, and for our world next summer.
Outside of office hours I’ve been able to catch up a bit in the garden and completed sewing a gift for a friend whose birthday is in early September.
There haven’t been any visitors for the past two weeks so I’m already looking forward to seeing Jillian on Monday, Jenna Wednesday and Jessica Thursday, a plethora of riches all in one week!! Jillian and Jessica are both Day Camp groupies with whom I can hash out many aspects of the program and it will be really good to share feedback in person rather than over Zoom or Skype. And Jenna is a dear friend from St. Stephen’s days; we seem to have many interests in common (including all things Diocesan J) so here is always plenty to talk about together.
Today is a “Bake & Blog” Saturday since Sue needs her gluten-free loaves so as it is not quite so steamy hot I’m going to make batch of bagels, some Pennsylvania Dutch Chocolate Cookies and a lime flavoured olive oil cake to stock up the freezer a bit. But first I have garden chores to do so I had better finish up with our recipe and get to work. The aforementioned cookies are an old favourite. I often make them around Christmas but they are equally good with an iced coffee on a late summer evening.
Pennsylvania Dutch Chocolate Cookies
1 cup whole wheat flour
1 ½ cups unbleached flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 cup Dutch Process cocoa powder
1 tsp. vanilla extract
1 cup unsalted butter
2 cups raw cane sugar
Whisk together the dry ingredients and set aside. In a large bowl beat the sugar and butter until fluffy then beat in the egg, vanilla and 1 Tbsp. water.
Gradually beat in the dry ingredients.
On a lightly floured surface, roll out the dough to approx. ¼” thickness and cut into 4-5” diameter circles, using a large jar lid or bowl. Transfer to parchment lined baking sheets and sprinkle with additional sugar before baking in a preheated 400º oven for about 9 minutes. Watch carefully as it is hard to tell if they are burning!
Makes approx. 15 giant cookies. Of course you can make smaller cookies but who wants small chocolate cookies when you can have giant ones!