Saturday again! I really think time has
sped up because each week seems to go by soooo… quickly 😊
      Let’s see what there is to report from the
Day Camp world? Well, we now have 17 Day
Camps booked in four Provinces, which is pretty good for February. Still no
Team Applications but we live in hope.
   This past week more work happened on the
Program Manual. Arnee is busy typing away from the sheep farm in Ireland (ah
the advantages of modern technology
😊) so
I’m REALLY trying to extricate the last missing Chapter submissions from some extremely tardy contributors. 
  At the office level I’m also badgering people for
both submissions to CTM’s quarterly Newsletter AND for reports for our upcoming
AGM. Oh my, it is a good thing I have my lovely “Badger” mug to cheer me up,
email and text badgering are no fun
have also been sending out acceptance packages to various communities as well
as reminders to others who expressed interest last autumn but from whom we
haven’t heard a word since.
  Our February Day Camp Committee meeting is
coming up on Monday evening so I’m thinking it is time to produce the annual “Day Camps
Chart”, which I draw up on a large sheet of Bristol Board and which we then
fill with post-it notes as the spaces for each Camp are booked. One of our
greatest advocates, Linda Agustin from First Filipino Baptist Church, would
like to be able to have a chart to take to an upcoming meeting where she is
going to do some Team Member recruiting, so I’ve offered to make 2 charts this
Hopefully the task will not take too long
because I would like to spend a chunk of time tomorrow afternoon working on my
2018 Pysanky.
 Yesterday I got out all my supplies, cleaned the first dozen eggs
and completed step one – drawing in the pencilled guidelines for the designs.
So tomorrow I will begin the slow process of “writing” the patterns in beeswax.
Today is another Bake and Blog Saturday although maybe I can make a start on the eggs if the baking gets
finished early 
😊 I’m making Moon Cakes because
yesterday was the Lunar New Year so I plan to serve Chinese refreshments at
tomorrow’s Board Meeting. It is going to be a full Sunday!!
I’m also baking some Amish Whoopie Pies and
some baguettes, because they are so useful to have on hand in the freezer.
Last Thursday four friends came over for
our bi-monthly Miyazaki Movie Night. We watched Nausicaä of the Valley of the Wind ,which is a sort of parable
about environmental issues.

  I recently found a YouTube Channel called Japanology and since I have always had an obsession with all things Japanese I
was inspired to make 
Nabe for our movie night supper and for
dessert a Japanese Cheesecake.
Winter is the perfect time of year for
having Nabe so I thought I would close of today by sharing the recipe I put
together after gleaning ideas from the Japanology film on the subject. It is
really quite simple to make and well worth the effort.
Seafood Nabemono

12 cup dried shrimp
1 piece Kombu (dried seaweed) approx. 6”x2”
3 Tbsps. Tamari Soy Sauce
2 large carrots peeled & roll cut
2 cups Sunflower sprouts
2 lbs. fresh fish filets (I used salmon and
½ lb. firm tofu, cubed
12oz. 100% buckwheat Udon noodles
1 Tbsp. Sesame oil
First make the Dashi (broth)
In a large pot combine 8 cups of water with
the Kombu and bring gently to a simmer. Remove the Kombu with a slotted spoon
before it boils otherwise the Dashi will become slimy. Stir in the dried shrimp
and simmer for 5 minutes.
Remove the pot from the heat, cover and let
steep for 10 minutes. Strain in a fine sieve and discard the shrimp.
While the Dashi is steeping, bring a large
pot of water to the boil and cook the Udon for no more than 5 minutes. Drain,
place in a serving bowl and toss thoroughly with the sesame oil. Set aside.
Return the Dashi to the Dutch oven and
bring to a simmer. Add the Tamari sauce and carrots and simmer for 15 minutes
then add the fish and continue to simmer for approx. 10 minutes or until all
the fish is opaque. DO NOT OVERCOOK THE FISH!
Lastly, reduce the heat to low and add the
tofu cubes and sprouts, and cook until they are heated through.
Nabe is traditionally cooked and served on
a brazier at the dinner table with diners adding ingredients, sort of like a
fondue party 
Even if you are not going to cook at the
table it is still a good idea to place the pot on an electric hot plate so it
stays warm as you eat. Each person places some of the cooked udon in their bowl
then adds the fish, vegetables and broth.
Nabe is often served with Ponzu Sauce.
To make your own sauce: –
In a jug combine 2 Tbsps. each Tamari
Sauce, Asian Fish Sauce, Lime Juice, Orange Juice and Balsamic Vinegar. Whisk
People add a little sauce to their bowl of
Nabe, to taste.

This recipe makes 5 or 6 servings.

1 Comment

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  1. Love the Badger mug. Perfect! Ha ha.

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