Regular Blog readers will have noticed that no Sunday
Reflections post appeared this week. As noted last Saturday, Sunday was quite
the marathon- All Ages Gathering in the morning, CTM Board meeting in the
afternoon and Crossroads in the evening. Then Monday was the Day Camp committee
that means dinner to prepare and serve and then a meeting. By the time I got to
Tuesday it seemed a little redundant to offer a reflection on Sunday!

 Some of the photos
above give a glimpse into the Harvest /Thanksgiving All Ages, and the Day Camp
dinner. Our dessert, Apple Pandowdy will also feature as this week’s recipe!
  Crossroads was much
more mellow than the frenetic September Gathering. Syndi- Belle gave a super talk
on the topic of “Digital Detox”. Crossroads now has it’s own website up and running,
so check it out over here.
At our Day Camp meeting we welcomed a new member in Mikaela,
a two-time Team Leader with a passion for Day Camps, she suffered a bit from
information overload at the meeting but I think she enjoyed it and I’m sure
will bring lots of fresh energy to the mix!
 So as of Tuesday I
was busy typing up Board Minutes and also following up on several tasks as well
as on all the ideas which came out of the Day Camps meeting.
 We are still planning
on posting a “Wednesday Words” this month (there is one more Wednesday on which
to squeeze it in!!) and this year’s theme of reminiscences from Campers, recent
and from long ago, should prove really interesting.
This Wednesday Jillian came over and gave some valuable help
in fixing up more of the small glitches still arising from the return of the
computer. We also enjoyed an early supper together (Eggplant and Mango Soba
Noodle Salad) before she dashed off to a Bible Study.
Thursday evening there was a meeting at St. Stephen’s for
the Sunday Gatherings Design Team, of which I am a Member. Our congregation is
about to receive a final report on the findings of the Futures Committee and it
looks no matter what that the status quo will not be remaining. More on this as
it all unfolds.
And then it was Friday! The latter part of the week has been
very rainy with this morning being no exception. Wil and I just came home from
a VERY wet walk and sadly there will be no leaf raking or other garden work
today. But this afternoon I will be continuing with Christmas Baking  (more gingerbread cookies and Stöllen) and
Steven is coming for dinner tonight so I’m also preparing a French recipe for
stuffed pumpkin that sounds very yummy.
 Early in the week I
harvested MORE herbs and shared them with Sebastian and his Mum, bagged a bunch
and froze them for Victoria, hung more bunches in the basement for my own
cooking and this evening Steven will be picking up thyme, oregano and sage,
which I gathered for him.
 Afternoons I managed
to finish up a bit more Christmas sewing. I’m really happy with the Market Tote
from Purl Soho and made five as gifts.

Yesterday afternoon I cut out a whole
lot of fabric bags in which I will be packaging my presents. This is the third
year I have chosen to move a way from paper wrapping. Even though paper is
recyclable I think it is more fun to provide a small extra “gift” with a fabric
bag that can be repurposed long after Christmas is over. I hope to be sewing these up next week, along with a couple of other  projects.

Another knitted present has also been cast off, a second hat
in the same pattern as the blue one I finished last week. For a change a neck
warmer is now on the needles.

 Now, before I head off to
begin baking here is the recipe for Apple Pandowdy

Apple Pandowdy

Pastry for a single piecrust

6-8 large apples (I used Braeburns)
¾ cup maple syrup
½ cup dried cranberries
1 Tbsp. coarse cane sugar
Preheat the oven to 350°. Peel and core the apples
and cut into thin slices, place in a deep oval casserole. Stir in the maple
syrup and cranberries.
Roll the pastry into an oval shape on a floured surface.
Arrange the crust atop the apples and crimp the edges. With a small sharp knife
cut 8 one-inch squares in the crust, leaving them in position.
Bake for 35 minutes. Turn the oven up to 400°,
remove the pandowdy from the oven and sprinkle the sugar over the rust. Return
to the oven and bake for a further 30-35 minutes until the crust is golden and
the juices and bubbling up through the holes.
Cool for a few minutes then serve with a pitcher of heavy

Serves 6