I hope everyone reading this is not dealing
with such a wet spring as we are in Montreal. There has even been flooding in
some areas and today it is pouring again. AGH!!! Did you read our Wednesday Words post this week??
     However, since it has been a manically busy
week there would not have been a lot of time for outdoor work anyway!
 Jessica and I have finally tackled the
dreaded SUPPLIES. With 7 Teams going out this year, and very limited space in
our supply storage room it is a very good thing that we have now been doing the
job together for the past few years since we are more able to climb around and
over all the boxes and bags and get the job done without too many disasters.
This year the tempera paint did not even get spilled. Yay!!  Jessica is now armed with a not too long
shopping list and next week we hope to get most of the packing completed (we
had better as she is getting married on May 20th and departing on a
lovely honeymoon trip!!)
     Back at the office I am still struggling to
fill in the last few blank spots on the Team Itineraries and growing ever more
stressed about the lack of Applications from prospective Team Members. For a
few weeks now we have been stalled at 7 forms (one third of our goal number of
21) and everyone on the planning committee is helping suggest names but I have
had no success when approaching people. We are really thankful for the
applications we do have on hand but where to find more? (rhetorical question!) If anyone reading this knows of a young adult who is a committed Christian willing to give 6 weeks this summer to serve the Lord PLEASE leave a comment or download a form (available on the Team Members Tab of this Blog), THANKS!!!!!
    Tuesday afternoon, since it was only drizzling
and not raining too hard Wil and I went up to Dix Milles Village and selected a
“Thank you” gift for Arnee, our amazing Program Manual typist and formatter.
She will be coming for the dinner part of our May Committee meeting so I wanted
to be sure and have a nice gift all wrapped and ready 😊

  Last Evening Jillian and Victor joined me for dinner.  Jillian is one of the most invaluable of Day Camp “Minions” and since she and Victor  are recently engaged it is important for me to get to know her fiancé better too. We enjoyed a warm salad of Israeli Couscous, roasted tomatoes and tuna followed by Chocolate Cloud Cake and also had a nice visit, they even washed and dried the dishes! Yay for Minions!!!! 
Today is Crafts Day, starting at 1pm. A number
of people have asked if we will have photos of the 2017 crafts so I will be
putting up a separate post, probably tomorrow, with all the completed samples.
There will also be a link on the Churches and Communities Tab. Thursday
afternoon I baked some Mexican Spiced ChocolateCookies for our refreshments and
on our way over to Isaiah 40 today I’ll be picking up a couple of bottles of lemon mineral water to go with them.
  Next weekend is the big CTM Fundraiser for
which I have sewn bunch of project bags to be sold at the “artisans” table.  I’m also responsible for making a vast
quantity of Lime-Mint Ade for the event. 
It is very unfortunate that I will not be able to actually attend since the Clergy and
Spouses Retreat that I was asked to cater falls on the same weekend. To add to the general chaos the
Huyers will also be staying over on the Saturday night. AGH!!!!!
Well before I dash off to Crafts Day it is
time for a recipe. I thought I would share the Mexican  Cookies
….
Mexican Spiced Chocolate Cookies
(adapted from Martha Stewart Living)
1½ cups unbleached flour
¼ cup dark Dutch process cocoa
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. cayenne
¼ tsp. coarse salt
1 egg
1 tsp.
½ cup butter or margarine
1 cup dark brown sugar
½ cup coarse cane sugar
1 ½ cups dark chocolate chips
Beat together the brown sugar and butter
until fluffy. Beat in the egg and vanilla. In a separate bowl whisk together
the flour, cocoa, spices and salt. With beater on low speed, blend into butter
mixture. Stir in the chocolate chips with a wooden spoon.
Form the dough into balls (approx. 1 Tbsp.
each) and roll in the cane sugar.

Place on parchment lined baking sheets and
bake for 10 minutes in a 325º oven. Cool on racks. Makes about 3 dozen.