As mentioned in my last Post, yesterday was “Crafts Day”. This is the second year we have tried to get a group together to make samples of some of the Day Camp Crafts, both those used by the Scramblers (little ones) and those used during the Creative Connection portion of the Program.

     Of course to add to the complexity of the situation I was also looking after my 2 Godsons who stayed over from Thursday so their parents could attend a course at Isaiah 40.

  So imagine a mix of-a large dog (who loves children, but is prone to knock them over), a small cat (who is scared of children), and 5 people painting, gluing, cutting out paper etc. all over the dining room table and floor. It was pretty wild!

   But I now have a pack basket filled with some pretty nice sample crafts all ready to take over to the Supply Room tomorrow morning, which is when I’m going to be meeting Sarah so we can make a start at putting together the Retreat Week Folders.

   In other Day Camp news this week…we have received more host church application forms, I have sent out reminders about Kick-off Day (our June 1st Training Event for Local Church Helpers), heard news about several more Team Members (and TWO possible Leaders), plus Jessica came and completed the Team Leaders’ Binders. Whew!! Quite a busy week.

   Of course things will pretty much be this way from now until the end of Summer, and I’m used to that.


     I would feel a bit more sanguine if I was not expecting the arrival, any day of the Brick masons, who will be tearing down and rebricking the South wall of the house, repairing the driveway retaining walls and pouring a new concrete pathway beside the garage! All of this means that on this glorious Sunday afternoon, I’m sitting on a blanket on my bare deck instead of on my much more comfortable deck furniture, since there is no point in hauling it out, washing it, installing it and then having to move it in when the workers show up.


    But that is life, particularly when one is steward of a very old house!



        So as I mentioned, it is already Sunday, late afternoon, no time to start this post yesterday.

       This morning Pastor Nick was not a church as he is at a conference in California. Jenna preached on John 21:15-25. Her sermon was most interesting as she looked at this extremely well known passage from 3 different perspectives:- Firstly from the most common viewpoint of “Redeeming” in that Peter was redeemed by Christ from his previous threefold denial of Christ by his threefold reiteration of his love for Him.

Secondly Jenna looked at it from the point of view of the “Mandate” that Christ gave Peter when He told him that he was “the Rock” on which the Church would be built, and thirdly, Jenna looked at this final vignette from an “Intimate” perspective wherein Christ was needing the affirmation of the love of his close friend before He would depart from Earth for the last time.

    This fresh look at a familiar passage will provide all of us with some good Spiritual “food’ to munch on in the coming week.

   Another great little tidbit to much on came from one of my favourite Blogs. Check out the May 1st Post,here for a fresh look at prayer.


   As for bodily food, which we also need!… I thought I would share the Salad recipe which I served to my house guests last Friday Evening.



                                                 Salmon and Pea Salad



14 oz. salmon filet

6 medium potatoes

1 2/3 cups green peas (fresh or frozen)

1 lemon, thinly sliced

1 ½ cups vegetable stock

½ cup plain yoghurt

½ cup veganaise

1tsp English mustard powder

1tsp-dried dill

Salt and pepper to taste

1 leaf lettuce, washed, dried and torn into pieces.



Cut the salmon into small cubes and place in a medium saucepan with 2 lemon slices and 1 cup of the stock. Simmer gently until fish is cooked, approx. 5 mins. Drain the fish, reserving ¼ cup stock. Place the peas, with the remaining stock, in the same pan, bring to the boil and cook just until tender, 3-5mins.

Meanwhile, boil the potatoes in plenty of water for 15 mins. until cooked through but still firm. Drain, cool, peel and cut into chunks. Place the chunks in a medium bowl. In a small bowl mix the yoghurt, veganaise, mustard, dill, salt and pepper and reserved stock to form a creamy dressing. Pour over the potatoes and toss to coat.

In a large shallow serving bowl make bed of the lettuce.  Arrange the potatoes on the lettuce and top with he salmon and peas. Garnish with lemon slices. Chill before serving.

Serves 4