This morning sort of marked the formal
start of Day Camps 2016 as a moderately sized group of local Coordinators and
helpers gathering at Isaiah 40 for a training session. Right off the top I need to confess that no photos were taken, I was just too busy to even think of it!
  Up at 6am and dashing over to feed my friend’s cats at 7am before hurrying
back to the house as a young woman visiting Montreal this week had been storing
her car in my garage and was coming to pick it up at 8am.
 As
soon as the car was gone, Wil and I set off again with a full packbasket, heading
for Isaiah 40. Sadly, upon arrival, I immediately realized that, in my haste, I
had forgotten the media projector, an essential part of the equipment, so we
dumped off the packbasket and rushed back to the house, setting a “world’s
record” of 9 minutes round trip!
As Wil and I approached the building from
the West, Jessica and her sister Chelsea came from the East and we found Anna
sitting on the doorstep so soon everyone was busily occupied in set-up mode.
  I
got the coffee going and laid out glasses and orange infusion on the refreshment
table, while Jessica dealt with the PowerPoint, Anna made nametags and Chelsea
arranged craft samples.
  Not
long after, people began to arrive and some of the earliest ones pitched in
arranging chairs. Joshua came and then he and Anna began practising the music.
Day Camps 2016 was up and rolling!
 The
morning flew by as Jessica led us through a mini Main Presentation; several of
us spoke about the other components of a Day Camp day, questions were asked,
ideas exchanged & snack eaten! We sang, we prayed and finally the
participants filled out feedback sheets and headed home.
  It
only took us about 20 minutes to clear up and some of the attendees even stayed
to wash cups and wipe off tables, you could tell they were real Day Camps
groupies! 
 Afterwards Jessica and I walked home and had a
short visit before her fiancé came by to pick her up then I headed out for 2
hours in the garden, deadheading irises and sweeping the eternal Maple
pods.  I sometimes think that the Lord
purposely arranged for me to be occupied, at this time of year, with this hateful
chore since it allows for hours of prayer around the concerns and thanksgivings
of the Day Camp world.
 Every June I find myself beseeching God to
“send more Team Members”, “help us find more host churches” and giving thanks for
the Members and churches we do have. It was no different this afternoon!
 One
more young woman has contacted me and I’m holding my breath waiting to hear if
she has made a decision whether or not to come. She has promised to let me know
by Monday; OOH… it is so hard waiting!
 Even
if she does come we are still short at least one Leader. The young adults coming
from Ontario all sound excellent but, not surprisingly they are not bilingual
so it would be a big stretch if one of them needs to lead the Quebec Team, but
I guess if it comes down to that the Lord must think it will work, all we can
do is keep praying.
 These concerns were shared at our gathering
this morning and there was a crumb of hope regarding those two missing Day Camp
locations in New Brunswick as two people offered to contact friends and
relatives in the Maritimes.
 
Needless to say, as start-up time looms closer my work days get longer,
usually extending well into the evenings and except for essential work in the house
and gardens, most handwork projects are laid aside until after the Teams are
trained and out “in the field”.

  Of
course there are some exceptions, especially when it comes to a Birthday Crown
for one of my Godsons. Tighe’s birthday is later this month so work is underway
on that project.
  The
weather has been warm and sunny all week so salads continue as my go-to dinner
favourite. 
Last night it was Fried Zucchini & Pasta Salad, so I thought I
would close of by sharing the recipe.
                                    


                                                         Fried
Zucchini & Pasta Salad
3 small zucchini. sliced ¼” thick

200 grams penne pasta
200 grams Mozzarella, cubed
¾ cup green peas, fresh or frozen
2 Tbsps. red wine vinegar
4 Tbsps. basil pesto
2 Tbsps. canola oil
1 Tbsp. olive oil
Cook the pasta in plenty of boiling water,
adding the peas for the last 3 minutes. Drain under cold water and place in a
large serving bowl. Meanwhile heat the canola oil in a large frying pan over
medium heat and fry the zucchini slices in a single layer, turning, until
browned on both sides. Remove from the heat and drain off any extra fat. Add
the pesto, vinegar and olive oil to the zucchini and toss with a wide spatula,
Add the mixture to the peas and pasta, along with the mozzarella and toss
thoroughly.

Serve warm or at room temperature. Serves 4