Alleluia, Christ is Risen!
We have had a shortened workweek around here, as Monday was a holiday. Easter Sunday proved to be quite special. I had planned a very quiet observance of the Resurrection since the other regular Pod attendees were all away for the holiday weekend. In the morning I watched an Easter Day Bible study, several liturgical videos and portions of Messiah.
Then in the afternoon one of my Godsons with his Mum and sister cycled over to pick up their Easter gifts and another friend brought me a pretty container of African Violets.
At 515pm my Easter feast ( sent by an angel) was delivered. The meal was delicious- roast lamb, mashed potatoes and squash, a lovely spinach salad with fresh strawberries and pecans, and another salad of tomatoes, fresh basil and Kalamata olives!
The dessert was homemade gluten free Simnel Cake, decorated with marzipan. I was so full after the main course that I only managed a sliver of the cake. The generous quantity of food provided me with a reprise of the dinner on Easter Monday 😊 and I still have a piece of the cake to nibble on!
Monday evening I gathered on Google Meet with 5 young women (all Day Camp Team alumnae) to begin work on the craft samples for this summer’s program. In advance I had sent them all copies of the crafts assigned to each helper so we went over all the lists and I clarified any questions they had about supplies and/or instructions. One of the helpers is Chelsea, a long time member of the Pod who is now living in the Maritimes to attend Art College. After the others had left the Meet Chelsea and I stayed on for an hour, each of us making crafts while catching up on “life”!
Tuesday morning it was back to regular office hours and I spent a fair bit of time preparing for that evening’s Day Camp committee meeting as well as composing yet another email to be sent to prospective host communities now that Easter weekend is past. We had a good meeting although one member was missing due to the devastating news that a close relative had succumbed to COVID. I have been in touch with her during the week and will continue to pray for the family as they grieve.
Wednesday I sent off the aforementioned email and was amazed the next day to actually receive two responses. Both communities are not yet in a position to know if they are going to be able to host Day Camps but were writing to encourage me and to thank Day Camps for our ministry, it was a real blessing to receive these messages.
Afternoons I have continued with spring cleaning, defrosting both freezers, deep cleaning the stove and fridge and oiling the butcher block counters with mineral oil. I also decided to refurbish the living room floor stencil and am pleased with the results. I made a few watercolour sketches of the pots of spring flowers I received for Easter and finished knitting a pair of socks to wear under my rain boots. The weather has been unseasonably warm this week with highs over 20ºC, most unusual this early in April.
Today I’m starting my baking after lunch since I plan to make a pizza for dinner and so will keep the oven going to bake it 😊.
One evening this week I made a Thai coconut soup for supper, with Bao.
It was a lovely spring-like meal and very tasty, so I’ll share the recipe.
Thai Tom Kha Soup
2 cups vegetable stock
2 cans full fat coconut milk
4 slices ginger root
grated zest of 1 lemon
2 large carrots, thinly sliced
2 heads baby bok choy, sliced
6 kaffir lime leaves, crushed
1 tsp. dried chillies
½ tsp. salt
1 tsp. sugar
1 Tbsp. cilantro, chopped
2 Tbsps. Lime juice
Heat the stock and coconut milk with the ginger root and lemon zest, simmer gently for 5 minutes. Stir in the carrots, bok choy, lime leaves, salt and sugar and simmer for another 7 minutes. Remove from heat and add the cilantro and limejuice. Discard the gingerroot slices before serving. Serves 4, delicious with Bao 😊