post is being started on a Friday morning for a couple of reasons: –
1- In about an hour the CTM “tech” support person (Wentworth) is coming to
begin transferring all the files from this laptop I am currently working on to
the new one I was given for Christmas. (Important note-I sure hope this post
doesn’t get lost in the process!!!)
2- Last evening I had a phone call from my long-time former Boarder, Maria, to
tell me she will be in Montreal this weekend and wants to see me so I invited
her to Saturday lunch! During the 3 years Maria boarded here, while studying
performance piano at McGill, the only meal she was almost guaranteed to share
was Saturday lunch and that was because, coming from a farm in Saskatchewan she
had not previously been introduced to such Montreal delights as Chocolatines
and bowls of Café au Lait, but she quickly became a devotee! So I’m pretty
excited to be seeing her after 2 ½ years and have already called the CO-OP to
order extra chocolatines as the baker only brings a few on Saturday morning!
let’s review the week: –
is continuing steadily on the Program Manual as Arnee works away at typing and
formatting and as I review all the drafts she sends and   badger the people whose chapters are still
one of the recent Training Team Leaders came for a visit and dinner. We had a
really good talk and she brought me up to date on some of the issues she has
been dealing with and shared the good news that she is considering coming on
Team this summer, which would be super!!!
morning my #1 minion, Jillian, came to work on the music files and also to sort
out some problems with the promo bookmark she had designed since Henry at the copy
centre needed some adjustments to be made before printing. Fortunately these
issues were soon rectified and by Wednesday the completed bookmarks were picked
up and are now waiting for distribution. Yay!
my friend Jill came over to take refuge for a few hours from round three of the
exterminators. Her family has been having a really tough few months dealing
with bedbugs that were unwanted stowaways brought home from work by her husband
who is on staff at a homeless shelter where there had also been a serious
infestation. I plied Jill with fresh coffee and cinnamon buns and we knitted
for a while before she headed home to deal with the horrible mess.
day I turned the afternoon into “office time” as I’m also into initial planning
of our Team Training Retreat as well as doing some choreographing of the
liturgical dance, which will be presented at the February Crossroads Youth
Service. Yesterday the Diocesan newspaper arrived and as I leafed through there
was a lovely photo of the liturgical dance at the Christmas Crossroads, I’m not
sure who took it or sent it to the newspaper but it was very nice to see it
week I have also set up my comprehensive binder, which contains all the
applications from host churches, and later on, all those from Team Members.
Although there are none of the latter kind yet, we do have 5 host churches,
which is quite a good start in January.

all of this progress has been made on mastering the new sewing machine. I
completed Pippa’s birthday gift and am gaining confidence. Next week I may be
so bold as to attempt to alter a stole for a clergy friend or tackle the
creating of appliqued anchors which I have been commissioned to make for
several of the layreaders’ preaching scarves. And, my goodness! I’m already
choosing patterns for this year’s Pysanka and checking my stock of egg dyes in
readiness for the beginning of that annual Lenten production!!
Well I
guess I should wrap this up before Wentworth arrives but not without a RECIPE.
evening Steven Craig from MCF joined me for dinner and I made a favourite
winter dessert-
Chocolate Soufflé
1 cup
½ cup
each icing sugar and cocoa powder   

1/3 cup
chocolate chips
5 egg
whites, at room temperature
¼ cup
1 tsp.
vanilla extract
cream for serving
Whisk together
the milk, cocoa powder and icing sugar in a double boiler placed over boiling
water, when smooth, stir in the chocolate chips and whisk until melted. Reduce
the heat to a simmer. Place the egg whites in a large bowl and beat, with an
electric hand mixer until soft peaks form. Gradually beat in the sugar until
stiff peaks form. Blend in the vanilla and ½ cup of the hot cocoa mixture.
Transfer the egg whites to the double boiler. With a whisk or electric mixer
beat the soufflé mixture for one minute in the double boiler. Place the lid on
the pot and cook over boiling water for 25-30minutes. Serve immediately with a
blob of whipped cream.