So today is the day- Fall Coffeehouse 2017!
  Since I do not expect to get home until late this evening it is doubtful there will be photos to share for a while, especially as I’ve asked one of the 2016 Team Members to be the “official” photographer and it may take a few days for her to submit her pictures. Having said that, I think it best to wait for those “proper” photos because my cell phone camera does not do the best job in the dimmed lighting (ahem, I mean “special ambiance!) of the Coffeehouse, most photos are simply of dimly lit people in the far distance!!
 Much of the week has included innumerable messages –emails, texts, FaceBook etc. sorting out the details of this major Day Camp event! This morning I loaded up on groceries for the hot beverages and dropped them off at Isaiah 40 and soon shall be heading back there to begin concocting Mulled Apple Cider, Moccachino and Chai Vanilla Latté. But for this slightly quieter hour there is a bit of “down time” in which this post can come together.
Besides Coffeehouse prep I’ve continued to work on various sections of the2017 Program Manual and on Thursday morning met with Arnee (our invaluable Manual typist) at which time she gave me the go ahead to start sending content to her. Yay!
 There have also been bits and pieces of general Office work as the November Board Meeting, Crossroads and the next Day Camp Committee will all be happening the week of November 20th. Next weekend SYC is hosting its annual Movie Marathon, an overnight event ending with a breakfast, held at St. Peter’s Church. The Huyers will be coming down to attend part of the event so next Friday evening I shall be on babysitting duty for at least the youngest of my Godsons (possibly the two younger ones!).
   Although we have had several more wet days, the raking takes up a lot of afternoon time as I try to keep pace with the mountain of leaves.
Monday afternoon Wil and I went over to the drop-off site to collect the first box of winter farm veggies. Since then I’ve been pickling, freezing, baking and cooking all sorts of good things to stash away for the long months when fresh veggies are a luxury.
 Thursday evening Sarah and Alexander came for dinner. Their first wedding anniversary took place Thanksgiving Weekend but they were away in Portugal, celebrating by walking a portion of the Camino. It was great to hear some details of their adventure as we shared a dinner of stuffed pumpkin followed by Apple Snow with custard and Pennsylvania Dutch Chocolate Cookies.


There hasn’t been time for any more Christmas Sewing but I did finish knitting a cosy neck warmer and have begun on a shawl, both Christmas gifts for friends.

Before I pack a sandwich and head off to Isaiah 40 it is time to close off with a recipe.
One evening early in the week I had a “Breakfast for Dinner” night and enjoyed a yummy bowl of Farro with Apples. This dish can really be eaten at any time of the day and is especially good while many varieties of apples are in season.

                      Farro with Apples

 2 Tbsps. coconut oil
 1 apple, cored and diced ( I used a Ginger Gold)
 ¼ tsp. cinnamon
1 cup cooked Farro (1 cup dried farro with 1¼ cups water,
cook like rice for 25-30 minutes, yields 2 ½ cups)
 ¼ cup toasted nuts
 ¼ cup dried cranberries
 ¼ cup Greek Yoghurt
 ¼ cup honey
 Melt the coconut oil in a medium saucepan and cook the apple, sprinkled with cinnamon, for about 7 minutes, or until tender. Stir in the farro, nuts and cranberries and toss until everything is warmed through. Divide between two bowls and top each with yoghurt and honey. Serves 2.