Well there may be a light at the end of the tunnel as regards
wrapping up Day Camps 2013!

     
Right at the start of the week I began sorting and reading over the
comments gleaned from Teams, Coordinators and Clergy all of which are pulled together
when completing the Feedback Forms, sent to each Church or Community that
hosted a Day Camp week.

   
Before the finished documents can actually be emailed out we still need
to prepare the 2014 Application Forms and a new Flier advertising next Summer’s
Program, “Follow the Leader”, both of which will be included in the mailing.

   
Tuesday morning  2 volunteers joined me
to help empty the Supply Tubs and replace everything in the Supply Room storage
bins. Mercifully we did not find anything rotting or mouldy although, of
course, there were a few bizarre and inexplicable objects that were most certainly
NOT in the tubs when they were sent out 8 weeks ago!

    The rest of the week a large portion of each
day was devoted to filling out the Feedback Forms and happily, they are now
completed! They still need to be checked for spelling errors etc. since the job
is usually done in fits and starts thus leaving odd, half-completed, sentences.

   “Office” time was limited yesterday as Anna (a
former Team Leader and newest Committee Member!) came with her son Nathanael
for a lovely lunchtime visit. Anna’s husband is an Armed Forces Chaplain and
they are just in the process of relocating from Borden Ontario to the Base at
St. Jean, just South of Montreal. Nathanael is 3 years old, very
talkative, no longer shy with me and full of amusing conversation!

   Last evening, I was invited out to dinner by Brett (friend, mentor and founder of
Day Camps), who is currently living in Bristol, UK but is in Montreal to visit with family and friends and to officiate at both a Wedding and a
Baptism. Brett had called the day before and asked where I would like to go. I had launched
into my “organic/eco-friendly/locavore” spiel, so it was decided I should check for possibilities on Google and send him info. Since being in invited out to dinner is an extremely rare occurrence
in my life it was most exciting to “search” and send  a page of
suggestions. Brett chose Bonnys and it was truly fabulous! – small & funky/organic/vegan
& vegetarian with a really great vibe. 
     During dessert, Brett brought out his iPad and showed me  slides
of his recent trip to India. As a former architect, he is a person
who  takes  good photos, full of great architecture and
of historical and cultural interest.

All in all a very special occasion!

 On  home front-  Alice’s cardigan is
finally finished , Hallelujah! Mandu
assisted in blocking it (see photos!)and I hear it is just the right size, with room to grow.

Alice and her sister slept over at their Grandparent’s house last night
so they all dropped by this morning to bring me a “thank-you card.


  I
am now hoping to begin knitting a sweater with the gorgeous Alpaca yarn given to me
last Christmas but it looks as if I shall have to design my own pattern since I
have not found any inspiration in my numerous books or on line. Meanwhile, I am
also starting another shawl as a Christmas gift.

  
    As
of tomorrow, the great “Changing of the Decorations” begins, officially ending
Summer and preparing for Harvest Thanksgiving. Still no news of possible
Boarders so I continue to pray, taking each day at a time, and trying very hard to
TRUST!

  Thursday
afternoon, I made a batch of tortillas. Having originally planned an
Asian stir-fry for dinner that night I changed directions and as I could not resist
fresh tortillas a fusion recipe was invented:- 

                                “ Italian-style
Burritos with Japanese Eggplant”

Do try them, they are guaranteed to
convert eggplant haters!

2 Japanese Eggplants

1 egg, beaten with 1Tbsp. of milk        

½ cup coarse cornmeal

4 slices bacon

½ cup grated cheddar

4 Tbsp. Italian Tomato Sauce

4-8” Whole-wheat flour tortillas

Cut the eggplant, on the diagonal, into ½
inch thick slices. Lay the slices on paper towels, salt lightly and cover with a
flat weight. Leave for 15 minutes.

Meanwhile, over medium heat, fry the bacon
in a cast-iron skillet, until crisp.

Pat the slices of eggplant dry then dip first
into the egg mixture, then in the cornmeal.

Set aside the bacon and fry the eggplant,
in the bacon fat, until crisp on both sides. Remove eggplant but keep skillet
on low heat.

Lay the tortillas out on the flat surface.
Spread each one with tomato sauce, lay several slices of eggplant along one
edge, top with a bacon slice and grated cheese.

Fold in the ends and roll firmly to enclose
the filling.

Arrange burritos in the skillet and heat,
gently for approx. 10 minutes or until cheese is melted. Serve immediately.
Serves 4.