It has been a pretty full week around here at “Day Camps Central”.
  ALL the content of the 2020 Program Manual has been sent to Jessica for layout and formatting, references have arrived for 2 prospective Team Members, CTM’s quarterly newsletter is ready for proofing and the President’s report for our Diocesan Synod convening circular was sent in one day before the deadline. YAHOO!!!
There has also been good news regarding several prospective Day Camp host locations, in fact if all of the enquiries bear fruit (which I admit is highly unlikely 😊) we only have 3 slots left in our 2020 summer Schedule!! 
I am trying very hard not to worry about the impending pandemic of the Corona Virus and trust that July is far enough ahead that no one will feel called to cancel anything at this point. We are certainly living in scary times and must hold strong together. Yesterday I listened to a good Podcast on this topic, which offered some peace and encouragement.  
We certainly aren’t ready yet to cancel our April Team Gathering, however, since a directive came from our Bishop yesterday regarding a ban on distributing wine at the Eucharist, I think it prudent that we not have a House Communion this time, our usual custom at the Spring Gathering.
This coming Monday evening is our monthly committee meeting. The deadline for submitting Team Applications is tomorrow but sadly no completed forms have yet arrived. There is a chance that one of the committee members will bring some forms to the meeting from the youth at her church, that remains to be seen 😊.
Two days this week I also managed to carve out time to begin Retreat Week cooking. Last Monday I baked 4 dozen Breakfast Cookies and 2 Blueberry Coffeecakes, all destined for morning snacks at the Retreat. Then on Thursday I made a huge pot of Ratatouille for one of the dinners. Of course there is still a long list of items still to make but at least I have been able to get started.
Outside of the Day Camp world I also attended a Diocesan Council meeting on Tuesday and left Thomason in the capable hands of Rebecca who even managed to get him to snuggle with her on the sofa for a while. It was a huge worry off my mind to know someone who is good with dogs was “holding the fort” for 4 hours! Of course having attended the meeting Tuesday meant typing up the minutes, which I accomplished in a couple of short spurts on Wednesday and Thursday, sending the draft off to my Clerical counterpart yesterday morning.
I’ve also made a start on Birthday Crowns for 2 of my Godsons, whose birthday are coming up soon and continue to beaver away on Nfld. Mittens for Christmas 2020 😊
Today I have quite a long baking list to tackle as for the past two weeks I have been wanting to make my first batch of Hot Cross Buns and have finally assembled all the ingredients. I’m also making-gluten free loaves for my friend Sue, Espresso Shortbread (part of the dessert for Monday evening), Granola, a Giant Chocolate Chip Cookie (friends coming for lunch after church tomorrow) AND taking the beeswax off my first batch of Pysanky. All of which to say I guess I had better end off here, leave you with a recipe and get to work 😊
One evening this week I made a favourite Asian recipe. It is so good it might even convert the liver haters in your family! 

Stir-fry Liver with Peppers and Onions
1 lb. beef or calves liver, trimmed and sliced into thin strips3 Tbsps. cornstarch, divided
2 Tbsps. peanut oil

1 onion, sliced
2 cloves garlic, crushed
2 orange or red peppers sliced into thin strips
2 Tbsps. tomato paste
3 Tbsp. rice vinegar
2 Tbsps. Tamari
Toss the liver with the 2 Tbsp. cornstarch. Heat the oil in a large wok and fry the liver, peppers, garlic and onions for 6-7 minutes, or until the liver is just cooked through. Mix the tomato paste, rice vinegar, remaining cornstarch and Tamari in a small bowl. Add to the wok and cook for 2 more minutes until the sauce is thickened. Serve over plain rice or noodles.
 Serves 4