Ah Spring! All those lovely blogs out in cyberspace with photos of
hyacinths and plum blossoms… and then there is Montreal. Another 12cms dumped
on us today. It is 530pm and I’ve just come in from a long round of shovelling.

      But let’s us think about Summer and the world
of Day Camps.
      If last week was “proofreading” this week has been “Host Churches”!
Wow, Host Churches from Saskatchewan to New Brunswick and many points in

Thursday evening I was talking with Alexander, a long-time Day Camps
groupie, telling him about all the Church enquiries, of course then I began
lamenting the lack of Team Applications. He said  “but this is a Church year” ah yes! For some reason, known only to the Lord, it
seems that Day Camps has a quirky habit of alternating years-one year plenty of
Team-next year plenty of host churches.

Last year we were blessed with 17 super Team Members, but we had to drop
from six to five Teams for a lack of host communities.  So this year? well I refuse to believe we will
not have enough Team Members, but I am willing to concede that there is going
to have to be a real Badgering Blitz in the weeks to come, because we most certainly have Churches!

do have two Team Applications, at present and it was just great, Wednesday
morning, to Skype with Carmen, who has applied from Trinity College, Bristol,
(It is no surprise that Trinity is where
the Rev. Brett Cane is a Chaplain!!)

Monday evening we had a good committee meeting with everyone in
attendance. After a meal of Black Bean Soup and Blue Corn Chips, followed by
Chocolate Macarons, we covered a lot of territory. We heard about the
successful filming of the Slideshow and the work of editing, soundtrack
recording and dubbing, which still needs to be done. We also talked about the
upcoming events: – Team Gathering, Crafts Day, Coffee House and Kick-off Day.
(Lots of great Badgering possibilities there!)

all in all great strides have been made as we look toward Summer. To follow the
“jigsaw puzzle analogy”- it feels as if the border is now in place and a bunch
of random clumps of pieces have been assembled, now we need to start joining
them to each other and anchoring them to the border!


my spare time there has been much crafting! Tomorrow is CTM’s AGM and I shall
be seeing my two Godsons, from Ottawa. A’s 2nd Birthday is Wednesday so
I have been assembling his Birthday Crown

      His Mum also commissioned me to make
his birthday cake AND two dozen mini-cupcakes for his class at Day Care. 

last two days I’ve been up to my eyebrows in cake batter and bowls of icing.
Fortunately, by noon today the last of the decorating was done, everything was
carefully wrapped and popped in the freezer. I just hope this fragile cargo
does not end up sat upon, during the drive back to Ottawa!

also had time to make a patchwork glasses case for a friend’s birthday and, of
course, have been working hard to complete the first dozen Pysanky.  The CO-OP has recently started stocking Duck
Eggs so I’m very excited to use some of them for my second dozen; lots of extra
space for intricate decoration!

this week’s recipe I thought I would include the soup I have made for dinner
tonight.  One does not often have both
parsnips and Jerusalem artichokes in the fridge at the same time, but I did and
these vegetables have vaguely Spring-like connotations. So I decided to combine
them for a thick hot soup on this “Spring” day!

                                Parsnip and Jerusalem Artichoke Soup

2lbs Parsnips, peeled and cut in large

1 Lb. Jerusalem Artichokes   

1 small onion, minced

1 clove garlic, minced

1tsp. dried thyme

¼ cup white wine

4 cups Chicken Stock

Preheat oven to 400F. Lay the parsnip
chunks on a parchment-lined baking sheet, drizzle with olive oil and roast for
40minutes. Meanwhile, peel and dice the artichokes and place in a bowl of cold
water with 1tsp. lemon juice.

In a small sauté pan, cook the onion and
garlic with 1tsp olive oil, for 10minutes until soft and brown. Stir in the
wine and cook together for 5 minutes. Place all the ingredients in a slow
cooker and cook on High for 3 hours OR place everything in a soup pot and
simmer gently for 2hours.

Puree soup in a food processor or with an
immersion blender.

Serves 4