Monday last was our monthly Day Camp
Committee evening. It was a cold blustery day so I had assembled a huge post of
6-bean chilli in my giant slow cooker, to be followed by pumpkin cheesecake and
          Despite all the food bribery we had a small
turnout due to sudden timing conflicts for two members, however four of us did
gather and the meeting was most productive, with plenty of ideas and
suggestions tossed around.
        We never meet but I am thankful for this
group of people who offer so much support to the work of Day Camps and who help
to make me feel less isolated as we gather to share our thoughts.
      Thus Tuesday was a morning for following up
on all those great ideas, mostly via email! And that evening I was so happy to
welcome for a dinner visit my erstwhile secretary, Alana who was in town for a
teacher’s seminar.
      The six young women who, over a span
of about fifteen years each spent two or three as the CTM office worker have a
very special place in my heart. All of them were university students, holding down the part-time job and I got to share in their daily lives as they
did in mine.  Alana now teaches elementary
school on a First Nation Reserve in northern Quebec.
      Every year she tells us that she will be moving
back to Montreal (and re-joining the Day Camp committee!!) yet I think she
has stayed up there five years, maybe next year she will be back!
     Thursday morning I had a nice visit with
Jill, the youth coordinator at Emmaus Church, and a former committee member. We
always swap news of her youth group world and the world of Day Camps, while knitting
and drinking coffee, this visit was no different!

In the evening Matthew
came for his first Autumn Art lesson and we began work on two decoupage boxes.
After a bit of on-line research I had found an interesting method of
doing decoupage with motifs from paper napkins so we made a start on the
project. I also had an awesome surprise that afternoon when Michelle called to
say she had time for another visit if I was at home. WOO HOO! I don’t think
just the two of us had had a one on one chat for at least 12 years. Bliss. She
stayed right until Matthew knocked on the door and I never even noticed missing dinner. My! but it was good to talk with her!

       I hope
you have read the latest Wednesday Words Guest Blogger post, which also was
published this week. Do scroll down and check it out, Robin is one of my
favourite former Team Leaders, perhaps because I watched him grow up as he made
his start in life as part of the congregation of St. Matthew’s where his whole
family was VERY involved in many all our church life. To see him now, married
and ordained as a CofE priest is pretty special.
     So here I am having a “Bake & Blog” Saturday.
The whole morning was spent labouring in the garden as days there are precious
now and each section of the perennial beds and herb garden needs to be carefully
cut down and prepared for winter. Yesterday it was the herbs and today the
largest perennial bed, it took 3 hours!!

     But this afternoon is all bake & blog
since preparations are underway for a “Spanish Inquisition High Tea” tomorrow
at which I intend to “interrogate” the young man currently dating my favourite
    So there are Scottish Oatcakes in the oven
and cupcakes waiting to be baked and there will be a big rush after church
tomorrow to prepare everything for the Tea Table.

Somehow, despite the usual hectic schedule I
also managed to complete several Christmas gifts this week. There is quite a
long list to go but I have hopes of producing all my gifts on time!
  Last Sunday afternoon when the Gallahers
joined me for Tea we all tucked into an Apple Crostina. Since we are still in
the midst of Apple Season I thought that would be a handy recipe to share
                                                          Apple Crostina
pastry for a single crust pie

2 lbs.
½ cup
Tbsps. lemon juice
from 1 lemon
¼ cup
½ tsp.
each cinnamon, ginger & nutmeg
¼ tsp.
sea salt
1 tbsp.
Butter or margarine, cut into bits
1 Tbsp.
out the pastry into a 12” circle (I cut a large circle of parchment paper and
lay it on a flat pizza pan then roll the pasty out right on that). Chill while
preparing the filling.
and core the apples and cut into ¼” slices. Put the apples in a large bowl and
add the sugar, cornstarch, spices and salt. Toss together then pile the mixture
onto the pastry leaving a 2” border. Fold the edges up over the sides of the
filling. Dot the filling with the butter and brush the edges with the cream,
sprinkling on a little extra sugar if desired.
Bake in
a preheated 375ºF oven for 30-35 minutes. Cool a little while before serving.