this is a bit of a cheat since it is really only Friday evening but the
Saturday post needs to get started since tomorrow is a bit of a zoo!
last week of May? Well the highest “high point” was hearing from a former Team
Leader who in reading a recent post (on THIS BLOG!!) had noted we were still
woefully short of Team Leaders and who, himself has suddenly got some free
space in his summer and is offering his services- HALLELUJAH! This news came
Thursday, just after hearing that another young man who was on my “hopefuls”
list had decided not to apply. That is the way it goes in the world of Day
Camps! There is also word of a third young person from the Toronto area who may
be applying and she, also is 18 years old, so slowly, slowly, the pattern of
the 2016 “patchwork quilt” is coming together.
work on the Team Leaders Binders, and throughout the week I have produced three
main courses, 2 desserts, a huge stack of chapattis, and some snacks, all of
which were added to my two freezers in preparation for the Retreat Week. I think that
with the exception of one more dessert, ALL the advance cooking is now
so many emails!! It is exciting and super to connect with all the people across
this big country who are busy preparing in their communities. It can become a
bit overwhelming at times when there is only one of “me” to answer all their
questions, but my head it still above water, although at 7pm Friday evening I
have not completed the whole of my to-do list for the week.
and Mandu were both given baths,( quite the adventure!!) but there really has
not even been a lot of time for gardening, although the lawns got mowed one
afternoon and at this season there is also the daily chore of sweeping up piles
of maple keys, which rain down in multitudes.
flowers are all beginning to burst open and Irises are now in bloom alongside
the Allium, both early summer favourites. Another afternoon I squeezed in time
to make the new sofa throw and am very happy with the way it turned out.
week I very much hope to create a birthday crown for my Godson, Tighe. Last
Sunday his Mum and I quizzed him on some of his favourites so no, armed with a short
list, the snipping and sewing can begin. He is turning FOUR, so hard to
Check forms then in the latter part of the morning the Huyer clan will be
arriving as we shall all be heading to the Service of Thanksgiving for the 45th
Anniversary of Senior Youth Camp, a VERY important milestone in the history of
CTM. After the Service the Soiree will be taking place but I will be bringing
baby Andrew back to the house, giving him dinner and putting him to bed, while
the others enjoy the party (no regrets I would much rather enjoy one on one
time with my youngest Godson!)
T hey will all be staying here overnight and through Sunday, since there
will also ne a Staff meeting Sunday afternoon, then I’m fixing a quick supper
before they head back for their last week staying in a cottage near Sherbrooke
as Victoria teaches a Law course at the University there.
as you can see, it is doubtful there will be time to do anything but press the
“Publish” button on this blog post. Ha!
the Soiree I was asked if I could contribute an appetizer. Wanting to do
something a bit different I decided on Vegetarian Filled Vine Leaves
(Dolmades). These make a great appetizer but also make a super contribution to
any Middle Eastern meal.
Tbsps. olive oil for a few minutes. Stir
in the rice, mint, dill, 1/3 cup lemon juice and 1 cup water. Bring to the
boil, cover and reduce heat to low. Cook for 20minutes then remove from the
heat and using a fork fold in the currants and pinenuts. Place a paper towel on
top of the pan; replace the lid and leave to cool while preparing the vine
with cold water. Place on paper towels. Cut away the tough stem end from the
(shiny side down) at the stem end. Fold in the sides and roll tightly into a
neat parcel. Place the filled leaves in the prepared pan placing them as close
together as possible in a single layer.
oil over the dolmades and add ¾ cup water. Place an inverted plate over them
and then a flat weight. Put the lid on the pan and bring to the boil. Reduce the
heat and simmer for 40 minutes. Remove from the heat and allow to cool in the
pan. The dolmades should be drained and served at room temperature but can be
refrigerated and be stored in their cooking liquid for up to two weeks.