And here we are already nearing the end of the first week of Day Camps 2019.
Reports are that all three of the Training Day Camps ran pretty smoothly with the largest Camp being at First Filipino Baptist Church and the smallest in Two Mountains, just North of the city and the third Camp, in the Eastern Townships coming in between.
All week I have spent as much time as possible trying to solve the dilemma of the now six vacant spaces for host communities and sadly have no good news to report in that area. Of course a huge chunk of time has had to be dedicated to all the final planning for next week as we move into the uncharted waters of our newly reconfigured Team Training Retreat.
Right now it is Friday evening and at this time next Friday we will be watching a movie together as we always have a video night on the last evening together. 
At this point we still don’t know if everyone will still be together as we have not yet received the tickets information for the two Teams flying to Saskatchewan, but we do know that the one starting off in Edmonton will be flying out on Saturday of next week.
Tomorrow is already packed with more last minute work. In the morning I’m meeting Tyler over at a friends back garden cottage where one of the Teams will be staying next week. Jessica and Tyler are lending two air mattresses as it will be a three person Team of girls and obviously, although there is a double hide-a-bed in the cottage we only allow siblings to share a bed so we need to provide three separate sleeping spaces.
Tyler is then heading to Ecollegy to pick up a large order of fresh foods that was packed today for me while I head to the CO-OP to collect a smaller order. We will then meet at my house and sort the boxes as Tyler will be delivering the morning snack foods to the kitchen at St. Matthias (where we have rented the Hall for workshops next week) on Sunday, as that is their Parish Church.
Later in the day I need to print a bunch more documents, finish up a couple of PowerPoints and, in the evening I will start setting up the dining room in readiness for the first dinner for 20 on Sunday.
Somewhere in between I shall find time to finish this post and get it published too 😊
Here is a bunch of photos sent in from two of the Camps. Team 3 has promised some and I will add them to this post during the coming week.
At FFBCM two of the Travelling Team also sent me this short video of themselves singing our Theme Song in French!
Team 2

Team 1

Well it is now Saturday afternoon. The beds are made up in the cottage and groceries delivered to St. Matthias Church. I still have the printing to complete and have just been getting tomorrow’s dinner out of the freezer so it can begin to thaw. Tomorrow we are having Vegetable Curry with Naan Bread, Orange Ice Cream and Orange Infusion.
Since there is a lot still to do I had better finish off with a recipe and  get back to work 😊

One evening this week we really enjoyed this-
Pork Taco Salad
! lb. organic pork tenderloin, sliced into 1/2” rounds
3 Tbsps. olive oil

8 cups salad greens
2 cups canned pinto beans
2 cups heirloom cherry tomatoes, halved
1 avocado, sliced
1 mango, cubed
2 green onions, sliced
1 cup shredded cheddar cheese
½ cup plain whole milk yoghurt
1 tsp. lime zest
1tsp. chipotle powder
juice of 1 lime
1 cup cilantro leaves
1 garlic clove, chopped
¼ tsp. salt
unsalted taco chips for serving
Heat 1 Tbsp. of olive oil and a skillet and sauté the tenderloin slices over medium heat, 3 minutes per side.
Arrange greens, beans, tomatoes, avocado, mango, cheese and pork on a large serving platter. Top with pork slices.
In a food processor, combine the yoghurt, remaining olive oil, cilantro, lime zest and juice, garlic and salt and blend until smooth. Transfer to a jar.
To serve, place a layer of taco chips on individual plates or bowls, top with salad mixture and drizzle generously with dressing.
Serves 4