Still no snow here, we may be facing a green
Christmas, most unusual in Montreal but not totally unheard of.
  Of course it has been another very busy week
around here. In the world of Day Camps we received an enquiry came from a
potential host church in Winnipeg, one to which we went for a number of years
when Brett Cane was Rector but have not been to in recent summers. It is always
exciting to here of a new location and to consider how to fit Manitoba into the
geography of our Teams’ progressions!
 As Advent progresses, attracting the attention
of people in host churches becomes increasingly problematic since all of them
are caught up in Christmas preparations, Sunday School Plays, Concerts etc.
Much of my work at this time revolves around the Program Manual as I badger the
various Chapter Editors, our Logo artist and anyone else participating in
Program Development hoping to meet the initial December 31st deadline.
 We are also on the cusp of sending out CTM’s
Christmas Newsletter and so badgering skills are needed in that area too trying
to chase down all those submitting copy.
  I have also been asked to contribute another
Blog Post to the SYC Blog. They have an annual series called “The Twelve Blogs
of Christmas” and my post will be a follow-up on my recent “It’s Not Easy BeingGreen” post. So at some point this weekend some extra writing will need to
happen!
  Monday evening Matthew and I were continuing
our exploration of Pointillism at “Art Night” when the phone rang and a stressed
out friend asked if I could cater a dinner for six for her on Thursday.
Normally this would have been a bit of a rush but since I also happened to be
having a young couple to dinner myself that night, my workload suddenly
increased quite dramatically. Thursday was also the day on which our last order
of winter vegetables was due for picking up at the farm stand plus the fruit
box from the CO-OP.Sigh.
   After rearranging my schedule a bit and
selecting a menu cooking began over Wednesday and Thursday. The vegetable order
ended up coming Wednesday, as snow was forecast for Thursday (it never
materialized) thus with bread baking in the oven I trudged over in the pouring
rain and retrieved several very large bags of root vegetables plus about 9lbs. of offal from the meat farmer, destined for making Wil’s food (which also need
to be made on Thursday!!)
  So as you can see, things have been a bit
hairy around here.
Without
really thinking about it I had previously arranged a Friday Lunch with a friend
from St. Stephen’s and Saturday Brunch with the couple, also from St.
Stephen’s, who are Tighe’s other Godparents (we call each other “God Family”)
so in an hour or so they will be arriving with their 3 year old son Nico.
  At this time of year there is always a
background of Advent and Christmas music and an increasingly frenetic inventory
of completed gifts balanced against those, which still need to be made. EEK! At
odd times this week I have squeezed in knitting and sewing and also happily
completed the restoration work on the historic Bishop’s cope over which I’ve
been working for almost a month.
  This afternoon the first batch of Stöllen
will be going in the oven bringing   one
of the traditional aromas of Christmas into the house, hopefully there will
also be time to cut out Tighe’s Christmas gift and to make some final
preparations for church tomorrow.
  For Brunch today we will be having Toad in
the Hole, an old childhood favourite (must be the British upbringing!) which I
hope will be pleasing especially to little Nico! Before getting ready to bake
it, here is the recipe; it makes a good supper dish too!!
                                                     Toad in
the Hole
2 lbs.
breakfast sausages

2 cups
flour
½ tsp.
dried savoury
¼ tsp.
salt
2 cups
milk
6 eggs
In a
large bowl stir together the flour, salt and savoury. Whisk milk with eggs and
gradually whisk into the flour mixture until smooth. Let stand for 30 minutes.

Meanwhile
prick the sausages, place in a greased 9×13 baking dish. Roast in a 375°F oven,
turning the sausages once, for 25-30 minutes or until golden. Drain off all but
2 Tbsps. of the fat.