Well the big day has arrived, (actually it is
tomorrow but since I’ll be a weensy bit busy I’m starting to write this post
today!)
      We now have 12 Team Members, which although
quite miraculous is still not enough to create 6 Teams since one of the Teams
going out West absolutely needs 3 people. A decision was made earlier in the
week to send a 2-person Team to Alberta, instead of the 3-person we had aimed
for but even so, unless at least 2 more people sign up during the coming week
we shall have to cancel 4 Day Camps, a heart-breaking decision but one person
cannot possible Lead those Camps, especially if any of them are in churches new
to our Program.
       And so we wait and PRAY! Meanwhile frantically
running around putting finishing touches on various parts of the program-AV
materials, craft supplies etc.
     As I write I am waiting for the arrival of
Brenda, one of our Training Team Leaders. She is coming by train from Toronto
and will spend the night here so this afternoon we are going over to Isaiah 40
to set up the Hall for tomorrow and to do some advance prep for the lunch.
      I will not be back home until late afternoon
tomorrow and am not sure how much more will get added to this post so I’m
randomly adding a recipe here and hope that you will also find a “coda” section
all about Team Training Day”! On a hot night this week I made these for dinner
and they were super easy and just right for a Summer meal on the porch.
                                              Pear Crostini
¼ cup
toasted almonds

3 large
pears, slightly under ripe
2 tsps.
lemon juice
2 tsps.
sugar
5
Tbsps. olive oil
1 clove
garlic
Salt
and pepper
4 large
slices nine-grain bread
Italian
parsley leaves to garnish
In the
bowl of a food processor place the almonds, garlic, 4 Tbsps. olive oil, a pinch
of salt and pepper and grind to a wet paste.
Spread
the paste on the bread slices and broil until lightly coloured. Slice the pears
vertically in thick slices, remove the cores, sprinkle with sugar and the last
Tbsp. of olive oil and broil until soft and golden.
Lay the
pear slices on top of the toasted bread and top with thick slices of goat
cheese.
Run
under the broiler again until cheese melts and bubbles.
Serve
immediately. Serves 2.


Team
Training Day Coda…
Here we
are in the middle of Team Training Day. I am now sitting surrounded by an eager
group of Team Members, Committee Members, my dog Wil, and the general chaos of
the Day Camp world!
 After a welcome prayer, songs and scripture we
had an overview of the Team Members Planning Guide, a foundational document
giving the philosophy behind the Program, jumped right into a re-enactment of
the Main Presentation (the first 45 minute segment of a Day Camp Day) and then
had a quick overview of the other components making up a typical Daily Schedule.
After a
question period we broke for lunch, which my helpers and I quickly set up on
the big table in the meeting Hall. Next everyone divided up into the three
Training Teams and had short “get to know you” meetings.
 Lastly, before closing worship and the Commissioning
of the 3 Training Team Leaders there was a short information session about good
billeting etiquette and other notices.
  Randy and Janice led the Closing and I did
the Commissioning since our CTM President was not able to be present.
 And now it is once more calm and quiet as the
three Teams were picked up and have departed, Jessica and I did the final clean
up and now Wil and I are headed out for another walk and a bit of grocery
shopping, before returning home to whiffle round the garden and prepare dinner.
Afterwards
I am
will tackle the latest collection of emails and get a bit more office work done
before crashing for the night.

      More news, tomorrow, on how the 3
Training Camps are doing!