Well Week 2 has not included the high drama
of last week (thank the Lord!) but has provided its own set of smaller
calamities, and joys!!
          The Team Leaders have all been most
diligent calling, texting and emailing in so I have felt well connected with
all those joys and sorrows and have been able to pray specifically for all the
daily needs.
          Tuesday I received a tearful call from the
Team Leader in Saskatchewan with the news that her team member who has been
working online to pass a summer school French course had mixed up the exam date
and had missed the exam. HORRORS!!! I prayed with the Leader over the phone and
committed to continued prayer as she contacted the member’s Mum and teacher,
That evening news came that his Mum had remained calm and would be praying too.
       Wednesday morning armed with texted instructions
of the bus and metro route, I headed out to locate “Joy Christian Centre” where
Team 1 was leading a Day Camp. JOY is a small Filipino congregation meeting on
the second floor of a commercial building. Fortunately my directions were
accurate (thanks Janice!) and I found the correct entrance and slipped in just
as the Main Presentation was starting. The local helpers included two of last
year’s Travelling Team Members and as each one spotted me I was greeted with
hugs and laughter. I stayed until snack time and then headed home.. As I sat
waiting for a metro train my phone “bonged” (summer sound choice called Temple
Bell) and there was a message all in capital letters KELVIN CAN RETAKE THE
EXAM!!! Our prayers were answered and thus the week’s nastiest calamity was
overturned to more joy!!
       Thursday
brought good news that a Week 4 Camp, which had faced potential cancellation,
was back on track, YAY! This will be the camp for which we need to switch in a
different Team Leader so another item was added to my to-do list- someone to
drive the replacement Leader to Eastern Ontario and to bring back the current
Leader so she can begin a school stage that week.


And so the messages flow back and forth. These
are my Summer days, but oh it is good to be back at home base! Much as I do
look forward to the Retreat Week, despite its many stresses, being back
home
  “grounds” me in my little world.
There are stolen moments in the garden, and longer ones for mowing the lawns,
snatched times for sewing- this week recovering a chair for a friend and making
a summer skirt from a lovely piece of fabric given to me by Jill, from her
super stash of prints.

       Time is
now also being spent in various types of preparation for my involvement in
another Ministry of CTM-Senior Youth Camp. That week is swiftly nearing and the
staff is nervous about low registration. They have extended the early bird
discount to July 31st. Any 13 to 18 year old would benefit from this wonderful
weeklong, life-changing experience, so head over to the Website and download an
application form for a young person.
        For
myself, as usual I will be leading a workshop at Camp plus teaching interested
staff and campers a Liturgical Dance for the Closing Service.
And
prior to Camp I am the Cook for Staff Preamp, so once again Menus are being
finalized and in the next week or so advance food prep will begin.
       I have agreed to pray for the floodgates to
open and for many more Campers to sign up, maybe someone reading this post will
join me in that prayer!
       I am once again cheating a bit and getting
this post started on a Friday evening since tomorrow some Teams will be
transitioning from my house and then Steven Craig and his aunt are coming for
dinner. Steven is also going to be doing some bike tune-ups in my garage. Yay!
All of
which leads into this week’s recipe.
     As mentioned last week I was on lunch duty at
church and have recently been smitten by Vietnamese Spring Rolls so I have
chosen to prepare these for dinner tomorrow.
    Apart from the homemade Peanut Dipping Sauce,
the rest of the “recipe” is pretty flexible but here goes…
Peanut
Dipping Sauce
1 tap.
Vegetable oil
1 Tbsp.
minced garlic scapes or cloves
2
Tbsps. Tomato Paste
2
Tbsps. Hoisin Sauce
½ cup
creamy peanut butter
1 ¼
cups water
In a
small saucepan heat the oil over medium-high heat .Add the garlic, tomato paste
and hoisin sauce and cook, stirring until the mixture comes to the boil. Add ¼
cup peanut butter and 1 cup water, whisk until the sauce is smooth and returns
to the boil.
Reduce
the heat to medium-low and continue cooking for 3 minutes until thick and
darkened. Remove from heat and whisk in remaining peanut butter and water. Cool
to room temperature, and then divide among small bowls for dipping. The sauce
will keep in the fridge for up to a week; bring to room temperature before
using.
Spring
Rolls
Rice
Paper Spring Roll wrappers
A
variety of raw vegetables all cut into matchstick size pieces e.g.-carrots,
daikon, cucumber, zucchini, avocado etc.
Rice
vermicelli, soaked and cut into short lengths
Fresh
chopped herbs-basil, cilantro, mint 

etc.
Cooked
shrimp and/or shredded cooked chicken (optional)
Thin
strips of omelette
Bottled
Thai Sweet Chilli Sauce
The
above it just a list of possibilities and can be as varied as you choose.
To
assemble the Spring Rolls-have ready a shallow dish of warm water and arrange
all the filling ingredients on one or more platters.

Diners
each take a wrapper and place it in the warm water for 10 seconds. Shake off
the excess water and lay the wrapper on a dinner plate. Choose a selection of
filling ingredients and assemble in a log shape in the centre of the wrapper. Fold
the bottom edge up over the filling, fold in the sides then roll the wrapper to
enclose the filling neatly. Dip Spring rolls in the Peanut Sauce or in Thai
Sweet Chilli Sauce.