Well here we are, on the cusp of Lent! And it has been a pretty busy week at Day Camps central.
Of course the main focus is still on the editing of the Program Manual. Happily Arnee and I are now getting to the point where Chapters are listed as “Final Version” and not “Rev 1,2,3 etc…”
The 2 Supply lists are almost wrestled into submission and the Church Supply List should soon be posted under the “Churches and Communities” Tab of this Blog. A fair bit of time this week has been spent collecting the copy for the Lent/Spring issue of Networks (the CTM newsletter), as today is the Editor’s deadline for submissions.There have also been a few more host church enquiries (YAY!) and even news of a second Team Member’s Application in the works.
We have settled on a location for the Toronto Region Kick Off Day and will just need to finalise a date, so I also put together an agenda for the Montreal event and now have that on file well ahead of time.
On the home front, I hosted the 2 Craigs for a Tibetan dinner on Tuesday evening. We had a good visit and managed to consume 5 dozen Momos along with sundry other menu items.
Throughout the week I completed the origami patchwork panel for my Spring Japanese Monk’s Bag and sewed the bag as well. I really like it and am anxious for the “Changing of the Decorations” to be done so that my Spring colour palette will allow the wearing of it!
And that is what I started on today- the “Changing of the Decorations”! Of course tomorrow evening the SYC Bible Study group will be occupying the living room so I cannot get too ambitious about pulling offsoft covers or taking down ornaments and wreaths but am hoping that Monday and Tuesday will see the job completed.This Seasonal change always takes place just prior to Ash Wednesday but this year it also coincides with March 1st weekend so it is rather nice to be doing a giant upheaval as a new Season and Month begin!
Yesterday, in preparation for Lent, I baked the first batch of Hot Cross Buns which I shall breakout on Ash Wednesday. As I shaped the 4 dozen buns I was computing that, it is quite possible that I have personally made more than 4500 Hot Cross Buns over 30+ years!!
Next week I will share that recipe but today I thought perhaps Momos would be a great addition to the Blog “cookbook”! There are many types of filling but this vegetarian one will get you started.
Momos
Dough
- 4 cups unbleached flour
- ½ cup whole wheat flour
- 1-1½ cups warm water
Combine the 2 flours in a large bowl. Make a well in the center and add 1 cup water. Mix together, with your hands, adding more water as needed, to form firm yet pliable dough. Turn out onto a clean surface and knead until smooth and elastic. Cover and let rest while the filling is made.Cabbage Filling
- ½ a small green cabbage
- 1 medium onion
- 3 cloves garlic
- 1 tsp. minced fresh gingerroot
- 2 carrots
- 1 tsp. cornstarch
- 3Tbsps. soy sauce
- ¼ tsp. cayenne
Grate the carrots and cook in boiling waterfor 2 minutes, drain well and place in a large bowl.Chop the cabbage andonion, mince the garlic and ginger very fine and sauté along with the cayenne,in 2 Tbsps. olive oil until tender. Dissolve the cornstarch and soy sauce in 1cup cold water. Stir into the filling and turn into the bowl with the carrots.Mix well, then refrigerate until cool.
To make the Momos: –Divide the dough into 4 equal pieces androll each into a “snake” about 12” long and 1” in diameter. Work with 1 snake at a time and cover the rest with a tea towel. Cut snake into 12 pieces; roll each piece into a 3’ circle (a child’s rolling pin or a small drinking glass works well for this job). Place 1 tsp. of filling on each disc and gather up the edges, squeezing the top firmly together to form a little pouch.
If you are doing to cook the momosimmediately, dip the base of each one in a saucer of olive oil and place on a bamboo steamer tray. Repeat with remaining dough and filling. Extra filling may be frozen for future use, as may be the momos. If you wish to freeze them d not dip the pouches in oil. Place them on a parchment-lined baking tray and freeze until hard, then pack in containers or freezer bags.Fresh momos should be steamed for 10-12 minutes over simmering water. Frozen momos will take 15-20 minutes.Serve with dipping sauce of soy sauce, balsamic vinegar and minced ginger root. Makes 4 dozen Momos.
I'm a bit embarrassed that 2 Craigs plowed through that many momos! No wonder our grocery bill is less than half what it was when S, H, and J lived at home!
Nancy
I was very pleased that they enjoyed them so much. Steven was also a fan of Lapsang Soochong,which I have loved for years!