This week started off quite peacefully as a smaller than usual group of die-hard committee members arrived for our monthly meeting.Fortunately the food was plentiful and hot, even if the house was frigid! In deference to peoples’ needs I lit the fire, since without a functioning furnace, it was not possible to do much more.
Even though several members were absent we still covered a fair bit of territory, discussing progress on the Manual Chapters, viewing our new 2015 logo, reviewing the recent Team Gathering, and checking up on how plans are shaping for the
November 7th Coffee House.
November 7th Coffee House.
The rest of the week has been rather hard going, watching the whole basement being torn apart as the new gas furnace, hot water tank and seeming miles of copper piping have all been installed. At present the new furnace is still not functioning, thus it is only 13C in the house, and has been for several days. Yesterday, added to that, there was also no running water!
However, an unexpected treat arrived, a parcel from JAPAN! My special friend, Michelle, whose family is currently living in Kyoto for 3 months, sent another wonderful package, which included Green Tea, a calligraphy brush, sweets, 2 pieces of origami, folded by her little girls, and a beautiful Hashioki to add to my collection. What a lovely surprise on a gloomy day!
The aftermath clean-up process in the basement is actually pretty daunting, as there will need to be repairs made to mortar and cement, EVERYTHING washed and fresh paint applied to the floors as well as sections of walls.
It is very hard to remain upbeat but it will end eventually so I just keep moving forward with projects in other parts of the house and garden, praying that the Lord will provide me with the strength and energy needed to deal efficiently with the mess.
I’ve have done a lot of raking all week but the rain has made it impossible to work much on putting the flowerbeds to rest for the winter so it is hoped there will be a bit of sunshine next week, before we have a killing frost. Sarah has agreed to come for another gardening session and that will be a big help I’m sure.
Not much time for crafty projects although the wedding dress alterations have begun and I’m working on the second fingerless glove of the pair I’m knitting. There have been couple of baking sessions including, today, the weekly gluten-free bread and 3 multi-grain baguettes.
As the afternoon draws in it has begun to rain. The plumbers have finally gone (until Monday!!) and Praise the Lord! the new furnace and hot water tank are now functioning. Phoebe, the head plumber (and, I might add a former child of St. Matthew’s community, who has gone VERY far out of her way to make this whole project work for me) did a super clean up job in the furnace room. She took away some of the scrap metal this morning but needs to return with a helper to load the larger pieces like the old boiler and oil tank.
So the next few days will include the major cleaning marathon. But tomorrow there will be a Sabbath break, with Church in the morning and a small Tea party in the afternoon, this time for a newlywed couple (yes, Laura was a Team Leader, in 2013!!) who were married out West in June and are now settled in Montreal. More on this tomorrow!
But before I close off, it is time for the weekly recipe.
Having had a bumper crop of sage this year, I was excited to find this tasty dish, so yummy made with the fresh herb!
Pasta with Sage and Carrots
- 8 oz. bow-type pasta (e.g. Farfalle)
- 2 medium carrots, julienned
- 30 fresh sage leaves, stems removed
- 1Tbsps. butter
- 2 Tbsps. olive oil
- 2 Tbsps. lemon juice
- 4 Tbsps. freshly grated Parmesan
Cook the pasta, according to pkg. directions. Meanwhile place butter and oil in a large deep skillet over medium heat. Sauté the carrots for 10 mins. until tender and browned. Add the sage leaves and continue sautéing until the sage is crisp. Drain the pasta, reserving 2 Tbsps. of cooking liquid. Reduce the heat under the skillet and fold in the pasta, lemon juice, cooking liquid and Parmesan. Toss gently and serve immediately in warmed bowls. Serves 2-3