As noted last weekend, this has been the “Changing of the Decorations” week, amongst MANY other activities!
After making a start last Sunday afternoon, the whole house was completed, right down to a room by room blessing, by Tuesday Evening. Of course the two days were interspersed with Day Camps work, general Office work, Children’s Ministry prep, shovelling etc. etc. etc.!
But on this lovely sunny and cold Saturday morning, it gives me great pleasure to look around the house and feel that both the place and my heart have been well prepared for the Advent/Christmas Season, earnestly hoping that the offering is also is pleasing to our Lord.
Today will see the baking of the first batch of Stöllen, my total favourite for breakfast and just about any other time of the day munching, in the days ahead!Last Wednesday, the first of the mince pies were given to the Veggie Farmers so now I’m also wondering if there are enough of those stashed away in the freezer to fill the rest of the gift plates, hmm??
In the world of Day Camps, the week has included the arrival of another host church application, and we are very glad to know that, God willing, we will once again be partnering with an Edmonton church to take the Program to a First Nations community in Saskatchewan. I also composed a reminder to prospective host churches, to be sent out next Monday. A number of churches hold annual meetings at this time of year, making decisions about such budget items as Day Camp, so hopefully the reminder will provide a timely nudge to those writing up their agendas!
It seems we have finally nailed the new Clergy & Coordinator’s Planning Guide so it is all ready to send out with acceptance letters as churches apply. No news yet of possible Team Members but Sarah sent out our monthly prayer concerns list this week and that special need was included.
Besides the decorations, I’ve begun knitting a Fair isle hat as a Christmas gift for a special friend and am also working away at hand sewing yards of lace onto the bride’s veil, which is slowly beginning to take shape, really exciting!
Tomorrow, at church we will be lighting the first candle on the Advent Wreath, assembled, last Sunday by the children and my own, home wreath is also ready.
The CO-OP produced a great “find” of handcrafted candles in just the right colours, made from recycled waxes so the wreath boasts excellent “eco-friendly” credentials!The Children’s Ministry core team is going to be giving a short presentation during tomorrow’s Sunday Gathering, so there will be lots of different things to pack in my Sunday basket, time to get that organised!cRight now I need to hurry over to the CO-OP with Wil, and pick up my Saturday fix of organic chocolatines for lunch….
The afternoon has flown by with baking, sewing and Wil walking! The four loaves of Stöllen are now in the oven and a squash and sage galette is ready for dinner.
But first, here is this week’s recipe- Mexican Style Delicata Squash. The Huyers brought the 2 Delicatas the last time they visited and this was a great way to enjoy them!
Mexican Style Delicata Squash
- 2 Delicata Squash, halved and seeded
- 2 Tbsps. olive oil
- ½ tsp. coarse sea salt
- 1 small onion, finely chopped
- 1 cup cooked brown rice
- ¾ cup each cooked black beans and frozen corn kernels (thawed)
- 1 tsp. chilli powder
- ½ tsp. garlic powder
- 1 cup medium or extra spicy salsa
- ¼ cup grated cheddar
Place the squash halves on a parchment lined baking sheet and rub with olive oil and salt. Roast squash halves, flesh side down, in a preheated 450F oven for 45 minutes. Meanwhile, in a large bowl, mix all filling ingredients, except grated cheese. When squash has finished roasting, remove the shells from the oven and mound the filling in the cavities, top with grated cheese and return to oven for 10 minutes or until filling is heated through and cheese melted.
Serves 2, easily doubled.