This morning sort of marked the formal start of Day Camps 2016 as a moderately sized group of local Coordinators and helpers gathering at Isaiah 40 for a training session. Right off the top I need to confess that no photos were taken, I was just too busy to even think of it!
Up at 6am and dashing over to feed my friend’s cats at 7am before hurrying back to the house as a young woman visiting Montreal this week had been storing her car in my garage and was coming to pick it up at 8am.
As soon as the car was gone, Wil and I set off again with a full pack-basket, heading for Isaiah 40. Sadly, upon arrival, I immediately realised that, in my haste, I had forgotten the media projector, an essential part of the equipment, so we dumped off the pack-basket and rushed back to the house, setting a “world’s record” of 9 minutes round trip! As Wil and I approached the building from the West, Jessica and her sister Chelsea came from the East and we found Anna sitting on the doorstep so soon everyone was busily occupied in set-up mode.
I got the coffee going and laid out glasses and orange infusion on the refreshment table, while Jessica dealt with the PowerPoint, Anna made nametags and Chelsea arranged craft samples. Not long after, people began to arrive and some of the earliest ones pitched in arranging chairs. Joshua came and then he and Anna began practising the music.
Day Camps 2016 was up and rolling!
The morning flew by as Jessica led us through a mini Main Presentation; several of us spoke about the other components of a Day Camp day, questions were asked, ideas exchanged & snack eaten! We sang, we prayed and finally the participants filled out feedback sheets and headed home. It only took us about 20 minutes to clear up and some of the attendees even stayed to wash cups and wipe off tables, you could tell they were real Day Camps groupies!
Afterwards Jessica and I walked home and had a short visit before her fiancé came by to pick her up then I headed out for 2 hours in the garden, deadheading irises and sweeping the eternal Maple pods. I sometimes think that the Lord purposely arranged for me to be occupied, at this time of year, with this hateful chore since it allows for hours of prayer around the concerns and thanksgivings of the Day Camp world. Every June I find myself beseeching God to “send more Team Members”, “help us find more host churches” and giving thanks for the Members and churches we do have. It was no different this afternoon!
One more young woman has contacted me and I’m holding my breath waiting to hear if she has made a decision whether or not to come. She has promised to let me know by Monday; OOH… it is so hard waiting! Even if she does come we are still short at least one Leader. The young adults coming from Ontario all sound excellent but, not surprisingly they are not bilingual so it would be a big stretch if one of them needs to lead the Quebec Team, but I guess if it comes down to that the Lord must think it will work, all we can do is keep praying. These concerns were shared at our gathering this morning and there was a crumb of hope regarding those two missing Day Camp locations in New Brunswick as two people offered to contact friends and relatives in the Maritimes.
Needless to say, as start-up time looms closer my work days get longer, usually extending well into the evenings and except for essential work in the house and gardens, most handwork projects are laid aside until after the Teams are trained and out “in the field”.
Of course there are some exceptions, especially when it comes to a Birthday Crown for one of my Godsons. Tighe’s birthday is later this month so work is underway on that project.The weather has been warm and sunny all week so salads continue as my go-to dinner favourite.
Last night it was Fried Zucchini & Pasta Salad, so I thought I would close of by sharing the recipe.
Fried Zucchini & Pasta Salad
- 3 small zucchini. sliced ¼” thick
- 200 grams penne pasta
- 200 grams Mozzarella, cubed
- ¾ cup green peas, fresh or frozen
- 2 Tbsps. red wine vinegar
- 4 Tbsps. basil pesto
- 2 Tbsps. canola oil
- 1 Tbsp. olive oil
Cook the pasta in plenty of boiling water, adding the peas for the last 3 minutes. Drain under cold water and place in a large serving bowl. Meanwhile heat the canola oil in a large frying pan over medium heat and fry the zucchini slices in a single layer, turning, until browned on both sides. Remove from the heat and drain off any extra fat. Add the pesto, vinegar and olive oil to the zucchini and toss with a wide spatula, Add the mixture to the peas and pasta, along with the mozzarella and toss thoroughly. Serve warm or at room temperature. Serves 4