Fall Team Gathering


     Here we are at the beginning of October and this evening 15 people (Team Members, old and new, plus Committee member) will be arriving for the Fall Team Gathering.
    Preparations started here last evening when I set up the buffet table and put together a big broccoli salad, my contribution towards the supper.
  We are excited that Sebastian Bailey is able to come and speak. He is a former Team Member, Leader, Training Leader and Committee Member and even a contributing Guest Blogger in our Wednesday Words series.
  Sebastian, with his wife and son has recently moved back to Montreal from Germany where they met and married; his wife is German and Sebastian a Montrealer. He is a professional jazz musician nowadays and one of their reasons for coming back was so he could pursue a Masters Degree in music at McGill. I have never met their 4 year old son, Noah, and so am excited to connect this evening.
  Josiah will be leading worship and will be tweaking the schedule around as Sebastian and Noah as they will need to leave early so Noah can get to bed!
  It will be lovely to see some of the Team Members who were not at SYC or Crossroads and so haven’t connected with me since Day Camps ended.
  The plan is to publish this post tomorrow so I can add all the photos of the Gathering.
   Unfortunately there is not much to report on the computer front. It is back in my possession, unrepaired and tomorrow Victoria is going to pick it up and take it to Ottawa as the Huyers would like to get a second opinion from the repair store they use. So still no files to work with, terribly frustrating!!!
  Geese have been flying overhead. I still haven’t seen them but have heard their honking cries several times and am very anxious for my first glimpse of a skein high up in the autumn sky, one of my top favourite things!!!


 The weather is colder and cloudy today, but yesterday in bright sunshine, I regretfully brought in the furniture from the big deck and planted my three giant chrysanthemums in the flower beds. For the next week or so it should still be possible to sit on the small porch and maybe even to eat a few more lunches outside; it is so lovely to eat outside all through the summer and early fall!


I have  finished knitting the fingerless gloves and started on a hat, both for my Christmas gifts stash, plus this week sewed a whole slew of  “Little Boy Bowties”, also for the stash.
  Over the Thanksgiving Holiday Weekend I’m going to begin some Christmas baking. With a tighter budget this year it will need to be a less elaborate plan but, since gifts of home baking do seem to be particularly appreciated it is still my intention to make some things, even if on a smaller scale than in the past.
 And so now the house is perfumed with the aroma of mulled apple cider and soon the quiet will be transformed with a happy crowd. Although I treasure the peace, filling this place with song and laughter is a real blessing.
 Before I have to dash off to answer the door knocker, here is the recipe that I have prepared as my offering for tonight’s “feast”.

 Grilled Steak and Herb Salad

  • 1 1b. flank steak
  • 1 bunch broccoli, chopped into bite-sized pieces
  • 1 red onion, diced
  • 1 English cucumber, diced
  • 1 yellow pepper, diced
  • 3 Tbsps. each chopped chives and parsley
  • 2 Tbsps. chopped fresh oregano
  • 1 large garlic clove, minced
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 tsp each salt & pepper
  • 1 Leaf lettuce

Place the broccoli, onion, pepper and cucumber in a large mixing bowl. In a small bowl combine the oil, vinegar, fresh herbs, garlic, salt & pepper.Place the steak in a shallow glass dish and spoon 1/4 cup of the dressing over it, turning to coat. Let stand for 15 minutes. Drizzle the rest of the dressing over the broccoli mixture, tossing to coat. Heat a cast iron frying pan over medium high and fry the steak, turning, for 8-10 minutes. Remove steak to a plate to cool. Slice the steak crosswise into thin strips and fold into the broccoli mixture. Line a large salad bowl with lettuce leaves and mound the salad in the bowl. Garnish with extra sprigs of oregano. Serves 4-6

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