Part 1-Friday Morning
Another week is flying by and as I begin this post I’m sitting in the familiar surroundings of the kitchen @ Isaiah 40. This time I’m here doing some advance cooking for a Clergy and Spouses Retreat Weekend that I was asked to cater by the President of Isaiah 40.
The first meal will be dinner tonight, and then there are three meals tomorrow and 2 on Sunday. Fortunately it is only for 10 people but there are several with food allergies so the preparations have been a bit tricky. Actually I’ve been here practically every day this week since Jessica and I have also been doing a lot of work on Team Supplies. That job is almost completed and a good thing too because her wedding day is fast approaching 😊.
Last evening our little House Church community held its first Pot Trust Supper and Eucharist. Bishop Mary had generously volunteered to be the Celebrant for this inaugural event, which we are hoping to institute on a monthly basis. She even brought her guitar and I think the three children present particularly enjoyed having music.
The Program Manuals were also printed this week, although we still need to put some of them into duo-tang folders, before they can be added to the Supply bags. The Travelling Team Members all bring proper binders with them, as they need something that will stand up to the rigours of 6-weeks use but each Team carries extra Manuals for the use of local helpers in the different communities. So much time has been spent this week combing lists of names and sending out emails asking for help in recruiting Team Members. The stress level around here is rising daily as we are still very short of candidates. It is so difficult to know what to do as we also still need to fill in a few gaps on our schedule but if the Team situation does not improve soon then comes the serious consideration of having to cancel some of our Camps.
There are only 6 weeks left now before the start of training and the task seems so daunting. I try to stay optimistic and trust in the Lord’s provision. Every year we face these sorts of challenges but each time the magnitude of the problem seems greater. Asking young people to give 6 weeks of their summer as volunteers in mission is a big request and the pool of potential applicants has decreased, as churches get smaller. I have been reaching my “net” to other countries, trying contacts in the UK and USA but as yet no replies have come through. I’m not sure exactly who reads this Blog, although there are approx. 150 hits per week. If anyone out there is interested in applying for Team, or knows someone who might be, please leave a comment or go to the “Team Members” tab at the top of this page and download a 2017 Team Application. We have a committee meeting coming up on Monday and I would be overjoyed to have some good news to report that evening 😊.
Well it is now lunchtime on Friday and the Coconut Crème Caramel is ready to take out of the oven so I’m going to pause and will be back later…
Part 2-Saturday Morning
Breakfast has been served and enjoyed and I’ve just popped home to whiffle around the garden (it is SUNNY again!) and to wait for Alexander who is coming to pick up the beverage supplies and the crafts I’ve prepared for tonight’s CTM Fundraiser. Once he has come I shall be off again to pick up a few groceries and then back to the centre to do lunch prep.
While chopping fruits yesterday afternoon I had a phone call from the Mum of a potential Team Member although the girl in question is not of age to lead a Team I know she would make a fine addition as a Member so shall be praying that, God willing, she makes a decision to join us!……
Part 3-Saturday Afternoon
So with lunch served and dinner prep on the way we had better wrap up this very disjointed post.
Let’s have a recipe. I have made Melon with Dukkah twice now it is totally my favourite thing to do with a nice ripe cantaloupe!
Melon with Dukkah
- 2 (small to medium) ripe cantaloupes
- 1 can full fat coconut milk (chilled for 24hours and unshaken)
- 1/3 cup hazelnuts
- 2 tsps. honey
- ½ tsp. vanilla extract
- 1 tsp. whole coriander seeds
- 1 Tbsp. sesame seeds
- Berries
- Edible flower petals (optional)
Cut a thin slice off each end of the melons and then cut them crosswise in half and scoop out the seeds. Place each half in a shallow bowl. In a small food processor or spice grinder grind together the hazelnuts seeds and salt, set aside. Open the can of coconut milk and carefully remove the solid cream portion from the top. Place it in a small bowl with the honey and vanilla and whisk until fluffy. Divide the whipped coconut between the melon bowls and top each with a handful of berries. Sprinkle with dukkah and garnish with flower petals if desired. Serve for breakfast or lunch with somemuffins or coffee cake. Yum!