The second week of Lent has flown by and despite still suffering from extreme “puppy brain” I have been able to maintain my Lenten discipline of working, daily, on the Pysanky, which will form the basis of my Easter Gifts.
        Over the last few days there has been quite a good amount of progress on the Day Camps front and I’m gearing up for our monthly planning committee meeting, next Tuesday.
      Gillian (in Calgary) is busy proofreading all the Manual sections plus the Travelling Team Planner, so hopefully next week they will go on to Jessica for all the layout work, which will be a big step forward on the Program end of things.
And we now have THREE Team Applications in hand, with a number of others promised for next week. Yay!! 
      I have completed round one of baking for the Training Retreat. Wednesday morning I made 4 doz. Breakfast Cookies, 2 doz. Naan breads and 3 doz. Blueberry Muffins. I’ve committed to devoting the next three Wednesday mornings to this project and will tackle Phyllo Rolls, Lemon Squares and Macaroons next time 😊. Also for the Retreat, we now have one evening speaker lined up, which is a start and a second potential person wants to have coffee with me soon to learn more about what is entailed.
      This afternoon Chelsea and I are meeting again for another short session of working on the Team Medallions. It turns out that her dad has a colour laser printer and so we now have access to the right sort of copies to transfer onto the polymer clay.  I’m hoping we can prepare at least some of the medallions today although unfortunately Chelsea can only spare just over an hour.
       All in all it feels good that so much progress has been made, although as spring approaches the overwhelming volume of things that still need to be accomplished can seem a bit daunting .😊
      I had hoped to pull together all the AGM reports this week as our meeting is next Sunday but unfortunately none of the other directors have yet sent them in (despite a huge amount of badgering) and so it is going to be a big rush next week. Sigh. And next week is shaping up to be EXTREMELY packed with several meetings, the cousin of my boarder staying for 3 days, a catering order for Christian Direction and of course many hours devoted to puppy wrangling 😊
        I’m also really hoping next to start painting small orange crates in which to give my Easter gifts and the first dozen Pysanky should be ready to have the wax removed and varnish applied. More urgently I need to sew birthday crowns for TWO of my Godsons. I have the patterns made and the felt pieces cut out but all the hand sewing does take quite a while. 
    Well it is almost lunchtime and Chelsea will be arriving soon so I had best close off and share a recipe. 
Since the arrival of Thomason, I’ve been leaning heavily on slow cooker recipes and last Tuesday evening we enjoyed Teriyaki Pork Tenderloin with broccoli. It was really tasty and made such an easy dinner with a pot of steamed rice.
Slow Cooker Pork Tenderloin & Broccoli
  •  2 lbs. pork tenderloin
  • 2 Tbsps. olive oil
  • ½ cup teriyaki sauce

  • 1 cup chicken broth
  • ¼ cup brown sugar
  • 4 cloves garlic, chopped
  • 1 tsp. dried chilies
  • 1 large onion, sliced

  • ¼ tsp. black pepper
  • 1 head of broccoli, divided into florets
Heat the olive oil in a large skillet and brown the pork on both sides for approx. 10 minutes. 
Place the pork and sliced onion in a slow cooker set on High. Combine all the sauce ingredients in a small bowl and pour over the pork. Cook for 4 hours, turning several times during cooking. 30 minutes before the pork is done, add the broccoli florets.
Transfer the pork to a serving platter and slice. Serve surrounded by the onions and broccoli with the sauce poured over, accompanied by plain steamed rice.
Serves 4-6.
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