Alas, this post was written last evening but it is not being published until today (Sunday), as yesterday was quite the marathon!Actually the marathon seems to have been going on all the past week😊
The week began with a backlog of emails from last weekend as I had spent that Saturday at Synod. Sunday afternoon and part of Monday I laboured to complete the 10 page draft of the Synod Minutes so that I could put that commitment behind me before launching further into the final stretch of Day Camps preparations.
Tuesday evening was the last monthly Day Camp committee meeting before the start of Camps and we all worked very hard pulling together the final pieces of the agenda for Team Training Day, the Training Retreat, Team configurations and of course looking for solutions for the on-going VERY stressful situation of the FIVE missing Day Camp host communities.
Wednesday, among other things, I held a Skype meeting with the fourth Training Team Leader and did a huge baking in readiness for today’s lunch.
Thursday was the last CTM Board of Directors Meeting before the summer, and that meant typing up yet another set of minutes. 😒
Then yesterday involved more intensive cooking for today’s lunch plus a special dinner as my boarder, Steven’s, father and brother spent last night staying with us 😊They are driving across the country from Alberta to Nova Scotia as Steven’s brother, Jonathan, transitions into a residency placement as a newbie physician.
The weather has been lovely over the last couple of days so last evening we were able to enjoy our dinner of Thai Spring Roll Bowls and a decadent Chocolate Ganache Tart, outside on the deck.
This morning Thomason and I were up shortly after 5am, as I snuck around trying not to wake my guests but needing to make a start on the day’s preparations. They also needed to get back on the road shortly after breakfast so at 730am I left them eating and took Thomason for an early perambulation then hurried back to set out chairs and arrange the myriad accoutrements for Team Training Day.
Team Members starting arriving with their luggage soon after 9am and the schedule got underway at 10.
It was a real blessing to have Mae Anne, from the DC Committee, here to help and the 3 Training Team Leaders who were present also took on leading various parts of the agenda. Several Tram Members also played guitar, ukulele and djembe for our times of worship.
At noon everyone was able to eat lunch outside either on the big deck or the smaller side porch and it was nice for them to get a good dose of fresh air. They also held their Team Meetings outside after lunch.
“Mrs Philmore” (my etiquette maven alter ego) joined me in leading an hour long Billeting Workshop for which I had also invented an “educational” game that they all seemed to enjoy.
At 230pm the Coordinators of the 3 Training Day Camps arrived to join us for the final prayers and songs and for the Commissioning of the Training Team Leaders. They all really liked their medallions, with the “Luke Street Houses” that Chelsea and I had made several months ago.
By soon after 3pm everyone had departed and after a quick clean up I took Thomason for a well-deserved walk. He behaved extraordinarily well all through the Training Day, I think he is well on the way to becoming third in line of Labrador Day Camp Mascots 😊
He just loves a house full of people, never once barking and quite happily snoozing next to me on his bed or gnawing on his antler chew toy .
And so this evening the Teams have arrived in their communities and will be settling into the homes of their first billets, ready for tomorrow’s introductions in the host churches and for the big set-up meetings as they prepare their venues for the start of Day Camps on Monday morning. 46 weeks of preparations now give way to the 6-week whirlwind that is Day Camps.
Over the coming weeks I will publish my annual “Postcards from Day Camps”, hoping to give you a taste of this amazing summer ministry.
As I wrap up for the evening I thought I would share the recipe for the Spring Roll Bowls we enjoyed at dinner last night.
Thai Spring Roll Bowls
- 2 tins skinless wild salmon
- 1 each red, green and yellow bell peppers, julienned
- 2 medium carrots, julienned
- 2 cups sunflower sprouts
- 2 avocados, sliced
- 12oz. fine Udon noodles, cooked and cooled
- ½ cup each chopped cilantro, fresh basil and mint
- ½ cup roasted peanuts
- lime wedges
Sauce: –
- ¼ cup agave
- ¼ cup lime juice
- 3 cloves chopped garlic
- ¼ cup rice vinegar
In a small food processor combine all the sauce ingredients and blend well. Place the noodles and julienned vegetables in a large bowl and toss with the sauce. Arrange on a large serving platter. Top with chunks of salmon, the sliced avocados and chopped herbs. Serve accompanied by the peanuts and lime wedges. Serve 4 generously