Another week of summer has flown by. Senior and Junior Youth Camps will be wrapping up today after which the summer ministries of CTM are officially ended.
          Of course we still have the Praise & Thanksgiving Gathering on September 14thto look forward to, this year being held at First Filipino Baptist Church(FFBCM) who, after the closure of Isaiah 40’s building, generously offered us free space for our larger events.
         In the world of Day Camps I am totally into evaluation mode as well as already looking at 2020 programming. I have gone through the 2020 calendar and entered all the dates, God willing, for next summer as we are locked into our schedule around the dates of the public school year. 2020 will be a leap year and that means all our activities will start and end approximately 5 days later than those of 2019.
       All the Team Members’ Evaluation letters have been completed and yesterday Jillian dropped by and picked up the ones for FFBCM, which she will deliver tomorrow, whereas I popped several others into mailbox while walking Thomason.
     The next big evaluation job is the compiling of the Feedback Packages that are emailed to every host community along with the coming summer’s Day Camp application and a flier with basic info about the program being offered. I’m excited that former committee member Josiah has agreed to design the program logo. The previous 2 logos he has drawn for us have both been very special.
     Lastly, I shall be writing my Annual Report, although it is not needed until our AGM next March 😊I always like to compile it at the time of year when every detail of the summer is most fresh. Once these tasks are completed all energy will turn to the year ahead!
    After the initial flurry of activity as the Camps settled in last weekend things were slightly quieter around here.
      Tuesday Sarah and baby Serena came for a quick lunch so that Sarah could inspect the first wool diaper cover I had knit for Serena. They are cloth diapering the baby and wool covers are “de rigueur” for the colder weather. The pattern is very simple and since my sample one was approved I should be able to quickly knit up several more before devoting myself to knitting Christmas gifts.
      Thursday Jillian was supposed to come for a lunch visit but she had some sort of “bug” and so we postponed, however Jenna was coming for dinner so we still enjoyed sharing a meal with “company”😊.         My boarder, Steven, is extremely busy at present with final studying for the MCAT exam (for admission to med-school), which he will be writing in a couple of weeks. Every afternoon and evening he hits the books and today he is off to a library to write a practice exam. He will be taking a short break from study this evening as his friend Graham is coming for dinner and then we are all going to watch a movie. I don’t think I’ve actually been to a movie theatre for at least 20 years although I do enjoy watching the odd movie on DVD. Steven very sweetly got this one out of the library as he thought I would really enjoy it, it’s called “Up”.
          My own weekend project is to make a start on my oldest Godson’s birthday crown. I cannot believe William will be turning 10 in the coming week, double-digit age😊  But before I start cutting out little bits of felt we still need a recipe.
Thursday when Jenna came we were able to enjoy our dinner out on the deck and I made…
Kimchee Burgers with Asian Slaw
  • 1 lb. organic ground beef
  • 1 tsp. garlic cloves, minced
  • 1 Tbsp. Tamari
  • 1 tsp. sriracha
  • 3 large soft rolls
  • ¼ cup finely chopped kimchee
  • ¼ cup veganaise
  • 1/2 Tbsp. lemon juice
  • 2 cups shredded summer cabbage
  • ½ cup green peas
  • 1 cup julienned English cucumber
  • ¼ cup green onions, slivered
  • ¼ cu chopped mint leaves
  • ½ tsp. grated fresh ginger
  • 1 Tbsp. olive oil
  • 1 Tbsp. rice vinegar
  • 1 tsp. sesame oil
Combine the ground beef, garlic, Tamari and sriracha and form into 3 patties. Chill until ready to cook.
In a small bowl mix together the kimchee, veganaise and lemon juice Place the cabbage, peas, cucumber, green onions and mint in a salad bowl. Whisk together the grated ginger, vinegar and oils, pour over the slaw and toss to combine.
Heat a cast iron frying pan to medium high and dry fry the burgers approx. 6 minutes per side. Meanwhile split and toast the rolls. When the burgers are ready, divide the kimchee spread between the rolls and top each one with a patty. Place some slaw on each burger and add the roll top. Serve with the extra slaw on the side.
Serves 3 
search previous next tag category expand menu location phone mail time cart zoom edit close