This will be a short post as it is already after 5pm on Saturday afternoon and I’m only now able to sit down and begin pulling it together😊
As mentioned in my last post all of North America is currently celebrating Labour Day Weekend.
Yesterday, my boarder, Steven wrote a gruelling SIX HOUR “MCAT” exam (for placement in Medical School), got home at 5pm, ate a hurried supper and then joined a group of friends who were driving up to Toronto for the long weekend. His school courses only startup again on next Thursday so he will be staying in the Toronto area until Wednesday and taking a train back to Montreal.
With a few clear days I wanted to begin by “Changing the Decorations” from Pentecost/Summer to Pentecost/Harvest so yesterday and today I have been working flat out and am happy to say that, except for a bit of final tweaking, everything is completed. 
Of course changing the decorations accompanied by an eight-month-old puppy is not quite the same as doing it by oneself or even with dear old Wil 😊There has been a constant refrain of “NO THOMASON!!!” as I catch him happily chewing on a special candle or ripping apart a bunch of dried hydrangea…AAAAGH!!!!!
Fortunately he seems to have finally worn himself out and is happily sitting next to me on his bed (with the newly made Autumn cover😊).
Earlier in the week I sent off ALL the Feedback Packages to the host communities after receiving from Josiah this lovely new logo for the 2020 program.
 I had completed writing all the Feedback forms by last Wednesday but was waiting to add the logo to the information flier, which, along with an application for next summer, is part of the package.
I’m really happy to have that last important job done. Thursday, after emailing all 23 packages I received such a lovely response from the clergy in one of the rural Ontario communities, thanking me for the feedback and assuring me they would be sending their 2020 application in September.
It is so special to hear what a positive impact our Team and Program has had on a small church community, that email really made my day.
During the week I also completed alterations on school uniforms for the children of 2 friends. All that work has to be stitched securely but also needs to be done by hand since the hems will have to be let down in a few months as the children grow 😊 I also managed to squeeze in the processing of a big bag of rose hips that Sue gifted to me, after picking them on a camping trip. I made Rose Hip Catsup! Now that the decorations are completed I need to take some time to sew a clergy shirt that has been sitting in my sewing basket for a couple of weeks. It is for my friend and “boss” Nick, who is currently on holiday but will need it in time for the second Sunday in September so it must get done this week 😊
Well I think I’ll close off here and make myself some dinner. Fortunately there is a nice serving of Thai Basil Noodles, leftover from a couple of nights ago and after a long day’s work it is just great to heat that up 😊
Hmmm, the recipe is so good I think I’ll share it here…
Thai Basil Noodles
  • 1 block firm tofu, cubed
  • 2-3 Tbsps. sesame oil

  • 1 small onion chopped

  • 3 cloves of garlic minced

  • 2 cups mushrooms, chopped 
  • 4 small bok choy 
  • 8 oz. egg noodles (I used Linguine)
1/2 cup Thai basil cut into ribbons 
  • 1/4 cup Tamari 
  • 1 Tbsp. Sriracha
  • 1 tsp. maple syrup 
  • 1 Tbsp. rice vinegar
  • 2 Tbsps. toasted sesame seeds 
Heat 1 Tbsp. oil in a sauté pan and add the tofu. Cook for a few minutes on each side until browned. Remove from pan and set aside. 
In the same  pan, heat 1 Tbsp. oil and add onions and garlic. Cook for 3-5 minutes until onion is translucent. Add mushrooms and bok choy (as well as another TBSP. of oil if needed) and cook until tender. 
Meanwhile, heat a large pot of water for the noodles. When water is boiling add  noodles and cook for about 4 minutes or until al dente. You don’t want them too soft because they will cook more later on. 
When noodles are al dente, drain and add to pan. 
Mix sauce ingredients, add to pan and cook everything for another 3-5 minutes. Turn off heat, add basil and mix through. Fold in tofu and top with sesame seeds. Yum!
Serves 3-4
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