Here we are already at the first of August!

           The recent months have passed by in such a strange way for virtually everyone in the world, that it is almost impossible to comprehend that we are entering into the sixth month of pandemic.

       This coming week we will be publishing the final post of our Terrific Tuesdays series. I really hope it has brought joy to some children across Canada. We intend to send a follow-up email to all the communities, which received the links, outlining our hopes for Day Camps 2021 and asking for feedback from our constituency. Our committee feels that we have to at least try to offer programing next summer and we hope that some of our host locations will be willing to get on board.

        A year ago I could not possibly have imagined that this summer would look like this and only God knows what next summer will look like but we want people to know we are still here and still trying.

As well as working on Terrific Tuesday, this week FINALLY brought closure to the process of updating the signing officers for CTM and for the new President and Treasurer to receive bankcards. It has literally taken 5 months to get an appointment at the bank and then to get the three of us there on the correct time and date. Whew! Good to have that job done. 

        Thomason’s great friend, Tyler, kindly came and held the fort with him while I cycled to the bank. The branch where our account is located is about a 20 minute ride from my house. It is near to St. Matthew’s Church, where our office was for over 30 years and when the office moved into my home it proved difficult to move the account to a closer bank branch so we have kept it there. It was good to know that Thomason was not tearing the house apart as the appointment lasted nearly an hour!

       Most of the rest of my office time has been spent making lists of all the documents that will need to be changed, created and/or updated for Day Camps 2021, a rather formidable list. At present there are still so many things we cannot do, as we are unable to meet in larger groups at home here, so much of the work that involves anyone other than myself must remain on hold.

        Outside of CTM work, much of my time has been given over to “mask–making”. I still have 12 more Liturgical silk masks to complete plus 3 cotton masks for a newly ordained priest and a few days ago I was asked to make masks for three of my Godsons who will require them at the end of August when they return to school in Ottawa.  Their Mum, Victoria, has ordered some fabric and elastic on line, which will, no doubt, be arriving soon.  Since my eldest Godson’s birthday happens later this month I’m going to need to set aside time to make his Birthday Crown, it will make a pleasant change from masks! I did also manage to complete the small summer shawl I’ve been knitting and immediately cast on another one!!

       This morning I was able to fit in mowing the lawns as there has been a fair amount of rain this week which combined with few free slots in my schedule has made it impossible to get the job done before today. As I also have masks to work on plus a huge amount of baking to tackle I guess this post should be wrapped up here with a recipe.

        Monday night one of my favourite people, Jenna, came for dinner with me and I made Kimchee Burgers with Asian Slaw followed by Bubble Tea and Cashew Brittle Bars for dessert.


Kimchee Burgers with Asian Slaw

  • 1 lb. lean ground beef
  • 1 tsp. Sriracha
  • 1 clove garlic, minced
  • 1 Tbsp. Tamari
  • salt & pepper
  • 3 large hamburger buns
  • ½ cup mayonnaise or Veganaise
  • ½ cup chopped kimchee
  • 1 Tbsp. lemon juice
  • 2 cups shredded leaf lettuce
  • 1 cup snow peas, julienned
  • 2 green onions, shredded
  • ½ cup slivered mint
  • 1 yellow pepper, julienned
  • 1 Tbsp.  sunflower oil
  • 1 Tbsp.  rice  vinegar
  • 1 tsp. Tamari
  • 1 tsp. sesame oil
  •  ¼ tsp. grated ginger

 Combine the ground beef, Sriracha, garlic, Tamari and salt& pepper to taste. Form into 3 patties. In a small bowl combine mayonnaise, kimchee and lemon juice.

In a large bowl toss together the lettuce, sugar snap peas, yellow pepper and green onions. Whisk together the oil, vinegar, Tamari, sesame oil and grated ginger. Pour over the slaw and toss again.

Heat a grill or cast iron frying pan to medium high. Grill the burgers for 7 minutes per side (for medium rare). Toast the buns and place a burger on the bottom half of each. Top with kimchee mayonnaise and a portion of slaw. Serve with additional slaw on the side. 

Serves 3, easily doubled

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