Happy Labour Day Weekend to all North American Readers!! In this part of the world Labour Day marks the official end of summer, although the actual seasonal change on the calendar is September 21st.Historically most schools reopen after Labour Day although here in Québec all schools from Kindergarten to CEGEP have started back in the last couple of weeks.

Fortunately the weather is supposed to be fine today and tomorrow although Monday (the actual holiday) we are expecting rain. I guess that is less disappointing for people who are closing up their cottages because if it is raining everyone feels it is time go home!

As you will see from this week’s photos, the house is now ready for autumn. I’m a bit sad this year not to have bought any chrysanthemum plants to decorate outside but given the tenuous nature of finances it seemed too big an extravagance. Everything else looks ready for the coming season, which makes me smile!

I’ve spent most of the week working on revisions to a number of Day Camps documents as we continue to prepare for the transition away from Travelling Teams. There have not been any more responses to our survey but at least I have not been receiving angry emails about the decision, as I have been a bit anxious about negative feedback.

In the next couple of weeks I shall be continuing the editing process and then plan to send 2021 applications out to all the communities who have hosted Day Camps over the past couple of years.

Our September committee meeting will be taking place on the 21st so I would like to have a lot of this paperwork up to date by then as there are many other topics we still need to discuss. Normally we hold a Fall Fundraiser and for a number of years that has taken the form of a Coffee House. Last year, following the closing of Isaiah 40, we had the event for the first time at first Filipino Baptist Church but due to current Provincial pandemic regulations indoor church gatherings of that nature are not yet possible. We have vaguely considered trying to hold a virtual Coffee House so for sure we will need to talk about that at our meeting. There are also several aspects of the 2021 Day Camp Program, which will need to be finalised such as when and how to record a training video of the liturgical dance and how and when to gather and make craft samples. I also need to contact our puppeteer, Anna, and see how things stand regarding preparing the “It’s Showtime!” videos.

Outside of office time a bunch of other projects seem to have landed on my plate! The Bishop of the Diocese of Quebec has asked me to make him a set of silk masks in the four Liturgical colours as Bishop Mary (our Diocesan Bishop) showed him the set I made for her. My friend Jenna has some fall sewing she would like me to undertake once she has sourced some wool fabric and she has also asked me to do some catering work. 

I have a couple of nice pieces of autumnal fabric that have recently been gifted to me so maybe I’ll be able to squeeze a dress or two for myself, which would be nice. 

Right now I need to get some bread into the oven so it is time to close off with our recipe.

One night his week I made a favourite Thai green curry as I had a beautiful bunch of broccoli from my farm share.

Thai Green Curry with Brown Rice Noodles

  • 1 tsp. chopped fresh ginger root
  • 1 tsp. chilli powder
  • zest of 1 lemon
  • 1 clove garlic, crushed
  • 1 small shallot, chopped
  • ¾ Tbsp.  ground coriander
  • ½ tsp. ground cumin
  • zest and juice of 1 lime
  • 1 small bunch cilantro
  • 2 Tbsps. sunflower oil
  • 1 bunch broccoli, broken into florets
  • 1 white onion, finely chopped
  • 1 can full fat coconut milk
  • Kaffir lime leaves
  • 1 tsp. each cane sugar & salt 
  • 4 Tbsps. sesame oil
  • 12oz. brown rice noodles

Combine the first 11 ingredients in a small processor bowl and process to a coarse paste. Sauté the chopped onion in 1 Tbsp. oil until translucent. Stir in the spice paste and cook for 2 minutes. Add salt, cane sugar, lime leaves and coconut milk. Bring to a boil then reduce to a simmer. Meanwhile bring a large pot of water to the boil and cook the noodles according to package directions. 3 minutes before the noodles are done add the broccoli to blanch it. Drain well and return to the pan to keep warm. Sprinkle with additional salt and the sesame oil and toss gently. Divide the noodles and broccoli between 3-4 serving bowls and top each with an equal portion of the green curry sauce. Finish with some cilantro leaves and a squirt of lime juice. Serves 3-4

search previous next tag category expand menu location phone mail time cart zoom edit close