This week I had my first sighting of geese heading south for winter. It is one of my favourite experiences, although tinged with sadness at the departure of summer. However, meteorologists are predicting a long autumn season this year, which is a hopeful forecast😊

         Around the little world of Day Camps, the Planner editing has gone quite well and I have co-opted committee member alumnus, Christopher, to read through the revised document and give some feedback. He is now a university professor but also intimately knows the workings of Day Camps so I am relying on his input to see what parts still need tweaking.


           I have also sent the 2021 Community Application to Brenda for critiquing. She is a current committee member but also coordinated several church Day Camps while she was living in Toronto. The application needs to be checked by someone who has that specific skillset  to see if the new version is easy to understand from that perspective.

         All of this work has been taking up much of my office time along with bits and pieces of preparation for tomorrow’s Board of Directors Meeting and Monday’s Day Camp Committee Meeting.

     Outside office hours the sewing of masks has continued apace. This week alone I have completed 11 more, when I got to 100 a few weeks ago I gave up counting how many I had made!😊 It is a privilege to be able to help friends and acquaintances to be safer, especially as new cases of COVID are on the rise across Québec. Ages ago, Victoria (mother to 3 of my Godsons) ordered fabric so I could make masks for the boys to wear to school, it still has not been delivered here and yesterday she received a notice that it had been returned to the shipper as “undeliverable” AGH!!! This is ridiculous as I am sure she had my address correct. I suggested simply making some masks from fabrics I have on hand but she wants to give it one more try, so now we wait again.


        Last evening I finally finished my “spring” shawl. I’m really pleased with it although since I am rather fixated on only wearing certainly colours at specific times of the year, I shan’t be wearing it until next spring!!

      Wednesday morning I quickly braided a fabric “tugger” puppy toy and popped in to my next door neighbours’ house to meet their 9 week old Golden Doodle “Max” who joined the family a few days ago. He is adorable!!!Thomason gave me a serious sniffing after I came home smelling of puppy😊

     Although it is way cooler outside, the garden remains nice and green, as we have not yet had a frost. It is so chilly that this morning I reluctantly hauled upstairs and fitted into the back door the winter window that replaces the summer screen. At least now I can keep the inner door open and enjoy the sunshine without freezing my bare toes on the kitchen floor! 

       Well it is time to put a miche in the oven so this post had better wrap up. Hopefully there will be more interesting Day Camp news to report next week after our committee has met.

      Before  I close off, let’s have a recipe. Last week’s  was for Tofu burgers so I hesitate to add another burger idea but this week I made some very tasty aubergine burgers and since aubergines are in season  at present I’m going to share the recipe for all burger enthusiasts!


Mediterranean Aubergine Burgers

  • 1 large aubergine (eggplant!), sliced into 8, ¼ “ thick slices
  • 1 tsp. each thyme, oregano, sea salt, black pepper
  • 2 Tbsps.  olive oil
  • 2 large tomatoes, thickly sliced
  • 8 large leaf lettuce leaves
  • 1 sweet onion, thinly sliced
  • 100 grams Feta, crumbled
  • ½ cup veganaise
  • 1 tsp. fresh dill, chopped
  • 4 large burger buns (preferably homemade 😊)



Place the herbs in a small shallow dish and dredge the aubergine slices with the mixture. Mix together the veganaise (or mayonnaise) and dill, set aside. Heat a large cast iron frying pan over medium high heat and add the olive oil. Fry the aubergine slices for about 3 minutes on each side until golden, working in batches if necessary so as not to crowd the pan.

Keep the slices warm while you toast the split buns cut side down in the same pan.

To assemble the burgers first spread some of the veganaise mixture on the bottom half of each bun. Top with 1 slice of aubergine, feta, a tomato slice, some onion, second slice of aubergine, 2 lettuce leaves and the top half of the bun!

Serve immediately. Yum 😊

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