Another full week has gone by and here we stand on the cusp of summer. Although the equinox does not occur until June 21st Canadians always look upon Victoria Day long weekend as the start of summer. It is unlikely we will have another killing frost now so everyone hurries to plant their gardens and those with summer cottages and cabins traditionally open them this weekend.

Since the Board meeting and “extra’ AGM last Sunday there has been plenty of office work to follow up on plus we had a notice his week that the CTM protocol with the Montreal Police (whereby our volunteers are screened) is up for renewal and that involves a ton of paperwork!!

Unfortunately there have still not been any applications for our Day Camp programs. We heard at the Board meeting that our Junior Youth Camp, in August, might go forward but they are still in discussion about a site and if it does go ahead  they will only hold it for 5 days rather than the usual full week.

The Day Camp Committee (and  I! 😊) are all trying to stay positive and plans are moving ahead for the Virtual Team Gathering, in early July, which will certainly be a special occasion.

The past few afternoons and evenings have been spent “Changing the Decorations” to Pentecost/Summer. Everything is now completed and last evening I walked through the house, praying over every room and sprinkling Holy Water as is my custom for each seasonal change.

Whenever I can carve out a half hour or so I head to the garden, as this is a season where a lot of extra weeding needs to done, as well as edging and mowing the lawns and the planting of seeds.

The wonderful farmers who for the past 20 years have provided people in this neighbourhood with CSA shares every summer have now retired so starting next month another farm has taken over the job and will be delivering bi-weekly vegetable boxes to the same church parking lot we have always used. I’m excited to see what new vegetables they may offer us.

This is going to be a fairly short post as I have lots of garden work to do this morning plus a large baking this afternoon. I did quite a lot of baking prep yesterday afternoon prior to a FaceTime meeting with a DC committee member in Winnipeg so today I’ll be baking the usual 2 loaves of GF bread, a miche for myself, using for the first time some Einkorn flour I recently received as a gift, a batch of chocolate chip scones, some Cream Crackers, a batch of dog biscuits and  Slumber Party Potatoes for my own dinner.

So I had better close off now and download all the photos from my phone so I can complete this post.

If you are still reading the Blog on the Blogger platform I urge you to check out the site on WordPress as, hopefully within the next few weeks the migration will have taken place and I will no longer be posting here. I know I’ve said this several times before, but things are really moving ahead so do please get used to accessing the blog on WordPress.

Finally here is this week’s recipe.

Broccoli Tofu and Mushrooms with Brown Rice Noodles 

  • 1 head broccoli, broken into small florets
  • 8 oz. button mushrooms, sliced
  • 8 oz. brown rice noodles
  • 1 block firm tofu, cubed
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsps. sesame oil
  • ¼ cup Tamari
  • 1 Tbsp. Sriracha
  • 1 Tbsp. brown vice Vinegar
  • 1 tsp. maple syrup
  • 2 Tbsps. toasted sesame seeds

Cook the noodles, drain and set aside. Heat 1 Tbsp. oil and stir-fry the tofu, onion and garlic until browned, remove to a small bowl. Heat the remaining oil and briefly stir-fry the broccoli and mushrooms. Combine the Tamari, vinegar, Sriracha and maple syrup and add the sauce to the pan along with the reserved tofu mixture and the cooked noodles, reduce the heat to very low and fold everything gently together until heated through. Divide between individual bowls and top each with toasted sesame seeds. Serves 3-4. 

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