Hello Blog Friends!
I hope you enjoyed this week’s special “Wednesday Words” Post, I’m planning on creating one a month so watch for another in November 🙂
Today’s post is being published a bit late in the day since this morning was the children’s ministry event at which I was a presenter and so the rest of my Saturday activities are being squished into the afternoon, including “Blog& Bake”!
There has been plenty to keep me occupied all week. A lot of time has been spent pulling together the resources for the children’s ministry presentation and trying to become more conversant with screen sharing on Zoom. At CTM we use Google Meet for our online events and it is similar to Zoom, but not exactly the same. I have no desire to be the person who cannot find the way to share their screen and fumbles around while participants wait patiently. After nearly two years of multiple online meetings I think all of us have all too often been both the person who messes up and the person waiting 🙂
Of course I also spent most of one morning working on the Wednesday Words post, finding all the photos, writing content and then pulling it together always takes a while.
Outside of office time I had a Diocesan Council meeting on Tuesday afternoon, which of course means typing up the minutes the next day! On Tuesday evening Jillian helped me with my Zoom woes, really boosting my confidence with her tutorial 🙂.
Thursday I was asked to type up the minutes for another committee on which I sit as the usual secretary is on medical leave. I will need to get to those tomorrow afternoon but fortunately the next meeting isn’t until later this month.
Last evening I had a “Tea with Guy” meeting. Guylaine who is CTM’s new Director of Communications told the Board members at our last meeting that she would like to meet with each of us individually as she tries to improve communications both within the Ministry and beyond. I have already picked her brain on several occasions but had dutifully created a list of topics for this meeting (on Zoom!). As she was also my last secretary when the office was still at St. Matthew’s Church we have had our fair share of meetings over the years. Guylaine first became involved with CTM as a Day Camp Team Member about 20 years ago and I always enjoy talking with her so we had pleasant hour and I posed some questions on which she plans to follow up and also made every effort to give useful responses to the questions she had for me🙂
I am super glad that this morning’s event is now behind me. I was not looking forward at all to my allotted 9 minutes of “air time” but it is over now and did not go too badly. I really hope it sparks some interest both in the e-book and in Day Camps in general.
I missed gardening this morning but couldn’t have done any even if the event had not been happening, as both yesterday and today we have had rainy weather, which has caused the maple leaves to begin falling in earnest.
So now I’m off to put the GF bread in the oven and prepare a pizza for my supper.
As we continue our month of soups, today I’m sharing a recipe for Curried Parsnip and Carrot. It is especially good with homemade chapati so I’ll include that recipe too, as they are so easy to make!
Curried Parsnip & Carrot Soup
- 1 lb. carrots, diced
- 1 lb. parsnips, diced
- 1 onion, chopped
- 3 Tbsps. butter
- 1 Tbsp. salt
- ½ tsp. each black pepper,
- turmeric &
- garlic powder
- ¼ tsp. ground ginger
- 1 bay leaf
- 4 cups vegetable broth
- 3 cups water
- 1 bouquet garni of fresh herbs I used parsley, tarragon, and thyme
- 2/3 cup whole milk
Heat oil and butter over medium heat. Sauté the carrots, parsnips and onions for 10 minutes. Stir frequently to prevent browning. Season vegetables lightly with salt and pepper.
Lower heat and add vegetables and water. Stir in garlic powder, turmeric, ground ginger, and bay leaf. Add in the bouquet garni of fresh herbs. Cover and let simmer for at least 30 minutes or until the vegetables are fork-tender.
Once the vegetables are tender, remove and discard the bay leaf and bouquet garni. Using a food processor or blender, purée until smooth-This may need to be done in batches. Return to the pot and add milk and season to taste. Warm thoroughly then serve with chapatti. Serves 4-6
Chapati
- 8oz. wholewheat flour
- 1 tsp. salt
- approx. 2/3 cup water
Combine the flour and salt in a bowl, make a well in the mixture and gradually add enough water to make a firm dough that is not sticky. Turn out on a floured surface and knead for 10 minutes. Cover with a tea towel and leave for 30 minutes. Divide dough into 12 pieces and roll each into a 6” circle.
Heat a dry frying pan and cook each chapatti for about 2 minutes per side or until blisters form. Brush lightly with butter and keep warm until they are all cooked. 🙂