Hello Blog Friends!
Tomorrow is the last Sunday before Advent, known as “The Reign of Christ the King”. I must confess that, as I begin this post, I am already listening to my very favourite CD “Advent at Ephesus”, gifted to be a few years ago by my friend Anna 😊.
Over the past few days, at odd moments I have been doing sneaky, behind the scenes, tasks as I prepare for the “Changing of the Decorations”, in dark and rainy November I am longing for the bright reds and greens of Christmas. I remember last year that many people spoke of putting up their decorations earlier than usual as we all longed for a bit of joy in life and this year as we still deal with pandemic restrictions and worries it seems the same scenario is playing out around the world.
Weekday mornings I have been hard at work on Office and Day Camp matters. Tuesday the third e-book draft landed in my inbox so Wednesday I spent the whole morning going over it with a fine-tooth comb, checking for typos and any other editing or layout issues. By noon that day I was able to send a list of changes back to Jessica and she has been working every evening on the project so I’m expecting draft four later today 😊
The CTM Advent/Christmas newsletter “Networks” is currently stalled although I have been able to make some good progress since several people have sent in their articles. Our President (who is a military Chaplain and is away on a training course) sent in his piece last weekend before leaving his home but for some reason the file attachment will not open. I messaged him asking if he could possibly resend it and he said ‘yes” but it has not arrived. The President’s message is a vey important component of the newsletter so we are in a holding pattern until it comes.
Planning is also continuing for the Carols & Cocoa event, scheduled for December 11th. I have placed notices on FaceBook, Instagram and in the Diocesan newspaper and Guylaine has put the poster on the landing page of our website. Of course I have also included a notice in the Networks, which is why I’m anxious to see it go out in plenty of time.
Tuesday there was also the monthly meeting of the Bishop’s Commission on Ministry so I had more minutes to take and type up, which took several hours on Wednesday afternoon. Unfortunately we have had several rainy days so I have not yet been able to finish the raking or spread compost on the garden beds. This morning I did manage to clear the leaves off one of the beds but more rain is forecast and as I have baking to do this afternoon I’m not sure if I can get the composter emptied into my wheelbarrow and spread before the rain arrives. Agh!
There have also been several Zoom and FaceTime meetings so there has not been too much knitting progress but I have cast on my second pair of winter socks and hope they will knit up a bit faster than the firsts ones, now I am familiar with the pattern.
Jillian and her husband have asked if I can make them some more masks so I’m planning to make a start on those in the coming week although I have dedicated my free time to completing the changing of the decorations.
Once I have my baking started I shall put in a couple of hours on that project but first I need to get to work in the kitchen. Today I’m making my first batch of Stöllen, which I like to have on hand throughout Advent and Christmas. I’m also making a batch of gingerbread cookies, a Miche and an Apple Crisp. For supper I am going to make my first Yorkshire Pudding of the winter and enjoy it with some of the lacto-fermented, red cabbage sauerkraut I made last week.
So I had better close this off. I don’t think I have ever shared the recipe for my Mum’s Yorkshire Pudding so here it is in case you would like to give it a try. My Mum’s family was from Leeds, in Yorkshire and so my Nana and great grandmother were all very particular about how Yorkshire Pudding was made and eaten. Traditionally it was always served, with gravy as a separate first course. In poorer households this was a canny trick on the part on mothers to fill up their children so that a small roast would stretch farther, the old Yorkshire saying being- “them as eats most pudding gets most meat”!
I like to enjoy it as a main dish all by itself with a good gravy and a nice salad to balance out the carbs 😊
Yorkshire Pudding
- 1 scant cup unbleached flour
- 1 tsp. salt
- ½ cup warm water
- ½ cup warm milk
- 2 eggs
- 2 Tbsps. beef dripping or olive oil
Mix the batter a few hours before you plan to bake the pudding. Combine the flour and salt. Make a well in the center and add the milk and water. Whisk well until frothy then whisk in the eggs, continuing to whisk until bubbles form on the surface. Set the bowl aside in in a warm place and whisk once every hour until ready to bake.
Preheat the oven to 400ºF. Place a cast iron skillet on the stovetop and heat the dripping or oil in it over high heat until almost smoking. Vigorously whisk up the batter, pour it into the hot skillet and place immediately in the oven.
Bake for 20 minutes (do not open the oven door while baking or the pudding will fall). Reduce the temperature to 350ºF and bake for an additional 5-10 minutes, until well browned. Serve immediately with beef or mushroom gravy.
Serves 1 or 2 as a main course (depending on how greedy you are 😊 )