Christmas Blessings, blog friends!
As mentioned last week, I decided to send out a short post today, since it is highly unlikely that even regular readers would be checking blog posts on Christmas Day 😊
With less of “business as usual” this week I have still been starting each morning by dealing with CTM correspondence and other small pieces of work relative to Day Camps. We are planning a virtual Team Gathering for early February to celebrate the Feast of Candlemas so I have been in touch with our music team and have also secured a Speaker from amongst the Team Alumnae. Then there are always various notices to take care of from the Internet provider, the bank etc.
Monday afternoon I had a FaceTime visit with one of the DC committee who (poor soul!!) is stuck self-isolating in Toronto while waiting for an appointment for a COVID test, instead of travelling home to Montreal to be with family for Christmas.
Tuesday I had a real treat as Jillian came for an IN PERSON lunch with me. Originally she had been supposed to come for afternoon tea that day to celebrate the last day of term at the school where she teaches but the Provincial Government closed all the schools on Monday due to the pandemic and since she would be home alone for lunch we switched things around! We had Angels on Horseback, stuffed eggs, curried tuna and apple sandwiches, carrot sticks and a large plate of Christmas cookies. It was such a substantial meal that I ended up just eating a leftover tuna sandwich as my supper that evening 😊
Once the CTM work was out of the way my attention turned to the catering order I received last week, most of which is due to be picked up this morning. A friend also asked if I could sew a couple of last minute gifts bags for her so I got the machine out and made those on Wednesday afternoon, in between various steps of cooking a large Brunswick Stew as part of the order. Thursday I worked on the baked goods and during the morning had a very quick outdoor gift exchange with Pippa (mother of my 4th Godson, Tighe) as it was sunny but extremely cold. Later in the day therefore also a couple of other “at the door” exchanges as with the current huge rise in COVID cases everyone is being super careful of transmission.
So here we are at Christmas Eve and I am hunkering down for what I believe will be a very quiet Christmas. I shall enjoy the beauty of my Christmas tree, read a lot of books, knit and watch Carol Services from the UK on my laptop. I have Thomason to keep me company (and force me to take two long walks each day!) so there is much for which to give thanks as the world celebrates a second Pandemic Christmas.
Before closing I’ll leave you with a recipe that holds some special memories of Christmases Past- I have just completed making THREE of them for the catering job 😊 This lovely treat comes, originally, from Doreen Asbil, wife of Canon Asbil, who was Rector at St. Matthew’s for a number of years. I have adapted it to the strictly organic ingredients I use, including making my own cookies to grind up for the crust. If you want the cookie recipe you will find it here. I, obviously, leave out the cinnamon when making them for the crumb crust!
Frozen Peppermint Cheesecake
- 1 ¼ cups finely ground chocolate cookie crumbs
- ¼ cup sugar
- ¼ cup melted butter
- 1 250g. package cream cheese
- 1 can sweetened condensed milk
- 2 cups whipping cream
- ¼ cup crushed peppermint candy canes
- ½ tsp. peppermint extract
Combine the cookie crumbs, sugar and butter and press into a 9” spiringform pan. Chill in the fridge. Whip the cream to stuff peaks and also set aside in the fridge. Beat the cream cheese until fluffy, then beat in the condensed milk until smooth. Fold in the whipped cream, candy and extract.
Pour into the prepared pan. Cover tightly and freeze for several hours before serving. Transfer the frozen cheese cake to a plate and place in the fridge for about 30 minutes before slicing.
Serves 8-10
Christmas Blessings, see you in 2022 ❤️