Hello Blog Friends!
It has been quite a full week around here, condensed into 4 workdays after Monday’s Labour Day Holiday. The news of the Queen’s death on Thursday also brought an aura of sadness over the latter part of the week and, like every nation in the Commonwealth, Canada is now officially in mourning.
Tuesday evening we held our September Day Camp Committee meeting and with only one member missing we covered plenty of territory. As we move into a new season, we looked at all the upcoming events and activities including the Harvest Team Gathering, “Christmas Cookie” Cook-Along, Alumni Advent Study Program-“Joyous Mysteries” and the third annual “Carols & Cocoa”. It was great that committee members jumped in, volunteering to help in various ways. We also discussed the “Program Contributors” sheet and some of that list is now filled in 😊.
We then had a short discussion about the ongoing topic of “grants”. I shared my latest research and it was suggested that I email a few of the committee’s questions to our contact in Alberta. Wednesday morning I did send that message off and also made the PowerPoint for the October Team Gathering, then on Thursday that was shared with the Guest Speaker and Worship Leader.
Thursday I also shared copies of the 2015 version of the “Something to Celebrate” Program Manual, along with a copy of the 2022 Program Manual with committee members who will be contributing chapter revisions. They will need to follow the content from 2015 but also align with the format currently in use.
Yesterday I got around to making the flyer for the Cook-Along. I was delighted, on Tuesday when my friend Victoria emailed me to say that her 7-year-old son; Andrew (my youngest Godson 😊) had been asking when the next Cook-Along would be happening, as he didn’t want to miss it!
Every afternoon the editing of older blog posts has continued. I have now got to September 2018 and although his seems like a never-ending task I know that the only way to finish is to keep steadily plodding along at it!
Outside of office time I completed some hairbands as a birthday gift for a friend and sewed a furoshiki to wrap them. I’m also excited to have finished knitting the first of another pair of socks for my Christmas gift stash. The pattern is from Sweden, it’s a bit challenging but I love the results and will certainly be making more than one pair 😊. Last evening I also had a lovely visit with Jillian. She came for an early supper and then shared a Miyazaki movie with me, it was a great way to decompress on a Friday night.
And so this morning I have been doing the usual chores and garden work and have started a small bake. Unfortunately I am almost out of yeast and last weekend discovered that the store where we have bought bulk yeast for years has moved to a new location about half an hour away from my home. A friend has offered to bring me some from the shop where she buys it but she will not be visiting until September 19th, so at present I need to be creative and just bake items that can be leavened with baking powder 😊. Today that means a Pear Crostina, a batch of Blueberry Lemon Scones and Cream Crackers.
Before I head back into the kitchen, let’s close off with our second “September Bowl” recipe. This week I’m sharing something I tried for the first time – Loco Moco. There are many variations of this dish, which originates in Hawaii, I’ve adapted my version from a recipe I found on the New York Times cooking app. It was really tasty 😊.
Loco Moco
- 1 lb. lean ground beef
- 1 medium onion, peeled (¼ of the onion chopped; ¾ sliced)
- 2 garlic cloves, peeled and finely grated
- 3 tsps. Worcestershire sauce
- 1 tsp. sea salt
- ½ tsp. black pepper
- 2½Tbsps. olive oil
- 8 oz. cremini mushrooms, sliced
- 2 cups beef or mushroom broth
- 2 tsps. Tamari
- 2 Tbsps. tapioca starch
- 4 cups steamed white rice
- 4 large eggs, fried
- 2 chopped green onions
Combine the beef, chopped onion, garlic, Worcestershire sauce, salt and pepper and mix well. Form into 4 patties and set aside in the fridge. Heat 1Tbsp. oil in a skillet and sauté the onions, stirring occasionally for 10 minutes, or until they are browned and beginning to caramelise. Remove to a bowl, then add a little more oil and cook the mushrooms until browned, add them to the bowl of onions. Add the patties to the skillet and cook for 4 minutes on each side. Remove them to a plate and add the broth and Tamari to the skillet, scraping up the brown bits. Bring the broth to a simmer and add the mushrooms and onions. Dissolve the tapioca starch in 1 Tbsp. cold water then stir into the broth mixture, continuing to stir until thickened. Lower the heat and add the beef patties to heat them through while frying the eggs in a second skillet. To serve place 1 cup of rice in each of 4 shallow bowls. Top with a patty, ¼ of the sauce and a fried egg. Sprinkle each serve with green onions. Serves 4.