Epiphany 2

This week has seen a full  “reset” to more standard schedules as children have returned to schools and parents back to work after the holidays.

 Bright and early Monday morning I got busy sending off a folder of content to Jessica who had indicated that this would be the week in which she would be delving into layout and format of the 2023 Day Camp Program Manual. After a first read through of the content I had found various bits that needed tweaking into shape and had to contact some of the authors to make sure they understood the need for a few additions and changes. 

With most of those issues sorted I have been deep diving into the 2023 Extended Day Program (EDP). As there is no previous version of this document to go with the “Something to Celebrate!” theme. It has been necessary to create a lot of brand new content, which is enjoyable but requires a lot of thought 😊.

 Meanwhile notices for the upcoming Team Gathering had to go out as well as emails to prospective Cook-along chefs and to all the families who have previously participated in the sessions.  I also composed a message to prospective Day Camp host communities, telling them about all our upcoming activities and inviting them to advertise the Cook-Along to families. I have now managed to wade through 3 years worth of blog posts, rechecking links and deleting several that no longer work as well as rerouting others away from the Blogger site to the WordPress one.

  Tomorrow is the CTM Board meeting so there has been a need to spend some time setting up the template for the minutes and composing the Day Camp report. During the autumn and first part of the winter the Board only meets every second month so there is usually quite a lot to report on when we do come together.

  After last week’s flurry of in-person visits, this week I only had one short “Cocoa Break” with my friend Barb, who came on Thursday to pick up the leggings I have knitted for Agatha, Josiah and Alicia’s new baby. Barb is Josiah’s Mum and will soon be travelling to Windsor to meet her latest grandchild and has kindly offered to act as courier. With those off my needles I cast on a pair of complicated socks using a lovely skein of olive green wool that Barb gave me for Christmas😊

It is just as well there have not been other visitors since yesterday and today I have been occupied with much shovelling. But now I’ve finished today’s round it is on to baking with sausage buns, burger buns, cream crackers, baguettes, granola and Irish Carrot Cake on my list but before I sign off, here is our weekly recipe, adapted this from one I saw on the NYT recipe app. It was very yummy and simple to assemble on a busy weeknight 😊.

Mushroom Bourguignon 

  • 3 Tbsps. butter
  • 1 lb. cremini mushrooms cut into 1-inch chunks
  • 2 small onions, diced
  • sea salt and ground black pepper  
  • 1 large leek, diced  
  • 1 carrot, thinly sliced
  • 2 garlic cloves, minced 
  • 1 Tbsp. tomato paste
  • 1 Tbsp. flour 
  • ¾ cup red wine 
  • ¾ cup vegetable broth 
  • 1 Tbsp. tamari  
  • ½ tsp. dried thyme 
  • 1 bay leaf 

Melt 1 Tbsp. butter large, deep-sided skillet and brown the mushrooms and onions for 3 minutes on each side. Remove with a slotted spoon and add remaining butter, leek and carrot, sauté for 5 minutes. Add the garlic and sauté briefly then stir in the tomato paste and flour and sauté for 2 minutes, stirring. Add the wine, scraping up all the brown bits from the bottom of the pan, and then add the broth, mushrooms and onions. Stir and bring to a simmer. Partially cover the pan and cook for 30 minutes, until the carrots are tender. Serve over tagliatelle noodles. Serves 4

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