Hello Blog Friends!
We have finally arrived at the great festival of Easter! As is usually the case in Holy Week, things have been fairly quiet in the world of Day Camps, although, despite a lack of correspondence, there has been plenty for me to do as I continue to assemble the content for the various program packages we are offering to communities.
Most of the folders are now only lacking a few components and Acceptance Packages have already been sent to the three communities who have filled out forms and sent in payment. Two more coordinators have filled in the forms and I have sent invoices to them so, hopefully, right after Easter, the rest of those packages can be sent, with the more detailed Resource Packages soon to follow.
Today I am baking a loaf of Eucharistic bread so that I can add that photo to the Creative Connection craft samples folder, which will be one more piece in the great “puzzle” that makes up Day Camps.
Wednesday evening we were supposed to hold our monthly committee meeting. but a vicious ice storm hit the province that day causing power outages and much damage to trees. Two members checked in with me that afternoon to say that their power was flickering off and on and then, in the late afternoon, a huge branch felll from a tree right across the street from my house causing it to catch fire as it hit the power line. At that point, with my own power off, I quickly messaged everyone and we decided to postpone the meeting until next Tuesday.
Last Saturday’s alumni Lenten Mini-Retreat went very well. It was a really special time although, unfortunately, four of the people who had registered were not able to join but there were still nine of us and it was a peaceful and reverent space with inspiring reflections, lovely Taizé worship and the Hot Cross Bun tutorial, all mixed into three short hours 😊. Watch for a special Wednesday Words post next week, when I will be sharing photos and reflections from the day.
This past week, outside of office time, some important spring-cleaning chores were accomplished, including the defrosting of my chest freezers and a deep cleaning of both the stove and fridge. The following day I did the annual oiling of the butcher-block kitchen counters. This task involves rubbing mineral oil into the wood and then waiting 48 hours to let it seep in and dry before buffing them. During those 2 days nothing can be placed in the counters, so cooking meals and doing the dishes can be a bit tricky but it is worth it to see the wood smooth and shiny and “well fed” after oiling.
Last Sunday I made a sweet baby headband to send to Natalie in Washington State as part of a gift package for her new baby girl. While I had the sewing machine out I also hemmed a bunch of furoshikis for wrapping my Easter gifts and the special wedding gift for committee member Christopher and his fiancée, Fabienne.
One afternoon all of my Easter cookies were iced, to add to the Easter baskets and several friends have already passed by to pick up theirs so hopefully the rest can be distributed over this long weekend. When Jeanne Marie came for her’s she brought me a gorgeous bunch of fresh Pussy Willows, which I have arranged on the mantle piece adding a special touch to my Easter décor.
This morning I began by working on some small sewing projects including a birthday gift for a soon to be 4 year old and a special furoshiki in which to wrap a sixth anniversary gift for some close friends who will be celebrating next month. Now I’m about to move on to the usual “Bake” including Sue’s GF loaves, the aforementioned Eucharistic bread, some cookies, and a batch of bagels, which means it is time to end off here with a recipe.
Recently a kind friend shared some cuts of meat from a whole frozen lamb she had purchased. I was delighted to see that the parcel included a lamb shank. When I was growing up my mother often purchased lamb shanks from the butcher at our local farmers’ market and they were such a tasty treat. This recipe is a Greek version we always enjoyed, I had it myself for dinner on Maundy Thursday 😊.
Braised Lamb Shanks
- 4 lamb shanks
- 2 Tbsps. olive oil
- 2 carrots cut in chunks
- 2 potatoes cut into large chunks
- 1 large onion, coarsely chopped
- 4 cloves garlic, minced
- 2 Tbsps. Balsamic vinegar
- 1 jar Tomato pasata (or 15oz. tin crushed tomatoes)
- 4 cups Chicken broth
- 1 tsp. each ground cumin, rosemary, oregano & chilli flakes
- 2 Tbsps. lemon juice
- Fresh parsley or mint leaves for garnish
Season the shanks with salt and pepper. Heat the olive oil in a large Dutch oven and brown them over high heat. Set aside on a plate and brown the carrot, potato and onion over medium heat for 8-10 minutes. Add the garlic and stir briefly then deglaze the pan with the balsamic vinegar. Stir in the pasata and herbs then add enough chicken broth just to cover. Bring to a boil, cover and reduce the heat to a gentle simmer. Cook for 2-3 hours, until very tender, adding more chicken broth if necessary. Transfer the shanks and vegetables to a serving platter, add the lemon juice, and reduce the sauce until thickened. Pour the sauce over the dish and garnish with fresh herbs. Serves 4.