Hello Blog Friends!
I’m not exactly sure when this post will get published as tomorrow is our Diocesan Synod and I shall be there for close to 12 hours. Because of that I am making a start today (Friday) and hope to publish during one of the break times tomorrow! Once I finally get home in the evening I will have my house guest to feed so it is unlikely publishing the blogpost will be a high priority at that point.
(Side note- It’s 8pm Saturday and I’m just publishing now. It’s been a long day 😊)
It has been a full week around here. Monday I created a short survey form for distribution to the participants of last Saturday’s Kick Off event and sent them an email thanking them for coming and inviting them to fill it out.
As of today, we have already received 4 responses and it seems that all those participants did find the event helpful. One person suggested they would have liked to see craft samples, which I had considered including, however all communities do receive a folder with photos of every craft in the program so people should have easy access to the samples. I think, next year (ever hopeful J) we should include a section in the event where we unpack the contents of the Resource Package, so we can be sure that all the local team members know exactly what it contains.
Meanwhile, I heard from our Summer Team Gathering speaker, Jessica, who has decided on her topic so that meant we needed a PowerPoint template to which she can add her slides. Since I am meeting at lunchtime today with the Musicians for the TG, and they will also need access to the template it seemed best to get it put together and shared, which I did on Tuesday.
With the printer now fixed, the Police Records Check forms finally got printed so there are now some on hand in case there are any new Junior Youth Camp staff who need to apply for a records check.
Happily, this week we also received a couple of donations and so “Thank you” e-cards were dispatched to the donors.
Outside of office time I managed to complete the birthday crown for my Godson ,Tighe. I cannot believe he is turning 11 ELEVEN!!! Only one more crown, next year, since most teenage boys would not be too keen on a felt crown.
I also finished knitting the little pullover for baby Eloise, blocked it and it is now wrapped up along with the leggings and headband I sewed to complete the ensemble. I heard from the baby’s Auntie Sarah that Eloise and her parents will be visiting Montreal this summer, so it looks as if I can stop worrying about who might take the parcel to Washington State and will hopefully be able to hand it over in person 🙂. With that quick knit completed my attention will now be turned to Christmas knitting, bring on the socks and shawls!!
No baking tomorrow, instead I baked yesterday because, at noon, the two girls are coming for lunch and to chat about the worship music for the Team Gathering. I am serving them my favourite Breakfast Custard, surrounded with fresh fruits, Chocolate Chip Scones will accompany the custard along with White Peony Tea.
It’s quite like a short order restaurant around here since, this evening, Timothy will be arriving for a late dinner. For that meal we’re having Chile Crisp Linguine Alfredo and for dessert Melon & Strawberry Gelato.
Tomorrow I need to take a packed lunch and leave a lunch for Timothy so I have made Tuna and Artichoke Salad, which will be served with Cornmeal Muffins. I’ll be leaving some snacks for Timothy and will pack things like cheese and biscuits and extra fruits for myself, as it will be a very long day.
For dinner tomorrow, I decided to do Lamb Gyros. The lamb was cooked yesterday in my slow cooker so it will just need to be warmed up when I get home. During the week I made a batch of Greek Pita to wrap them in and there will also be feta, hummus, tomatoes, lettuce and onions to fill the wraps. For dessert we will be having Lemon Pistachio bars.
As we are definitely on the topic of food, I had better close here by sharing the Gryos recipe:-
Lamb Gyros
- ½ cup red wine vinegar
- 1/3 cup olive oil
- 4 tsps. dried oregano
- 4 tsps. dried mint
- 2 tsps. onion powder
- 2 tsps. ground cinnamon
- 1 tsp. ground black pepper
- 1 tsp. sea salt
- about 1kg. lamb shoulder (bone in)
- 1 onion, thinly sliced
- 2 tomatoes, sliced
- 1 cup hummus (preferably homemade)
- 100 grams crumbled feta
- Greek Pita
Whisk together the first 9 ingredients for the marinade. Place the lamb in a glass dish with a tightly fitting lid, pour the marinade over and refrigerate for at least 8 hours or overnight. Place the meat and marinade in a slow cooker and cook on Low for 5 hours. Increase to High and cook for another hour. Prepare the toppings and arrange on a platter. Warm the pita. Remove the meat from the slow cooker and shred, using 2 forks. Discard any excess fat and save the bones to make stock. Place the meat in a serving dish, moistening it with some of the cooking liquid. Allow diners to assemble their own gyros. Serves 4.